Reviewed: Mar. 4, 2008

I was truly dissapointed with this recipe after reading all the great reviews. I won't make this again.

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SYNCHORSWIM

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 8, 2008

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.

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gsmama

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Reviewed: Jan. 31, 2008

Not awful but really disappointing. The reviews with this one are all over the board so I encourage trying it if you are interested. To us, it tasted like chicken cooked in red wine. The "sauce" was awkward with the chicken and didn't enhance the taste of the chicken at all.

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Kathy

Cooking Level: Expert

Home Town: Centennial, Colorado, USA

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Reviewed: Jan. 14, 2008

An OK recipe, but it is way too sweet. (I should have read these reviews first!) Try adding mushrooms to the sauce; it's a nice addition

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michelle

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Reviewed: Jan. 2, 2008

Great meal so quick and easy and it just taste awesome. Cut the brown sugar down a little bit 1 cup makes it very sweet. I've made it a few times now.

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chris

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Reviewed: Dec. 26, 2007

This is a simple, quick and tasty dish, that will be sure to satisfy a picky eater. The dish is sweet though, so if you need to, cut down on the brown sugar to make it less sweet. Also be sure to use a good wine to perfect the dish.

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SHELLIRAVE

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Reviewed: Dec. 13, 2007

I did not care for this recipe.

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WAYKO

Home Town: Calgary, Alberta, Canada

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Reviewed: Dec. 11, 2007

This was an easy and delicious dish to fix. Made it for company and they really enjoyed it. Followed suggestion of a few reviewers to not use quite as much sugar and it was still a hit with everyone. I just sort of "eyeballed" it when it came to the paprika and brown sugar. Thanks for the recipe.

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SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Dec. 3, 2007

Good flavor, but way too sweet. I tried it with pasta, but perhaps only use the sauce for basting then discard. Do not cook chicken for suggested time, way too long.

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Darren Wright

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Reviewed: Nov. 20, 2007

This recipe was great.. but way too much sugar!

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liljessyboop

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2007

I used chicken thighs and was browning them when I was reminded that I had an appointment to keep so I put the chicken in a crockpot, mixed the sauce ingredient in a bowl (upped wine to 1 1/2 cups with same 1 cup brown sugar + extra crushed garlic), poured it in and set the crockpot on high. I came home 2 hrs later, spooned the chicken out, stirred a roux into the liquid, and mixed chicken back into the pot after sauce thickened up. It was absolutely delicious. I brought some into work for lunch the next day and a friend of mine wanted to trade lunch.

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nrinehart

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Reviewed: Nov. 4, 2007

This recipe was just OK for us. It sounded good, but we found it to be a little too sweet and mellow for our taste. It is not something I would want to make again.

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Sara

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Oct. 11, 2007

Really need to have the type of wine to use specified, I think - I suspect all of the different experiences have to do with the kind of wine. We only had a sweet red wine, so I halved brown sugar so it wouldn't come out too cloying - but in the end we didn't taste the wine at all, only the brown sugar. Would call this 'brown sugar chicken' - my husband liked it but I would only try it again with a different wine. We did not fully cook the chicken before putting in the sauce, only cooked about 5 min each side, and came out cooked nicely.

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LYNN ANNE

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2007

Very nice flavor. I didn't have the paprika but I did sprinkle on some Italian seasoning and a little garlic salt. I did cut back some on the brown sugar and it was good. I like brown sugar in meals but find that many recipes seem to call for too much of it, making it a little too sweet. I served with couscous and drizzled some of the sauce on it.

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MAZZO

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Panama City Beach, Florida, USA

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Reviewed: Sep. 24, 2007

We used skinless BONE-IN chicken breasts which made the cooking times provided in the recipe about right. The sauce ingredients are deceiving sounding – they’re a very good pair once the recipe is complete. Very easy, quick to prepare & delicious, to boot. Give this a try!

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SAK

Cooking Level: Intermediate

Home Town: White Oak, Pennsylvania, USA

Living In: Westminster, Maryland, USA

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Reviewed: Sep. 6, 2007

I have to admit I was a little skeptical about this one because it uses a lot of brown sugar. I am not a huge fan of sweet sauces. But I was pleasently suprised how tasty this dish was!!!

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oopretttynpinkoo

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2007

This was so easy to make and very good. My husband really enjoyed it and requested it again this week.

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pitterpat7

Cooking Level: Beginning

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Reviewed: Aug. 23, 2007

Definitely cut down on the brown sugar and watch the cooking time.

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CHRISANNSMITH

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Reviewed: Aug. 7, 2007

This was terrific! We loved it. I added some mushrooms to it and cut down on the brown sugar as others suggested. One other thing I did since I still thought it to be too sweet was I added a little bit of cayenne pepper. I served this on top of some angel hair pasta and garlic green beans as a side dish. A great meal!

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