I bookmarked and saved this recipe a few years ago and recently had the opportunity to make it. It was an unqualified success. There is a little bit of work involved, as you sear the chicken thighs skin-side down before baking, but other than that it is a simple dish and even with that extra step I was able to make it for guests on a weeknight after work. And if you really don't want to put in the extra effort of browning the skin I have it on good authority that you can skip that step and it will still turn out delicious. So for company, I would take that extra step but when it's just for family I will most likely skip it.
But I will definitely be making it again. For such a simple dish there is a large "wow" factor that makes it perfect for entertaining, as you can see in this photo, which I think looks just as good, if not better, than the original recipe!
The cooking juices are on the thin side so I served it over rice. It was the right decision, although it would also be good with roasted new potatoes, I am thinking.
You can find the recipe
here. I pretty much followed it exactly as written. If you do too you will not be disappointed.
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