This recipe would be 5 stars easy if you just change two things: dredge the chicken in flour before sauteeing to help the sauce thicken (and kick the heat up to med-high), and use chicken thighs instead of chicken breasts. Chicken breast strips cannot withstand a saute and then a 10 minute simmer in the sauce while it thickens, and I don't tolerate overcooked chicken. Thighs, on the other hand, handle this method perfectly. Prepared with these few changes, the recipe is fantastic.

Reviewed On: Jan. 7, 2008

These are great. The only things I did slightly different are toasting the nuts (it makes a huge difference in both taste and texture), and rather than dribbling the glaze on the finished cookies, I dipped the tops in the bowl of glaze and then set them on parchment paper to firm up. Less waste and mess this way. I think next time I may sprinkle some more finely chopped toasted nuts on top of the glaze, just for looks.

Reviewed On: Nov. 30, 2007

I made this as written except for subbing a fruity white for the red wine (since that's how I prefer my coq a vin), and it was fantastic. I did leave the skin on for flavor, but when it was finished, I poured the liquid into a gravy separator to get the excess grease out.

Reviewed On: Jun. 19, 2007