All I can say is...yum, yum, yum!! If you are a Weight Watcher, and cut the sautéing oil in half, and you have 6 points per chicken thigh with sauce. We found it to be a complete meal.
I thought this was delicious. I didn't find it to be be too much work. I made it on a weeknight (granted - I do like to spend time cooking on work nights) but it was exceptional. I followed the recipe pretty much as is. I served over egg noodles since I was out of rice. I can't complain WHATSOEVER and am about to pass it on to my favorite cooks. (I'm also really looking forward to the leftovers!)
This was tasty, but the directions, in my opinion are crazy. I do not see the need to saute zucchini and mushrooms seperately. A step not needed.
Outstanding recipe! It got rave reviews from our guests that night. As usual, I twisted the recipe around: (a) I doubled it; (b) as I can't stand zucchini, I left it out; (c) I used a full cup of chianti (doubled recipe would have called for 2/3 c); (d) I used dried herbs, 1 Tbsp of each; (e) and -- the crowning touch -- San Marzano tomatoes: for those who haven't tried them, they're worth the price (typically these run 3-4 times the price of normal canned tomatoes). I served it over kamut fettucine (600 g used for 6 persons). The doubled recipe, BTW, made enough for the six of us (4 of whom are big eaters), with sufficient left over for 2-3 more. I am, though, perplexed by "lots of work" that I read below. I made this recipe AND another (chicken and sweet pepper stew, also an FC recipe) during a 90-minute period: started at 11:55 and had both on the back burners at minimum heat by 13:20.
This recipe holds some new twists for an old classic!! Tasted great!! But, LOTS of work... The olives added an interesting note!! And we liked how the zucchini and mushrooms were sautéed separately and added at the very end with the olives, so that each kept its individual flavour intact while adding to the whole. [We're adding this one to our recipe box!!]
This is a new twist to an old classic!! Tasted great!! But, LOTS of work... We liked how the zucchini and mushrooms were sautéed and added at the very end with the olives, so that each kept its individual flavour intact while adding to the whole. The olives added an interesting note!!
We'll add this to our recipe box!!