Another Williams Sonoma Braising sauce was used in the Bushman Test Kitchen this week, again proving that you can make an awesome meal…
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with a little help. The recipe is on the jar below, all I did was add a little wine (in my glass while cooking), macaroni and steamed artichokes (not pictured) on the side. I used a pound of skinless chicken breasts, cut up into bite sized pieces with my handy-dandy kitchen scissors. I also added a cup of water (swirled in the jar to get any remaining parts) so that we would have enough sauce to serve over the macaroni. I used the oven method though I’m sure the slow-cooker method is fine. Very tasty, definitely will have this again!
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