Chicken Stew.  Add/Read Comments

A humble but tasty stew, rustic would be a good description. It is a Nigel Slater recipe from his Kitchen Diaries. Little more than chicken pieces marinaded overnight in balsamic vinegar, crushed garlic and orange peel with a healthy dousing of Herbs de Provence, salt and pepper. The chicken is browned after marinading, removed from the pan before thickly sliced leeks are gently softened in the smae pan. As these are added to the chicken in a casserole dish, not fogetting a tin of cannellini beans, the marinade is reduced, more balsamic added along with enough water to cover the chicken. Cooked at 200C for a couple of hours and served with mash, or as here, soda bread and a full-bodied Rhone white - Château Nages Cuvée Joseph Torrès.