This recipe made candied chicken, and not in a good way. I thought I might like it if I reduced the sugar. I love sweet and sour chicken, and lots of other sweet chicken recipes, so after reading some of the other reviews, I was willing to try it. I always taste food during the cooking process for flavor. I found I had to empty half the juice and add more red wine. It was still too sweet. I think the main problem with this recipe is that there is no balance of flavors. I used a Burgundy wine, but I think something much drier would be needed. For those of you who try this and find you don’t care for it, I was able to salvage the chicken by cooling it, chopping it up, adding onions, celery, low-fat mayonnaise, and salted peanuts for chicken salad.
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