One of the tricky things about cooking chicken is that breast pieces cook faster than dark meat and will dry out if overcooked. Holding back the breast and putting it in after the rest of the chicken has cooked for about 20 minutes ensures moist, perfectly cooked breast pieces.
This dish will keep well for a couple of days in the refrigerator. Add a couple tablespoons water when reheating it.
© 2005 Giuliano Hazan. All rights reserved.