As others suggested, I used a cup of red instead of half of white wine. I doubled the amount of tomatoes, using one can of whole stewed and one can of crushed. I finely diced a shallot and added that in with the onion in that stage. I find that everything tastes better with sauteed shallots! I used both oregano and basil. I cooked it for at least 45 minutes, on a low bubble in the dutch oven on the stove top. At the end of the cook time, it needed a little zip, so I added more salt and pepper and about a teaspoon and a half of balsamic vinegar. My best move was going to the butcher instead of the supermarket and having him cut the chicken into pieces for me. It was my first time using an entire chicken. It felt like a responsible and economical way to go, however we had to be extremely careful about bones--slow cooking a whole chicken, bones end up all over the dish, including tiny, unexpected shards of bone--any bite could've been my last if I hadn't chewed so slowly and carefully! I served over whole wheat spaghetti the first night and leftovers over whole wheat rotini. I served five whole dinners.
Was this review helpful?
[
YES
]
1 user found this review helpful
What's this?