and a. lemon ricotta blueberry version.

fresh bread crumbs.Heat the oven to 400°.

In a 10- or 12-inch ovenproof frying pan or large saucepan, melt 3 tablespoons of the butter over moderate heat.Add the onion and carrots and cook, covered, stirring occasionally, until the onion is translucent, about 5 minutes.Add the mushrooms, 1/4 teaspoon of the salt, and the pepper.

Cook, covered, stirring occasionally, for 5 minutes longer.. Stir the flour into the vegetables.Whisk in the broth, half-and-half, marjoram, and the remaining 1/2 teaspoon salt.

Bring to a simmer and continue simmering until the sauce starts to thicken, about 2 minutes.

Remove from the heat and add the chicken.Add tomatoes, cilantro, and salt, and pulse until mixture is chunky in texture, three to five pulses..

Carve chicken, or pull meat off the bone, and coarsely chop meat and skin on a cutting board, reserving any juices on rimmed baking sheet.Transfer chicken to a serving bowl; pour reserved juices over chicken.

Drizzle with additional orange juice, and season with remaining 1/2 teaspoon salt.Serve with warm tortillas, pickled onions, and charred tomato salsa.. About this recipe.