Really really good, and easy. I did add the artichokes like others recommended. It still seemed like it was missing something, so I added a glug of balsamic vinegar and 2 glugs of red wine. That helped round out the flavor in my opinion. I think adding some kalamata olives or capers and mushrooms would be great too. We took the leftovers the next day, and added some additional tomato sauce and some fresh mussles...so good!

Reviewed On: Jun. 15, 2009

This has become my 'go-to' recipe for chicken. It simply doesnt fail. I have done it exactly as the recipe says and marinated overnight, and cooked over low heat. I have also done it by not marinating it at all, and cooking it at 375 when I was short on time. Both ways comes out perfect and delicious. I always try to rub some of the seasoning under the skin. I do usually try to double the seasonings. The leftovers are great in chicken pot pie. Try this recipe - you will love it!

Reviewed On: May 2, 2008

I consider myself a very good cook, and an awful baker. But these were foolproof! LOVED them! Very brownie like - dense and super moist and chocolatey. I had a little mishap with the vanilla and added a bit more (please refer back to note on being an awful baker;o) - probably had 2-3 tbsp of vanilla. I also added about 2 tablespoons of brewed coffee. I find it makes the chocolate flavor a little more complex. I omitted the nuts - I'm not a fan. FInally, when they were done, I piped about a half cup of nutella over the top and sprinkled with about 1/4 cup of chocolate chips. Put them back in the oven for about 3 minutes. They were wonderful!!!!!!! Thank you!

Reviewed On: May 2, 2008