These crisp-skinned thighs practically beg to be served with potatoes, polenta, or good bread to soak up their tangy, aromatic pan sauce.
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Have made this several times and it's always a winner! Making it again tonight. Can't wait. I also like to add artichoke hearts.
Simple , easy and amazingly delicious! I used olives with pimento's because that was all I had. I used Chablis also because that was all I had in the house. The skillet I used was a cast iron which worked out perfectly. Will definitely make this again!
The chicken was really good - we served it with some linguini and roasted Brussels sprouts. It took much longer, 30 minutes or more, to heat the thighs to 165F.I added the juice of the leftover lemon after cutting the required slices.
Somehow better than the sum of its parts. Very flavourful. A keeper I've made a couple of times already. I use a good quality bacon instead of pancetta which i don't often have on hand.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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