How did the rest of you get so much luscious sauce?

I tried making this. It smelled divine and I was really looking forward to it. But the pan was so dry. The chicken didn't produce as many drippings or perhaps the tomatoes were not juicy enough. I added a half a cup of white wine, which helped some. But I'm wondering why mine was so much drier than everyone else's. Visually, the dead basil leaves look less attractive.

  • Posted by: Alicia
  • June 18, 2019
  • 291 views
  • 3 Comments

3 Comments

creamtea June 18, 2019
In the attempt to make this recipe sound carefree and flexible, more confusion was created, which isn't helpful for you or anyone. I agree, what are "2 big handfuls"? My hands are pretty small: two big handfuls would likely be 6 grape tomatoes--which is not much at all. It takes time and effort to put together a clear and well-written recipe with repeatable results--which is not the case here.
 
Nancy June 18, 2019
Also, the photo attached to the recioe here may be misleading as it shows the chicken and vegetables swimming in more liquid than the ingredients likely generate.
OTOH, if you want more sauce (for serving over rice or with baguette), add some good broth near the end of cooking.
 
Smaug June 18, 2019
This recipe is extremely vague as to the ingredients- "big handfuls" of tomatoes, "big bunches" of basil, "red chile"-type unspecified. It's also vague as to the pan; the amount of surface area will have a big effect on final moisture content. Your hands may simply be smaller than Oliver's, or your idea of what constitutes a "big" handful- seems to me anyone making the recipe would be well advised to monitor the moisture as it cooks (a good idea with anything in the oven, especially uncovered). The idea seems to be that most of the tomatoes (the only real source of moisture) will be largely covered by the chicken, but it could vary a lot according to your pot and your chicken legs.
 
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