I read a lot of reviews before making this and made some changes knowing what would work with our tastes. I used chicken thighs, browning them in bacon fat instead of the oil and butter. I doubled the mushrooms, added scallions, and used plain artichokes - not marinated. I also added more wine and more capers. The sauce was very tangy, so after tasting I added a splash of cream and a hunk of butter and made a small bit of a roux with flour and cream. That thickened the sauce just enough so it wasn't soupy but still had a nice, light texture. It's a different taste - and if you enjoy things that are tangy then this will be a good recipe for you.
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I read a lot of reviews before making this and made some changes knowing what would work with...