I thought this was going to be a lot harder than it was, but it was a great 1 pot meal and it really didn't take that long (peeling the pearl onions took the most time). Only had dried thyme so maybe that would bump it up to 5 stars. Definitely a keeper recipe.
Will definitely make again!! This is possibly one of the best Cooking Light recipes out there. I love this one. Vegetables are tender and the chicken turned out perfect! Followed ingredients (minus parsley). I wouldn't change one thing about this recipe!
This was so!!!!! delicious (both day 1 and day 2!). I followed the recipe as written, although I had 5 chicken leg quarters; I increased the other ingredients some to compensate. I had a few quibbles with the quantities. I do appreciate recipes that list not only quantities but weight, but these seemed to be off. I could nowhere find 4 leg quarters that were only 2 pounds, I used the smallest potatoes I could find (minis), but my 12 potatoes came in at 12 oz. The differences didn't really matter,of course, but I was curious about the discrepancies. My other quibble: although this would be a great dish to serve to company, this wouldn't be so easy to eat unless one's guests don't mind eating with their fingers. I might try this again with boneless pieces or just thighs.I would also suggest removing the pancetta after sautéeing it, as it began to burn while searing the chicken. But all that aside, the dish was scrumptious, pretty, and easy to make. This is absolutely one of the best.
I served this to my "foodie friends" and there were raves all around. I never let them know how easy it is to make!
Oh my goodness - this dish is just so good! I've made it several times since seeing it recently in CL. It is really quite easy and relatively quick. I made the following convenience substitutions the first time and they worked well so I'm sticking with them - for cut up red potatoes I use whole petite white or gold potatoes, petite baby carrots instead of sliced carrots, bacon instead on pancetta, coarsely chopped onion instead of pearls and baby button mushrooms instead of crimini. I also use thighs with skin on rather than leg quarters. I add the peas in the last minute or two. I agree with the previous reviewer - even better on days 2+.
This is a very good savory dish for cool weather. I will make it again (definitely more than once). The recipe is easy to cook, with easy to find ingredients. I did make a couple of changes to the recipe.
- I couldn't find Pancetta, so I used 2 slices of bacon. It turned out really well, so I'll probably always make this substitution. Since bacon is fatty, I didn't bother with any additional oil (and certainly didn't need it).
- I forgot the peas, and didn't miss them.
- I cook only for myself, so I look for a recipe with 4 servings to cook on Sunday and eat every night after work. This dish is perfect for this. It tastes better on the 2nd+ nights. The broth is delicious, but a bit thinner than I like. So on the 1st night after I ate my first dinner, I reduced the broth to about 1/2 - 3/4 cup. The next night I skimmed off the remaining fat and drizzled a couple of tablespoons of the broth over my dinner. YUM!!
I made this dish exactly according to the recipe with one exception: no peas. This was so delicious! The broth was especially flavorful and rich. I could imagine savoring this dish in a French country kitchen with ingredients fresh from the garden. So good!