I expected this dish to be too sweet for my taste, but I always follow a recipe exactly the first time. I was pleasantly surprised to find that the sweetness was mild, and that the sauce wasn't overly syrupy. (Are people using dry wine or something sweeter? Sweet wine might explain why it's too sweet for some.)
The garlic and paprika didn't add much noticeable flavor, but I think too much might have clashed with the wine sauce. I'm considering trying this with white wine, which I think could stand up to stronger garlic. Tonight, I'm going to try a lemon chicken with this recipe as the basis, replacing the wine with lemon juice and making some other adjustments. Also recommend trying it with chicken thighs and legs, which tend to stay moist longer than breast meat.
NB: If this dish is refrigerated for a while, the fat (from the chicken) and the sauce both solidify, and the fat can be easily skimmed off.
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