This was delicious, though I had to modify it to suit what I had on hand. I browned the chicken in olive oil rather than butter, then moved that to the oven to keep it warm, and sauteed half an onion and the garlic. I doubled the sauce because I wanted to serve it over pasta, but only used one tablespoon of brown sugar. I also used coriander and cayenne in place of chili powder, dijon instead of mustard powder, white wine instead of vinegar, chicken broth instead of water, and grape tomatoes for the stewed. Once I returned the chicken to the pan I added some flour to thicken it and a pat of butter for flavor, and then let it simmer for about 40 minutes, turning the chicken over once. Served over whole wheat thin spaghetti. It was one of the best meals we have eaten in quite a while and I can't wait to make it again. Thanks for the recipe!
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This was delicious, though I had to modify it to suit what I had on hand. I browned the...