I thought this was a beautiful, rustic meal. The flavors went very well with the dark meat of the thighs. Although I don't like dark meat much, so next time I think I will add a breast in there for myself. My husband loved this. The only thing I would change is to use fresh garlic. I also could only find frozen pearl onions (they were small) so I added about 2 times as much as the recipe called for.
Chicken Thighs Braised in Port-Balsamic Sauce
Comments and Reviews 1-1 of 1
ADDChef Posted: 04/23/09