Chicken Thighs with Cerignola Olives & Potatoes
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- Опубликовано: 17 ноя 2023
- Chicken thighs are a wonderful cut for one-pot braising. They're flavorful and juicy, very economical - and forgiving. A few extra minutes in the pan is not a big deal, because they're difficult to overcook. Cerignola are large and meaty green olives with a mild flavor, making them perfect for a preparation like this, although you can use any large green olive here. If they're very salty or briny, give them a quick rinse before adding them to the skillet. Delizioso!
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Recipe - lidiasitaly.com/recipes/skill...
Great with - • Lemon and Rosemary Foc...
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Here's to simple dishes, easy to prepare, and delicious! Those flavors! ❤
Excellent recipes, Lidia. I watch your show all the time. Salutea. 🍾 ❤
I have an olive/cherry pitter. Great gadget. Love the simplicity of your recipes.
This is one of my favourite meals. Thank you
Awesome recipe, thanks 👍👍👍
Absolutely fantastic looking. 😊❤️
Hello Ms Lydia I got the message and my heart beats Fast Every look I give it🙏🏽 I like the skin too 🥰 . Hello to Mother🙋🏽♀️
Lidia.
mrs Peter here from Crete. I never remove skin. it gives so much flavour. Do like your no nonsese recipes.
That's chicken looks delicious 😋😋
Thanks Lidia for sharing this recipe ❤
VERY NICE INDEED! I LOVE YOUR KITCHEN TOO..
Loved it
Looks delicious ❤
A fantastic dish Lidia, I’ve followed your recipe many times - - spectacular every time!👌👌👌⭐️⭐️⭐️❤️❤️❤️
I just made this. It was wonderful! There are some differences between this video and the recipe on the web site. The video uses flour and red wine vinegar. The web site has no flour and uses white wine vinegar. I had some shallots in the pantry, so used those vs red onion. My wife (1/2 Calabrese), LOVED it. Either way you go, it is a great Sunday family, single pot dinner. I will be making it again.❤❤❤
Glad you liked it!!
This Chicken Thighs with Cerignola Olives & Potatoes recipe looks so delicious 😋Chef Lidia.
I love that you taste each meal after you cook it. This dish sounds delicious.
My mom got me your new one pot cookbook…this is my favorite so far made it multiple times. Follow recipe and comes perfect every time❤
Great recipe Lidia! Olives are delicious in so many recipes.
Great idea regarding the bleach/water bowl!!! Food looks Delicious 😋
After we bleach and water the counter and everything else, is it safe to put food on again or does it need to be thoroughly dried and no shiny from the bleach?
Great question. I would never put bleach on a wooden board. The chemicals will easily be absorbed. Instead, I would use lemon juice and water or a different and non-porous cutting surface. Also, I believe vegetable oil is both cheap and unhealthy. I would use avocado oil or EVOO. There are guidelines for using each of the cooking oils. Otherwise it's a great recipe.
@@thomasc4777 Lemon juice will lift stains from your board, but not disinfect or sanitize. Chlorine bleach, heavily diluted, is the tried and true way to clean after raw meat. If your wooden cutting board is properly dried and conditioned after use, you don't need to worry about anything being absorbed into the material.
@@skoguy Okay. Good to know. Thank you.
Keeping things clean! Thank you Lidia. There is a salmonella out about cantaloupe right now.
اجمل دعم من مصر ام الدنيا
Good video thanks
Does anyone know if we should ask our questions here or through another media site? 😂My husband and me JuST HAVE to🙏🏽meet this wonderful woman . I have a cooking video i havent posted because it seems like i was promoting Ms.Lydia😆🏆
Look yum 😋 mmmm
I love watching you cook.you make it look easy and tasty 😋
Mmmm😋Yummy👍
This was a WONDERFUL meal, I just cooked it a few hours ago. The question about "speeding up braising" made me try it in the pressure cooker, and it worked beautifully. Everything was perfectly tender, and maybe in half the time! Thank you again for this distinctive and delicious recipe!
Ottima ricetta 😊
Лидия!Вы супер повар.❤👍🙏💞
That looks so delicious Lidia! I love chicken thighs and braising so I’ll have to try this. Thank you! Love your videos 😊
That was a great meal that you cooked. I watch your videos often which I enjoy. I’ve been to your restaurants. Went to your book signing twice. I have a question who eats the food after you have cooked that beautiful meal? 👍😊⭐️
شكرا Thank you very much, I love you very much
Shoutout to Louisville 🥳
Hi Lidia, your cooking is amazing. I was wondering what do you actually eat everyday and do you actually cook everyday? What do you do with all that food that you cook on your shows? TY and God bless.
What is the best cooking wine to use
I bought the OXO Good Grips Olive and Cherry Pitter. It really speeds up the process of getting the olives ready to cook. I don’t have the patience to cut away or crush every single olive.
When you add wine, is it always room-temperature?
Is it Vegetable Oil to fry and Olive Oil to brown and cook?
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What kind of wine ?
How do you keep potatoes from sticking to the pan? I have the same Le Creuset braising pan, and my potatoes always stick no matter how high the heat. I don't move them around, but I wait for crust to form, but they still sticks. What am I doing wrong?
Try seasoning the pan a couple of times. Shouldn’t have to do that with enameled cast iron, but experience suggests it’s helpful. Coat all interior surfaces with oil, heat the pan on the stovetop (I do 6 minutes). Let cool. Repeat. Then cook normally. Re-season if you end up scrubbing off the prior seasoning. I don’t use wine when cooking, but you may have to re-season if acid eats off the prior seasoning.
I think one of the big things helping her here is the pan is the right temperature AND she had lots of oil on the pan. I have the same pan as well and definitely need to be sure you are using enough fat when cooking and preheating the pan we'll enough. Good luck!
@@TheBlondeSunset I'm not seasoning Le Creuset, are you serious? 🙈🤣🤣
Same here. I have a dupe of Le Creuset and I thought it was because it's a cheaper pan, but now I see it also happens when you have the real one.
@@thayouth probably is due to lower oil temperature. I cook on olive oil, and maybe I should go back to vegetable for potatoes.
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Do we need to flour the meat?
?
Spaguetti con camaronrs
😊smh
why dont you want to eat the garlic? no garlic bread?
Can you make this recipe using chicken breasts or other cuts of the chicken? I love thighs, but I have friends who only eat white meat
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Brava 👍🏻
Why vegetable oil and not olive oil in the pan?
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High temperature needed for frying changes the flavor of olive oil, especially extra virgin which has an even lower smoke point.
First time hearing of such olives great recipe as always Lidia