I found this recipe when looking for something to cook up my odds and ends, bone-in chicken thighs (I removed all the skin and as much fat as possible). Also, I didn't have the Kraft tomato vinegarette or lemon; so instead, I used the Kraft balsamic vinegarette as well as a 28oz. can of tomatoes with the carrots and flour. A big hit and VERY tasty! Next time, I will make the recipe as directed and see how that tastes. Thanks, Kraft!