Monday, June 4, 2012

When Life Gives you Preserved Lemons

Hi Margaret,

A year ago... actually going on two years ago now... I made preserved lemons for Christmas presents for everyone. They were such fun to make and so pretty that I might have gotten a little carried away. Either that or I have less friends than I thought, which is totally possible. Either way, approaching two years on we have half a dozen jars of them still in the fridge. Granted they are small jars, and luckily they are preserved, but still.

I made a New Month's Resolution to diminish the count and began with Chicken, Preserved Lemons and Olives in White Wine. Do you think it's a good thing or a bad thing to list all the ingredients in the title of a recipe? Should you keep something in suspense and only reveal it to the ones who read the recipe, like you would on a date? Or is it better advertising to list all the goods up front in the hopes of getting more people in the door? Sorry for the drastically mixed metaphors there. And the tangent. But what do you think?

Put the chicken parts in a baking dish, top them with the preserved lemon slices, sprinkle some green olives around. You could use black since I know you like them better. Capers might be good too, though I didn't think of it at the time. Add white wine to about 3/4 of an inch, salt and pepper and bake at 350 for about an hour. Yum!