Recipe Type: Main
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
Serves: 6
Ingredients
- 6 chicken legs and thighs, attached
- salt and pepper to taste
- 3 tablespoons extra virgin olive oil
- 3 shallots, finely diced
- 4 garlic cloves, crushed
- 1 cup Chardonnay wine
- 1-1/4 cup chicken stock
- 3 plums, pitted and halved
- 3 apricots, pitted and halved
- 1 preserved lemon, sliced in thin rounds
- 1/2 cup pitted green olives
- 1/4 cup white wine vinegar
Preparation
- Pat chicken dry and season with salt and pepper.
- In a large pan or enamel Dutch oven over medium high heat, warm olive oil until almost smoking.
- Working in batches, add the chicken, skin side down, and cook turning once, until golden on both sides, about 3 to 4 minutes each side. Transfer to a baking sheet and set aside.
- Pour off all but 2 tablespoons of the fat from the pan and reduce heat to medium. Add the shallots and garlic and cook, stirring occasionally until tender, about 2 minutes.
- Add the wine and reduce, about 1 minute.
- Add the stock, plums, apricots, and preserved lemon and bring to a boil, about 15 minutes.
- Return the chicken to the pan, followed by the olives.
- Cover the pan, reduce to medium low heat, and cook for another 40 minutes. Or alternatively, if you prefer, spoon the chicken into an deep, ovenproof baking dish, pour braising liquid halfway up the chicken, and cook on 350 degrees F for 40 minutes.
- Add the white wine vinegar in the last 20 minutes of cooking.
Notes
This is the perfect time to use your Staub or Le Creuset pot – from stove top to oven to table!
French hens, Italian (Sicilian) lemons, Turkish plums, Moroccan apricots, Spanish (Sevillean) olives, Greek (Cretan) olive oil, and loads of herbs and spices.
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