Wow, this was great! I used boneless skinless breasts rather than thighs. Made the recipe's amount of sauce for 6 pieces. I followed one reviewer's advice to just dump the sauce on and bake, and next time I'll baste it, as the juices thinned the sauce out. I ended up broiling these for about 8 minutes, turning halfway thru, to thicken the sauce. Served with rice and steamed veggies. Will definitely make this one again.

Reviewed On: Oct. 6, 2009

To us, this tasted kind of like beef stew without the beef. It was good, but tasted like it was missing something. After simmering and adding salt and pepper, I added some seasoned salt, about half a teaspoon. Garnished with a dollop of sour cream and that helped a bit, but probably won't make this one again. Thanks anyway! Served with a cheddar bay biscuit clone. I'm going to add some cooked chicken tomorrow to the leftovers and see if that makes it more to our taste.

Reviewed On: Oct. 3, 2009

I cut back on the water, to one cup... left the olive oil the same, and I'm thinking I should have cut back on that as well. As another reviewer, I didn't have rosemary, so I subbed Italian Seasoning for all the herbs. I let this sit for a few hours, and found it to be a little bitter. I added a packet of Splenda, and now it's too sweet for me, but the kids love it and I'm sure hubby will too. I'll try again, using half a packet (like one tsp of sugar) next time.

Reviewed On: Oct. 1, 2009