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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demo

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Reviewed: Jul. 5, 2009

Delicious!

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Mary Fahey

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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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amylouise

Cooking Level: Intermediate

Home Town: Easton, Maryland, USA

Living In: Helena, Montana, USA

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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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reidnez

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Reviewed: Apr. 17, 2009

Good, but not great...it smelled so good while simmering that I was anticipating a very flavorful meat...but the meat was on the dry side, with not much flavor! I will make it again, as I like the flavor of the broth, but next time I will pierce the raw chicken with a fork to get the flavor in, and I'll cook it at a lower temperature for longer.

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Kimberly

Cooking Level: Intermediate

Home Town: High Prairie, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Apr. 16, 2009

This is an incredibly versatile, delicious and easy to make dish - easily modified for your palate or wonderful (and more neutral-tasting) as written. I add more garlic and a dash of spice. My picky husband loves it!

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MMCHAK

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Reviewed: Mar. 26, 2009

The first time I made this, I followed the recipe exactly. It was OK, but too bland for my palate. I made it again tonight. Doubled the wine, tripled the parsley, 10 cloves of garlic, 1 T of oregano. Now we're talking. As written, I'm sorry, but I'd grade it no higher than a 3. Making it more assertive - a 5. So I compromise with a 4 rating here, for it is truly a good combination of flavors; simply not enough of them for me.

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Carnivore

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2009

This was a very good dish. I too used 1/3 cup oil as some suggested and Chicken breast. It was very yummy over rice and a side of Thyme Green Beans also form this web site! Great meal

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Joy

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Reviewed: Feb. 11, 2009

This was SO delicious! This is such a keeper. I think I will make a few modifications next time - a little less olive oil and shallots. I think throwing in a potato might help thicken the consistency a bit, too. I peeled most of the skin off my chicken; the olive oil and chicken grease can be a bit much. Otherwise, this is a fabulous recipe.

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miss_julie

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Irvine, California, USA

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Reviewed: Feb. 2, 2009

This was a pretty good dish.

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BAWILLIS66

Cooking Level: Expert

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Reviewed: Jan. 25, 2009

This is great! Made exactly as stated, except I reduced the oil. Love the broth over rice. Next I'll try it with chicken breasts to make it easier.

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 23, 2009

This is the most delicious and craveable main dish I have made from this site. Thank you so much for sharing. I will make this again and again.

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ErinW

Cooking Level: Intermediate

Home Town: Brookville, Ohio, USA

Living In: Dayton, Ohio, USA

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Reviewed: Jan. 19, 2009

This was wonderful! Very tender and tasty. I followed the recipe exactly, except that I reduced the olive oil to 1/3 C. My four children and husband all enjoyed it. I appreciated the advice on dealing with shallots...to blanche them first and then remove the skins (although they get very slippery).

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Gail

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Reviewed: Nov. 19, 2008

I used less than 1/4 c olive oil, and increased the chicken broth to 2 cups. My 4 kids and husband all gave 2 thumbs up--a rarity in our house. Yum!!!!!

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JENNIOROBERTS

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Reviewed: Nov. 17, 2008

This dish was awesome. Chicken was tender, the shallots melted in your mouth, the flavors were warm and inviting. Easy to make, I used 5 chicken breasts in this dish and served with white rice, poured the yummy broth from this over the rice. I got RAVE reviews from my whole family even from the pickiest child. Thanks soo much Gracey for this recipe will make this again.

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