Chicken drumsticks and thighs turn into an easy-to-cook, big-flavored braise with bacon, marinated artichoke hearts, olives, garlic and lemon juice and zest.
WE’RE NOW ENTERING OUR FOURTEENTH YEAR OF DOING BLUE KITCHEN. That’s, give or take, with a new recipe almost every week, a lot of recipes. Some new recipes immediately get added to our go-to list and show up on our table again and again. Others, no matter how delicious, get unfairly forgotten. Like this one. Continue reading “Cook, enjoy, repeat: Braised Chicken with Artichokes and Olives”