Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips
Tags: chicken ina garten
Recipe Reviews
foodiewife from Monterey, CA
Next time, I'll pay extra and use boneless chicken breasts. De-boning and slicing the chicken was a bit of a hassle for me! Plus, the presentation is much prettier with boneless chicken breasts. I also realized that this recipe reminded of another Ina Garten recipe I've made before-- Baked Scampi! Overall, this is a delicious recipe and not a lot of work. Perfect for a weeknight dinner.
My husband and I really liked this recipe. I think better than the previous reviewer. I used bone-in, skin-on chicken, maybe that was the difference? My husband commented "oh, we're having "real" chicken for dinner". I guess I've been doing too many boneless, skinless breasts lately!
It was a snap to make, sautee some garlic, add some white wine and herbs, add chicken and bake! We were surprised at how the lemon flavor was infused into the chicken meat (we don't eat the skin). The chicken came out perfectly done, juicy not dry and with good flavor.
What made this a "wow" for us was the pan sauce. You MUST put the pan sauce over the chicken. It makes it delicious!
I served it with the couscous with toasted pine nuts out of this same cookbook. The couscous was also delicious!
bhnyc from New York, NY
This was good- not great- and I wanted it to be great. I think it is a mistake to take the chicken off the bone. If I make it again, I will leave the bone on. It did smell delicious, though.
(edited 27th December 2010) (0) comment (2) useful
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