I LOVE THIS RECIPE!!!!!! I used everything that the recipe suggested!!! Also the last time I ran out of red wine and used sherry wine instead. It was perfect!!! My fiance' LOVES IT and it is very easy to make. I usually serve over whole wheat pasta with some type of green veggie on the side. Also, I cook my chicken within the sauce longer, so it forms a perfect glaze over the chicken. There is still enough sauce left for the pasta, but it is just thicker.

This recipe is great!! Love it. As for the measurements, if you change the number of servings (right above the recipe) it will help with the measurements. This recipe is for a serving of 12...not very realistic for families. I changed it to 3 and it calls for only 1/4 c wine.

Oh my gosh! This was fantastic. I am not a fan of red wine, and was a little "worried". The combination of red wine with the brown sugar was unbelievable. I added sliced onions during the last 10 minutes of simmering, had to used breasts w/bones (due to hurricane Ike we take what we can get at the grocery store)and served over egg noodles on a large platter. Looked and tasted wonderful.

Although I forgot to add the paprika, I'm giving this recipe 5 stars. I browned skinless, boneless chicken tenders (seasoned with salt, pepper and garlic powder) in olive oil. I removed them and deglazed the pan with 1/4 cup chicken broth. I then added 3/4 cup "jug" red wine and 1/4 cup brown sugar. I boiled the results until reduced by half, returned the chicken to the pan to glaze a bit. I scattered chopped green onions on top as a garnish. Excellent!

I followed the recipe exactly and we all loved it! Even the kids were wanting 2nds! I was hesitant because I dont like the taste of wine but the brown sugar toned it down. Very yummy!

Disliked by my family for its sweetness and obscuring the meaty flavor. If you like meat to taste differently then this may be for you. Otherwise skip recipe or use dry wine and omit brown sugar. I did try out the suggestions but they did not help. Here is what I did: 1 Tbsp garlic, 1/4 cup brown sugar, 1 tsp salt, 1 tsp paprika, 1 tsp black pepper, 1 onion sliced. 4 mushrooms, 1 cup red wine sangria. Sauteed garlic and chicken pieces in oil until juices run clear. season chicken, add onions and mushrooms and fry some more. add sugar and wine and simmer in crockpot.

Not as great as I expected by all the other reviews. It could've been that I modified the servings, but it was way too sweet and the chicken was dry (could be that my daughter had a pee-pee accident in the middle of my cooking). I am going to give it another shot, but eliminate the brown sugar and substitute fresh OJ and I think I will add mushrooms as someone suggested.

Simple, Elegant, Scrumptious! Nothing else to do or add here. New combo but works well!

Added half an onion, sliced. Amazing flavor! This recipe won 1st prize at a friend's "Recipe party." I used a $10 merlot, but a friend suggested buying Trader Joe's $2 Charles Shaw wine, since the wine evaporates anyway. I'll try that next time to save a few precious dollars.

I've made this recipe twice though somehow my 2nd attempt didn't come out nearly as good as the 1st. Strange how this happens.. I must've altered it somehow before I cooked it the 1st time.. Gotta make notes next time! =P

My whole family loved this recipe! After reading many reviews, I decided to cut back on the sugar also. I used 3/4 cup of wine and 1/4 cup of chicken broth. It was still sweet, but very flavorful. It would be way too sweet with all the sugar. Great recipe, and I'll definitely make it again.

Totally awesome. I too halfed the brown sugar, but I also did something a little different when the chicken was done. I removed the chicken from the pan, added more wine and more sugar, and a little flour to make a glaze. yummmmmm.

This totally didn't do it for me. The chicken was just rather dry and the sauce not all that remarkable.

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.

Really good! I did mine in the slow cooker: I used about a cup and a half of red wine, about 1/3 cup of brown sugar, garlic powder, salt and pepper. I mixed it up and added the chicken, then cooked on low for two and a half hours. Incredibly moist and great flavor!

Nice and simple recipe. I found the proportions not to be very finicky, as I eyed the brown sugar and wine and it turned out great!

I have to say that this recipe was simply smashing. I ran across it becuase I have a ton of chicken breast (thanks Dad) and a lot of left over white merlot from a cake that I had made. This dished turned out so well. I took some to work with me and this dish nearly incited a riot (ha ha).