Comment on Skillet-braised chicken with greens and olives

Skillet-braised chicken with greens and olives

By Melissa Clark, The New York Times Recipe naming conventions come and go. For the baroque excess of every Beany Leeky Greens with Greeky Rampy Beans, there’s a minimalist roast chicken or tomato salad to remind us that less is often very much enough. Even techniques have aliases. One cook’s chicken fricassee is another’s braise, and yet another’s chicken stew.

 

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