Reviewed: Feb. 1, 2012

fantastic i tryed this recipe it was great do not over do the oil , i am a bit of a garlic freak added two cloves to the pan plus what go's on top of the chicken . as the water evaporates the mixture should become slighly brown and thicken turn your chicken as it cools to recoat your yummy chicken. enjoy O YA its a keeper!!!!!!!!!!

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Reviewer:

Gary King

Cooking Level: Expert

Living In: Brampton, Ontario, Canada

Reviewed: Jan. 20, 2012

I don't usually do reviews but for this recipe I had to. This chicken was fabulous! I made this for my husband and I with chicken breast tenders that we put over pasta with alfredo sauce and it was amazing! I did make a couple of small changes. I coated the chicken in chicken and poultry spice that I got from the grocery store before I browned it. I used olive oil instead of vegetable oil and put a little bit of garlic in the oil to brown the chicken with. I didn't have any red pepper flakes and my hubby isn't a big fan of the spicy stuff so I substituted dried basil. It was soooo yummy! I think next I'm going to try it with full chicken breasts or thighs...I may also try Italian seasoning instead of the red pepper flakes just to kick it up a bit. Awesome recipe!

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Reviewer:

Karen

Reviewed: Oct. 2, 2011

I cooked this tonight using only the drum stick of the chicken leg. I used 8 of them and followed the recipe as written except for I used minced garlic from a jar instead of fresh. This turned out great!!!! Will be making this again.

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Reviewer:

Lisa

Reviewed: Sep. 14, 2011

Delicious! I only had 6 chicken legs on hand. I followed the recipe except for one minor change. Instead of water I took a 1/4 cup and filled it half with chicken broth and half with honey. I simmered the legs in the minced garlic, broth, honey and crushed reds and it made a sticky, sweet and spicy glaze that I will use again for sure!

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Reviewer:

Kristen

Cooking Level: Intermediate

Home Town: Ewen, Michigan, USA

Living In: Marquette, Michigan, USA

Reviewed: Jul. 7, 2011

meh!

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Reviewer:

AdeleD

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Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Annapolis, Maryland, USA

Reviewed: Jan. 19, 2011

The recipe consisted of two steps, and I still managed to get it wrong. I was busy entertaining guests and ended up mixing step 1 and 2, but you know what? It still ended up tasty. I smothered the chicken legs in garlic and red pepper flakes before I started browning the legs. Because I did, the chicken did not end up having a strong garlic taste, which I did not mind. Also, I used chicken broth instead of water, and later made a thickened gravy to coat the chicken. After I pulled out the well-done legs, I added more chicken broth, black pepper, brown sugar, salt and flour, and let the gravy simmer for a little bit stirring occasionally. After the gravy was nice and thicken, I lathered it over the chicken. It was bueno!

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Reviewer:

simplysoo

Reviewed: Aug. 26, 2010

Needed a quick chicken recipe for some legs I got on sale this week. I originally had poured some Italian dressing over them in the fridge but didn'tg have time to BBQ. thsi receipe was handy. next time I won't marinade the chicken because it produced a lot of liquid. Didn't have red peper flakes and I'm sure it would have been better with them.

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Reviewer:

1st Lady

Cooking Level: Intermediate

Home Town: Covina, California, USA

Living In: Ontario, California, USA

Reviewed: Jun. 14, 2010

super easy to make and its incredible how yummy it is with only cople of ingredients added. thanks for this recipe its a keeper

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Reviewer:

Rose Anne

Cooking Level: Expert

Reviewed: May 28, 2010

We were rather surprised and pleased at this dish. I have always had problems cooking chicken in oil as the skin tends to stick. Still, the outcome was tender and delicious, as plain as it was. I'd try some lemon juice or balsamic vinegar along with the water (or chicken broth) at the end of cooking. Will make again, thanks!

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