No problem at all, Peter. You brought up a good point, and it’s one I didn’t really consider. For sure a thicker carrot will require plenty more time, whereas the “thin” ones I tend to use here are perfect after 45min or so.

Glad you enjoyed the recipe 🙂

Thanks for your reply, Audrey and my apologies for the rather brusque nature of my comment. I was annoyed at the al dente carrots! Luckily I was only cooking chicken thighs so they quite happily simmered for longer while the carrots softened up.

Carrots aside, it was a delicious recipe and I will happily use it again..

Hello, Peter. I had to think about this comment, because I’ve made this recipe countless times – always the same – without issue with the carrots, and then it hit me… The carrots we find here in France (and the ones I’d tend to pick out back when we lived in Canada) were significantly thinner than the a lot of the carrots I see in grocery stores. It also does cook for around 45-50min when you include the “bringing back to a simmer” part and 10-15min simmer stage at the end to thicken the sauce.

But, you are right… If the carrots are thick, they would absolutely need more time, or need to be cut to a smaller size – I will note this in the recipe. Thank you 🙂

Thank you, Robert!

If you don’t eat pork, you can leave it out. No problem. It definitely adds a layer of flavor to the dish, but it will absolutely survive without it! Enjoy, Miriam!

Thank you so very much, Hollis. This is a very heartwarming compliment. I try my best to make my recipes accessible and easy to recreate, so it always fills me with joy to know I’ve hit the mark.