Chicken can be braised up to 2 days ahead and stored in an airtight container in refrigerator.
Wow! Made as-written except for a wee bit less honey. Just excellent. I couldn’t wait to add the chicken back to the pot before I took a slug of bread and scooped some up for a good taste. Hey, gotta make sure seasonings are all all balanced, yes? Served with gnocchi and asparagus with a scosh of lemon and shaved Parm and we were a happy bunch!Read More
We were looking forward to this "braised chicken dish," but got a disappointing soup, looking not at all like the photo accompanying the recipe. With the 1 cup of chicken broth, 1/4 cup honey, and full 14.5 oz can of tomatoes listed in the recipe, we ended up with thin, somewhat sweet tomato-and-onion soup with chicken in it. Perhaps the tomatoes were to have been drained, and less than one cup of broth used? In any event, Step 4 indicated that the liquid would have slightly thickened in 15 min at Simmer; the amount of liquid we had might have taken 45 min or more, so we gave up, fished the tasty chicken parts out, and ate dinner. Making the recipe as written also took longer than the 2 hr listed. Family was underwhelmed, so we will not be likely to make this again.Read More
Easy to make. Chicken comes out very tender, falling off the bone. Nice and saucy.Read More