This earthy dish is perfectly suited to the rustic charms of a country red wine from southwestern France. Look for a bottle from one of the various appellations in that region, such as Cahors, Madiran, or Bergerac.
Cooking time is way too short. Chicken was barely done. Skin got rubbery despite browning. Sauce was thin.
I found simmering uncovered until the chicken was tender with almost double the flour added in increments until thick yielded a much better result.
Bouquet garni instead of dried thyme.Read More
This is a modernized version. The original Chausseur sauce is an original old fashioned demiglace made of sauce Espagnole and brown stock mixed with tomato sauce made with salted pork belly.Read More
Covering traps steam , and produces great tenderness. Never trust TIME in chicken recipes as size varies. Just be sure with a meat thermometer hits 165 for perfection. Mine was good.Read More
Way too tomatoey and had to cook much longer than stated. Not that nice at allRead More
A total of 18 minuets cooking time for bone in chicken breasts... could be an unpleasant meal!Read More