Poulet à la Bohémienne
This is one of the down-to-earth recipes Baroness Rothschild loves. When I made the dish for a friend, he said that, like stuffed cabbage, this Bohemian chicken recipe tasted better on the second day. Holding it only enhances the flavor, making it a perfect dish for Shabbat.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Season the chicken with salt and freshly ground pepper to taste.
Step 2
Heat 2 tablespoons of the oil in a Dutch oven or other large pot, and brown the chicken on all sides. Remove it from the pan, and discard the fat. Pour the remaining tablespoon of oil into the pan, put the chicken back in, pour on half of the white wine, and reduce it by half.
Step 3
Scatter the peppers, tomatoes, onion, garlic, fennel, and paprika around the chicken, and season with salt and freshly ground pepper to taste. Stir, bringing to a boil, then cover, lower the heat, and cook for 30minutes. Add the rest of the white wine and continue to cook, uncovered, for 15 minutes. Once the chicken is cooked through, serve whole, surrounded by the vegetables and lemon slices. Carve at the table.
