This Provençal recipe, from Reagan Walker at the Atlanta Journal-Constitution, makes a great dinner-party dish.
|1||chicken (about 3½ pounds), cut into 8 pieces|
|~||Freshly ground black pepper|
|¼||cup olive oil|
|2||medium carrots, peeled and diced|
|1||large onion, diced|
|1||celery rib, diced|
|3||garlic cloves, chopped|
|¼||cup dry white wine|
|½||cup chicken broth|
|2||large tomatoes, peeled, seeded, and chopped|
|2||oz. cracked and pitted green olives (about ¼ cup)|
|1||Tbsp. freshly crushed coriander seeds|
|1 to 2||large pinches of saffron|
|~||Juice of 1 lemon|
|¾||cup heavy cream|
|1||preserved lemon, quartered and sliced (see note)|
|1||bunch fresh cilantro, thick stems discarded and leaves chopped, for garnish|
To double this recipe and serve 8, you’ll need two large sauté pans.
The nice part of cutting up a whole chicken is that you get a mix of white and dark meat. If you’d rather not cut up a chicken, use chicken pieces, preferably a mix of breasts and thighs. You’ll need about 2 1/2 pounds of chicken pieces.
Preserved lemons can be found in markets that specialize in Middle Eastern foods or in gourmet specialty stores. Alternatively, you can substitute 1 small lemon, unpeeled and very thinly sliced, and add the slices to the chicken along with the tomatoes and olives.
This content is from the book The 150 Best American Recipes by Fran McCullough and Molly Stevens.
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