Now some options...
Making ahead of time: Like many other braises and stews it freezes incredibly well. I like to put it in the fridge once it's done and then REMOVE THE FAT that has come to the top of the pot. You will have a cleaner and leaner sauce. Then I put it into the freezer and when I am ready to serve, I place it into the oven for 30-40 minutes at 350-degrees and it's perfection.
Thickening: If you would like a thicker sauce, prior to serving, remove your chicken out of the pan and bring the liquid to a boil. In a separate bowl, combine a few tablespoons of softened butter and a few tablespoons of flour and mix well to form a paste. (This is called a beurre manier and is my favorite way to thicken a sauce.) Once the liquid is boiling, drop the beurre manier slowly into the liquid, piece by piece and whisk it in. Remember, it will only thicken if you allow it to come to a boil.
Leaning it out: If you would like it even leaner, ensure you skim the fat off the top as I stated above and do not eat the skin. Trust me the chicken will be delicious nonetheless.
Thickening and Making it Richer: If you like a richer sauce...remove the chicken from the pot, bring the pot to a boil and add in heavy whipping cream. This will also thicken your sauce.