This was amazing! I made some minor changes just because that's how I roll. My wife gave this 108 out of 10 stars lol. So, I used thighs with the skin on - I cooked a few strips of bacon and then browned the chicken in the bacon fat. I also cooked the onions in the fat for a few minutes, too. I added about 1/2 t thyme with the wine and stock. I also added a few tablespoons of tomato sauce to tone down the purple color and add a little zing. After cooking the chicken in the liquid, I removed it and cooked down the sauce a little. I wanted it even thicker so I added a touch of corn starch to a splash of wine, mixed it and dumped it in to thicken it a touch more. I removed and discarded the skin from the chicken after cooking, shredded the chicken a bit and served this with mashed potatoes. I crumbled the little bit of bacon that I used for rendering the fat over top and it was fabulous. Give this recipe a try. The people that gave it bad reviews are probably folks who didn't reduce the sauce or used white meat chicken and let it dry out. Use dark meat with the skin and remove it after cooking!! Adds so much flavor and moisture.
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This was amazing! I made some minor changes just because that's how I roll. My wife gave...