Meghann, this was really good. I did follow your directions on putting the chicken into the oven after browning (I used a combo of butter and olive oil) while finishing the onions. When I fixed the onions, I added the garlic too soon, so use caution because you do not want burned garlic. I used a little more butter for the onions, too, to help with the caramelizing. I was lucky to be making this dish when Vidalias are in season--they are so good. When I went to make the sauce, it just called out to me to add something, so I used a little garlic powder and a few sprinkles of tarragon. I made the sauce a little more in bulk for the meal we were having so that I could pour some over some capellini. Yum! We have some leftovers for another night! Thanks, Meghann!
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Meghann, this was really good. I did follow your directions on putting the chicken into the...