Chicken in a pot: the garlic and lemon version

Page 206

Cuisine: French | Course Type: Main Courses

(1 review)

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Recipe Review

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.

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