The flavor of this dish is very good and we both enjoyed it! I used cherry tomatoes, halved, and doubled the olives, as mine were very small. I went about this a little differently. I browned the chicken and removed it from the pan. I simmered the sauce ingredients for a few minutes before adding back the chicken. I covered my pan and simmered for only about 5 minutes at which point my chicken was perfectly tender and cooked through. Simmering for 45 minutes is not necessary and would probably toughen up the chicken. At the end I did thicken the sauce with a little cornstarch mixed with water, just enough to give it some body. I served this over saffron rice, which was a wonderful idea!
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The flavor of this dish is very good and we both enjoyed it! I used cherry tomatoes, halved,...