Because January in Washington offers so many intriguing dining possibilities–“Oh life is a glorious cycle of song!”–I don’t do much cooking at home that month. This was my first major production of the year, the entree for a Sunday dinner.
I’m fond of chicken, but I’d never made this one before. I started with a full chicken, cut up, which gave me plenty of leftovers. I also doubled the amount of port suggested in the recipe, and I think that worked well. Come to think of it, I’ve never spoiled a dish by adding too much wine.