The chicken thighs are slowly stewed for 30 minutes rendering them very tender. The sauce is made using dry sherry or Marsala wine. There is a difference but both are good and work well. If you can’t use alcohol, simply add extra chicken stock. You can use fresh or dried herbs, both of these herbs also work well dried.
This dish is easy to reheat in a saucepan or microwave, always add a little extra water before reheating. It freezes well and will keep sever days covered in the refrigerator.
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