Posted on Thu, Mar. 26, 2009
10. Divide the chicken among individual plates. Spoon a few tablespoons of sauce over each portion, then garnish with the chopped chives or parsley. Serve warm; pass the remaining sauce at the table.
Make Ahead: The chicken can be baked a day in advance; let it rest, then carve, cover and refrigerate. To reheat, arrange the pieces in a single layer in a baking dish. Add enough chicken broth to cover the pieces halfway. Let the chicken come to room temperature, then reheat for 20 minutes in a 250-degree oven.
Per serving (based on 6): 529 calories, 42 grams protein, 2 grams carbohydrates, 38 grams fat, 10 grams saturated fat, 204 milligrams cholesterol, 281 milligrams sodium, no dietary fiber, 1 gram sugar
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