Adapted from The Art of Simple Food by Alice Waters
- 2 yellow or white onions
- 1 large or 2 small heads cauliflower
- 1 bunch flat leaf (Italian) parsley
- 1 small bunch rosemary
- 4 chicken legs, preferably organic
- One 14.5 oz. can diced tomatoes, preferably organic
- 1 loaf of fresh and crusty whole grain bread
Shopping List
- 6 cloves garlic
- Extra-virgin olive oil
- Fine or coarse sea salt
- Bay leaf
- Chicken broth, preferably organic
Pantry Items
- Bread knife
- Chef’s knife
- Dutch oven
- Heavy skillet
- Measuring cups and spoons
- Mixing bowls
- Paring knife
- Tongs
- Wooden spoons
Tools
- Wine: Try a nice Burgundy
- Dessert: Lemon sorbet with blueberries
- Suggestion: Don’t hesitate to make extra chicken, the leftovers are great.
Suggestions
- When you walk in the door
- Don’t refrigerate the chicken
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Open the wine
- Prep
- Peel and coarsely chop the onions
- Wash and cut the stems from the cauliflower.
- Slice the head(s) of cauliflower from the top down into 1/4-inch thick slices. (If the head is huge, cut it in half first).
- Peel and thinly slice 4 garlic cloves for the chicken.
- Peel and coarsely chop 2 garlic cloves, for the cauliflower.
- Wash and pat dry the parsley, pluck ½ cup leaves.
- Measure out 1 cup chicken broth.
- Start Cooking
- Put 2 tbsp. olive oil in the Dutch oven over medium heat. When the oil is hot add the chicken, season with salt and pepper and brown it for about 6 minutes on each side.
- Remove the chicken from the pan. Add the onions and stir. Cook them for about 5 minutes, stirring once in awhile.
- Add the sliced garlic and stir. Cook for 2 minutes.
- Add 1 bay leaf, 1 small rosemary sprig, and the can of tomatoes. Cook, stirring and scraping up the browned bits from the bottom of the pan, for 5 minutes.
- Pour the chicken broth into the pan, and stir.
- Nestle the chicken legs in the pan.
- Check the liquid – it needs to come halfway up the chicken. Add more chicken broth if necessary.
- Turn up the heat to medium-high. When the liquid boils, turn the heat back down so it is simmering. Cover and cook for about 30 minutes.
- While the chicken is cooking, set the table, open the wine and pour yourself a glass. You have some time to read the newspaper or watch the news.
- Just before the chicken is cooked, heat 2 tbsps. olive oil in the heavy skillet over medium-high heat.
- When the oil is hot but not smoking, add the cauliflower, and sprinkle it with salt.
- Let the cauliflower sit until it starts to brown, without stirring it. This will take 3-4 minutes.
- While the cauliflower is browning, check the chicken for doneness. If done, transfer all the legs to a shallow serving dish.
- Skim any fat from the braising liquid, remove the bay leaf and the rosemary branch. Let the cooking juices continue to simmer, so they thicken slightly.
- Go back to the cauliflower and shake the pan, turning the pieces of cauliflower.
- Slice the bread now.
- Cook until the cauliflower is tender, shaking the pan and turning the pieces from time to time, which will take about 7 more minutes. Don’t worry if the cauliflower starts to break up.
- Mince the ½ cup parsley leaves.
- Add the parsley to the cauliflower, along with the 2 coarsely chopped cloves garlic. Shake the pan so all the ingredients combine.
- Check the seasoning in braising liquid of the chicken, then pour it over the chicken.
- Garnish the chicken with some herb sprigs and take it to the table.
- Turn the cauliflower into a serving dish, drizzle it with some olive oil, season it with salt and take it to the table.
- Did you remember the bread and wine? If so, then time to sit down!
