I had never made this dish before and last night I made Alton Brown's version.
I made it in a LeCreuset and as I was about to put it in the oven, I realized that the recipe calls for no wine, water or stock. Thinking that it might dry out in the oven, I threw in about 1/2 cup of chicken stock. Then I looked at a bunch of recipes on various websites and they all called for some sort of liquid. In the end, the flavor was good, but the chicken was a bit dry and I was disappointed.
So here are my questions -- is it a mistake that there is no liquid to be added? Should I have not used my LeCreuset? While somewhat similar, are the other recipes better (i.e. James Beard's version?)? This version was particularly easy, which was nice.
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