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.

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.

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.

Wow--the "vegetable gravy" this makes is great--different and delicious. Very impressed with this dish and husband loved it!

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!

A bit disappointing. I wanted more flavor.

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.

Great over white rice.

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!

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.

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.

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.

Fantastic Sauce! This recipe was such a hit, plus my house smelled fantastic from the sauce simmering. Really effortless to make, do not cut corners though simmer that sauce for the 90 minutes, its worth it.

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 :-)

Very flavorful and easy. This is one of my favorite chicken recipes. I love it!

Very good and easy to prepare

This recipe turned out very tasty, but I thought it was a little salty. But as I was cooking it, my roommate and my Fiancé kept asking when it was going to be done, because it smelled so good. While they were eating it, my roommate said: "It's soooo good! I'm really full now, but I can't wait to eat the leftovers tomorrow!" I make dinner for them every night, and it's the first time he's ever said that! My Fiancé also personally made sure that I printed out the recipe so that I could make it again!