Personally I prefer to lightly coat the chicken in a bit of flour before browning it. Also include 1-3 stalks of celery (depending on how large/intense the flavor), prefer rosemary with chicken, but thyme is fine; add a good sized splash of cooking sherry, use chicken broth instead of water, and well, we prefer to serve this dish with pan-toasted slices of French or Italian bread rather than the rolls one pinner enjoys - - - the garlic spreads so well and meshes so well with toasted sliced crusty loaf types of bread....... yum!...... We've *never* been low on flavor, though, in our estimation, the flavor of the garlic is best used on the bread..., and no, it is not intense garlic in the chicken - just great eats!
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Personally I prefer to lightly coat the chicken in a bit of flour before browning it. Also...