Credit: Photo: Jennifer Causey; Styling: Claire Spollen
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Chicken cutlets get great flavor from a lemon-rosemary marinade while the leeks cook into a silky, caramelized vegetable side dish. If you’ve never enjoyed the darker green leek tops, give them a try in this recipe.
Instead of a sauce or side, we serve this Provençal dish as it was originally intended—a simple, humble stew. It’s a great way to use up a bundle of peak summer produce. You can also double the stew and refrigerate up to 1 week ahead, then serve as is, spooned over polenta, or with a baked protein. You want a hearty stew consistency rather than a soup here; reserving 1/2 cup of the canned tomato liquid will be just enough. If you’d like to use fresh ripe tomatoes, start with 2 pounds, halving and seeding 1 pound before dicing.
While this is not a classic caprese salad, it’s definitely a memorable one. It combines sliced fresh beefsteak tomatoes, which are salted to bring out their flavor, and roasted grape tomatoes, which cook to a jammy, concentrated sweetness. And instead of fresh mozzarella, creamy burrata cheese enriches everything. Garlic-rubbed toast is the perfect accompaniment. If you're extra hungry, round out the meal with a store-bought rotisserie chicken.