Very yummy and the whole family (with the exception of the 1-year-old, but who can count that?) really enjoyed. A bit sweet for us, next time would definitely add less sugar. This was not a labor-intensive dish, but I made it so. We are extremely picky about our meat, no fat, no veins, etc. And chicken thighs make for a LOT of trimming. To make it slightly easier, I cooked the thighs in the oil first, then removed them, trimmed and chopped, and put back in the skillet. All the while I had the sauce boiling down in a sauce pan (FORGOT the no water tip, argh!). When I was done with the trimming, I added the sauce into the skillet with the trimmed chicken and boiled it all down for about 10 minutes. Doubtless if I'd not added the water this would have been caramel-y and gooey, as it was it was just saucy, but very tasty. In the future, since I did not really cook the chicken and the sauce together, I would go back to our standard chicken breasts, cooked quickly and the separately boiled sauce thrown in last. Thighs are just too much work in this house!
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Very yummy and the whole family (with the exception of the 1-year-old, but who can count...