I had to google to see a picture for the size = I’m a horrible food blogger. I was a little nervous about how shallow the pan is, but you’ll never know unless you give it a shot! My suggestion would be to shape the dough more into a disk, then a ball. I think you’ve got about 5-6″ in depth in that pan right? So maybe make the disk about 3″ high, still a bit rounded in the center. Just form it quickly like I do for the ball, don’t worry if it’s not perfect. I’d check it a bit sooner too, thinking that being thinner it should back faster. I would start with baking it covered for 20 minutes, then uncovered for 10 minutes and check the temperature with an instant read thermometer if you have one (you want 190℉)

Let me know how it turns out!

I love putting garlic in just about everything, so why not try with this! If it were me, I would just take a whole clove and slice it as thinly as possible. I would add the garlic slices in when you have about a minute left to go cooking the carrots and leeks, before adding the wine. My assumption here is that with paper thin slices, they’ll pick up the flavor of the wine and sweeten in the 15 minutes that they cook with the chicken, similar to roasted garlic.

As far as the chicken goes, I just buy boneless, skinless chicken thighs right at the grocery store, but that’s readily available here in Canada, and I’m not sure where you are. If that’s not something you can easily find at the grocery store, you could do it yourself at home, or maybe if you buy from a butcher, you could ask them to do it for you?

I hope that helps at least a little bit. Just let me know if you’ve got any other questions