Serves: 4
Total Calories: 408

1 chicken, about 4 pounds, cut into 8 pieces
salt and ground black pepper to taste
2 tablespoons olive oil
1 medium onion, halved lengthwise and sliced
2 teaspoons minced garlic
3 tablespoons chopped Italian (flat-leaf) parsley
2 cups chicken broth
2 preserved lemons, cut into chunks

Season the chicken pieces with salt and pepper. Heat the oil in a large skillet over medium-high heat, and brown the chicken on all sides. Add the onion and cook until it loses its raw look, a few minutes. Add the garlic, parsley, broth, and lemon and heat to boiling. Reduce the heat to medium-low so that the liquid simmers gently. Cover and simmer until the chicken is tender, about 50 minutes.

Remove the lemon pieces and puree them in a food processor. Stir back into the liquid in the pan and simmer for a minute or two before serving.




From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 408
Calories from Fat: 84

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