"Very good. Mystified at some of the reviews. This is how every kitchen I've ever been in makes REAL fried chicken. Most of the problems described in the bad result reviews sound like people tried to deep fry or otherwise didn't follow the straightforward directions. Not too much oil, not too hot; should work every time if you stay on top of the"

"People who embelish this (including the one who added like eight ingredients essentially making puttanesca!) are missing the point. The simple elegance of fresh garlic and good oil is what makes this worthwhile. The lemon zest works just like with espresso, a neat little filip if you want it-and the pepper flakes seems to be one of those north or south of Italy additions Calabrese yes Milanese no. Make it simply. This was a Good Friday (and every Friday) staple for a reason!

"Been making this for ages-We do the dutch oven in the oven method-which T.F. has shown and omit the shrooms because of the extended cooking time. Like some others here I have made it both ways and much prefer beef stock to water. Makes the best pot roast gravy. Add some mashed potatoes and fresh green beans and your favorite roll or popover and this is a home run!