I am so grateful to Pesto Lover for sharing this recipe here. I saw it and used it originally from Jacques Pepin's show, "Fast Food, My Way," but misplaced the recipe.<br/><br/>This recipe does allow versatility in the sauce. We have used homemade elderberry wine, shiraz, and various white wines. All are delicious. If you choose to use a little left-over wine, but it doesn't measure the full 1/2 cup and you have chicken broth on hand, use that.<br/><br/>My picture is the one that has a little darker sauce because that day I used a shiraz to make the sauce since I already had it opened. M'mm. So yummy.<br/><br/>The skin is perfectly crisp, the meat is tender and fully-cooked (which can be hard to manage with chicken thighs), and the sauce is heavenly, want-to-lick-the-plate goodness.<br/><br/>This is great for a family meal, or would be great doubled for company using two skillets. It is fast, easy, and can be much less expensive than other meats, but looks quite elegant. You actually have time to visit and enjoy one another.
Ahhhhhh Jacques. C'est magnifique! We really loved the chicken prepared in this manner, and I enjoyed the mushrooms (I'm the only one who likes mushrooms in our family). The cooking directions are perfect, as you would expect from Jacques Pepin. Delicious, crispy crust on the chicken; while the chicken meat remained tender. Yummy!
This was so good and I agree the sauce was to die for. Hubby kept telling me how tasty this was.I had taken most of the skin off before the end.But that didnt stop the flavour Thanks for posting Make for World Tour 8
Delish! I added a couple of drumsticks to this since I only had 2 left. The chicken was great. Moist with a crispy skin. The sauce was killer. I could make a meal out of the mushrooms alone. Thanks Pesto lover for sharing. Made for ZWT8 France.
My sons wanted to give this recipe 10 stars. They loved the chicken with the mushrooms. The mushrooms really makes this dish. The flavor was excellent. Nice crispy skin on the chicken. Easy recipe to make. Made for ZWT 8 ~ France ~ The Fearless.
How can you go wrong when you are cooking with Jacques Pepin? This method of cooking produced a moist and tender piece of meat. The flavor was rich and deep although it only took a few minutes to cook. The skin was nice and crispy.