Sauté of chicken, garlic, olives, capers and red wine vinegar from Easy Weekends: Food by Neil Perry by Neil Perry

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Notes about this recipe

  • jck99nz on October 15, 2016

    Really nice recipe. I tried buying skin-on, bone-in thighs but butcher said there was no demand! Had to settle for no-bone, skin-off. I compensated by frying the garlic in olive oil for 5-6 minutes before adding chicken thighs. Also, only had cherry tomatoes. Didn't bother peeling, just halved them. Otherwise, followed recipe and it was excellent. Served with a spinach/mesclun salad, balsamic/olive oil/ mustard dressing, and some ciabatta.

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