'This summery chicken-tomato-mélange's miraculous qualities have all the hallmarks of a braise—the fall-apart tenderness and well-developed, concentrated sauce—without having to sear anything first or spatter your stovetop or do ... much at all.'
See? In this gif, it only takes like 9 seconds!
Quick question: Did you catch that the basil stems go in, too? Have you ever seen a recipe that does this? The stems cook down just long enough to turn soft and almost meaty, so that all but the very woodiest ones are safe to add to the pot. Oliver is also the king of glugs and handfuls, which can reasonably be unnerving for people who treasure the guidance of recipes, as we do. But in this instance, it’s altogether freeing. I haven’t needed to reference the actual recipe since the first time I made it. The simplicity of the technique—snuggle in pan, roast—is fairly un-stumpable, and will expand and contract to fit any size vessel you have.
The one thing you might feel torn about is running your oven for an hour and a half in the heat of tomato season—but as long as you’re not in one of the swampier corners of the country or world, it’s a very small price to pay. If you are, stay strong, and bookmark this for your first cool night, and all fall long.nutcakes
, who sent me this recipe years back, rightly called it “stunningly fragrant.” The chicken jus intensifies and swirls together with the slumpy tomatoes and whatever other friends you’ve thrown in with them. Cannellini beans? Baby potatoes? Collard greens? Just think: What would taste better in chicken-tomato-basil-schmaltzy-stew? Pretty much anything, right?
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