Adapted from The Art of Simple Food by Alice Waters

Shopping List

• 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

Pantry Items

• 6 cloves garlic
• Extra-virgin olive oil
• Fine or coarse sea salt
• Bay leaf
• Chicken broth, preferably organic

Tools

• Bread knife
• Chef’s knife
• Dutch oven
• Heavy skillet
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Tongs
• Wooden spoons

Suggestions

• Wine: Try a nice Burgundy
• Dessert: Lemon sorbet with blueberries
• Suggestion:  Don’t hesitate to make extra chicken, the leftovers are great.

Game Plan:

• 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!

Thanks Alice, this looks delicious, let’s eat!

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