I like to make this dish with chicken thighs, but any cut of chicken will do. If you choose to use a variety of white and dark meat, reduce the cooking time by 10 minutes. - Adapted from The Barefoot Contessa
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
To make in advance, put the chicken back in the pot after the sauce has been made, cover it and allow it cool before storing in the fridge. Slowly reheat the chicken before serving.
Inevitably the chicken skin softens when it cooks in the wine. If you prefer your finished pieces to be crispy, remove the reheated chicken pieces from the pot and place them on a baking sheet. Broil for 1-2 minutes or until golden brown and crisp. Transfer to a platter and pour the warm sauce over the top, or serve it on the side.