How much the sauce thickens will depend on a few things, such as, how gelatinous your stock was etc. But, ultimately, the final consistency is up to you, if you feel it could be a bit thicker then you could add a slurry or a Beurre Manie. Also, as you mentioned, the sauce could be reduced but you would only want to do that if the sauce didn't become too strong or salty once reduced. Hope that helps. Cheers!

Absolutely fantastic. Thanks!

Can anyone tell me how to find the attached drill downs in the recipe?

Hi Mark,

http://rouxbe.com/recipes/1864-tuscan-braised-chicken/text?tab=recipes

Go to the tab to the left that says "Related Videos". This will take you there.

Enjoy!

Joe,

I went to the related videos but none of the ones referenced in the recipe seem to be there.

I was looking for the one called "choosing the right cookware"

Thanks

http://rouxbe.com/cooking-school/lessons/214-choosing-a-pot-for-combination-cooking

Don't you mean "choosing a pot for combination cooking"? It's on that page Joe refers to.

Joe/Jim,

Thanks for the help, I finally found the video and the recipe worked really well, my wife really enjoyed it.

It was my first since joining the website so I am on my way.

One question I had was whether there was a type of white wine that typically works the best for deglazing. I used a Chardonnay that I would drink myself and it seemed to work well but I was wondering if there was anything in paticular to look for when picking the wine to use.

Thanks again

If you type in "wine" in the search field you will quite a few forum discussions on types of wine for cooking etc.

You may want to check out some of the posts from Patrick O as he has posted quite a bit of good information on cooking and pairing wines. Hope this helps. Cheers!

We had 16 people for dinner last night and I made this chicken dish for the main event. It was delicious and everyone was complimentary. The sauce was amazing and the meat fell off the bone.
With 30 pieces of chicken, obviously it had to be browned in batches. Oil had to be constantly drained from the browning pot, sometimes in the middle of a batch. If there is too much oil, it won't brown nicely to get that lovely caramelized outer color and flavor.
The recommendation to arrange the pieces, skin side up, in a single layer became evident. The caramelized skin maintains its color and crispness when cooked uncovered. Unfortunately, with such a large batch, I had to arrange them in two layers in two dishes. The top ones were best but with the sauce covering them on the serving plate it worked out okay. Served it with mashed potatoes.
The sauce needed a little thickening at the end with a flour water mix.
This is way better than Chicken Cacciatore.
The good news continues. We have left overs for tomorrow.

This will be the first time that we have braised chicken and I was wondering if the sauce will be full of grease like with the beef short ribs? Do I need to skim it off or cool and remove fat to help with the sauce? Love Rouxbe recipes!

No, it shouldn't have as much fat as you usually get from short ribs; however, you can still skim off any fat from the surface of the dish prior to serving. Cheers!