Gotta try this

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This is from a chef named Alain Passard and it seems like a brilliantly simple recepie--to my mind, the best kind.

Chicken with peanuts

In the bottom of a cast-iron casserole over low heat, brown a chicken that has been cut into eight pieces in salted butter; turn the pieces and half-way through the cooking time add a bowl of small onions, quartered, and a small cupful of crushed peanuts; let cook uncovered, arranging the chicken pieces among the onions and peanuts; at the end of the cooking time, sprinkle with chopped fresh tarragon, fleur de sel (fine sea salt) and a half teaspoonful of finely grated lemon zest.

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This page contains a single entry by published on May 14, 2004 11:21 PM.

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