When searing the chicken for this flavorful potluck dish, work in batches to avoid crowding the pan. Crowding creates steam that will make the crispy skin soggy. This recipe comes from TV chef Sarah Mastracco.
This is outstanding! Easy to make-but impresses for company. The Mediterranean flavor has a terrific punch thanks to the Dijon , red wine vinegar, capers, and dates. I have served mine with white rice and broiled slices of ciabatta with a bit of olive oil brushed on top. Hurry and make it.