I found this recipe on epicurious and I have to say it is so simple and amazing. This is one recipe I didn't mess with much at all. The only changes I made are using baby portobello/crimini mushrooms, my own home made chicken stock/broth, I skip the parsley if I don't have it, and replace the sherry with a lovely chianti or none at all.
- Yield:
- 4 servings
- Prep Time:
- 15 mins.
- Cook time:
- 1 hour
- Total time:
- 1 hour 15 mins.
