Recipes by Zoe Caldwell: Salade Nicoise; Smothered Chicken

Zoe Caldwell's Salade Nicoise

3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
Good pinch of dark brown sugar
1/4 cup wine vinegar
3/4 cup vegetable oil
1 cup cooked, cut green (or yellow) beans, drained and cooled
2 medium-sized potatoes, cooked, cooled, cut into bite-size pieces
1 small yellow onion, thinly sliced
1 small clove garlic
Well-chilled greens (Iceberg lettuce or Bibb)
1 medium green pepper, sliced
2 cans (2 ozs. each) flat fillet anchovies, chopped
One 7-oz. can tuna, drained and broken into chunks
1/2 cup pimento-stuffed olives
4 medium tomatoes, cut in eighths
2 hard-cooked eggs, quartered
Fresh snipped herbs (tarragon or chervil)

1. Combine salt, pepper, mustard, brown sugar, vinegar and oil; blend well. Combine half of oil mixture with beans, potatoes and onion. Chill several hours.

2. Rub salad bowl with garlic; arrange greens in salad bowl. Form a "pyramid" of beans, potatoes, onion, green pepper, anchovies, tuna, olives and tomatoes over lettuce. Garnish with eggs and snipped fresh herbs. Add remaining dressing just before serving. Serve as luncheon or supper dish with hot garlic bread and well-chilled wine. Serves 6.

Thoughts: Zoe says, "I put almost anything into salade nicoise from ham (or shrimp or capers) to green or black olives and almost anything leftover in the vegetable department (wax or yellow beans, tiny little potatoes or peas)."

Zoe Caldwell's Smothered Chicken

3 lbs. cleaned chicken, cut in pieces
Seasoned flour
4 tbsps. butter
2 tbsps. olive oil
2 tbsps. chopped onion
1 small clove garlic, pressed
Good pinch of fresh herbs (parsley, thyme, bay leaf)
Half-bottle of good dry white wine
1/2 cup sour cream

1. Shake chicken pieces in paper bag with seasoned flour. Heat butter and oil in large Dutch oven until hot. Saute onion until golden and lift out. Brown chicken lightly on all sides. Add cooked onion, garlic, herbs and enough wine to cover chicken. Cover, cook over low simmer until chicken is tender.

2. Remove chicken to heated platter. Skim off excess fat and strain stock. Cook to reduce stock, add chicken, correct seasonings. Add sour cream and barely heat through. Do not boil. Serve alone or over rice.