These crisp-skinned thighs practically beg to be served with potatoes, polenta, or good bread to soak up their tangy, aromatic pan sauce.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…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?