Serve this hearty stew in a bowl to best enjoy the sauce.
I substituted 5 boneless skinless thighs browned in grape seed oil to cut down on the fat, cut the stock and wine in half but left the vegetable portions the same. It was outstanding, will make it again and again.
This was really good. I roasted the veggies instead of boiling and served over roasted smashed potatoes per the previous reviewers' suggestions. This is a great fall dish.
Yum! This one will become a regular part of my cold weather repertoire. Easy enough for everyday, good (and pretty) enough for company. Perfect fall comfort food. The bacon and butter are worth the splurge -- amazing how even these small amounts can enrich a dish. I used homemade chicken stock and because I like the way roasting caramelizes root veggies, instead of boiling them in the sauce, I tossed them in a little olive oil (I also added some butternut squash) and roasted till browned, then added to the reduced sauce and cooked for 5 mins or so. The other change I made was to braise the chicken for 45 minutes, rather than the 15 minutes called for, which seemed a little short.
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