Reviewed: May 6, 2012

I did not care for this recipe. It was way too sour.

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Reviewer:

mostlyprobably

Reviewed: Aug. 29, 2011

I'm smiling as I write this! I found this recipe and noted the varying reviews, including the submitter's description of it as a dish that blended good flavors. So, I had to do the experiment. I made it and cooked it exactly as written and made no comment to my guests (who are accustomed to trying new recipes and are very open to new flavor blends.) I was reminded that everyone seems to have a different "taster" gene! One thought it was OK but not good enough to eat again. One(a man)thought it was fermented tasting and horribly inedible. One liked it enough to take the leftovers home (she called and said she thought it was much better after she added chicken broth and some herbs to dilute some of the tang.) I think it would have been much better without the wine. Nevertheless, the person who submitted it probably got it from someone else who apparently thought it was good and a few others here agreed while some disagreed. I wonder if our vision and hearing are as individualized as our tasting and we just don't realize it?

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Reviewer:

Arietta

Cooking Level: Expert

Home Town: Arkansas City, Kansas, USA

Living In: Denver, Colorado, USA

Reviewed: Oct. 20, 2010

I only used 1 tablespoon each of dijon mustard and balsamic vinegar because I was worried the taste would come out too bitter after cooking for so long. I also used boneless skinless chicken thighs (trimmed of all fat) because I think chicken breasts tend to dry out in the slow cooker and lose the chicken-y flavor. Otherwise I added everything as written in the recipe. Unlike some of the other reviews, we didn't think it was too salty at all, and javascript:__doPostBack('ctl00$ContentPlaceholder$edit$saveButton','')we really liked the taste of the olives - it was a good compliment to the other flavors. Pour over egg noodles or garlic mashed potatoes and serve with a simple green salad for a complete meal! :)

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4 users found this review helpful

Reviewer:

rachycez

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Mar. 22, 2010

This recipe was really good!!! I really enjoyed it!

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5 users found this review helpful

Reviewer:

bsmdl

Cooking Level: Intermediate

Living In: Canton, Ohio, USA

Reviewed: Mar. 17, 2010

This is an excellent one pot dish, with everything just going straight in the slow cooker for speed and ease. At the suggestion of another reviewer I rinsed the olives and placed a cut potato in the mix. Not a salty sauce at all. I did not have soup mix so made up 1/2 pint of chicken stock (did this for 3 people). I also had peppers rather than mushrooms and for the last half hour I included rice to mix in with it. This did take some of the lovely sauce away so next time I would cook this seperately. I think the only other thing I would change would be to get diced/chopped tomatoes that have italian style herbs already mixed in for added flavour.

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Reviewer:

Sharon

Cooking Level: Intermediate

Reviewed: Feb. 21, 2010

Remove the olives altogether. I love olives but this is WAY too much. It will fill your house with an acrid fog for the whole day and by dinner time you will not look forward to opening that slow cooker.

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Reviewer:

JoeC

Reviewed: Jan. 21, 2010

This was easy to make but turned out to be fairly bitter. Would not recommend this recipe.

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Reviewer:

Megan

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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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Reviewer:

FoodieBooty

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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Reviewer:

nyx

Cooking Level: Expert

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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5 users found this review helpful