I used the marinade with bone-in chicken thighs. Only had two hours to marinate meat and baked/basted in oven. Still was FANTASTIC! The family really enjoyed it, too. Pan drippings were great over rice. I followed the recipe to a "t" and probably will next time as well. Thanks for a great "keeper" recipe!

Reviewed On: Dec. 28, 2006

Made this tonight according to directions but wasn't completely happy with the result. It still smelled too vinegary so I removed the chicken, let the juices reduce for about 5 minutes, then added about 1/3 cup of heavy cream for a really wonderful sauce. The cream cut the acidity of the vinegar just enough. Served it over pasta but will try rice next time to sop up more of the sauce.

Reviewed On: May 8, 2006

Fabulous recipe! Received rave reviews from my family and a friend dining with us. Modifications I made...Used a little more half-and-half for a thinner sauce and simmered bone-in chicken breasts, then removed from bone and shredded. Used as a layer between layers of sauce. Also plan to cut down on garlic slightly next time. Wonderful recipe Bryan0320! Thanks for sharing.

Reviewed On: Nov. 15, 2005