This recipe from Sam Sifton at New York Times Cooking, complete with drool-worthy photos, has been floating around the internet for quite a while, catching my eye every time. Feeling the need for a cozy, homey dish one recent evening, I knew the time had come to try it for myself.
- I used bone-in breasts, cut in pieces, instead of thighs. It will cook in less time, so check for doneness earlier than the recipe says.
- Had no tarragon and used fresh thyme instead. It worked like a charm.
- The recipe has you add the tomatoes at the end but I tossed ‘em in earlier so they could soften and burst, blending with the sauce a bit more.