Reviewed: Jan. 14, 2012

AWESOME dish! I read the reviews before making it and cut way down on the olive oil. I also added more chicken stock and red wine and simmered for about 2 hours. DELICIOUS!!!!!!

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Reviewer:

skillian

Reviewed: Nov. 14, 2010

I usually always follow the recipe verbatim the first time I prepare it. I agree though it needs more oomph (or in this case, more OPA!). Whoever mentioned doubling the wine, 1 TBS of oregano and ten cloves of garlic is on the right track.

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Reviewer:

Hulk

Cooking Level: Intermediate

Home Town: New York, New York, USA

Reviewed: Aug. 26, 2010

I had such high hopes but the end result was greasy and tasteless. I thought that 1 cup of olive oil was a bit much but went against my better judgment and used it anyway. I even thought that I should probably have drained the pain after the chicken fried but didn't do that either. I stuck to the recipe to a "T" and unfortunately it was disappointing. ~ TIPS ~ a) cut down on the oil/butter or b) drain the grease after frying.

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Reviewer:

Allison

Cooking Level: Intermediate

Reviewed: Aug. 7, 2010

I have been making this dish since it got published. I couldn't bring myself to add one cup of oil so I used only enough to brown the chicken. I also sub tiny boiler onions for the shallot as they are easier to find and cheaper here. Today I decided to make it in my Crockpot. I wasn't disappointed, if anything it was better. I didn't use the broth because of the excess liquid issue and it intensified the flavors. Excellent recipe either way. Thank-you Gracey for a wonderful dish that I have made and will make again and again.

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Reviewer:

Kathy_in_TN

Cooking Level: Intermediate

Reviewed: Apr. 13, 2010

If you added mushrooms you'd practically have a coq au vin. A bit of sugar brought out the sweetness of the tomatoes. I threw in green beans, carrots, and potatoes, all of which absorbed the excellent flavours and the potatoes thickened the sauce a bit. Fabulous with pain de campagne to dip in the sauce and clean your plate with. Made three days worth - mmmmmmmmm!!!

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Reviewer:

delicieux

Cooking Level: Expert

Home Town: Darien, Connecticut, USA

Living In: Paris, Île-De-France, France

Reviewed: Feb. 13, 2010

Made this last night. It was really quite good! I used 6 large shallots and blanched/peeled them as instructed. They "slide" right out of their outer-layers this way, so that was a great tip. I used a pkg of bone-in/skin-on thighs and drumsticks since my family loves dark meat in a stew. I used a bit more tomato sauce (chunky style with herbs), and I used 3 heaping Tbsp of minced garlic and a lot more Oregano than what it called for, b/c we like more flavorful dishes as well. Used lots of chopped fresh parsley, too. Also added a container of fresh white mushrooms, halved. The results were good! Meat totally fell off the bone, and the flavors were great. My husband didn't care for it, but that's because I put it over Batsmati rice, which was sticky and mushy. I think over egg noodles would be better next time. Thanks for sharing!

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Reviewer:

TENSMOM

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Scottsdale, Arizona, USA

Reviewed: Oct. 22, 2009

I followed the recipe but took others' advice and added more spice -- lots of garlic, oregano, basil. It still was kind of bland -- last minute I quartered mushrooms and sauteed, then added, as well as chunks of green and red peppers. The chicken was very tender as a simmered it for hours, but just not that flavorful.

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Reviewer:

demo

Reviewed: Jul. 5, 2009

Delicious!

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Reviewer:

Mary Fahey

Reviewed: Jun. 14, 2009

This was really delicious. My 11 yr old was especially taken by it, and by the way it smells while cooking. I did have to make a couple of changes, due to what I had. I didn't have shallots, so I used very thickly sliced up onion, and didn't blanch them first. I also didn't use near the oil called for, but I did use more than I normally would-prob. close to 1/4 cup. I didn't have any parsley, but I added a bunch of fresh marjoram and a little fresh oregano. At the end, I thickened it up with a little cornstarch slurry. Served it with rice and salad. I love this recipe, albeit a little changed up.

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Reviewer:

amylouise

Cooking Level: Intermediate

Home Town: Easton, Maryland, USA

Living In: Helena, Montana, USA

Reviewed: Apr. 21, 2009

Delicious! I substituted white wine for red and used 2 leeks because I couldn't find shallots at the local store. I also added some red potatoes for volume and doubled the spices (I like bolder flavor). Will definitely make again!

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