This was absolutely delicious as written. It tasted like buttery chicken pot pie, without the pie or peas. Any skin-on bone-in chicken pieces will work great, so I used 8 drumsticks. After adding the broth, you should bring it to a boil, stir, add the chicken, bring to a boil again, and then reduce heat to low for simmering. Otherwise, the chicken will sap the heat out and you won't get a good simmer. I followed the recipe as written and after 30 minutes I still needed to bring it to a boil to cook the chicken and thicken the sauce. Another slight improvement is adding salt while the mirepoix cooks (the carrot, celery, and onion). Plus I used Tony's (creole seasoned salt) when flouring the chicken pieces. Thanks for a great comfort food recipe! It's absolutely the best thing on this site that I've been able to execute with ease. Thank you!
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This was absolutely delicious as written. It tasted like buttery chicken pot pie, without the...