Reviewed: Oct. 7, 2004

I took other's advice about the brown sugar and reduced it to 1/2 cup...unfortunately, it was still too sweet for me but I think it will be good once I reduce to 1/4 cup or less. I also added mushrooms and left the chicken in a plate so that it wouldn't turn purple. Once it's tweaked a little, this recipe has potential.

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RALAW33

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Reviewed: Sep. 27, 2004

My husband and daughters wolfed this down like they hadn't eaten all day (not true!)...there wasn't a scrap left! The only change I made was to thicken the sauce with about a teaspoon of cornstarch (mixed with 2T wine and added near the end). I'm adding this one to the "permanent file."

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Bonnie Z

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Centennial, Colorado, USA

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Reviewed: Sep. 25, 2004

I made a few easy revisions: I added a whole onion, sliced and sauteed with the garlic; I used a whole cut-up chicken (with skin and bones); and I added another cup of red wine (I used a boujellouis). Because the chicken had bones, I simmered for an hour. My family gave rave reviews, even the picky one! Will definitely make again!!!

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CANDYJOE55

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Reviewed: Aug. 22, 2004

I loved this recipe! Like others, I made changes. I sauteed onion with the garlic, used thigh meat instead of breast (doesn't dry out as much during the long cook time), used only 1/2 cup brown sugar, and used 1 cup Marsala wine. I also seasoned the chicken with seasoned salt and garlic salt while browning. I simmered with the lid off. My husband liked it so much he asked me to fix it again the next day!

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hdavis

Cooking Level: Expert

Home Town: Asheboro, North Carolina, USA

Living In: New York, New York, USA

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Reviewed: Jul. 25, 2004

I was thinking 3 or 4 stars for this one... my husband said 2 or 3. I think he was being a bit critical, but am sticking with the three. This was simple to make, almost no effort at all. The bottom half of my chicken did turn a bit purplish... but not much of a concern as I just served it with the bottom side down. The brown sugar added a nice difference in flavor and complimented the wine well. I will probably make this again when I am looking for something outside of my everyday favorites.

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DAWNC

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2004

I just made this recipe tonight and it was excellent! I made Uncle Ben's garlic wild rice with it, which complimented the garlic and sweetness of the chicken. It needed a bit more sauce to pour over the chicken though. So next time I'll make more sauce.

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LUNASMOMMY

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Reviewed: Jun. 28, 2004

This was great! Husband and I both loved it. I added some baby portabellas and crimini mushrooms- next time will live them in whole pieces. Be careful with how "sticky" this recipe gets! Will definitely make again!

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JProbst

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Reviewed: May 22, 2004

This was a big hit with my family! I then hosted a cooking event for my MOMS Club members and they loved it too! They especially liked the fact that their KIDS loved it! My husband said it was one of the best recipes I had made.

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MOM2BEN1971

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Reviewed: Apr. 23, 2004

Too sweet for my taste even thou I just used 3/4 cups of sugar like somebody suggested.

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Amelia Prota

Cooking Level: Intermediate

Living In: Santo Domingo, Distrito Nacional, Dominican Republic

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Reviewed: Apr. 20, 2004

I must say I was a bit skeptical about this recipe after reading the other reviews. I was worried about it being too sweet and purple chicken...It was to my surprise wonderful. The chicken did not turn purple and the recipe was definitely not too sweet. I used the amount of sugar and wine called for in the recipe. It was perfect. I think using a sweet red wine would make the chicken too sweet, but I used a merlot and it was amazing.

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IAMHEATHER

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Reviewed: Apr. 20, 2004

I liked this recipe but the chicken seemed a little dry but still very tasty.

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ANDI11480

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Reviewed: Apr. 11, 2004

This chicken is wonderful a little on the sweet side so adjust the sugar! but really one of my new "staple" dishes!

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CANADIANMUMBABY

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Reviewed: Mar. 28, 2004

easy to make... 1 cup of sugar is way too much... id reduce it to somewhere around 1/4-1/2 cup... i added onions and mushrooms... served with chicken flavored rice... overall... decent... way too much sugar...

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ASIANDELITE

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Reviewed: Mar. 16, 2004

A good way to use that icky red wine my dad keeps cranking out. I recommend doubling the sauce as it was very good over brown rice.

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TRAILHR

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Reviewed: Feb. 26, 2004

This was just OK. Not really a whole lot of flavor, and the wine turns the chicken a very unappetizing purple. Chicken was moist but lacked flavor.

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Kerry

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Reviewed: Feb. 19, 2004

my favorite chicken recipe, you can add anything to this! canned mushrooms, olives, asparagus, and especially potatoes!

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HOLLYHOLBROOK

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Reviewed: Jan. 28, 2004

Great flavor! I added Toasted diced pecans in the end. It seemed to add a not so sweet aire!

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ELA33INE

Home Town: Vancouver, Washington, USA

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Reviewed: Jan. 28, 2004

This chicken turned out so moist and full of flavor! My family said it was one of the best recipes I've made so far! I will definitely make it again!

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MELITS

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Reviewed: Jan. 14, 2004

This was a pretty good recipe. A nice, sweet twist on my usual chicken meals. I will make it again.

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KRISTINEJANEL

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Reviewed: Jan. 9, 2004

Yum! I have made this recipe several times and everyone loves it. I love the way the brown sugar tastes with the wine. Tastes great with a side of wild rice.

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