These are so good. In the past few days we have made 2 batches. One batch was served over 2bone center cut pork chop. The other batch was served with Thanksgiving diner. Easy, but long cook and well worth it.
Here is the link:
First batch, the wine was a Cote du Rhone, 70% Garnache and 30% Syrah mushrooms sliced into even pieces
Second batch using a Spanish Garnache
Eggin in SW "Keep it Weird" TX