Such a versatile recipe! I added red peppers to mine, and used dried eggplant (cause that's what I had). I omitted the cream soup and used a cup of low sodium chicken broth instead of the canned. I did not have a squash, so I used a sweet potato/yam. I also added paprika, fresh thyme, cumin powder, and dried rosemary to taste. I browned the chicken with the skin on to begin with; removed the skin and drained the fat out of the pan, reserving a couple of tablespoons; put the chicken back in the pot with the veggies on top and poured in the broth and let simmer for about 45 minutes; took the chicken out and boiled the rest until reduced to a thick sauce. The veggies were a little mushy but LOTS of flavour.
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Such a versatile recipe! I added red peppers to mine, and used dried eggplant (cause that's...