The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 3, 2009
The taste of the sauce that is created by this recipe is really delicious and unique. I did switch the quantities of soy sauce and coffee. Also, simmering the chicken thighs for a half an hour is not enough time to cook them. I had to simmer them for a half an hour and then cook them in the oven for twenty minutes. But by the time they were done, there was this very rich thick sauce covering the chicken. I think this recipe would also work with chicken breasts and would probably be easier to eat, because the drumsticks can get messy (mine did).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 16, 2009
This is one of my favorite chicken recipes. I change it a little to fit what I normally have at home, but nothing drastic. I use manischewitz red wine in place of cooking sherry, I use low sodium soy sauce, and I never use as much oil as it calls for (I mostly cook without oil and butter). I like cooking it in the crock pot too, after coating the chicken in flour (to thicken the sauce a little). I normally add garlic too, since my boyfriend likes garlic in everything. Then I normally just serve it with rice and put the extra sauce on top. Whenever I make a side of vegetables with it, they never get eaten because the sauce is so good that we have seconds and thirds of the chicken and rice instead!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 8, 2009
This has become a family fave and the kids LOVE it!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 7, 2009
My non-coffee-loving family really enjoyed this. I made it as written and it was not too salty as others complained. Served with rice and devoured.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 29, 2009
I served this over rice, and it was good. I thought that it was a little too salty so it may be a good idea to use the reduced sodium soy sauce.
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Cooking Level: Intermediate

Living In: Greeley, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 13, 2009
Loved this recipe!! Was a little worried about the amount of soy sauce, so put in a little less and a bit more coffee. I didn't have sherry, so gave it a shot of whisky...not really the same, but the basic recipe idea is fantastic!Everyone loved it!! I also browned the chicken in a pan, then finished the legs in the oven, without the marinade. I simmered the marinade down to about half, then thickened it with a knob of butter ( didn't use oil) then poured it over the chicken before serving.
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Cooking Level: Professional

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: May 21, 2009
This had a good flavor, but I was really hoping that the consistency would be syrupy & stick to the chicken. My broth was just really loose & watery, so I was a bit disappointed. I did however switch from legs to breasts because my husband doesn't care for chicken on the bone.
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Cooking Level: Beginning

Home Town: Minneapolis, Minnesota, USA
Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: May 20, 2009
Awesome!! I substituted red wine for the sherry since i didn't have it and it all came out great!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: May 17, 2009
I really enjoyed this recipe. I made a few changes though. I did not have sherry so I substituted it with red wine vinegar. I also used about 1/4 cup of molasses as well. I simmered the chicken legs for about an hour. Then I took out the chicken legs, let them cool and then deboned, skinned and then broke apart the chicken. As I was doing this I added about 2 tbsp of dissolved corn starch to the sauce and brought to a boil for a few more minutes. I had a bed of white rice, chopped chicken and then brocolli...added a few spoonfuls of the sauce and viola :) It was more of an asian style dinner and I watched happily as my 20 month old stuffed brocolli in his mouth! That right there makes this recipe 5 stars!!!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: May 17, 2009
Made two different chicken recipes with a large pack of chicken legs I had onhand. The other one (simply using crushed stuffing mix to coat the chicken that was dredged in olive oil) was the better of the two. This was decent, but a little too different tasting for our liking.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: May 12, 2009
I thought this was okay. I used boneless chicken breasts, cut in pieces, which reduced the cooking time. My only other change was to cut the oil in half after reading so many reviews about the sauce being too thin. It did caramelize nicely on the chicken and the flavor was good *at first* but then, the more I ate, the more I felt like the soy sauce taste was just too much. It had a definite teriyaki-like flavor and my guys all liked it but I probably won't make it again unless its requested.
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Cooking Level: Expert

The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: May 11, 2009
too much soy sauce, it overpowered the chicken
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Baytown, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: May 9, 2009
Cut up a whole chicken, skinned & put in crockpot. Was pretty good, but didn't really need the oil. I also cut back the soy sauce to 1/4 c. since others said it was salty otherwise. Sprinkled in some onion and garlic powders and a little crushed red pepper flakes. Would eat again!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 25, 2009
this recipe was way to salty and I used low sodium soy. would not make again unless someone comes up with a way to cut the salty flavor.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 18, 2009
Boy was I surprised at how GOOD this was. We used every last bit of the juice/liquid to put on our rice. So simple, so good.
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Cooking Level: Expert

Home Town: Opelika, Alabama, USA
Living In: Silverdale, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 18, 2009
We used low sodium soy sauce for the first time ever on this recipe and it still was salty enough - would not recommend using regular soy sauce as I think it would be too salty then. We covered the chicken and should not have; the sauce never thickened up. Will make again, very good.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 17, 2009
Waaaaaaay too salty and I used low sodium soy sauce.
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Home Town: Sherman, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 14, 2009
Marinated for about 5 hours while I was off running errands, then grilled it on the george foreman. I will probably try adding some garlic as suggested in other reviews for next time. All in all, a great weeknight chicken recipe!
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Cooking Level: Intermediate

Home Town: Lennon, Michigan, USA
Living In: Ypsilanti, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 13, 2009
I modified the recipe somewhat, per the reviews I read. I added minced garlic, 2 tablespoons powdered dutch cocoa and about 1/2 tsp cayenne. I thickened the sauce with a water, cornstarch mixture before serving. I reduced the brown sugar by half, I reduced the soy sauce to 1/8th cup and added less than 1/8th cup of fish sauce to make about 1/4 cup. I used boneless, skinless chicken breast instead of drumsticks. I kept the olive oil, brewed coffee and sherry the same. Next time I make it, I'll reduce the amount of olive oil. Even with cooking a leaner type of chicken with no skin, the oil floated to the top of the sauce. I skimmed what I could off. The chicken and sauce have a wonderful, complex favor. A definite keeper recipe. It's ripe for modification-- maybe a little more cayenne next time, or a double shot of brewed espresso, or sub in fresh pineapple juice for some of the brown sugar, try some pork instead of chicken. I served the chicken and sauce over brown rice, with a little bit of sauteed crimini mushrooms on top and steamed broccoli/ cauliflower as a side dish.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 13, 2009
The best chicken recipe I have ever made. When my husband wants it again, I know I hit a gold mine! I would love to try more of Dave's Recipes! Tanya from Sumter, SC
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Cooking Level: Intermediate

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