Chicken In A Pot
The cookbook Around My French Table by Dorie Greenspan fell into the hands of one of my coworkers recently. Smitten by the gorgeous image on the front cover, we all immediately agreed that we would get together to prepare and enjoy this magnificent-looking dish. The dish in question is called “Chicken In A Pot: The Lemon and Garlic Version.” Its flavors are the stuff of homey, peasant food — garlic, onions, carrots, celery — tarted up with Moroccan preserved lemons and dry, white wine. The vegetables are roasted, the whole chicken is browned on all sides, and then the lot are combined in a large Dutch oven, sprinkled with fresh herbs, and doused in wine and broth. The cover is sealed onto the Dutch oven with dough around the rim, and the assemblage is baked in a very hot oven for an hour, creating a dark brown crust on the bread, and braising the chicken and vegetables inside the pot. While similarly tasty results could be achieved with a less labor-intensive (and, admittedly, less aesthetically impressive) methodology, this was a fun dish to cook and enjoy with others. The vegetables soaked up the wine and the drippings from the chicken, while the preserved lemon bits added an interesting twist. We drank wine, talked about food (of course) and somehow found room for tea, Moscato, and tiramisu from The Cafe for dessert.
Even if you don’t intend to try any of the recipes, it’s worthwhile to flip through Around My French Table just to enjoy the gorgeous photography and Dorie Greenspan’s well-written introductions to each dish.