This came out excellent, but I am giving it only four stars because I agree with previous reviewers, that it is a good starting point but needs some modifications.
I like a thicker sauce, so I left out the water, and cut the amount of butter in half. I started by sauteing one finely grated onion in the butter, then added 4 large chicken thighs dredged in flour, along with some fresh rosemary and sage and some chicken rub. Since I happened to have some leftover red wine on hand, I added some of that too after the chicken had browned and let half of it bubble away before adding the broth. I used skin-on chicken pieces, and it still came out very rich, next time I'll try to use skinless thighs. I only added one heaped tablespoon of sour cream which was enough to give the sauce an extra silky texture without mellowing the flavor. My husband took one bite of this and was hooked. Served with mashed potatoes, string beans, corn and buttermilk biscuits it makes for a real "country meal".
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