This was spectacularly good. And here's the thing: instead of using chicken thighs, I used a cut-up, whole roasted chicken from the store, since that's what I had. After making the sauce (and I used beef stock, instead of chicken, because that's what I had), the only thing I changed was to cook the whole dish at a low temperature, covered, for about an hour, just so that the chicken could heat up and the flavors could combine. I'm not a great fan of sun-dried tomatoes, but I definitely encourage you to use them, since they added a great depth of flavor to the dish. I served it with the ravioli on the side, along with some winter vegetables. Everyone absolutely loved it, and it was a great, easy solution to a last minute dinner.
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This was spectacularly good. And here's the thing: instead of using chicken thighs, I used a...