In this task, you have to generate the title of the recipe given its required ingredients and directions.
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Question: ingredients: 'One 3-to-4-pound chicken', 'Salt and freshly ground pepper to taste', '3 tablespoons olive oil', '3/4 cup white wine', '4 bell peppers, roasted (see basic technique on page 91), peeled, seeded, and cut into long strips', '2 tomatoes, peeled, seeded, and cut into large chunks, or one 15-ounce can stewed tomatoes', '1 onion, diced', '1 clove garlic, minced', '1/2 fennel bulb, diced', '1 tablespoon sweet paprika', '1 lemon, sliced into 6 pieces',<sep> directions: 'Season the chicken with salt and freshly ground pepper to taste.', 'Heat 2 tablespoons of the oil in a Dutch oven or other large pot, and brown the chicken on all sides.', 'Remove it from the pan, and discard the fat.', 'Pour the remaining tablespoon of oil into the pan, put the chicken back in, pour on half of the white wine, and reduce it by half.', 'Scatter the peppers, tomatoes, onion, garlic, fennel, and paprika around the chicken, and season with salt and freshly ground pepper to taste.', 'Stir, bringing to a boil, then cover, lower the heat, and cook for 30minutes.', 'Add the rest of the white wine and continue to cook, uncovered, for 15 minutes.', 'Once the chicken is cooked through, serve whole, surrounded by the vegetables and lemon slices.', 'Carve at the table.'

Answer: Poulet a la Bohemienne

Question: ingredients: '10 to 12 ounces pasta, any short chunky shape', '1 small head cauliflower, cut into bite-size pieces', 'One 28-ounce can low-sodium diced tomatoes, with liquid', '1 cup frozen green peas, thawed', '2 teaspoons good-quality curry powder, or to taste', 'Salt to taste',<sep> directions: 'Cook the pasta according to package directions and drain.', 'Meanwhile, steam the cauliflower in a large saucepan until tender-crisp to your liking.', 'Add the tomatoes, peas, and curry powder and bring to a simmer.', 'Cook gently over medium-low heat, just until the mixture is heated through.', 'Combine the pasta and cauliflower mixture in a serving container and toss together.', 'Season with salt and serve.', 'Pasta and Cauliflower Curry (this page)', 'Cucumbers and Tomatoes in Yogurt (page 39)', 'Steamed asparagus, broccoli, or green beans', 'Fresh pita or other flatbread', 'Calories: 165', 'Total Fat: 0g', 'Protein: 7g', 'Carbohydrate: 33g', 'Cholesterol: 0mg', 'Sodium: 25mg'

Answer: Pasta and Cauliflower Curry

Question: ingredients: '10 oz. frozen chopped spinach', '2 tsp. oil', '2 c. chopped broccoli (fresh)', '1 1/2 c. thin slice carrots', '1 c. sliced green onions', '3 cloves garlic, crushed', '1/2 c. flour', '3 c. low-fat milk', '1/2 c. grated Parmesan cheese', '1 1/2 c. cottage cheese', '1 c. Mozzarella cheese', '1/2 c. Swiss cheese', '12 cooked lasagna noodles', '1/4 tsp. salt', '1/4 tsp. pepper',<sep> directions: 'Press spinach between paper towels and set aside.', 'Heat oil over medium heat.', 'Add broccoli, carrots, onions and garlic; saute 7 minutes.', 'Place flour in saucepan.', 'Add milk, stirring until blended.', 'Bring to a boil and cook until thickened.', 'Add 1/4 cup Parmesan, salt and pepper.', 'Remove from heat.', 'Add spinach. Reserve 1/2 cup and set aside.', 'Combine cottage cheese, Mozzarella and Swiss cheese.', 'Spread 1/2 cup spinach mixture in bottom of coated 13 x 9-inch baking dish.', 'Top with noodles, then 1/2 of cottage cheese, then 1/2 of vegetables and 1/2 of spinach mix. Repeat.', 'End with noodles and top with 1/4 cup Parmesan.', 'Cover and bake at 375 for 35 minutes.'

Answer:
Cheese-Vegetable Lasagna