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
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Ingredients
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1
whole chicken, cut into pieces
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1/2 cup
olive oil
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2
onions, thinly sliced
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3
cloves garlic, finely chopped or pressed
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1 teaspoon
freshly ground pepper
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1/2 teaspoon
salt
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1/2 - 3/4 cups
dry white wine
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1 cup
chicken broth
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1
small jar green olives with pimentos, thinly sliced
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1/4
preserved lemon, seeds removed, thinly sliced
Directions
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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.
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Add the onions, garlic, salt & pepper to the pot and cook till the onions are transparent, about 10 minutes.
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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.
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When the chicken is done, transfer to a serving bowl and cover.
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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.
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Return the chicken to the pot once again and heat through.
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