What I liked - the sauce was really smooth and velvety on the tongue. I am a fan of dark meat chicken mostly because I think it stays moist when a chicken breast will often dry out.
What I didn't like - Dill, really just my preference but I am not a big fan of dill. Pulling the skin off chicken, just kind of gross, couldn't they just have given us skinless chicken.
My modifications - I didn't realize there were 2packets of butter so when browning the chicken I only used one, later I added the second packet to the finished sauce. Instead of returning the chicken to the pan on the bone after cooking I cut it up into bite sized pieces, really just made it easier to eat. I reduced the sauce much longer after adding the crime fraiche as I thought it was too watery, I really think this helped to overall dish. I didn't add the dill to my dish as I said above I am not a fan but hubby had it on his and didn't really like it either.
Overall I give this 4 out of 5 stars.
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