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Author Notes: I had a glut of Meyer lemons one year and preserved some in salt, with cardamom and bay leaves. They were really nice to look at but I didn't have a clue what I'd do with them all. Enter Daphne, a good friend and a great hand in the kitchen! This is an adaptation of her recipe; it's so yummy you'll be mopping up the sauce with a crust of bread when you're done. Daphne says to serve this over white rice; I can't argue with her, it's really good. —CottageGourmet
- 1 whole chicken, cut into pieces
- 1/2 cup olive oil
- 2 onions, thinly sliced
- 3 cloves garlic, finely chopped or pressed
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 1/2 - 3/4 cups dry white wine
- 1 cup chicken broth
- 1 small jar green olives with pimentos, thinly sliced
- 1/4 preserved lemon, seeds removed, thinly sliced
- In a heavy pot or Dutch oven heat the olive oil till it shimmers. Add the chicken in batches if necessary, browning on both sides. Remove the chicken to a plate and set aside.
- Add the onions, garlic, salt & pepper to the pot and cook till the onions are transparent, about 10 minutes.
- Return the chicken to the pot and add the white wine and chicken broth. Bring to a bare simmer and cook covered for about an hour.
- When the chicken is done, transfer to a serving bowl and cover.
- Continue cooking the sauce over medium-low heat, stirring occasionally, until it's reduced by about a third. Add the preserved lemons and olives and simmer gently for about 10 minutes, long enough for the flavors to marry.
- Return the chicken to the pot once again and heat through.
- This recipe was entered in the contest for Your Best Recipe with Citrus & Olives
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