Reviewed: Mar. 31, 2012

Wasn't my favorite. It was edible but a touch acidic. The pepperocinis overpowered the dish. Not sure how to even improve it.

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Reviewer:

Hera81

Reviewed: Mar. 17, 2012

This is the best and very easy to make. My teen daughter loves it.

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Reviewer:

Burchard

Reviewed: Oct. 15, 2011

Easy to make, great flavor.

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Reviewer:

dainah craft

Reviewed: Aug. 25, 2011

I do not like anything spicy at all, so I removed the stem and seeds from the pepperocini, because even those are more spicy than I would normally eat. I added about 1/2 cup chicken broth for fear of it being too dry. In the future I would not do this, it probably wasn't needed and made the cream at the end to brothy and not creamy. The chicken was delicious and just fell off the bone. Will be making again! Just trust that the chicken will turn out moist- doesn't need any more liquids!

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Reviewer:

faithirene

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Cooking Level: Beginning

Reviewed: Jan. 9, 2011

This was a fantastic dish and full of flavor. My husband is not an olive fan, but that didn't keep him from having seconds of this dish!

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Reviewer:

blessedfive

Reviewed: Dec. 20, 2009

Great recipe and so much flavor!!! Next time I will peal the skin off the chicken because it was a little fatty.

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Reviewer:

BINGADING

Cooking Level: Intermediate

Living In: Portland, Maine, USA

Reviewed: Nov. 24, 2009

Woundn't change A thing ! I just love It.

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Reviewer:

Marty9er

Cooking Level: Expert

Home Town: Mokena, Illinois, USA

Reviewed: Nov. 19, 2009

This was excellent. I cooked this on high for 3 hours and it turned out perfect. Next time I will need to remember to pinch of the stems from the peppers-they started falling off in the cooking process.

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17 users found this review helpful