Second time I've made this, it's awesome. Like others, I determined that the chicken was cooked well enough by the browning (verified by probe thermometer), so did not subject it to another 20 minutes of cooking. I DID add all the liquids called for, but it spent the 20 minutes reducing the liquid (OK, did not time it, but reduced until good consistency). I raised my eyebrows at the addition of the artichoke marinade and the caper liquid, but upon rejection, they added another layer of flavor to the sauce. Gave the chicken five minutes of simmering at the very end to bring back up to temp. So my only real modification was setting aside the cooked chicken to avoid drying it out.
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Second time I've made this, it's awesome. Like others, I determined that the chicken was...