Provençal Chicken Pilaf

Sautés, stews, trussed whole chickens, and chicken pilafs, all doctored to suit the Mediterranean palate with olive oil, tomato, cayenne, garlic, peppers, onions, olives . . . are abandoned to a confusion of names that shift aimlessly among ingredients and garnishes from one reference book to another, poulet à la Nimoise, à la Niçoise, or à la Basquaise in one becoming à la Vauclusienne, à l’Arlésienne, or à la Marseillaise in the other—none all that different fr