If I could give this a 10 star I would! This was a FANTASTIC dish!! Everyone is right, the sauce just makes the dish, and the chicken being on the bone I think helps to give more flavor. I did end up having to add probably another 3/4 cup chicken stock to make sure it was covered about half way, and then added a little more wine to even it out. I did double the garlic too, after reading many reviews. When the chicken was removed from the pan to thicken the sauce, I placed the chicken in the oven with the broiler on (although one level down from your normal broil level) and it kept the chicken warm and also crispened the skin. We still pulled the skin off at the point of eatting though to save fat, but to anyone who likes a crisp skin this would be a good step. I did add just a few sprinkles of corn starch, to thicken the sauce even a tad more. Served over rice. This will be a repeat in our house for sure! Thanks for the great recipe!!
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If I could give this a 10 star I would! This was a FANTASTIC dish!! Everyone is right, the...