Creamy Champagne and Garlic-Braised Chicken

Usually I avoid recipes with bone-in, skin-on chicken. It causes for some extra work at the dinner table, and K is not a big fan of it. I am willing to put up with it, but understand the annoyance. Anyway, when I do make one of these dishes, it had better be tasty and there had better be a reason for the bones and skin. This dish is pretty straightforward and delicious. Everyone was a fan, and the bones aren’t a big deal when the meat is almost falling off of them anyway.

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