Servings: three to four.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I have been making this dish for a few years and it is always a go to winter dish for me. It is a great way to use the mother marninara sauce from the original recipe. I especially like the addition of the lemons as it brightens the flavor. The use the skin and bone in thighs deepens the flavor. I am going to change it up this time with the use of roasted lemons and add a smaller quanity of the fresh lemons. I generally don't add the amount of olives in the recipe. As with all my cooking, I add more of what I like and less of what I don't!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?