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Chicken Thighs, tomatoes and olives

Gunnar
Gunnar Posts: 2,307
edited November -0001 in EggHead Forum
Another tasty recipe I stumbled across, this one from Cooking Light. Bone-in chicken thighs with the skin removed. Starting the cook.
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One hour in and still looking a little pale. Added the olives and flipped the chicken.
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Two hours and ready to pull. Finally got some nice coloring. B)
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It called for 2 to 3 tsp’s of red pepper flakes. I held back to 1 ½ tsp’s. Still a nice bite and depends on who all you’re serving.
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LBGE      Katy (Houston) TX
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