I reduced all the ingredients by half. Instead of cooking the dish on the stove I put it in a fairly shallow pot and put it in the oven at 350 degrees for two hours covered, followed by 30 minutes with the top off. Cooking it this way reduced the liquid enough so that it didn't have to be reduced further before serving. Much easier than cooking it on the stove where you have to watch it. anyway, Spectacular presentation, brown and gorgeous, served right out of the pot.

Reviewed On: Jul. 25, 2008