The Best of the Lifestyles Series: Williams-Sonoma
Braised Chicken Provençale
I had sworn off anchovies ever since I tried a slice of Number 10 pizza at a local pizzeria. It was the nastiest thing I had ever tasted - sorry Scott (a friend of my daughter). So when this recipe called for anchovies I was hesitant to include them to say the least.
As I have mentioned before I like to follow the instructions as stated the first time around before making any deviations; at first, I thought of adding only half of the anchovies - then I just went for it, I added the recommended amount. I'm not sure if I added too much salt to the chicken or if the anchovies over-salted the dish, so I would recommend to salt and pepper the chicken only on one side while cooking and add extra at the table if needed.
We really liked this dish. Andy said to make sure to mark this one to have again - that it is as good as any meal in a fine restaurant - even better. I love this man!
Success meter (1-3): 3
I know... I said I don't make deviations the first
time around. I was going to cook up the zucchini
as a side dish, then decided to just throw it in with
the sauce. After browning the chicken, toss the
zucchini until browned and add to the sauce at the
end until heated through.