Robin Willis relocated from Portland to Spain over 17 years ago and he has become our favorite expert in the Spanish-style of simple home cooking. The author of "Bar Pinotxo" joined us to share one of his most popular recipes.
Braised Chicken with Preserved Lemons
- Chicken legs (thigh and drum stick): 6 or so
- Preserved Lemons: 2 or so, quartered (see recipe for preserved lemons) Make your own or buy from a Middle Eastern or Halal Market like World Foods.
- Small to medium sized Mediterranean olives (Arbequinas, Nicoise, etc.): 1 handful
- Medium Yellow Onions, peeled and quartered: 2 to three
- Dry white wine: a cup or so
- Rosemary and or Oregano: a couple of sprigs
In a large stock pot or cast iron casserole or Dutch oven, brown the chicken well on both sides.
Add the wine until it's about a quarter of an inch above the bottom of the cooking vessel.
Tuck the lemon quarters, onion, olives and dried herbs amongst the the chicken legs.
Bring to a very, very low simmer.
Cover the cooking vessel.
Simmer for at least 2 hours. I usually cook this for 4 hours. Longer is better.
Note: A crockpot works great for everything except the browning. You could brown the chicken independently and then transfer to one.
Serve on Rice or Couscous
- Smallish Lemons: 6 or so
- Table Salt
Quarter the lemons but not all the way through.
I find the that this next step is best done is large mixing bowl.
Open the partially quartered lemons and force a hefty amount of salt into the opening. Don't be shy with the salt.
Place the now salted lemon in a large sterilized glass canning jar.
Repeat with the remaining lemons.
Add water until it's about an inch and a half up the jar.
Seal the jar.
Give the jar a couple of shakes to distribute the water.
Store in a cool, dark place for at least a month. Longer is better. Et Voila!