We launched our Sunday Suppers tradition last weekend with an absolutely delicious braised chicken dish from none other than “Sunday Suppers at Lucques” by Suzanne Goin. Granted it was prepared and served on a Monday, not Sunday, but it was a holiday. Still counts, right? Dear friends joined us for the meal and it was beloved by all, including the little ones.
I loved this recipe for so many reasons and wanted to share it with all of you. First of all, for a restaurant-quality main course, it was surprisingly low-key to make at home. This adapted recipe will hopefully smooth out the kinks I experienced and make it even simpler.
Second, no one can argue with the ease of braising – provided you have a large ovenproof pot and a bit of time, you are guaranteed to end up with a tender, deliciously moist result, especially if you use legs and thighs. Our family is slowly learning to love dark meat, and this recipe is sure to become a standard in the repertoire.
More importantly, thighs and legs are the most affordable cuts of chicken, especially when compared to boneless/skinless breasts. This makes buying organic or sustainably-produced options that much easier. Here is more information on why it is so important to buy sustainably-produced chicken and how to do so without breaking the budget.
I served the chicken alongside the Italian couscous suggested in the original recipe, which was an interesting but not beloved choice. I would stick with a regular cous cous, which will be a perfect compliment to the Moroccan-inspired flavors. Add a vegetable side dish (I made a chicory salad with fennel, toasted almonds and satsuma slices) and you’re all set.
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