Make Ahead Tips
For this recipe, you can marinate the chicken as soon as you get home from work and cook it in an hour or two. Or you can toss all the ingredients together quickly in the moring and let the chicken marinate in the refrigerator all day. The recipes say to turn the chicken occasionally, but if you’re not home during the day, don’t worry about that.
A dry, medium-bodied white with vibrant fruit and no oak would pair well with the herbal qualities of this recipe. Try the 2004 La Cadalora Pinot Grigio, Veneto ($16) or the 2004 Bodegas Aldial Naia Rueda, Spain ($12).
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Wonderful recipe. I also left out the olives as I did not feel they were necessary. Also, I used basil instead of mint, as I prefer the flavour of basil. It does splatter in the oven a bit, but it is entirely worth it. I did not even marinate the chicken and it was still delicious. I will certainly make it again.
Let me start by saying I hate it when a reviewer rates a recipe, but then when you read the review it turns out they changed the recipe: didn't have that, used XX instead, don't like chicken so I used XX, etc.That said, first time I made the recipe as written, and made notes of what to change. My note said, "Excellent. Less capers and olives". I have made this several times and love, love, love it. I use the quantities of garlic, oil, thyme and bay leaves listed, but only use 4 thighs. I've scaled the rest of the recipe for 2 servings. After the first or second time I made this I left off the capers & mint - have also left off olives with no loss of wonderfulness.It's easy, tasty and used up my little potatoes from the farmers market and small tomatoes from my deck garden. Will make this over and over again. You may want to adjust timing - I find the potatoes can overcook if they are quite small. I deducted one star because this really messes up the oven!!! This time I'm doing it on the gas grill over med/low heat after getting grill up to starting temp. Seems to be working out just fine!Update 5/14 - Grill worked ok, but it is best to have one with an integrated thermometer.Have made this in the oven since and find the cooking times to be overly long. 15 min for the first pass, 7 for the second, then add tomatoes, etc and cook 5 min or less. Otherwise even large "cherry tomatoes" will become mush - grape tomatoes would totally disintegrate. Flavors are still awesome!
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