Oven-Braised Chicken Thighs with Fennel and Castelvetrano Olives Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 19, 2015
Just okay, edible but won't make it again.
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Photo by ChefAmy1033

Cooking Level: Expert

Home Town: Cody, Wyoming, USA
Living In: Olathe, Kansas, USA

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Reviewed: May 22, 2015
This is my 2nd time making this.. and its unbelievable. So yummy and easy. Great for hosting as you do the work before and then take out of oven. Leftovers are even better.. so I made a huge amount today. I suggest keeps sides easy with warmed good french bread and green salad. Then just enjoy your company and meal!
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Photo by Josi Kytle

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Reviewed: Sep. 14, 2014
AMAZING! The combination of flavors made this dish unique and delightful. Fresh and savory, so delicious. I prepared exactly as written except I didn't have fresh thyme so I used about a teaspoon of dried. We follow a low-carb diet, so I served as is, no noodles, rice, etc. Absolutely wonderful; I will DEFINITELY make this again. Thanks for a great recipe!
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Photo by kendra1215

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA
Living In: Snohomish, Washington, USA

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Photo by Linda Pounds
Reviewed: Sep. 2, 2014
Perfect medley of flavor.
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