On Sun, 19 Jun 2016 22:44:51 -0700, "Cheri" >
wrote:

> I used the basics of this recipe from Lidia Bastianich, but change it a bit
> with more garlic and rosemary than is listed and fewer thighs. I also don't
> have Cerignola olives just green olives I have on hand. Her recipe calls for
> browning chunks of Yukon Gold potatoes in the frying pan after the chicken
> has been removed, and then braising together, but I prefer to roast the
> potatoes separately. The thighs are really good, nothing fancy, but good.

<recipe snipped, but saved>

Thanks! Your variations sound more like the way I cook, so thanks for
the recipe and your personal notes. I usually add more herbs than
recipes call for too. I wonder if it's typical of West Coasters or if
we just happen to be like minded when it comes to that?

--

sf