炖鸡大腿和腌朝鲜蓟

多亏了Dwlingle的评论，我没有加盐，省略了朝鲜蓟盐水，并在添加之前冲洗了橄榄和朝鲜蓟。我们认为这很美味！

Very Delicious dish.. Is there anyway to get the Nutritional value added to this amazing dish??

不知何故，最终有太多的液体，稀释了酱汁的味道。

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 !

我的家人要求我在一周内两次做这道菜，因为他们喜欢它。我使用了自己的鸡肉汤（银色的贝塔的鸡肉汤食谱），并将杂种减少到大腿皮肤侧的一堆粗盐和一些胡椒粉。我还添加了两个大蒜的头（在法式面包上做了一个美味的剩菜）。我保留其余的食谱。如果您觉得太咸，请不要放弃此食谱。您可能会切断几个地方 - 使用无钠肉汤，减少种植，省略在酱汁中添加的盐，冲洗橄榄和朝鲜蓟，然后再使用。我只是不建议调整鱼露。这里有太多的东西可以通过 - tart柠檬，酥脆的鸡肉皮肤，浓郁的腌制朝鲜蓟，柔软的黄油大蒜，草绿橄榄。第二天，这是更好的，那酱汤匙煮在煮新的土豆上...

这道菜很美味。它也很容易提前重新加热，这很好。我们跳过了酱汁中的盐。

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.