I made this recipe from the Barefoot Contessa/Paris cookbook last night, and was very impressed-- good garlic flavor, and just the right balance of fatty/winey/buttery elements in the sauce. I followed the recipe, exactly, so if you'd like the recipe, please email me offline. My husband and I were fighting each other with rubber spatulas (spatulae?) to get the last bits of the sauce out of the Le Creuset I made the recipe in.
I served the chicken with whole wheat couscous and toasted almond slivers, and grated carrots, sauteed slowly in butter with mustard and horseradish powder, with a little cream added in. I let the carrots brown a bit, and it was a great combo with the spiciness of the horseradish powder.