The French classic recipe calls for an old rooster but trust me, chicken legs or thighs with the bone in and the skin left on will work just as well. Don't be tempted to use chicken breasts as the braised thighs will give you much more flavour.
I wish I had leftovers. This was sooooo good!! The sauce was incredible. The chicken was melt in your mouth. It was just a party going on in your mouth all the way around. So easy but so fancy. Chef John you are my hero, you make me look good! I made EXACTLY as written. I have wine left and I'd rather make this again than drink it...that says a lot. You have to serve it with mashed potatoes. I think it is against the law not to. - 10 Sep 2014 (Review from Allrecipes US | Canada)
I followed the recipe exactly. The sauce was amazing ! I put it together up to the point you put it in the oven. Then held it for an hour before I popped it in the oven. So if you are having company you can do earlier in the day. I have NEVER had a bad recipe from Chef John. He's the bomb! - 18 Oct 2014 (Review from Allrecipes US | Canada)
Who could resist trying a "5 Star Recipe of the Year"? Not me. Followed the recipe almost exactly. For some reason got it in my head that it called for boneless, skinless chicken thighs and actually made a special trip to the grocers for them. It was still absolutely delicious and there was no fat to skim during the final reduction and no bones to deal with while gobbling it down! So tasty we licked our plates!! Just made this again last night. This time I used the chicken thighs with bone and skin on. I forgot to buy fresh thyme so used about a tsp. of dried. Otherwise followed the recipe exactly and EXACTLY like last time it was absolutely, plate licking delicious! - 07 Jan 2015 (Review from Allrecipes US | Canada)