Thanks to DWLingle's review, I didn't add salt, omitted the artichoke brine, and rinsed the olives and artichokes before adding. We thought it was delicious!
Very Delicious dish.. Is there anyway to get the Nutritional value added to this amazing dish??
Somehow there ended being up too much liquid which diluted the flavor of the sauce....
Very fresh and good! We left out the fish sauce, so the saltiness was perfect. The leftover olives are a fantastic snack the next day after sitting in the sauce.
I've made this recipe 4 times now and I'm making it again tonight . It is my new "go to" recipe when I want to make something that is delicious and easy for a dinner party. We love artichoke hearts and garlic so we double the amount, and the saltiness of the olive and fish sauce are just right. I don't use sea salt often , so I stick with kosher salt to taste. This is an AWESOME recipe with lots of umami flavors. Thanks and hats off to Naomi Pomeroy !
My family asked me to make this dish twice in one week because they loved it. I used my own chicken broth (Silver Palate's Berta's chicken stock recipe), and reduced the preseasoning to a sprinkle of coarse salt and a few grinds of pepper on the skin side of the thighs. I also added two more heads of garlic (makes a tasty leftover on a baguette). I kept the rest of the recipe as written. Don't give up on this recipe if you find it too salty. There are several places you might cut back--use no-sodium broth, reduce preseasoning, omit salt added to the sauce, rinse the olives and artichokes a little before using. I just don't recommend adjusting the fish sauce. There is too much good here to pass up--tart lemon, crispy chicken skin, tangy marinated artichokes, soft buttery garlic, grassy green olives. And it's even better the next day, with that sauce spooned over boiled new potatoes...
This dish is delicious. It is easy to make in advance and rewarm, too, which is nice. We skipped the salt in the sauce.
I followed this recipe carefully, and it came out very salty - and I love salt. It had to be from the artichokes and olives. I had high hopes for this one, but it's not something I could serve guests. Would appreciate any suggestions.