Inspired by a recipe in the fantastic “The Book of Armenian Cooing” by Sonia Uvezian, the recipe consists of little more than sauteing a variety of vegetables and chicken pieces, deglazing with white wine and layering the whole thing before you dot it with butter, sprinkle it with chopped basil and pop it in the oven. Easy and delicious. Make a vegetarian version with some mozzarella, or ricotta salata. Make a vegan version with some yummy gluten or slices of tofu, and of course forgo the butter.
Chicken roasted with summer veg
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