This is a rich, hearty dish that smells heavenly while cooking! I used boneless, skinless breasts, but I followed the cooking times pretty much as directed. I was able to cook the entire meal in my dutch oven, so clean up was a breeze, too. The chicken turned out absolutely succulent and tender. I made the roux and the sauce as directed, but as the previous reviewer mentioned, I also served the chicken on a bed of the carrots and onions, then spooned the sauce over top. Divine! thanks for sharing!
Marra, thanks so much for posting this great recipe! It is quite simple to put together although it may seem otherwise. I did change the cooking temp/time to 250F for 3 hours so as to infuse the flavors even moreso as they were wonderfully armoatic on the stovetop during that portion of the cooking. Well, when I took it from the oven, opened the lid and looked in... mmmmmm! A wonderful aroma again! I plated up the chicken, and was ready to prepare the roux, but I stirred the carrots and onion in the ready made sauce and decided that that is/would be the roux! Why waste those luscious veggies, and an already creamy broth?! So I omitted step #5 altogether. What a delightful treat! I served this fork-tender chicken with some buttered egg noodles. Yum!