I was very pleased with this dish. The only real change I made was to use Chardonnay instead of Rose' as that is what was on hand. I baked the chicken for a little over an hour and basted it a couple times. After removing the chicken to allow it to rest, I placed some sliced mushrooms in the sauce and thickened it just a bit to make a super yummy sauce. This will be making a repeat appearance on our table. (5)
I made as per recipe using a Maryland cut of chicken (thigh and leg intact) and after 2 hour of cooking at 160c fan forced was definately fall of the bone (the first 2 pieces I could not put on the the plates intact hey fell apartr [Iwas cooking or 3 but picked the third piece out out of the roasting pan so it would not do so and could put on the plate intact but the finsished product was just polished bones and skin (not a skerret of meat on them) and the meat was moist and flavoursome. Thank you Buzymomof3, made For Aussie/Kiwi Recipe Swap #69 October 2012.
Very tasty chicken; LOVED the sauce! I made with 3 med/large b/s chicken breasts but left the sauce amounts the same. I cooked it for 40 minutes and the last 15 minutes I added a cornstarch/water slurry to thicken the sauce. Was perfect served with rice and the sauce drizzled over both. Made for ZWT8.
We liked it! The flavor is good, but mild. I used boneless skinless chicken breasts and they were cooked to perfection at 40 minutes, wonderfully moist. I marinated the chicken about 8 hours. Next time I would reduce the sauce down after baking so it's thick enough to stay on the chicken when served. Thanks Buzy Mom
WOW! This is a GREAT recipe..the sauce poured ov er rice is real good. I think i'll marinate the chicken next timeand maybe use a little less wine but other than that i'm making this for my New Year's Party...