Incredible....99% of the recipes I use from this magazine are 5-star! This was no exception! I too tripled this recipe...my tall slim husband can really eat. I only had bone in thighs, so after I removed skin, I cooked them longer. I used the Port [finding out more & more what a great item this is to have in the pantry] & my own dried sweet cherries from summer. I did add 2 tbl of butter to the sauce @ the end to balance the acidity. Served with black pepper noodles/sauce on top-----delicious combination of sweet/savory/tart!
Jacqueline, Buffalo, NY