I admit I did not do the last bit with the mint, and maybe that is the magic bit, but I thought this was just ok/bland. Good, but not one of my "keeper" recipes.
This is a wonderful combination of flavours. It is also good with pork tenderloin medallions in place of chicken. I have added a quarter bulb of fennel, finely minced, to the onion, carrot, and celery mixture. I have changed the pine nuts to toasted cashews or almonds - it's all good. A tablespoon of fresh lemon juice at the end brightens the dish. Thank you for a great recipe.
This is truly one of my all time favorites and am always asked for the recipe. I like more veggies in the sauce and so double the onions/carrots/celery. The liquid, however, does not need to be increased by as much -- if at all. I agree that you will need to taste the sauce at the end to make adjustments -- depending, as the recipe indicates, on the vinegar you use. Also, a squeeze of fresh lemon juice at the very end does not hurt.
Very good recipe. Be sure to taste the sauce at the end so you can adjust it to taste. I wound up adding considerably more vinegar.
This recipe is amazing. Very easy and SO delicious! I served 10 people and used 2 whole chickens cut up instead of just legs and thighs. I wish I had used more chicken so we could have had leftovers! Every piece was gone! I made a yummy rice pilaf to go with it, but I think a plain rice would have been better. The sauce from the chicken is so good you want to soak up every bite.
This is an outstanding dish. The rich, tangy-sweet sauce was perfect. I served it with Green Beans with Tomatoes & Onions and a small side of pasta; it worked well together, although I think a simpler side of vegetables as recommended would be better.
You can't go wrong with this one! My go-to recipe for an impressive dinner for company or just for the family--MMMM.
I have made Sicily a goal to visit and eat my way across thanks to this recipe.