Chicken Provençal with saffron, orange, and basil from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on October 22, 2019

    My husband is a big fan of this dish in both the "traditional" and "saffron-orange-basil" versions - moist chicken pieces with a flavorful sauce that's both tomato-y and savory. I like it best with bone-in chicken thighs - bone-in chicken breast seemed a bit dry to me. Boneless chicken thighs have also worked out OK. Leftovers keep well. [Cross-post for Annual Edition/ Magazine/ Science of Good Cooking.]

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