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Loved the flavor, it took 30 minutes instead of 2 to reduce the sauce. I think if the thighs had been floured first and browned, the roux would have thickened quicker. I used dry sherry instead of vermouth, as my usual substitution. Made for 1-2-3 Hit wonders.
Wow, a lot of flavors going on in this dish, which we really enjoyed. I made a few minor changes: I opened a can of chicken broth instead of beef broth by mistake, so I used that instead. I also used some gourmet garlic-stuffed green olives instead of the greek olives. I did cook this in the crockpot, and it was perfectly done at the minimum time of 4 hours.
Our family didn't care for the flavor. It was ok but wouldn't make again.
Decided to make this in my new cast iron Dutch oven because I started it too late in the day. It was done in about an hour and a half. I slightly browned the chicken with the butter and onions (used both boneless breasts & thighs cut cross-wise). Then, I pretty much followed Jess4freedom's instructions, except I omitted olives & the last three ingredients. The herbes de Provence were very flavorful & provided just the right "French feel" to this marvelous dish! Fantastic on a cold winter day served with a loaf of fresh, crusty bread!