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La Vie Rustic: Cooking and Living in the French Style Hardcover – March 7, 2017
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About the Author
Georgeanne Brennan is a James Beard award-winning cookbook author and journalist. She and her work have been featured in such publications as the Wall Street Journal, Gourmet, Food and Wine, San Francisco Chronicle, Edible magazines and elsewhere. Her books have been translated into multiple languages, including her memoir, A Pig in Provence. In 2014 she founded La Vie Rustic: Sustainable Living in the French Style, a product line and on-line store. She lives in Northern California and travels several times a year to her long time home in Provence where she once lived, keeping goats and pigs and making and selling goats milk cheese. www.lavierustic.com
Excerpt. © Reprinted by permission. All rights reserved.
FENNEL & CHICKEN BRAISED with LEMON
1 large or 2 medium fennel bulbs, with stalks and fronds
2 lemons, preferably Meyer, halved then cut into 3 pieces
1 tsp sea salt
6 chicken thighs, with or without skin
2 cloves garlic, minced
1 tsp dried oregano
½ tsp freshly ground pepper
2 Tbsp extra-virgin olive oil
½ cup (4 fl oz/125 ml) dry white wine
2 Tbsp grated lemon zest
¼ cup (1¼ oz/35 g) green olives, pitted
Trim the stalks from the fennel, reserving the lacy tips of the fronds for garnish. Cut the fennel bulb lengthwise into ¼-inch (6-mm) slices—the slices will look like hands. Cut the fennel “hands” lengthwise into ½-inch (12-mm) slices. Set aside.
Put the lemons in a bowl and sprinkle with the salt. Add the chicken, garlic, oregano, and pepper and turn to coat. Let stand for about 30 minutes for the flavors to infuse the chicken.
In a heavy-bottomed saucepan or Dutch oven, heat 1 tablespoon of the oil over medium-high heat. When it is hot, add the chicken thighs, reserving the lemon pieces, garlic, and oregano, and cook, turning several times, until lightly browned, about 10 minutes. Transfer the chicken to a plate or platter.
Pour the remaining 1 tablespoon oil into the hot pan and add the fennel. Reduce the heat to medium and sauté, stirring, until nearly translucent, 8–10 minutes. Stir in the lemons, garlic, and oregano, turning a few times. Add the wine and ½ cup (4 fl oz/125 ml) water and deglaze the pan by scraping up any bits that cling to the bottom. Return the chicken to the pan, cover, reduce the heat to low, and cook until the chicken is tender and the fennel can be cut with a spoon, about 45 minutes.
While the chicken is cooking, mince enough of the fennel fronds to measure 2 tablespoons. Combine the chopped fronds with the lemon zest.
Transfer the chicken mixture to a platter and garnish with the lemon-fennel mixture and the olives. Serve at once.
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Top Customer Reviews
Georgeanne's recipes will elevate your dining experience and get you thinking about reconnecting with the earth it comes from. There's nothing better in cooking than being able to go out and pick fresh herbs and salad just minutes before using them, or growing what you can, even if it's in a windowsill.
You don't have to, of course. Store bought everything will yield fantastic results with this book of recipes too.
Cook your way through it and you not only get some good meals, but you're also introduced to a new way of thinking, and the experience of cooking through this now informs your future cooking -- all for the better.