Very moist, very flavorful, very delicious chicken! I made this with 3 bone-in leg quarters and 1 bone-in, skin-on breast and both types of meat were delicious. Thanks for sharing a great recipe!
This stuff is amazing. I used 1 lb. of boneless skinless breast and used sake in place of the white wine. Let it cook all day (~9 hours) and it was delicious. I served this over mashed potatoes and carrots with a side of garlic/rosemary green beans. A great dinner. Thanks for posting.
Very moist and tender. I used 6 boneless, skinless chicken breasts and doubled the herbs, wine and chicken stock. We spread the garlic over the chicken and served it with garlic smashed potatoes. Thanks for sharing this great, easy recipe, Papa D!
I used boneless, skinless chicken thighs and the recipe was delicious-- very garlicky, but we like that. I added more wine and broth halfway through and thickened the sauce for gravy over rice. Next time, I'm going to add mushrooms. This recipe is a keeper!
Very delicious. This will be a staple dinner in my home. My hubby does not like chicken pieces with the bones, so I made with boneless, skinless thigh pieces and found it worked wonderfully. Made for Papa D's cook-a-thon, rest in peace Papa D.
I could only buy huge packages of chicken leg quarters, so instead I bought a mix of thighs and legs. This turned out amazingly moist and tasty! I did leave the skin on, so that is probably why this tasted so yummy. But I can imagine boneless skinless breast being good cooked in the wine/broth mixture as well. I can see me using this in the future for cooked chicken to use in other recipes....it is so moist and wonderfully seasoned it would work in lots of recipes requiring pre-cooked chicken. That being said, I really enjoyed it tonight as an entree. I served the garlic cloves alongside, and had a bite of garlic with every bite of chicken. Wonderful recipe. Thanks for sharing. Made for PAC 2011.
Mmm . . . easy, moist, but I didn't find it had enough flavor for us. Sorry.
I hate how chicken falls off the bone- it just grosses me out, so I'm using breasts next time. That said, YUM. This was fantastic, a favorite all around!!
This is a really easy and delicious to make for dinner. I did omit the white wine since I don't drink it and it would just go to waste in my house, I'm sure it would of imparted a lot of additional flavor. Instead I added extra chicken stock. I also used my own version of herbes de provence and found the dish with the addition of the 30 cloves bursting with flavor. This was made for Fall PAC 2008.