Wednesday Jan. 24 -
This is a simplified and de-chicken-livered version of the recipe in Mireille Johnston's Cuisine of the Sun. We used chicken thighs, browned them in oil, and added chopped onions, garlic, and anchovies. Once that simmered, covered, for about 15 minutes, we threw in rosemary, thyme, chopped niçoise-style olives, parsley, and capers, and let that go until the chicken was tender. Then we opened it up and boiled the sauce down. We also steamed up some sugar-snap peas to go on the side. A savory mess, as we say.
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