Reviewed: Sep. 22, 2010

I made this recipe and tasted it. The taste from the balsamic vinegar ruined it. I rinsed off the meat and just added some tomatoes to salvage what I could. I had only used half of balsamic vinegar that was called for.

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Reviewer:

FERGIESS

Cooking Level: Beginning

Living In: Moncton, New Brunswick, Canada

Reviewed: Oct. 26, 2008

Good stuff. I added two tomatoes to this(they needed to be used) and cut the Balsamic in half...and I also used red onion (it was what I had on hand). I served it with couscous (also what I had on hand) and it turned out quite tasty if I do say so myself. I was just looking for a way to use some left-over wine...this was a good choice.

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3 users found this review helpful

Reviewer:

nikki82

Cooking Level: Intermediate

Home Town: Prescott, Wisconsin, USA

Living In: Madison, Wisconsin, USA

Reviewed: Nov. 3, 2007

Two sour for the kids, even though I cut the vinegar to about 2/3rd's. Next time, I would reduce the vinegar to about 1/5th. The wife liked it.

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Reviewer:

Albert

Reviewed: Mar. 4, 2007

I liked this recipe... i used only a 1/4 cup of vinegar and i chopped up the bacon and added it to the sauce... i also used flour instead of cornstarch to thicken... it turned out great and was quick to make

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11 users found this review helpful

Reviewer:

amy g

Cooking Level: Expert

Reviewed: Sep. 26, 2006

I thought this was good, but not your traditional chicken cacciatore. I would prefer to call this a sweet and sour chicken since that is what it really tasted like. I found the vinegar to be a little overpowering (and I love balsamic) so I added a touch more brown sugar to offset it.

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6 users found this review helpful

Reviewer:

ELJ616

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Westchester, New York, USA

Reviewed: Aug. 16, 2006

I liked this recipe but preferred it with the addition of two peeled, seeded tomatos.

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2 users found this review helpful

Reviewer:

LITTLEBIGJOHN

Cooking Level: Intermediate

Living In: Bohemia, New York, USA

Reviewed: May 18, 2006

This really is a great dish. We really enjoyed it served over rice. The kids enjoyed it as well as my wife's family. I also made it with a homemade jalepeno and cheese french bread.

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8 users found this review helpful

Reviewer:

Sean P.

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Winter Park, Florida, USA

Reviewed: Feb. 12, 2006

I found this recipe to be very unique. I have never had anything quite like it. The taste is quite rich and complex. I was really amazing that I had cooked something so interesting. The taste was pretty good for me, although I wasn't really able to eat a lot of it. My boyfried found it to be very good. We substituted boneless chicken thighs since that is what we had in the freezer. A nice recipe and a great excuse to buy a bottle of wine.

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Reviewer:

tanyaw168

Cooking Level: Intermediate

Home Town: Cranbrook, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

Reviewed: Aug. 2, 2005

I evenly substituted chicken broth for the red wine and used Wish Bone's Balsamic Vinaigrette dressing in place of the balsamic vinegar. I also chopped boneless, skinless chicken breast into one-inch pieces before sauteeing instead of using chicken pieces. One more thing, fresh mushrooms could have been better but all I had was canned. Otherwise, we could not imaging this dish being much better than it was. I served this to my lovingly analytical/critical husband over white rice and he gave it his, "you can make this anytime" review. I agreed.

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Reviewer:

TMAC

Reviewed: Sep. 30, 2003

I didn't have red wine so looked in this site's substitution chart and went with fruit juice and vin. I think that was a big mistake. It came out too sweet. My family liked it, though, and I will try it again. (with the wine this time!)

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4 users found this review helpful