I loved the taste of this, but because my teens just ok'd it, I give it 4 instead of 5 stars. I cooked as written, and maybe next time I will brown some slivered almonds to go with it, or add some pine nuts and see how that works.

Reviewed On: Nov. 17, 2009

Whole family liked this, my husband LOVED it. I used the chicken breasts and baslamic vinegar (didn't have red wine vinegar) after I read what misscarolb wrote as corrections to the original recipe she submitted. I cooked everything at 350 because I used boneless breasts and a pyrex dish. I forgot to add the brown sugar, but it didn't need it, as it was very sweet without it. I misread the recipe and took the onions right out after cooking them at the beginning for 15 min. and put them into the sauce, but it still tasted fine. I turned the chicken in the butter so both sides got some, and baked covered with foil for about 20 min. Then I put the sauce on and baked covered about 10 more minutes. I took the cover off for the remainder of the time until the chicken was 165 F inside. Lots of delicious sauce. Great with rice.

Reviewed On: Nov. 1, 2009

I didn't have dijon so used a mixture of regular french mustard and Jack Daniel's and it was tasty but not enough bite, so I will definitely use some dijon next time. The apricot jam was a nice touch, my family loved it, no leftovers! I liked that the spices are sprinkled on the chicken first and that there's no salt, so good for low-sodium diets, although I had no cayenne so substituted with paprika. Again, I'm sure that's why it lacked bite. You definitely have to keep basting. I baked at 350 for the first half hour and 325 for the next half hour, because I used a glass pyrex dish (and I didn't want the glaze to burn), and then cooked it for 10 minutes longer (all chicken legs, no breast). Came out just right. Thanks!

Reviewed On: Sep. 17, 2009