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Potee Laurenne

December 2, 2009

Explanation: Potee is French for stew, and Laurenne is French for Lauren. Alas, this potee is not purely French, but like your faithful authoress, it’s kind of a mutt. I will list what I use for ingredients, but of course, as with any stew, these are limited only by availability and inspiration.

Preparation

Fairly early in the day, get some respectably fresh boneless, skinless chicken breasts that have never been frozen, and cut them into cubes or slices. One large double breast does nicely. Put the chicken in a bowl and pour about half a cup of olive oil on it, and some plum wine to nearly cover. Cover the bowl and store for the day in the refrigerator until you’re ready to make your stew. Plan to put the stew in the oven about 1 1/2 hours before you expect your husband home or your company to arrive.

Place in 4 quart casserole: 2 medium zucchini, sliced; 1 medium onion, sliced; 1 cup sliced mushrooms; 1 baby bok choy, chopped; 1 teaspoon fresh ginger root, chopped; 5 or 6 fresh mustard leaves, chopped (You don’t grow mustard?! Get some aspiration, woman!) Add the chicken with its oil-wine marinade. Add 2 teaspoons of some nice herb mixture like Herbes de Provence, which consists of marjoram, chervil, savory, thyme, dill, and tarragon. Add also 1 teaspoon oregano and 2 teaspoons sea salt. Add about 1 cup of water, or enough to bring the liquid level to about half of your casserole’s volume. I use a glass casserole so that I can see the water level, because I am neither psychic nor clever about things like this. Permit the potee to stew in the oven about an hour and a half at 325°.

Serves 4, and the interest of marital bliss.

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2 Comments
  1. vic permalink
    December 2, 2009 6:40 pm

    And the little known secret: the wine is homemade from plums grown out back, as is the sun-dried oregano. Provenance is everything. . . .

  2. December 2, 2009 6:45 pm

    Verily! The providence of having the right provenance provides the potee with a taste of Provence.

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