This was really good. The recipe says to cook in a sauté pan. I wasn't sure how that would work once the liquid was added so I cooked the whole thing in a large sauce pot. I did make a few modifications because I didn't have exact ingredients: I left out the capers and potatoes, used a scant 1/4 c. of sliced spanish olives because that is what I had on hand, used half sherry and half pinot grigio. I added about 1/2c. Chicken broth. At the end, I added a 15 oz. can of kidney beans that were drained and rinsed because I did not think there looked like there was enough for 2 servings in the pan, let alone 6-8. In total, cooked for 2 hours, Served over jasmine rice. Yummy. One note for those who thought this was too watery. In general, if you cook something uncovered, the liquid will evaporate. So, I suggest checking the stew about 1/2 hour before it is done and if it is too liquidy, uncover it for the rest of cooking time.
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This was really good. The recipe says to cook in a sauté pan. I wasn't sure how that would...