These plump chicken
thighs got a thick pasting of salsa verde, prior to a quick roast to intensify the
favor and color. Then all they need was
some braising in more salsa verde to finish, while the broccolini steamed, and I
whipped up a quick tarragon vinaigrette to brighten the broccolini and expand
its favor profile to the domain of anise-related herbs.
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