This is Donald Link’s Braised Chicken with Salami and Olives. It’s one of the most delicious things we’ve eaten in a while. Make sure you serve it with lots of crusty bread – you’ll want to mop up every last bit of the intensely savory sauce.
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Having read in the recipe the caution about jarred green olives, I was wondering what type of olives you used when you made the dish. Looks beautiful, by the way.
Thank you! We are able to get nice olives by the pound from FreshDirect, and we usually keep a tub of Picholine olives around for snacking (Julian loves them), so that’s what I used here.
I’m so glad you are posting recipes here again! This looks lovely and unusual.
Reminds me of the kind of food my Hungarian parents made–I especially remember the sauces. Wonder if that’s why I’ve always loved good bread?
yours is even more attractive and appetizing than the times recipe!