Reviewed: Sep. 28, 2009

Red wine, balsamic vinegar and Dijon mustard is a bad combination (especially with the olives). I would not make this again.

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FoodieBooty

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Reviewed: Aug. 13, 2009

I didn't have all the ingredients on hand so I changed a few things. I used kalamata olives instead of green, used the juice from the olives instead of the vinegar and replaced the wine and gravy mix with 3/4 cup water, 2 Tbsp. chicken base and 3-4 Tbsp. flour. I served it with white rice and peas and it went over very well with my family of 5 (kids 11 and under). I suspect this probably changes the taste of the original quite a bit but for those of us that don't have wine and balsamic vinegar on hand these changes work quite well, in my opinion. :o) Thanks for the recipe.

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nyx

Cooking Level: Expert

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Reviewed: May 19, 2009

I didn't care too much for this recipe and the kids were pretty bored with it. I guess it was too different for them. They are all under 10. Not a kiddie food.

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Angela

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Reviewed: Feb. 16, 2009

Easy and delicious! I didn't have green olives or bacon bits but didn't seem to be missing anything. I added garlic because I put it in everything. I cooked it on high for 3 hours and it came out perfect!

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Alison

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Reviewed: Jan. 24, 2009

This is easy and pretty tasty, but not one of my absolute favorites. The way you rate this will purely be based on your tastebuds..there's nothing wrong with the recipe as is.

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Lori P.

Cooking Level: Expert

Home Town: Yukon, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 6, 2008

Didn't use olives or bacon bits, but it turned out wonderfully!

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Lynn in Colorado

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2008

This just didn't work. I reeked of red wine -- no subtlety of flavor. I was able to salvage the chicken by burying it into casseroles, but eating the chicken by itsself was not an option for anyone in my household.

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Amanda

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Reviewed: Apr. 2, 2008

I know it really annoys some people when reviewers change the recipe around, but part of cooking is altering recipes to your tastes and what you have on hand. I always read the reviews to see what changes people may have made to improve the recipe. That being said, I was afraid this recipe would be too salty and acidic so I did change it. I used white wine, left out the olives and bacon, used 2 tablespoons yellow mustard, and half balsamic vinegar/half rice wine vinegar because rice wine vinegar is milder. I also used 1/2 pound fresh mushrooms and it turns out my packet of chicken gravy mix was half the size the recipe required. I'm glad I made the changes because while I didn't think it was too strongly flavored, my boyfriend did and I'm sure he would have hated it if I'd use the regular ingredients. It was pretty tart and acidic anyway, but I like that. I will make this again using the right amount of chicken gravy mix and whole chicken breasts!

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Dec. 9, 2007

Very flavorful. I really liked it but my youngest did not! I will definitely make this again.

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SHAUMARIE

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Reviewed: Oct. 16, 2007

Delicious! Very strong flavor so it is not for folks that like bland food. But my husband, a very picky eater, declared it "awesome!"

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mindy

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Reviewed: Jul. 26, 2007

Boneless chicken breasts take a mere fifteen minutes to poach, so if you're going to make this recipe, you might as well save the hassle of getting out your slow cooker and doing it right on top of the stove. To give the dish more flavor, I used bone in chicken legs and thighs which I browned first. I had leftover gravy which I wanted to get rid of, so I used that in lieu of the gravy mix. I had unexpected company last night and altho I was a little nervous due to the many mixed reviews, I must say that I was proud to serve this. My company loved it and so did my family. Thank you Kimber!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jun. 25, 2007

To be honest, I thought it was a bit too much vinager when I set out to make this, but tried it anyway. Only change I made was black olives instead of green. It had too much twang for most of my family. We enjoyed the different taste, but won't be using the recipe again without some changes. If you have misgivings about too much vinegar taste, but otherwise like the look of the recipe, drop the vinagar and try it, as it was a very interesting mix. I served the sauce over egg noodles, and next time will use dark meat chicken.

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jewell

Cooking Level: Intermediate

Home Town: Morrison, Oklahoma, USA

Living In: Agra, Oklahoma, USA

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Reviewed: Mar. 25, 2007

Loved this recipe - hubby said it was one of his favorites! I skipped the mushrooms and olives because we're not fans. I also used thighs instead of breasts. Used a 19 oz can of diced tomatoes. Followed everything else and this had a very rich, deep flavor. Enjoyed this very much!

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Jodi

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2007

This was really overpowering and I love lots of flavor. Neither my husband nor I cared for it.

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Stephenie Stehle

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Mar. 2, 2007

I enjoyed it; all the ingredients are ones I like. I agree with other reviewers who say make the recipe as is, then rate it. I am tired of reading reviews where so many changes were made it doesn't resemble the original recipe. It does a disservice to the person who offered the recipe.

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Suzy Q

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Reviewed: Feb. 15, 2007

I don't know if I did something wrong or if I bought a smaller chicken but the meat was extremely dry. It fell off the bones alright but it was not juicy. I did use the meat to later make "Gram's Chicken Pot Pie" and it was spectacular.

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Michelle

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Reviewed: Jan. 17, 2007

I was very disappointed in this recipe. I tried it because it sounded different from the usual crock pot chicken recipe with cream of mushroom soup. But my husband and I thought it tasted terrible!

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