By: EatingWell User
I had intended to make this with chicken thighs as I thought sauce on drumsticks might get a bit messy, but the store was out of both so I bought bone-in chicken breasts; not the best choice as they took so long to cook, even after attempting to butterfly them halfway through the cooking time (should've gone boneless and pounded them thin or cut them up). As for those complaining that the sauce was thin, just keep cooking it down! I was using a large pan as it was the only one I had with a lid and due to the relatively large cooking surface, I was in trouble of ending up with NO sauce as it kept evaporating (and thickening). So I kept adding wine lol! Peeling garlic can be a bit fiddly, but occasionally my store stocks packages of pre-peeled garlic. Obviously more expensive than whole unpeeled heads, but a great time-saver and you can freeze the rest.
Pros: Delicious, uses every-day ingredients