Cooking Light, October 2002
I didn’t make this. CTM had it mostly done by the time I got home. It looked pretty easy and I’m sure it if was too difficult, he would have waited for me to get home to help him.
We didn’t use chicken thighs, we used chicken breasts. We didn’t use penne or ziti, we used rigatoni. Other than that, we didn’t substitute anything else.
The sauce didn’t really thicken all that much. I would increase the flour to make it a thicker sauce. It was rather tasty, but I don’t think I liked all that wine in there. I would cut it in half and just use more chicken broth. I think it upset mine and CTM’s stomachs. It was rather rich, even though there wasn’t any cream or butter in it. The combination of thyme and bay really made for an interesting flavor.
It was pretty tasty, but I’m not all that sure we’d make it again. Just depends on whether I come across the recipe in my searches again.
Measuring cups and spoons
Large nonstick skillet