This was amazing and so easy to make after a long day at work. We were in the mood for potatoes so I used a cup or Arborio rice and increased the chicken stock and wine. 1/2 cup of each with the chicken and bake for the same time. Rice comes out super creamy.
This was amazing and so easy to make after a long day at work. We were in the mood for potatoes so I used a cup or Arborio rice and increased the chicken stock and wine. 1/2 cup of each with the chicken and bake for the same time. Rice comes out super creamy.
Very good recipe. Didn't change anything other than using more of the oregano and garlic powder as prescribed amount was not enough to season even 8 thighs.
This is a bit of work... but worth it.
Whole family adored it. Made as directed except I squeezed the lemon over the chicken when I added the peas at the end of cooking time. Peas and squeeze! Will be on our frequent rotation. This dish made me look like a pro chef. Giggity!
I had never even heard of this before and decided to try it. I followed directions exactly and my husband and I both enjoyed it. I honestly think it was delicious just with the sauce in the roasting pan. I will make it again.
My girlfriend Margie made this for me today and it was delicious!! Great recipe!
Very taste...Browning the chicken is a must.
I used boneless skinless breast AND added some whole clove garlic. I adjusted my cook times accordingly. This cane out of the oven looking and smelling absolutely wonderful. It tasted as good as it looked. I did use my cast iron skillet so I didn't have to dirty another pan easy clean up. Took me probably 45 minutes feom start to oven. Then because of the boneless/ skinless about another 35 minutes to the table.
This is a super good recipe that was not that labor intensive. I made a few changes some out of necessity using ingredients I had on hand. I used white cooking wine and vegetable stock instead of chicken. I used quartered russet potatoes instead of baby spuds. I chopped a small onion and added it to the garlic; and forgot to make a roux before adding the wine and cream with the butter in the last sauce. So I made a separate roux using bread flour and bacon grease then added it to the saucepan. I would not have changed anything if I'd had the right ingredients and had not forgotten a step in the sauce. This is a truly versatile recipe that does not break the bank and it's a one pan plan. Meat potatoes and veggies all in the same recipe. Hard to beat.
Delicious! I tripled the oregano garlic salt and pepper mixture. I was afraid the oregano would be too strong in the dish but it was so so good! The potatoes were wonderfully creamy and the chicken cooked just right.
