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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bethanylea20

Cooking Level: Intermediate

Home Town: Maryville, Tennessee, USA

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Reviewed: Aug. 7, 2007

It was okay if you like sweet things. The chicken came out a little dry because the cook time is too long. I'm not sure I would make this again.

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Katie

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Reviewed: Jul. 3, 2007

This recipe is fabulous, I know its not "normal" to pair red wine with chicken, but try it and I'm sure this will be among your favorite chicken dishes.

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Jane Doe

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Reviewed: Jun. 21, 2007

Kirst

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KIRSTxXx

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Reviewed: Jun. 4, 2007

Amy

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Amy

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Reviewed: May 26, 2007

Yum! We loved this! I used whole chicken pieces and they needed quite a bit more time. I reduced the brown sugar to 1/3 cup - no more was needed - and the paprika to 2 tsp. I also threw some mushrooms in with the garlic and that was a great addition. Thanks for a winner.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: May 18, 2007

YUMMM!!!! SOOOOOO GOOD. I WILL MAKE THIS AGAIN, AND AGAIN! MY 5 YEAR OLD LOVED IT, AND HE'S NOT A BIG EATER!

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QUEENWEEN

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Reviewed: May 17, 2007

A little too sweet.

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sara

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Reviewed: Apr. 29, 2007

Fantastic recipe! The glaze was a bit reminiscent of the Jack Daniels Glaze served at TGI Friday's. I pretty much followed the recipe as written with a few exceptions. I only browned the chicken rather than cooking it so long before adding the sauce. Chicken breasts shouldn't cook that long or they become too dry. Also, I took the lid off toward the end of the cooking time. That gave the sauce a chance to thicken into a scrumptious glaze! Very tasty and very easy! We will have this again.

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Nancy in Texas

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Apr. 24, 2007

We really liked this...I didn't measure the sugar or wine but added a little onion, butter, and garlic powder. Nice and thick sauce...do not cook at suggested time. Chicken cannot cook that long. Mine was perfectly juicy.

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melpy

Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Apr. 12, 2007

Will never make again. turned out dry and we threw out the leftovers.

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Apr. 8, 2007

I'm not a chicken person but I decided to give this recipe a try and boy am I glad I did!! Not only is this recipe very simple to make it also tastes delicious!!

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Beth

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Reviewed: Apr. 5, 2007

Tasty!!! Didn't use as much brown sugar.

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HZLNUT

Cooking Level: Expert

Home Town: Chesterfield, Indiana, USA

Living In: Zionsville, Indiana, USA

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Reviewed: Apr. 2, 2007

Maybe it was just me but I thought this wasn't all that great. It was ok. I used 2 parts wine to 1 part brown sugar after reading the reviews. Probably won't make again. Rather drink the wine.

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Andrea

Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA

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Reviewed: Mar. 4, 2007

I thought this recipe was ok, my boyfriend liked it a lot more than me.

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albertlea

Cooking Level: Intermediate

Home Town: Coon Rapids, Minnesota, USA

Living In: Dayton, Minnesota, USA

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Reviewed: Mar. 3, 2007

I really enjoyed this recipe and so did my wife and son, everyone went back for seconds. Although I do wish I had of read the reviews first so that I would have added some broth with less wine as it was a little powerful, My son liked that though because he got to have some "booze" as he put it.

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Pilsbury Dough Boy

Cooking Level: Expert

Home Town: Honeymoon Bay, British Columbia, Canada

Living In: Duncan, British Columbia, Canada

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Reviewed: Feb. 5, 2007

This was fantastic. My husband and I both loved it. It did taste very similar to chicken marsala and would be great if you added mushrooms. Oh, I used 3/4 cup of red wine and 1/4 cup of brown sugar for 2 pieces of chicken and it turned out great. I also removed the chicken after 10 minutes of simmering and added 1 Tablespoon of cornstarch mixed with 1 Tablespoon of cold water. Then I added the chicken back and heated through with the thickened sauce.

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kelly1097

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Reviewed: Jan. 20, 2007

Truly awful and gross tasting. I'd given it zero stars if I could. I used scant sugar since all others said it was too sweet and it was still straight to the trashcan. This is NOT coq au vin so don't waste your time and be fooled by the positive reviews here. This is truly the worst recipe I ever made from this site!

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Pumpkin

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Reviewed: Nov. 27, 2006

This was just AWFUL!!!!! It is too bad because there was so much potential for this recipe. It is WAY TOO SWEET!!!! My recommendation is a tablespoon of sugar for the 1/3 cup of wine. It just amazes me the number of people how rated this recipe so high. For those who would like to try it, my suggestion is to proceed with caution.

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epicurion

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Reviewed: Oct. 28, 2006

This was tastey but we found it a little too sweet! I even added a tad less brown sugar. The sauce was a little too soupy also. I prepared this with some garlic rice which helped with the sweetness as the rice was a little bitter. Together we enjoyed it greatly! My suggestion... if you make this recipe , prepare something that is not sweet at all to go with it!

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antonious

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Chicken and Red Wine Sauce

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