"This is a very substantial and satisfying dish for a winter dinner. It reminded me of how my Italian mother cooked. Not too spicy, but with deeper richer flavors. The breast was super moist, but the thighs were unfortunately underdone. I'd recommend lowering the heat and sauteeing them longer, or cooking an extra 10 minutes at the end.""

"It was the first Thanksgiving my wife and I hosted. She presented me with about 2 lbs of pearl onions and told me they were a family tradition but had no idea how to cook them. I felt like I was on Iron Chef, and her mother, by the way, is a gourmet cook. I found this recipe. As I was making it, I was sure I was going to be a watery mess. As it turned out, it was probably the most popular side at dinner and got rave reviews, even from my mother-in-law. I think I added a tbsp of corn starch to pull it all together. It was a great way to serve pearl onions, and the root vegetables give the dish a delicious fall flavor.