Not a bad receipe, but a little bland for my taste. I followed the instructions with no changes. If I made this again, I would include a mustard sauce similar to the marinade to go with the finished product. Potatoes were great.
This is simply an outstanding recipe. I have made the following adjustments: 2 bone in breasts and 4 bone in thighs cooked with skin (for guests) or without skin in my large skillet. I marinated the meat for at least 5 hours. Decreased temp for potato wedges to 375 and increased cooking time to 45 minutes for crispier spuds. After cooking the chicken in the skillet for 30 minutes, I popped them under the broiler (low) for 5 minutes to brown the chicken then let the spuds and the chicken rest for 5 minutes while finishing the sauce. Served with steamed green beans. The flavors and aromas are reminiscent of a french bistro. I wouldn't hesitate to serve this to guests.