Reviewed: Apr. 27, 2008

Recipe as printed is very bland. It can be improved by increasing the sugar. Substitute Chicken stock for water. Reduce cornstarch.

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Brandy

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Reviewed: Jan. 27, 2008

I'm not sure what I made here, but it was not very good. I do like similarly-named restaurant recipes, but this chicken's bourbon smell was overwhelming and the finished sauce was pungent yet tasteless.

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Reviewer:

L. J. Renner

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 4, 2008

I added the vinegar as stated below but I did the mistake of using the oranges with the skin on it which gave the chicken a bitter taste. Next time I'll try it without the skin and see how that works out. Still pretty good!

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Gaby

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Reviewed: Dec. 4, 2007

This recipe sounded great but was absolutely flavorless. We expected more of an orange tang, but it was blah. Made it exactly as the recipe stated but substituted dried cranberries for the raisins--that actually added the only bit of flavor.

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the_great_mullet

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Reviewed: Jan. 7, 2007

Thanks for this recipe. I cooked it for my family this evening and they all loved (except my daughter who didn't like the texture of the chicken!). I loved it and will cook it again. I served the chicken with roasted baby potatoes (which had been tossed in olive oil, rock salt and a mixture of french herbs) and Savoy cabbage (which I shredded and cooked quickly in about 1/2 inch of water with a knob of butter) - Delicious.

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Reviewer:

John Mc

Cooking Level: Expert

Living In: Dublin, County Dublin, Ireland

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Reviewed: Dec. 7, 2002

Sorry, I found this recipe to be quite bland. Did add onion, mushroom, even garlic! The sauce had too much cornstarch, perhaps that was the problem. Maybe a simple reduction method would have been able to create a more disticntive taste. kwallace newport beach, Ca

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KWALLACE

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Reviewed: Oct. 27, 2002

Not very tasty. Definitely will not make again.

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DKWEAVER

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Reviewed: Jun. 26, 2002

I took the above two suggestions - browned the chicken without breading in a tiny bit of butter and doubled all the remaining ingredients for extra sauce (including cornstarch to thicken) - then I used chicken broth instead of water and added about 1/4 cup plain white vinegar for tang. Doubled the raisins and left them whole. Tossed in a coarsely chopped onion when I returned the chicken to simmer. One drop red and two drops yellow food coloring stirred in really brought out the color. Served it over lightly buttered white rice with the orange slice atop the chicken and a maraschino cherry half in the center of the orange slice. Presentation was GORGEOUS and the taste is unbelievable. You never taste the bourbon! But it really lends flavor. We ate the whole thing which should have been enough for two meals. This has got to be just about my favorite dish! And you never miss the fat. DE-LISH!!!!

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TOCOYOTE

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Reviewed: Jan. 18, 2002

Delicious, easy and quick to prepare. I substituted chicken broth for the water. Next time I'll double the sauce. Thanks.

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JUDGEPC

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Reviewed: Apr. 4, 2001

My husband absolutely loved this recipe! I am going to try it without the flour next time though and just saute the chicken and then simmer it in the sauce.

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