Through Saint Julia I pulled off this tried-and-true favorite here at our house. I enhanced it with the slow-braised pearl onions. The chicken was tender and moist, the sauce was incredibly intense and I was so gratified to know that I pulled it off so well. Julia’s chickens were puny micro-birds in comparison to our utterly enormous chickens. Her instructions that a hot oven can bring a chicken breast to done in 6 minutes is delightfully quaint. Smaller breasts, yes, but not the Chicken-zillas that we all have to contend with. Thankfully my instant-read thermometer allows me to sling properly done chicken and not the horror of underdone chicken on-the-plate. The onions added a certain light sweetness and a great texture.

So without further ado, here’s evidence of my handiwork: