I followed the directions of sheinshine with a twist and it was a hit! I used boneless skinless thighs and seasoned the chicken before browning it with seasoning salt and cayenne. I then removed it from the pan and sautéed ONIONS and garlic in the pan drippings. From there, added just 1/2 cup of red wine and 1/2 cup of chicken broth and 1/4 cup of brown sugar (instead of putting it directly in the chicken). I let it come to a boil, stirred in a tablespoon of cornstarch to thicken up the sauce. Then I put the chicken back in the pan to simmer 10 minutes per side. I had planned on sautéing spinach to go with it, but got lazy, so I just added it to the chicken when there was just 3 minutes left. Great 1-pot meal (though I decided to serve it over brown rice--so not quite one-pot). DELICIOUS
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I followed the directions of sheinshine with a twist and it was a hit! I used boneless...