Depending on the size of your chicken thighs, the cooking time may vary. I cook medium sized thighs which lay flat at a temperature of 190 degrees but I do check occassionally to ensure cooked correctly and neither dried out or under cooked.
Since the chicken is only partially cooked when it recommends you can put it in the frig and bake later....does this not introduce a risk of bacteria/food poisoning? - 27 Jan 2013
this dish is great. served it with pasta - 01 Jul 2011
Lovely, thick sauce. Easy to make. Can taste the sherry (I took a 'large wineglass' to be 250ml, making 375ml of sherry) without it being overpowering. Served ours with pasta. Agree it makes enough for 3 or 4 'me-sized' portions. - 11 Nov 2017