Chicken and Red Wine Sauce

I adjusted this recipe slghtly after reading the other reviews. It must have worked because my husband, who belongs to "picky-eaters anonomous" asked for seconds! This recipe makes the best chicken I have ever tasted. The adjustemnts I made were to decrease the paprkia and brown sugar by half, only use 3/4 c wine and leave the lid off so it thickens better. Try it, you'll love it!

Awesome!

I used 1/4 cup sugar, which was just enough. The 'something extra' I added was 1TBSP unsalted butter. I added in a little cornstarch to thicken the sauce (I spooned some of the sauce into a separate bowl, mixed with with the corn starch and then put it back into the skillet so it wouldn't get lumpy.) Next time, I may use 3/4 c. wine and 1/4 cup water or broth. It was pretty powerful, but good, chicken. I also coated the chicken with salt, pepper and paprika before I started cooking. I don't remember the measurements but it wasn't the same as this recipe mentions.

I personally liked this recipe, but my family members only thought it to be okay. I think because it is VERY sweet. I would reduce the sugar and wine. Since I am the cook, I plan to make it again regardless of the support from my family, but I will modify it slightly so that they also enjoy it. PS-I agree on the mushrooms-add them! Its worth it. Also, simmer with the lid off! This will result in not too much extra sauce (unless you have plenty of something to dip it in!)

Following some of the advice of others, I modified this recipe to tailor it to my family's tastes. For this, I used four boneless chicken breasts with the tenderloin cut to create eight pieces of chicken. I added sliced onions and mushrooms, which I sauted before browning the chicken and returned to the pot after adding the liquid. I also cut back the sugar to 1/4 cup, as per others suggestions. In addition, I only used 1/2 cup of a nice "Concho y Toro" chilean merlot and added 1/2 cup of reduced sodium chicken broth for the liquid. I dredged the chicken in seasoned salt and the paprika and let it sit 15 minutes which helped to create a nice color during the browning process, as I decided not to fully cook the chicken before the simmer to reduce dryness. I also thickened the broth, as per a suggestion, after removing the cooked chicken by adding 1 tablespoon cornstarch and heating to boiling. This recipe was excellent! My two year old gobbled up the chicken and demanded not only seconds but thirds! The sauce, thick with onions and mushrooms, made a wonderful gravy for mashed potatoes. I was paid the highest compliment for this dish as my mother-in-law asked for the recipe! What better endorsement than that? Enjoy!

I've used this website for a LOT of recipes, but this is the first one I've made where my boyfriend couldn't stop talking the entire way through the meal about how great it was. He even ate the extra chicken that I made to bring to lunch today! I too reduced the brown sugar and upped the red wine (we're wine drinkers, so I knew that would be good) and it was delicious. I didn't have any paprika and it turned out fine. I also seasoned the chicken a little with some salt and pepper about an hour before cooking it.

This is a simple dish that tastes like a lot of work went into it. I make it whenever I am short on time, since it only takes a few ingredients. My husband loves it, too.

This recipe was great, but the measurements on the ingredient list must be way off. 1 1/2 cups of sugar is WAY too much. So is 1 tablespoon of salt. This recipe is perfect with about 1/2 cup of sugar, 1 teaspoon of salt, 1 teaspoon of pepper and t teaspoon of paprika. Also, I suggest simmering the chicken with the lid off so the wine will reduce a bit.