Delicious! I did two things other than the recipe as I only had red wine in the house, so used that instead of white. Otherwise, followed the recipe exactly. Then, seared the chicken in a cast iron pan and, rather than transferring it to another pan to bake in the oven, drained the oil, added the sauce to the searing pan, added a lid, and cooked it until the chicken was done on the stovetop. We loved it! I will make this again.
We served it with sautéed eggplant, mushrooms, and cherry tomatoes, so the purple hue of the sauce, from the red wine, was complementary!
