tag:blogger.com,1999:blog-772301800655523396.post7657715772478809819..comments2023-10-02T13:33:29.654-07:00Comments on Domestic Divas Blog: Cauliflower Olive Chicken StewJennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-772301800655523396.post-76087823948079783712012-03-06T08:54:13.485-08:002012-03-06T08:54:13.485-08:00Thanks for your notes! Let's see if I can addr...Thanks for your notes! Let's see if I can address:<br /><br />While not overpowering in flavor, I loved the cinnamon and the combination of the braised chicken, briny olivs, and tangy feta. The stew also kicked up in flavor after sitting for a day, as most stews are prone to do. This is also why I'd like to make it in my slow-cooker next time, as braising all day should work well. I do love braised chicken dishes.<br /><br />Also, I did leave the olives whole (they were pitted) and the cauliflower was chopped, but in larger pieces. That keeps more texture in the dish.<br /><br />Finally, I only used boneless, skinless organic chicken thighs (which is what I always use for my chicken stews). The legs with bones would probably add more flavor (from the bone), but I agree that picking out pieces of bone was not appealing. For this reason, I did not use them. I am amending the recipe to use the thighs only (thanks for pointing that out). I had left it as either since I figured the choice might be good. But I agree with you (and it was the reason I did not use the legs myself). <br /><br />Overall though I enjoyed this recipe. I'm always looking for different takes on braised chicken, which I find an affordable and easy choice for dinner, but can get routine after awhile. We ate it for 3 nights in a row.<br /><br />Thanks for your comment! xxJennifer Brodyhttps://www.blogger.com/profile/08704683103057546901noreply@blogger.comtag:blogger.com,1999:blog-772301800655523396.post-73739704687188120562012-03-06T07:48:46.851-08:002012-03-06T07:48:46.851-08:00After I saw this recipe in the NYT, I too tried it...After I saw this recipe in the NYT, I too tried it, but found it not particularly flavorful. The cinnamon is the dominant flavor. Also, since some of the chicken starts to fall off the bone, there can be pieces of bone mixed in that are an unwelcome addition. I am thinking that boned thighs would be a better idea. It also looks like you left the olives and the cauliflower florets whole. Good idea! This improves the overall appearance.Anonymousnoreply@blogger.com