OK. I admit it. The organic cucumbers in my garden only have about 4 baby leaves. But I have high hopes for them. I bought this cool teepee thing for them to climb on and I look forward to a late summer harvest of cucumbers for every occasion. But, just this week, the farmer's market had some gorgeous cukes they must have driven up here from the south. I bought a half dozen and decided I'd figure out what to do with them once I got home.
Where ever chickens are raised, where ever Mediterranean flavors abound, you'll find some version of this hearty chicken stew served. Call it Chicken Provençale in the south of France, or Chicken Cacciatore in Italy, the basic flavor profile remains the same. A gently braised chicken infused with olives, capers, tomatoes and freshly snipped herbs is the deal. And we like to serve it over wide egg noodles.