dinner, 11.8

An adaptation of the Braised Chicken with Orange and Scallions from Food Everyday. I added segments of orange to give it a bit more oomf and substituted capers for green olives since I didn’t want to make a trip to the store for extra ingrediants.

Braising is downright gorgeous. The chicken thighs were tender and slightly crusty on top and the scallions were so wilted and delicate. And the capers did the dish justice, providing that simple salty bite against the orange zest.

Totally easy, totally works its magic in the oven, and totally scrumptious.

Published by JRW

boston. maker. librarian. canine wrangler. coffee drinker.

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