The New York Times Cookbook
Country Captain
Page 198
| Course Type: Main Courses
(1 review)
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kateq from annapolis, md
I made this for the first time in years, having been reminded of it by a very similar recipe posting on the NY Times cooking site. Parsing thru the comments, I saw that many seemed to think this recipe to be superior; I remembered really enjoying it. So I dug out the book and reviewed the recipe. I do think this versiot is preferable--tho I made a few minor changes. I used all chicken breasts, raisins instead of currants and diced tomatoes instead of stewed tomatoes. My memory was correct--this really is good. And happily, it freezes beautifully and doesn't noticeably suffer from being reheated in the microwave (a godsend on those very long work days)
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