I love your recipes... the website not much. It missis Martha's precise touch... the recipe print is very hard to follow on the screen, on print. The "login" or account create is stalling... not what I used from Martha Stewart...Please, let me love this site! Your website needs some TLC...

I make this recipe and at the end I add capers instead of the lemon and tarragon. It is delicious and I serve it over rice. My daughter’s favorite since age 2 and she is now 17!

So tasty and different from other Chicken dishes we have made.

This was delicious. The lemon and tarragon at the end added bright, fresh flavor to the sauce, which was already very tasty and hearty without it. My only deviation from this recipe was that out of habit I marinated my chicken in salted buttermilk, but considering that you simmer this on a milder heat for such a long time, I don't think I needed to. The chicken came out very tender with this cooking method and I'm definitely interested in making this recipe again. Like others have said, it might not be necessary to use this much liquid -- I ended up with a heavy amount of sauce that I would have wanted to reduce more if I weren't so hungry and it weren't so late when I finished.

I made this recipe with chicken thighs and drumsticks and it was out of this world delicious! The perfect way to kick off fall. I used (and drank) Newton Unfiltered Chardonnay with this and it made all the difference (use a good white wine). I ladled it over a bowl of jasmine rice made with chicken broth and I had to have seconds. Definitely will make this again :).

Made this recipe with 5 boneless, skinless chicken breasts. It turned out wonderfully but I did reduce the amount of broth that I used--from 4 cups to about 2 cups. I could've likely just used one cup--at the end I still had ample sauce. I also used dried tarragon instead of fresh. Overall it turned out beautifully, however, I'm not sure if I'll be making it again (just due to personal preferences). Perfect dutch oven recipe though! Easy to follow and great results.

I used dark meat only. The sauce was too runny for our liking but I took out the chicken and reduced the sauce. A few more tweeks and it was delicious. I am so glad I found this recipe. I rarely eat French food anymore. When I lived in Australia French food at that time was the trend and I remember eating at a wonderful French restaurant. My friend was far more adventurous than I was and ate escargot. My family now want to try more French food.

Made exactly as stated except for I used chicken breasts. Turned out delicious. Will make again and again and again...

Yuuuuuuuuuuuuuuuuum! So good. Follow the recipe as is. We served with egg noodles and it was a perfect comfort food.

So good! BUT....be sure to use heavy cream! A light cream may curdle! It's still tasty, but not very smooth!