Try serving this sauté tossed with ziti or spooned over steaming polenta.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Delicious, easy, quick. Tomatoes, garlic, anchovies, olives etc. are such a wonderful, classic combination. The second time I used bone-in, skin-on chicken thighs, simply spooning off the rendered chicken fat after browning, and continued on. Ummm!
I usually love every fine cooking recipe but this is terrible. Weird because the first time I made it (without the zest) it was great. With the zest its like orange shoe polish. Not flavorful, needs spices or something. Really cannot recommend.
Wonderful! An excellent deep flavor. The orange and olives are a wonderful complement to one another, and the anchovies just give richness without making it taste fishy in any way.A simple winner!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…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?