Chicken and Tomato Stew
This is my version of a recipe that I found in Bon Appetit. It’s easy and tastes like you put a lot more effort into it than you did. The caramelized lemons are a nice touch.
- Pat chicken dry and season with salt and pepper. Let it sit at room temperature for 1 hour.
- Heat oil in a heavy pot over medium-high. Cook chicken, until golden brown on both sides. Transfer chicken to a plate, leaving drippings behind.
- Add onion to pot and cook, stirring often, until softened. Stir in tomato paste and cook for few minutes. Add garlic and cook, stirring often until onion begins to brown around the edges, about 3 minutes.
- Add tomatoes and return chicken to pot. Pour in broth (it should barely cover chicken) and bring to a simmer. Reduce heat to low and gently simmer until chicken is tender and juices thicken, 70–80 minutes.
- Trim the top and bottom from lemon, perch on a flat end, and cut lengthwise into quarters; remove seeds. Thinly slice quarters crosswise into quarter-moons. Place in a medium skillet, pour in water to cover, and bring to a boil. Cook 3 minutes, then drain and pat dry with paper towels. Transfer to a small bowl; sprinkle with sugar and toss to coat.
- Wipe out skillet and heat oil over medium-high. Arrange lemon pieces in a single layer in skillet. Cook, turning halfway through, until deeply browned in most spots, about 3 minutes. Transfer back to bowl and season with salt. Stir lemon pieces into stew just before serving. Serve with Italian or French bread.
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