Poulet à la Bohémienne

Name: Poulet à la Bohémienne
Yield: 4 to 6 servings
Ingredients: One 3-to-4-pound chicken; Salt and freshly ground pepper to taste; 3 tablespoons olive oil; 3/4 cup white wine; 4 bell peppers, roasted (see basic technique on page 91), peeled, seeded, and cut into long strips; 2 tomatoes, peeled, seeded, and cut into large chunks, or one 15-ounce can stewed tomatoes; 1 onion, diced; 1 clove garlic, minced; 1/2 fennel bulb, diced; 1 tablespoon sweet paprika; 1 lemon, sliced into 6 pieces

December 9, 2011

This is one of the down-to-earth recipes Baroness Rothschild loves. When I made the dish for a friend, he said that, like stuffed cabbage, this Bohemian chicken recipe tasted better on the second day. Holding it only enhances the flavor, making it a perfect dish for Shabbat.

Recipe notes

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