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really, really good. we enjoyed this one so much. thanks, Ingrid.

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Realtor by day, Chef by night January 13, 2010

My New Year's resolution was to make at least one new recipe per week, all year long. This was my first one and it did not disappoint. I used all boneless, skinless chicken thighs because my market was out of a whole cut up chicken (believe it or not). Even though I didn't strain the sauce until AFTER I had reduced it -- whoops -- it still turned out great. Served with roasted potatoes and red onions and rosemary, and steamed asparagus. Forgot to shoot a photo, but I'll make this again and photograph next time. Thanks for sharing a lovely recipe -- a very nice way to cook boring ol' chicken. :o)

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St. Louie Suzie January 03, 2010
Chicken With Vinegar