Reviewed: Nov. 22, 2009

Very, very good! I was skeptical about this at first but it was really great.

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tbaird

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Reviewed: Nov. 13, 2009

Quick, easy and mostly liked by the people at the table.

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LANTRIX

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2009

not my favorite. I added a little sugar to give the sauce a little more flavor. wasn't bad though.

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amy graff

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Reviewed: Nov. 11, 2009

This was very tasty and easy however, the sauce never thickened even after following some of the other peoples suggestions and adding the mustard and butter. I will try this again but next time add some flour so that the sauce will thicken. I also suggest caramelizing the onions on medium heat rather than low that will take way too long.

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Zee

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Reviewed: Nov. 10, 2009

Oddly enough, the day I read this recipe I too was wondering what to make with the legs & thighs that I thawed out! And i had all of these ingredients except the tomatoes and balsamic vinegar, but I had a whole bottle of red wine vinegar. It came out wonderful. It's perfect for a quick weeknight meal!

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TLC1971

Cooking Level: Intermediate

Home Town: Hollywood, Florida, USA

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Reviewed: Nov. 9, 2009

I made very minor changes: I used 3 chicken quarters instead of 2, and I simmered it, covered, on the stove for 35 minutes instead of baking it. Delicious!

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Nancy

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2009

SO GOOD! I only changed one thing. Living in a rural small town I just didn't want to spend $4.00 on a tiny jar of sun dried tomatoes, so I used stewed tomatoes instead and cooked them in the oven along with... Excellent!

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JessT

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Reviewed: Nov. 7, 2009

was great, didn't measure but did follow ingredents list

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Ed.Dolanski

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Nov. 1, 2009

The idea and recipe was great. I went from the reviews and changed it up a bit. I used boneless chkn thighs, seasoned them w/salt and pepper and let them sit while I preapared everything else. I sauteed the onions, garlic, and mushrooms until semi-soft. Remove from the pan and began frying the chkn on both sides until a bit fried. Put cooked chkn in baking dish, topped it with fresh tomatos and sauteed mix. Then I poured the sauce over that. I baked mine at 350 for 30min. I also added brown sugar to the sauce and cornstarch to thicken it. It came out great.

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Darinnia Bynam

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Reviewed: Oct. 7, 2009

Very yummy. Added 1 tsp of dijon and 2 tsp of brown sugar to sauce. Added some mushrooms in as well before baking in oven. Thickened at the end with a Tbsp of flour. Very very yummy!

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Bostonbuns

Cooking Level: Intermediate

Home Town: Concord, Massachusetts, USA

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Reviewed: Sep. 28, 2009

This was VERY good. My family liked it a lot and I will keep making it!

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Bake'n'Eat

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Reviewed: Sep. 25, 2009

Great base recipe. My family loved it.

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RHEA1

Cooking Level: Expert

Living In: Green Bay, Wisconsin, USA

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Reviewed: Sep. 25, 2009

I made this exactly as written (except using 3 breasts instead of legs) and it tastes very good as is! My sauce only thickened slightly before I ran out of time and had to put it in the oven, it still tasted wonderful over white rice, and the chicken came out flavorful too. I will make this again and next time I may cut back on the sauce including onion and sun dried tomatoes. I had a ton left over and ended up throwing it out. That should shorten the thickening time too.

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ZELDA3333

Cooking Level: Intermediate

Home Town: Kelleys Island, Ohio, USA

Living In: Kapaa, Hawaii, USA

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Reviewed: Sep. 17, 2009

Very good! Even my hard to please husband enjoyed this recipe. I added mushrooms and fresh, cut up tomato instead of sundried to this recipe and it turned out awesome!

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mollysenvy

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Reviewed: Sep. 15, 2009

I thought this recipe was great!!!! I used the extra advice in the other reviews and the recipe turned out amazing! I also put the chicken on a bed of pasta which was perfect!

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Lauren

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Reviewed: Sep. 10, 2009

I have to say, I did this dish according to the original instructions, unlike most of the other cooks, and it was not spectacular by any means. It tasted like plain baked chicken... maybe it would've tasted better if I put spaghetti sauce on it.

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staramy

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Reviewed: Sep. 3, 2009

I did as suggested by others, put a drizzle of balsamic and chicken broth over the chicken, baked it and reduced the sauce on the stove. Then poured it on top when chicken was done and cooked it another 5 minutes - fabulous~

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RUTHIEV

Cooking Level: Expert

Home Town: North Highlands, California, USA

Living In: Castro Valley, California, USA

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Reviewed: Aug. 30, 2009

I loved this recipe, although I doubled everything for the sauce and had about 9 leg quarters. The sauce didn't thicken, but it was wonderful. I added quite a bit of fresh ground pepper and cooked it for 30-45 minutes.

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Leslie

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Anaheim, California, USA

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Reviewed: Aug. 25, 2009

It was okay. The sauce didn't thicken without adding cornstarch. It took about 1/2 hour for the chicken to cook. It was moist but didn't soak up the sauce flavor. Flavor was just average, even though I added the butter, mustard and threw in some mushrooms. I ended up with about 2 cups of sauce left over!

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NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

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Reviewed: Aug. 25, 2009

I never measure anything so I eyeballed the recipe and used breasts instead of legs. My husband loved it. I think next time I will add basil as another reviewer suggested. The chicken was really moist and the sauce was delish!

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Hatchi

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Onion Chicken in Balsamic Sauce

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