Um…this was just flat out amazing.

This recipe is from an old issue of Gourmet that was reprinted in a special edition of the now-defunct magazine I picked up recently.

I halved the recipe (big surprise) and made it with 2 skin-on, bone-in chicken breasts. Then I threw in a healthy portion of potatoes to round it out. This photo is cropped down so much because I got a little carried away with the potatoes, and they took over the pot. But it was so perfect on a cold, November night last week. Here is the original recipe.

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