Reviewed: Jan. 2, 2006

Pretty good - I served it with green beans and couscous. Chicken in red wine comes out looking a little ugly most of the time, but for me it turned out okay

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LEAPIELEE

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

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Reviewed: Dec. 28, 2005

Easy to make delicious chicken. One of my hubby's favorites right after fried!

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MollyJ

Cooking Level: Intermediate

Home Town: Pickerington, Ohio, USA

Living In: Pataskala, Ohio, USA

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Reviewed: Nov. 15, 2005

I messed up the directions pretty badly and it still came out well. Served over linguine with steamed broccoli.

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Ryan

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Reviewed: Nov. 14, 2005

This wasn't all bad, but it didn't go over very well in my house. I reduced the sugar by half and it was still far too sweet for my taste. I don't think I'll make this again.

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ERINANN

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Reviewed: Oct. 26, 2005

we were out of paprika so used crushed red pepper instead!

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ABBY320

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Reviewed: Oct. 22, 2005

If I remember right, this is a quick, easy, tasty, easily-adjusted recipe.

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MOIREBRI

Cooking Level: Expert

Living In: Blue Springs, Missouri, USA

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Reviewed: Oct. 22, 2005

This chicken was way too sweet and very dry.

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CC

Living In: Hoboken, New Jersey, USA

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Reviewed: Oct. 10, 2005

Very disappointing. Sorry, way too sweet and I usually like sweet meals. Flavors did not blend well. Will not make again. No one at my table ate it .........except my husband. He didn't like it but didn't want to waste. Sorry.

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garlicandonions

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Reviewed: Sep. 13, 2005

The sauce was much too sweet. I even cut down on the amount of brown sugar and I still couldn't eat it. I won't be making again. Thanks for sharing!

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NATALIESHD

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Reviewed: Sep. 11, 2005

Dry, minimal flavor, not impressed.

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CHINADOLL30

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Reviewed: Aug. 31, 2005

I thought this was a great recipe. I took the advice of others and added some chopped onion. I only used 1/2 cup of brown sugar which seemed to be a perfect amount. My husband's only complaint was that there wasn't enough of the sauce. He wanted more to mix in with the angel hair pasta and chicken. I agree. Also, the chicken was a tad bit dry, so next time I will cut back on the cooking time. Quick, easy and very tasty meal.

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ADRIANE2

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Reviewed: Jul. 26, 2005

Good, however I agree that this was too sweet. I will probably give this another chance, but I will definately cut the sugar in half.

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JDSMOM1

Cooking Level: Intermediate

Living In: Columbus, Michigan, USA

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Reviewed: Jul. 12, 2005

this was pretty good. i think it was the wine i used though, it was something new i was trying and i didn't really care for it but didn't want to waste it so i decided to use it in this. the chicken had a good flavor, but again i think the wine came through a little too much. i will try it again with a wine that i know i like. thanks for the recipe!

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KTDM1099

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Reviewed: Jun. 16, 2005

I don't understand why this recipe is rated so highly by so many people. I didn't have a problem with dryness (used chicken thigh and reduced cooking time by a LOT) but both hubby and I found it way too sweet. I should've reduced the sugar by at least half.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: May 17, 2005

very yummy! this has become a house staple

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CYNTHIA071

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Reviewed: May 2, 2005

This was awesome! I served it with angel hair but would also be really good with rice...remined me of Bourbon Chicken you'd get at a Chinese restaurant but with wine...I actually might try this substituting bourbon for the wine. Great recipe, thanks!!!

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janelle

Cooking Level: Intermediate

Living In: Morgantown, West Virginia, USA

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Reviewed: Mar. 20, 2005

I'm very much a beginner cook, but even I was able to whip up this DELICIOUS recipe. I wasn't able to time the cooking of the chicken to make the sauce thick, but served over a bed of pasta this wasn't a problem. I may reduce the sugar next time as the sauce was a bit sweet. Thank you for a delicious, beautiful, easy-to-cook entree!

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CURIALL

Cooking Level: Beginning

Home Town: Fowler, Indiana, USA

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Reviewed: Mar. 14, 2005

I noticed some of the reviews before me are a little unimpressed. I think that's because of the cooking time...I've made this quite a few times and love it. My advice to anyone out there is to read previous reviews and go with your gut. I DON'T cook the chx as long as written; I start the sauce the second after I put all the chx in. Figuring out how the get the wine to boil down into a sauce without drying the chx is hard, I've only done it once, but if you can get it to a gravy consistancey, great! I always serve with white rice, and hog the "up for grabs" pieces from my family. This is a gorging recipe for me.

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RACHELJORDAN1977

Cooking Level: Intermediate

Home Town: Islip Terrace, New York, USA

Living In: Bay Shore, New York, USA

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Reviewed: Mar. 14, 2005

I loved this! I used a nice, mellow Merlot wine and it turned out fantastic-- not to sweet at all. Also added mushrooms and onions with the garlic. Pulled it all out at the end and thickened the sauce up a bit with some flour and poured over the top.

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OFFKILTERJR

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Reviewed: Feb. 11, 2005

Just OK. I found the chicken to be dry and overcooked with the cooking time written. Perhaps it would be better if the chicken was moist. Probably won't try again, the sauce didn't really do it for me or my husband. (My kids didn't even eat it and they usually chow down on any kind of chicken.)

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CYNDO

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Chicken and Red Wine Sauce

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