Around My French Table: More Than 300 Recipes from My Home to Yours
Chicken in a pot: the garlic and lemon version
Page 206
Cuisine: French | Course Type: Main Courses
View photos (1)Tags:
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
A delicious chicken dish, and it looks beautiful!
This is the dish that is pictured on the front cover - and 13-daughter exclaimed as we cracked the bread sealing the pot - wow - it looks just like the picture!
The most interesting thing about this dish is its use of preserved lemon. I found a jar at my local "pars" market - a mideastern shop. It was called lemon pickles. You cut off the peel, boil it in sugar water, and add it to the broth. It gave the dish a very subtle exotic flavor.
I liked that this dish uses a lot of vegetables. I couldn't find small onions in my market, and so just used a large one, sliced. I also halved the garlic (2 heads instead of 4).
The meat was very succulent, the broth delicious, and the vegetables cooked perfectly. This is a lot of work, though, as you must brown the vegetables and chicken before assembling, and assembly requires the extra bread-like stuff that seals the lid in place.
Login or register to add your own review of this recipe.