Braised chicken with tomatoes and olives from The Epicurious Cookbook: More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special Occasions (page 52) by Tanya Steel and The Editors of Epicurious.com

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Notes about this recipe

  • cpauldin on January 17, 2013

    Doubled the vegetables and added about 1/2 cup white wine to them before putting them in the oven. DIdn't have herbs de provence so used poultry seasoning, savory and the fennel seeds. Absolutely delicious!

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