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1
Preheat oven to 450 degrees.
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2
Remove zest from preserved lemon and cut zest into small squares; save pulp for another use.
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3
Bring 1 cup water and the sugar to a boil, drop in zest and cook 1 minute; drain and set aside.
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4
Heat 2 tablespoons olive oil in a large skillet over high heat.
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5
Add vegetables and garlic, season with salt and pepper and saute until brown on all sides.
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6
(If necessary, do this in 2 batches.)
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7
Spoon vegetables into a 4 1/2- to 5-quart lidded Dutch oven and stir in herbs and lemon zest.
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8
Return skillet to heat, add another tablespoon of oil and brown chicken on all sides, seasoning it with salt and pepper as it cooks.
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9
Tuck chicken into casserole, surrounding it with vegetables.
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10
Mix together the broth, wine and remaining olive oil and pour it over chicken and vegetables.
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11
Mix flour with enough hot water (about 3/4 cup) to make a malleable dough.
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12
On a floured surface, work dough into a sausage; place dough on rim of casserole.
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13
Press lid onto dough to seal casserole.
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14
Bake 55 minutes.
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15
To break seal, work the point of a screwdriver between pot and lid.
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16
If chicken is whole, quarter it.
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17
Chicken may be served in the pot or arranged with vegetables on a serving platter.
