I only thought this 4 stars after the following changes: used extra virgin olive oil instead of vegetable oil. used 3 shallots instead of onion. used fresh carrots, green beans, 1 green pepper and potatoes. chop potato and carrot small to shorten cooking time. used two cans of rotel instead of tomato (included juice from the cans). added garlic powder mix (Johnny's Garlic Spread) and more sea salt & cracked black pepper. added chicken bouillon (Knorr brand). used quinoa instead of rice. chop chicken into small, bite-sized pieces. top w/ shredded cheddar! it was DELICIOUS! the boyfriend and i really loved it. we found it to be comforting, warm, hearty, and yummy. easy recipe for summer or winter time.

Reviewed On: Nov. 8, 2009

This recipe is fantastic. I add more fruit than just raisins. I use green raisins, dried blueberries, dried cranberries, dried strawberries, and dried raspberries. (I re-hyrdrate mine in a little water first before combining them with the other ingredients so that they are a little softer and cook more fluidly. Moreover, I combine them with the buttermilk, egg, and butter before combining with the dry ingredients.) I also add a little salt. The other reviews are right that a little salt goes a LONG way in this recipe. Lastly, after the bread has cooked for 40 minutes, I quickly melt butter and baste it on top of the bread and cook it for the last 5 minutes that way. It gives the crust a nice crisp texture and golden glow. It's amazing. The other thing I would point out is that because this bread is so heavy and thick, I find it cooks better between 42 and 48 minutes... sometimes 50 (i've made this in multiple kitchens). Know your oven! :)

Reviewed On: Mar. 17, 2009

This recipe is really good, but I made several modifications to make it healthier. I added more veggies: 1 yellow pepper, 1 green pepper, 1/4 of red onion, (all largely chopped) and instead of fresh tomatoes, I used 1 can of diced organic tomatoes. I also added more chicken stock and used a substitute for the cream to make it even healthier. Heat 1 Tablespoon of extra virgin olive oil. Sautee veggies, then add chicken. Start with stock like recipe calls for (1 can) and use it make couscous. Remove chicken and veggies from pan, but do it separately. Dump in the other half of the broth, and another can of broth. Add herbs and bring to a rolling boil. (I also added 1 C of corn at this point because it had been frozen.) 1 and 1/4 Cup of Plain non-fat yogurt and 4 teaspoons of corn starch well blended (just beat it with a fork. it will be smooth.) Then add that to the broth once the broth is boiling. Slowly pour in yogurt while stirring broth. Cook for a minute and re-add veggies and chicken. Next time, I will cut up my chicken after cooking, but before re-adding to the sauce. Also, I didn't have tarragon, so i used "savory herbs." To the sauce I also added 1/4 teaspoon of black pepper and a pinch of salt. Let sauce thicken up for about 5 minutes. Voila! It was delicious, healthy, and my co-workers and boyfriend loved it! Even the leftovers were fantastic for lunch the next day.

Reviewed On: Sep. 11, 2008