Smoky orange chicken thighs from Bon Appétit Magazine, March 2025: The Innovation Issue (page 75)

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Notes about this recipe

  • SpatulaCity on February 22, 2025

    Very tasty and easy to prepare! The hardest part is smelling these cooking for an hour! The tying and subsequent undressing of the parchment parcels felt a little fussy and I wonder if next time one could simply use a parchment cap in a Dutch oven? Delicious results though! Next time I’d cut down on the sugar and use one onion instead of two.

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