alteRecipes.com recipe
derived from
Nigella Lawson's
Forever Summer, p. 140
| 1. | olive oil | 1 Tablespoon |
| shallot | 1 shallot, sliced | |
| 2. | parsley and cilantro | a handful, chopped |
| canned diced tomatoes | 1 cup | |
| chicken thighs | 4 meaty thighs | |
| chicken thighs | 4 meaty thighs | |
| salt | to taste | |
| pepper | to taste | |
| 3. | chicken broth | 1 cup |
| dry white wine | ½ cup | |
| lemon juice | juice of half a lemon | |
| 5. | more parsley and cilantro | ½ cup, chopped |
1. Film the bottom of your pan with olive oil, add the sliced shallots, put them on the fire, and brown them.
2. Sprinkle half the herbs on the shallots, spread the tomatoes over them, and then lay the chicken down on them. Salt and pepper the chicken, and sprinkle the other half of the herbs on top.
3. Gently pour the chicken broth, vinegar, and lemon juice over and around the chicken and put the lid on the pan.
4. Cook the chicken over a very low flame till it's done to the bone, roughly 40 minutes, adding a little water and scraping the bottom of the pan if it starts to cook dry.
5. Serve hot, sprinkled with more chopped parsley and cilantro.