|
When you are ready to serve the chicken, add the potatoes
to the pot and bring to a vigorous simmer. Stir in the
chopped parsley. Place a piece of toasted bread in each
of 6 heated bowls. Ladle the stew into the bowls and
serve with the aioli on the side.
Traditional aioli doesn't have lemon juice in it, but I
like the flavor.
Makes 1 1/3 cups (330 ml) |
In a small bowl, mash the garlic and salt to a paste with the back of a spoon. Place the egg yolks in a food processor or blender. Add the garlic paste and turn the motor on. Slowly dribble the olive oil into the egg yolks. If the mixture seems too thick at any point, add a dribble of water. When all of the oil has been incorporated and the mixture is emulsified, add the lemon juice. To make by hand, whisk the egg yolks and mashed garlic together in a medium-sized bowl. Whisking constantly, add the oil, drop by drop, until all of the oil is incorporated and the mixture is emulsified. Whisk in the lemon juice. Cover and refrigerate for up to three days. Note: If using raw eggs makes you uncomfortable, stir the garlic and 2 tsp. (10 ml) lemon juice into 1 1/4 cups (300 ml) prepared mayonnaise. |
