I made this with skinless, bone-in chicken thighs, and seasoned w/ salt and sage. Used chicken broth instead of the bouillon/water, and added about a cup of pinot grigio to deglaze after I had browned the chicken. Added a packet of onion & mushroom soup, and a can of fire roasted tomatoes. Very tasty -- saving the left over liquid for future use as it is so flavorful. There's really nothing complicated to the dish -- you can add all sorts of things to suit your tastes. I bet it would be great with some jalapenos in there to spice it up or try some parsnips in there or rutabaga.
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I made this with skinless, bone-in chicken thighs, and seasoned w/ salt and sage. Used...