Servings: three to four.
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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!
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