Chicken Thighs with Cerignola Olives & Potatoes
Chicken thighs are a wonderful cut for one-pot braising. They’re flavorful and juicy, very economical – and forgiving. A few extra minutes in the pan is not a big deal, because they’re difficult to overcook. Cerignola are large and meaty green olives with a mild flavor, making them perfect for a preparation like this, although you can use any large green olive here. If they’re very salty or briny, give them a quick rinse before adding them to the skillet. Delizioso!
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