"Great salad. I cut way down on the oil and upped the vinegar. The result is very tasty, although I had to add a little more vinegar to leftovers to up the moisture. I also didn't have dill, so I used fresh basil instead. Very pretty served over salad greens. Will definitely make again. "

"Served this at a dinner party alongside garlic mashed potatoes, roasted winter vegetables, and a fresh loaf of French bread. My guests raved as they went back for seconds.

I typically don't have to modify AB's recipes, but this one lends itself so easily to variation...

Doubled the recipe using only thighs, bone in, but I removed the skin. Used frozen pearl onions and eliminated the pork, per a guest's dietary requirements. Followed the rest of the steps up to refrigeration, but cooked in a slow cooker. Removed the chicken from the bone as I was reducing the sauce. Added some port to the reduction at this point. -- The turnout was excellent!

Oh, definitely use the pinot noir. My chicken was a bit gray/brown on the outside when I took it out of the slow cooker, but not at all on the inside. Once it was in the reduction, it was a lovely, very-edible deep brown. "