Chicken Provencal with Saffron, Orange, and Basil

6 comments

Appears in Cook's Illustrated September/October 2003

Could we rejuvenate this tired French country dish by bringing it back to its roots?

SERVES 4

TIME 2½ hours

has video

WHY THIS RECIPE WORKS

The best chicken Provençal recipe would produce a dish with meltingly tender, moist, and flavorful chicken, napped in an aromatic, garlicky tomato sauce that could be mopped up with a thick slice of crusty bread. To achieve this ideal, we u...

Print