The Quick Cook
Old food traditions rarely bring to mind quick meals. Foreign-sounding dishes, especially, look like hard work. Tagines, however, make a good case that things aren’t always what they seem. An interestingly spiced North African stew ― named for the dish it’s braised in ― the tagine has traveled north to France and settled into the culinary fabric there. We found this delicious version in Bordeaux at Château de Reignac, where the Vatelots ― committed to great food but more interested in spending time making good wine and playing with their children than laboring in the kitchen ― have streamlined tradition. Serve with: Château de Reignac Bordeaux, Dry Gewürztraminer from Alsace, or Viognier, a Cheese Plate, and Chocolates.
Chicken Tagine with Raisins and Pistachios