This was a very easy dish to prepare and dirtied very little dishes, which made Bryan really happy.
First brown your chicken, but you don’t have to. I did this time and will probably skip it next time. Then soften your garlic, and add in the other ingredients including the chicken. Cook over medium to low for about 20 minutes.
Take out the chicken, add in lemon juice and serve over rice. Simple and delicious.
This is a good recipe. Similar recipes to this one are Poached Chicken with Lemon Sauce in page 682 and Chicken in Ginger Sauce in p. 683. I replaced cutlets with thighs and went thru the same procedure of braising. I have done most braising recipes except for the Chicken with Indian Spices in p. 650. The reason is I don't want to pay $17 for a small bottle of ground cardamon (Spice Islands)from the supermarket. My favorite recipes are Chicken with Clams in p. 651 (I use canned clams and one 6.5 ounce can is good enough) and Chicken with Tomatoes and Olives (Provencal), which was in the yellow book but now appears in the Lamb Shanks recipe in page 776. The two braising recipes that I did not like is Chicken and Lentils in p. 650 (too much cinnamon) and Chicken (Pheasant)stewed with Dried Fruits and Vinegar (cannot get use to the prune flavor). I adjust the seasoning of the Chicken and Lentils recipe to the same as that in Stewed Chickpeas with Chicken in p. 423 and it was OK. I redid the Chicken with Prunes recipes three more times with adjustments such as adding a tablespoon of ginger (from Eating Well), or adding 1/2 cup of olives (Eating Well), or adding Morocan spices (ginger+cumin+cinnamon+coriander) and they help to cut thru the richness of the prunes, but I won't make this recipe in the future. Paul.
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