Reviewed: Jan. 12, 2012

Even my pickiest eaters LOVE this chicken. We are big garlic fans in our house, so I added an extra clove to the recipe when I prepared it. Some of the reviews say it was not flavorful enough, but as long as you season the chicken it shouldn't be a problem. This dish pairs wonderfully with roasted veggies (we like zucchini and summer squash) and rice.

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Reviewer:

andreabaxa

Reviewed: Nov. 15, 2011

This recipe as is was very disappointing and VERY strong. Added a lot of things to the sauce and I was able to save the dish. I will probably submit my own recipe since it turned out great, I guess this recipe was a good start to my own. Sorry.

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Reviewer:

Lauren Goff

Cooking Level: Beginning

Living In: Louisville, Kentucky, USA

Reviewed: Jun. 9, 2011

I liked this recipe and used it as a base to start with. I like to have more sauce. I added 1 cup of stock and 3 T of bourbon, 1 tsp of ground ginger, 2 T. of brown sugar and 1 tsp of Braggs amino acids (gluten free soy sauce) Simmer as stated and at the very end add corn starch to thicken. Delicious! Thanks Penelope for this recipe.

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4 users found this review helpful

Reviewer:

makeitfresh

Cooking Level: Intermediate

Living In: Bozeman, Montana, USA

Reviewed: May 2, 2011

I would say I would make this again adding brown sugar though like one rater did.

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Reviewer:

HONEYCHAT

Reviewed: Mar. 31, 2011

I made this, but admittedly tweaked it quite a bit. First, I seasoned my chicken with salt and pepper. I cut the butter and oil by about half and doubled the chicken stock and bourbon. The sauce was very thin so I thickened it with some more chicken stock mixed with corn starch, added 1 t. brown sugar and swirled in 1 T. butter. I also added sautéed mushrooms. I changed the cooking method by sautéing my chicken first and removing it from the pan. Then sautéed the onion and garlic and proceeded with the sauce. The simmering time given in the recipe is way too long. Once you’ve browned the chicken, it’s almost completely cooked, so be sure to cut back on the simmering time to maybe 5-10 minutes so your chicken won’t dry out. I think the changes I made improved this recipe, but it’s still not one I’ll make again.

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Reviewer:

bellepepper

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Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Jan. 22, 2011

personally i didn't like this recipe at all. there was absolutly no sauce so i ended up adding brown sugar, ketchup, soy sauce and water, then it was delicous

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Reviewer:

Cynthia

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Aug. 15, 2010

Didn't work for me. I didn't think it had much tast to it. Perhaps thickening with cornstarch would have helped.

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Reviewer:

owen&evan'smommy

Reviewed: Jun. 28, 2009

First try per directions: Something went wrong!! NO BOURBON FLAVOR!! I let the browned garlic/onions soak in the bourbon/chicken stock mix while browning the chicken. Perhaps the olive oil blocked out the bourbon; allowing it to evaporate while cooking?? I dunno. I'll look at some other suggestions, try this again--and hopefully solve the mystery and give this recipe a better star rating.

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Reviewer:

rocknroller

Cooking Level: Expert

Home Town: Bogalusa, Louisiana, USA

Living In: Covington, Louisiana, USA

Reviewed: Jan. 21, 2009

This recipe ROCKS! Everyone I've served this to loves it! Jim Bean bourbon gives an awesome flavor. The only changes I make are to double the chicken stock and bourbon (4 tablespoons each), and to add 3-4 tablespoons brown sugar. Thanks for sharin!

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Reviewer:

LGR

Cooking Level: Intermediate

Reviewed: Feb. 5, 2008

This was very good. The whole family liked it. t wasn't what I was looking for though. I wanted it to taste like what we buy at the Cajun restaurant. I'll keep looking.

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5 users found this review helpful