Braised Chicken with Mushrooms

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Just made this last night and YUM YUM!! I changed it up just a bit by using a mix of mushrooms that I had on hand, crimminis, white button, and dried chanterelle (that I reconstituted seperately in boiling water along with the dried porcinni that were reconstituted in the chicken broth.
I don't know what KSD1111 did wrong because I found this dish to be very flavorful and well worth the work.

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Iknow what I'm having for dinner tonight! This entire episode includes lots of my favorites. Just love you, Rachael, you make everything look so easy, and am very comfortable with all of your recipes, including in your magazine. You've never disappointed me, or my husband. Thank you so much.

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My family absolutly loved this recipie!!!! I split it in half for my sister and mother, and took home the rest. The chicken was so tender and moist. Even my sister a picky eater loved this and requested it again. I am even making it tonight with extra chicken. At my small grocery store they didn't have whole chicken legs, so I bought a package of drummies and thighs, worked great. I did not try the polenta, just some nice crusty sourdough bread. Delicious! Also I omited the dried mushrooms, and I don't think anyone noticed.

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If you're a fan of bland and weird then try this. Sorry Rachel but this one did not deliver enough flavor for the work. It was also really weird to put a peice of bone-in meat on top of creamy polenta and then put a rather soupy sauce on top. Eating it was very weird trying to remove skin and bones from the soupy, mealy mix. I won't bother with this one again.