Comments on: Braised Chicken Thighs with Grapes and Fennel

By: James McDonald

James McDonald — Sat, 09 Nov 2024 14:47:52 +0000

I read Jerry’s comment below after I had gone to the store. He was right – this is not a budget meal and the prep time is underestimated. After reading his comments, I notched the spice level up a bit, adding more garlic and thyme. I also made the roasted Greek potatoes as a side.

Overall, the chicken dish was fine, but not one I’ll keep in my bookmarks. The fennel needed more time to soften, but did pair well with the grapes. But I’ll be making the potatoes again over the holidays.

By: Michael

Michael — Fri, 08 Nov 2024 23:20:29 +0000

This recipe is a breeze to pull together. I used dried thyme; following the rest of the recipe as written. Baking the dish for 40 minutes at 425 was spot on. The combination of chicken, fruit, and vegetables was awesome. I served it with crusty bread but rice or Israeli couscous would have worked well.

By: Jerry

Jerry — Fri, 01 Nov 2024 22:58:11 +0000

I did the chicken and the potatoes. Overall my assessment is that it takes a LOT of time to prepare (my experience says Susie always under-predicts the prep time. Maybe she has people). And when it was all done it was less than impressive. All those ingredients and ultimately just not a lot of flavor. And seriously, this recipe is reasonably expensive. Wouldn’t make it again.