definitely a keeper! I made this dish using skin-on chicken thighs and used readers' suggestions - used fresh garlic cloves, eliminated the pepper, added 2 bay leaves, substituted red wine vinegar for white, and added couple teaspoons of sugar to taste. I also added carrots and extra onions. I made a double batch and served it for company. They loved it! I simmered it for an hour over the stovetop, and the chicken was fall-off-the-bone tender. Great taste and easy to prepare. I'm making it again this week!
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definitely a keeper! I made this dish using skin-on chicken thighs and used readers'...