As always, an excellent recipe!!
I made this dish tonight for dinner, with a few challenges; I only needed a half recipe, and my wife has a thing about dark meat (so sad…). I also did not hace quite the right pan, which impacted my process and results. I halved all ingredients.
I cooked 1 breast and 3 thighs. I had a 4 qt dutch oven and a 7 qt dutch oven. the base of the smaller one would not even allow 2 thighs to lay flat, so I opted for the 7 qt one. Over all, this presented an issue because the large surface area and my smaller number of pieces of meat meant that liquid evaporated off during the simmer much faster than it probably should have.
I watched the meat with a thermometer, and the breast had to come out about 15-20 minutes before the thighs reached temperature, so when Jenn warns against overcooking breasts in this recipe, take heed!
At the end, I had a *very* thick sauce…too thick, and a lot of really brown bits on the bottom of the pan (probably due to the lack of moisture). I ended up adding probably another 1/3 cup of wine (it slipped ) and 1/2-3/4 cup of chicken broth just to loosen it up. It came out pretty good, pretty intense flavors, but very dark.
Next time I will use my 6qt stainless soup pot or something.
