We loved this recipe! I used low sodium broth. I thought I'd use a high simmer (not a boil) in order to ensure a reduced sauce. Mistake. A low simmer really would've been better. It reduced so much after 90 minutes, when I added the chicken to the pan, there wasn't enough liquid to cover them. Not even close. I had to hand baste during the last 30 minutes. Because it reduced so much, it was salty (but that was my fault for reducing it too much). I added a chopped potato to the sauce for the last 15 minutes, and that did help reduce the saltiness. We served it over rice. We're adding this one into the menu rotation! I will follow the directions next time. Thank you, Gordon!
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We loved this recipe! I used low sodium broth. I thought I'd use a high simmer (not a boil)...