Servings: three to four.
We consider this dish late-summer comfort food. The chicken thighs cook up moist and tender and are more flavorful than chicken breasts, and the aromatic herbs and roasted vegetables make it a meal you’ll want to savor.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Easy and Delicious! Will definitely make this again. May try adding additional veggies.
When you wake up the next morning thinking about the dinner you had last night you know it's a great recipe! I used a cut up chicken (put the veggies and the breasts in for 10 min then added the thighs and drummies). I set the temp to 400* and cooked 30 min total. Perfect. The olives are fantastic. We did not find this too salty, perfect in fact. (I used all kosher salt.) Beautiful presentation also. Would be great for company. Served with crusty bread and a Sancerre.
This recipe is delicious and comes together easily to make a beautiful dish. I will definitely make this again! Served with rice to soak up the wonderful sauce.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…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?