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.
Excellent. So much flavour. Just about to make my second version. - 11 Nov 2017
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)