I think as others have pointed out, this is a great base recipe. I followed it almost exactly, except I added a chopped onion and fresh mushrooms, and some seasonings - (salt/pepper, rosemary, thyme) I think I would attempt this again with a few minor changes - the whole stick of butter along with the fat from the chicken skins, really is a bit much. I spent a lot of time skimming fat from the top of this dish before I was able to serve it. So next time I would definitely reduce the butter by 1/2, and use skinless chicken. It also needed to be thickened with corn starch quite a bit to produce a "gravy". But overall, an easy, economical recipe that I will enjoy playing around with & tweaking to suit my own taste. Thanks for sharing!
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I think as others have pointed out, this is a great base recipe. I followed it almost exactly,...