I hope you enjoy my garlic, hot pepper, and olives phase. Kind of like Picasso’s blue period between 1901 and 1904. -I want it noted that I’m having my cooking with olives, garlic and hot pepper period in 2016 and hope to continue it into 2017.
This is just easy. I heated some olive oil in my cherished Le Creuset pan (any sort of Dutch oven thingy will do). I salted and peppered the thighs, floured and browned them quickly. When done I took them out of the pan. I then tossed diced potatoes into the pot, and put the browned thighs on top. Next I added chopped fresh sage, dried cured olives, a handful of whole garlic, and then drizzled some balsamic vinegar over all of it (a friend from Modena brought it to me, it’s amazing!) I covered the pot, put it in the oven, this allows everything in the pot to get to know one another, and to make good. After 30 minutes, I ate it all. -God, I love this phase.