Weeknight-quick braised chicken thighs with green olives and dried apricots is show offy enough for weekend dinners. Recipe below.

HAVING COME LATE TO EATING OLIVES, I feel like I’m always playing catch up, discovering something new. The newest-to-me find is Castelvetrano olives, from southwestern Sicily. These prized green olives are mild, buttery and not overly salty, with a nice meaty texture. In a word, sublime. Continue reading “Savory, a little sweet, all sublime: Chicken with Olives and Apricots”