Make Ahead Tips
You can prepare the braise through the step of reducing the sauce, and then refrigerate the chicken in its sauce, tightly covered, for up to five days or freeze for up to three months. When ready to serve, reheat the chicken in its sauce and stir in the garnishes.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is one of my favorite recipes of all time! This dish is effortless yet impressive company food and even easier and tastier if you make a day before. My six year-old also loves it. I have made it both with and without chickpeas and both versions are great-slightly heartier with chickpeas. My current version includes kalamata olives (I prefer them to oil cured) and chopped cilantro as a garnish. I make preserved lemons in the winter when lemons are at their peak (using another foolproof FC recipe) and when they are ready this is the recipe I look forward to making. One word of caution: the preserved lemons, olives and capers all add a fair amount of salt. Other than salting the chicken before browning it, don't add any salt until after you've added those final ingredients, and tasted it, or else it can get too salty.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?