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Braised Chicken Thighs with Almonds and Olives
Ingredients
  • 1 tbsp. unsalted butter
  • 1 tbsp. extra-virgin olive oil
  • 8 chicken thighs (about 3 lbs.)
  • Leaves from 3 fresh thyme sprigs
  • 2 shallots, halved and thinly sliced
  • 2 cloves garlic, minced
  • ½ c. pitted Castelvetrano olives
  • ¼ c. Marcona almonds, chopped
  • ¼ c. dry white wine
  • 2 c. lower-sodium chicken broth
  • ½ c. finely chopped fresh flat-leaf parsley
Steps
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