Published September 1, 2003.
Could we rejuvenate this tired French country dish by bringing it back to its roots?
Rubbery, dry chicken; dull and muddy flavors; and a sauce that was too thick or too thin, too sweet or too greasy.
A dish with meltingly tender, moist, and flavorful chicken, napped in an aromatic, garlicky tomato sauce that could be mopped up with a good loaf of crusty bread.
Use chicken thighs for their meltingly tender texture and a combination of canned diced tomatoes and tomato paste for the sauce. Season with fresh herbs in addition to the traditional herbes de Provence, and finish with grated lemon zest and pitted nicoise olives.
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