This dish has a lot going for it, besides tasting great. It's easy to make. It's not too expensive, especially if you keep white wine on hand at all times (which I do). I made only a few minor changes to their versions.
Then, flip the chicken and potatoes to brown them on both sides. By the way, the reason I don't recommend using boneless chicken, is that the meat has a tendency to dry out. Bone-in, pretty much guarantees moist chicken.
If you adapt this recipe, as I did, I made this a one skillet recipe. I simply removed the chicken and potatoes and set them aside on a plate. Otherwise, you'll transfer the chicken and potatoes to a roasting pan. Next, I added the whole garlic cloves to the skillet and cooked them until golden brown (just don't burn them on a high heat). Now, add some white wine (I use Sauvignon Blanc) to deglaze the pan, and get those lovely bits of brown flavor loosened up. NOTE: Though I used half the amount of chicken in the recipe, I didn't decrease the sauce. Cathy said it was so good, that I wanted more for myself.
In the last 15 minutes, I added about one cup of frozen peas.
There's a lot of sauce, since I doubled the liquid recipe. The aroma is enough to make anyone hungry!
This is comfort food, in my book.
TASTING NOTES: My son prefers dark meat. He said that this was the first time he'd eaten a chicken breast that tasted really moist and flavorful. My husband went back for
thirds seconds on the potatoes. This dish has a European flavor, with that thin pan sauce. I would definitely make this recipe again, and I'll use a whole cut up chicken. I wish I'd had some crusty bread to soak up the sauce, because it is really flavorful.
As always, a printable recipe card is at the bottom of this post. I'd like to thank both Marie and Cathy for inspiring me to try this Chicago dish. It's delicious and easy!
I hope you enjoy this as much as we did,