This simple chicken stew draws on
the characteristic flavors of
provence: tomatoes, basil, olives,
olive oil, and garlic. this dish
was traditionally made in an
earthenware casserole such as those
produced in the proveneal town of
vallauris, located in the
alpes-maritimes above cannes.
vallauris has been home to
producers of such casseroles for
centuries and has been a pottery
center in France since the
nineteenth century.
