By: EatingWell User
Amazing with a few modifications!
I used double the garlic, chicken drumsticks instead of chicken thighs, and red wine instead of white. I cooked for about 5 hours on low. The result: super tender chicken and a sauce I can't stop eating out of the pan with a spoon!
- Take off the skins of whatever cut of chicken you use, to reduce the fat that will be rendered out into the sauce anyway.
- Do use the juice from the canned tomatoes, because the liquid will help cover the chicken and braise it. You can always reduce it later.
- After the chicken is done, take the chicken out. Use a colander to strain out the tomato/garlic/chicken pieces from your sauce, and then put the sauce in a pot on the stove. Bring to a boil and reduce by 1/3 to 1/2, whatever your patience level is. I also added a cornstarch slurry (2 tbs cornstarch with 2 tbs water, whisked together) to thicken the sauce further. Add all vegetation back to the sauce.
You probably don't have to strain out the tomatoes etc, but that's what I did.
Pros: Delicious, protein, flavor