2 Reviews

I liked the flavor and texture of this braised chicken very well and made it as written. I did not discard the cooking liquid, but cooked it a bit more (after removing the chicken) and served it with rice. Made for PAC Spring 2013.

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threeovens April 03, 2013

As I made this, it's a 5 star recipe. As written, it's at least 3-4 stars. My 12" All-Clad skillet required olive oil as I could never place a bare naked chicken thigh on it; perhaps the original recipe refers to non-stick? I sometimes receive that periodical, Everyday Food, and looked for this particular issue since I had so many concerns while cooking, but alas, I didn't have that particular issue. Moving on.... What should I have done with the butter? Without direction, I divided it into eigths and placed an 1/8 on each thigh and topped with the lemon slice. As far as the garlic is concerned, I considered it a "spice" according to the instructions. I served over Shiratake egg noodles and we really enjoyed it with my interpretations! Thanks Chef 1086570! Made for PAC Spring 2011.

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mersaydees March 12, 2011
Sue's Chicken Thighs Braised in White Wine