This recipe was really good. I left the skin off and it was still good. I did go ahead and brine the chicken breasts, which kept them moist and tender. The sourdough glaze was very mild, but gave a subtle flavor which I liked. It also made the sauce creamy. It called for a ton of veggies and made a big pot of stew, so next time, I'll half it. I served it on toast with a side of salad greens and the guys really liked it!