Delicious. I've made this and the others in this same article numerous times. It's a great dish for company, so good, and most can be done ahead, then into the oven. Succulent, juicy, flavourful...what more can I say. Make this.
Easy and very flavorful!
Lovely dish - I looked at the ingredients without really looking at the instructions. Only as I was making it did I realize that it called for 6 hours of marinating time. I made it sans the marinating time (just the marinade) and it was so good. I look forward to making it again according to the directions!
This recipe is delicious! I will make it with more marinade next time for more sauce. YUM!
We make this all of the time. I increase the amounts of the ingredients (to approximately double) in the marinade because I like it to be more saucy. I serve it over a small, ball-shaped toasted pasta called "fregola" which comes from Sardinia. It's a great combination.
This is, by far, the most requested recipe I have. Every time I have made this dish-- since the recipe was originally published several years ago-- my guests want a copy! The flavors meld together very well, the pale ale and saffron rice compliment the sweetness of the sauce, and its really, really easy to make (especially if you have 24 hours notice of a dinner party!)
This dish has become a frequent flyer in our house. It has the virtue of being both special and easy, with the extra bonus of being made ahead almost entirely. I always serve it with a very simple almond pilaf to soak up the generous sauce. We have enjoyed the other recipes from this article, but this one is by far our favorite.
This was so easy to make and very flavourful. A nice mix of salty sweet and good consistency and color to the sauce and chicken. Definitely a repeated dish in my house.