Name: Herb Sauce
Total time: 30 min
Yield: Serves 4 to 6 (Makes about 1/2 cup)
Ingredients: 1/3 cup extra-virgin olive oil; 6 cornichons, minced; 2 tablespoons minced fresh parsley; 1 tablespoon minced fennel fronds; 2 teaspoons minced shallot; 2 teaspoons whole-grain mustard; 1 teaspoon minced fresh marjoram; 1/2 teaspoon finely grated lemon zest; 2 teaspoons fresh lemon juice; 1/4 teaspoon pepper

Why This Recipe Works

We love the flavors of the French classic, poule au pot, but without the time and, more important, the chickens that French peasants use in this dish, we had to find another way to make the simple but full-flavored dish. Instead of simmering the stuffed chicken, we used browned chicken pieces and decreased the amount of liquid to increase flavor. We rolled the stuffing into cylinders and steamed them along with the chicken, to decrease the cooking time and produce a moist and tender chicken. A simple herb sauce adds bright flavors to this one-pot meal.