This is definitely worth the effort on a cold wintery day. I make this a different way each time I do it, and it's always delicious. I agree with a few other reviewers that the chicken and veggies should be cooked in the chicken broth, then that is used for making the sauce. I recommend cooling the broth back down a little bit before making the sauce with it though so it thickens at a manageable pace. Also, my favorite chicken broth/stock to use is Emeril's, it's all natural and tastes wonderful. Since you won't use the whole container for this recipe, find another recipe to use it on, or freeze it for the next time.
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This is definitely worth the effort on a cold wintery day. I make this a different way each...