The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 4, 2009
Excellent comfort food. Turned out just delicious We agree that no extra salt is needed in this recipe. We enjoyed it very much and not very fatty. The only fat is the olive oil and you can control that. My husband has to watch his fats and we found this to be a very excellent dish. We added red skin potatoes to the pot mid way I think and that was a delicious addition. Wonderful. We would HIGHLY recommend it . Very good indeed. We had it with crusty Italian bread and a glass of red wine and it was a meal made for company.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 23, 2009
Really good...but I wasn't able to get the stew to thicken...other than that it was AMAZING! by the I did not add salt to the the veggies while cooking....and lightly salted the chicken. Came out good.
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Cooking Level: Intermediate

Home Town: Redding, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 14, 2009
Because this is a reduction recipe, use unsalted (better) or low-salt broth, and adjust the salt after the reduction. Otherwise, this will be too salty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 5, 2009
Great flavour, easy recipe. My 17-month old loved both the chicken and the veggies, as did we. Great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 26, 2009
Oh my! So Good. I used "Kitchen Basics" brand chicken stock because it actually has LESS sodium than the 40% reduced sodium chicken broth, plus I think it added a depth of flavor. Other than that made the recipe exactly as written. I served it with no yolk "Reames" brand egg noodles (from the frozen foods aisle). Low-fat comfort food, who knew?!? Added bonus: one pot meal.
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Cooking Level: Intermediate

Home Town: Jacksonville, Illinois, USA
Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 5, 2008
Awesome recipe! I make this all the time, it's very easy once you have a system going, and everyone who tries it loves it..you can't go wrong with wine infused anything!
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Cooking Level: Intermediate

Living In: Perkasie, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 1, 2008
This was great. My family prefers thighs and drumsticks so I used these, bone in/skin as a substitute. Cooked low and slow, covered in the oven for about 90 minutes and it was wonderful. Kids fought over leftovers, even with the carrots!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 26, 2008
This dish was very good but I found it to be salty. I have cooked with canned chicken broth in the past and haven't found the soup I made overly salty. I think that the longer you cook the chicken broth the more the saltiness comes out. I would make this again but use reduce sodium chicken broth.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 8, 2008
This easy stew reminds me of country French cooking methods. I didn't have a dry white wine; I used a Reisling. Topped it with dumplings made from the "Dumplings" recipe at this site submitted by Carol. It was delicious, and the dumplings thickened it perfectly.
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Cooking Level: Expert

Home Town: Newark, Delaware, USA
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 28, 2007
Wonderful recipe to have on hand. I changed just a few things. I cut my chicken breasts (3 good sized - boneless, skinless) on the bias in thick strips. I knew I wanted to mix in pasta so I needed the chicken to be smaller. I actually returned the chicken to the pot after cooking the mirepoix and let everything go on low for 2 hours. I used half the stock called for (a reduced sodium brand after reading the other comments) to create a thicker consistency. I cooked off 8 oz of radiatore pasta and mixed it all together. I topped it with grated Pecorino Romano cheese for added bite and with the rest of the bottle of wine, my husband and I had a fantastic meal.
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Cooking Level: Expert

Home Town: Merrimack, New Hampshire, USA
Living In: Auburn, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 10, 2006
Wow--the "vegetable gravy" this makes is great--different and delicious. Very impressed with this dish and husband loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: May 18, 2005
This is very, very good, even though I am only giving it four stars. I followed the recipe exactly and it is just way too salty. I wish I had read the other reviews before I made this dish. I would have used low-sodium broth. I also cooked it an extra 30 minutes and it never did become stew-like. Next time I will thicken the sauce before serving. All in all, however, it is a great recipe! Thanks!
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Cooking Level: Expert

Home Town: Priest River, Idaho, USA
Living In: Spokane, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 7, 2005
A bit disappointing. I wanted more flavor.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 22, 2005
Excellent. Because I hadn't read any reviews before I tried this recipe I did add salt to the sauce and it was on the salty side, but definitely not overpowering. Instead of cooking the chicken before I made the sauce, I cooked the chicken while the sauce was simmering and ended up saving some time overall. The sauce didn't quite thicken as much as I expected so I added a little flour paste which gave it more of a gravy-like consistency. The recipe was a great hit and I can't wait to make it again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 7, 2005
Great over white rice.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 30, 2004
Flavorful, satisfying and easy to make. The chicken ended up with a wonderful fall-apart texture that I usually associate with braised red meat. Highly recommended. NB: Either make your own chicken broth or use "low sodium" broth in order to avoid a very salty dish. You can always taste it and add more salt while cooking. Remember that if the liquid reduces by half on the stove, it will be twice as salty as it was originally, and most canned chicken broths are too salty in the first place!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 2, 2004
I never add salt to a recipe, so I had no problems with excess. It's tasty, full of the things I like best, and I can hardly wait to try it with boneless, skinless thighs. We served over radiatore, and my wife said it was a keeper. The kids, of course, will eat anything.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 28, 2004
Absolutely delicious. My husband would complement me after every bite. I love it that it has this delicious, thick gravy that you don't have to make with butter, flour and cream. I followed ingredients exactly. For salt and pepper to taste, I added 1/2 tsp of each. Since I used store-bought broth, next time I'll nix all the extra salt (for chicken and for sauce). Simmered exactly how long they suggested but it was still too watery so I boiled it on high for another 30 minutes (on top of the 120 minutes) and it was perfect. The chicken is amazingly tender and the flavor of it all is superb. We served it over mashed potatoes and were sooooo pleased.
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Cooking Level: Intermediate

Home Town: Hammond, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 21, 2003
Unfortunately, this dish was tooooo salty. I didn't add any salt and it was still too much. The vegetables just sucked the salt up from the broth and the salt taste was overpowering. Maybe only one can of broth and one can of water instead of two cans of broth. Probably won't redux.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 12, 2003
My husband raved and raved about this one. I also modified the recipe a bit - I halved it for the two of us and then added only 16oz chicken stock and simmered for 30 minutes as suggested by another reviewer. Also, our grocery sells "Mirepoix" already diced in our produce section. If you make this, check and see if your local grocer also provides this convenience :-)
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