Cook's Country

Chicken Provençal

“CHICKEN PROVENÇAL” SOUNDS fancy, doesn’t it? But it’s just chicken cooked with the signature flavors and ingredients of Provence, the region of southeast France that borders Italy and the Mediterranean Sea. We’re talking herbs, wine, olives, tomatoes, and olive oil—ingredients that are just as common in the United States as they are in Europe. Having long seen recipes for this dish in cookbooks and cooking magazines, I set out to create a weeknight version that used common

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Cook's Country

Cook's Country3 min lettiCookbooks, Food, & Wine
Skillet-Roasted Green Beans
WHETHER WE’RE TALKING about brussels sprouts, butternut squash, broccoli, or beets, my go-to method for cooking most vegetables is to toss them with olive oil, salt, and pepper and then roast them in the oven. The high, dry heat gives them deep brown
Cook's Country3 min lettiCookbooks, Food, & Wine
Chicken Breasts with Mustard-Cream Sauce
THE INSTRUCTORS AT my French-technique-focused culinary school taught me how to make poulet à la moutarde, a dish of bone-in chicken parts slowly braised in a rich, creamy mustard sauce. The ingredient list was simple: chicken, onion, garlic, milk or
Cook's Country4 min lettiCookbooks, Food, & Wine
Braised Lamb Shanks
FEW THINGS ARE more satisfying than the heady, promising aroma of lamb shanks slowly braising in a rich broth. As it fills the kitchen, the scent foretells a cozy, satisfying supper that’s perfect for a cold winter evening. It’s not difficult to achi