The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 9, 2009
Probably good IF you add a lot of seasoning - pepper, garlic powder, paprika, Lawry's. Chicken came out dry but this was so easy that I can't really complain too much. Made with Yukon Gold potatoes, scrubbed (skins on) quartered, tossed with olive oil, garlic powder, a little paprika, and Lawry's.
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Amy

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 16, 2009
This recipe is so simple, requires few ingredients and is absolutely delicious...so much flavor!! I carmelized my onions until nice and golden brown and used chicken stock instead of water for added flavor. I served it with brown rice and a vegetable. Yummy! I will definitely make it again!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 1, 2009
Turned out incredible. I was worried it would be like a boiled chicken soup-like thing, but the onions caramalized well. Remember - don't simmer on low - I didn't read the recipe right at first. I simmered on medium high, stirring regularly. Yum.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 15, 2008
I was unsure how this would turn out since the recipe is so simple. I tried it out last night and it was awesome! I also seasoned the chicken with garlic and salt before browning. I didn't have chicken stock so I threw a chicken buillon while it was simmering and served over rice. Very tasty.
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 22, 2008
A Keeper for sure. I made this last night and my extremely picky teenager had seconds! After reading other comments, I too added more spices, course ground sea salt, course pepper, paprika, garlic powder, basil, and sauted the onions just alittle longer than 5 minutes. I also used chicken stock instead of water. This ends up being a very juicy, sweet chicken dish.
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Cooking Level: Intermediate

Living In: Birdsboro, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 23, 2007
i used chicken stock in place of the water. Great taste and will most likely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 4, 2007
I found this recipe while looking for someway to cook thighs. At first I thought it was way to simple to be good, but I had all the ingredients, so I gave it a shot. It is delicious, and a huge hit, even with my 2 very picky children (5 & 13). Couple of tips: season the chicken with salt, pepper and a little paprika before you saute, use a very large onion (my favorite part of this recipe is the sauce), and use chicken stock instead of the water. Serve it over rice with some extra sauce...yum! I've tried doubling the sauce recipe and it doesn't come out as good. So I've started doubling the entire recipe using 2 pans, boneless breasts in one and thighs in the other. (I start the thighs first since they take longer to cook.) Great recipe...simple but delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 2, 2005
My husband and I love this recipe! It's one of his all-time favorites. I do, however, try to use a VERY large onion and we still don't get quite enough sauce for our taste.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
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Reviewed: Aug. 26, 2005
this is REALLY good. I chopped the thighs into small pieces and seasoned them first w/ paprika, garlic, soul seasoning, & pepper. made according to directions. 5 min before finishing I added 1.5 Tablespoons of flour to 1 cup sour cream and added it to the sauce. OH, it's sooo good!
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Cooking Level: Expert

Living In: Fredericksburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 24, 2005
This is a very easy recipe and has good results. Chicken was very tender and moist. Have never cooked with thigh meat before and this was a good start for me. I substituted 14 oz of chicken broth for most of the water.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 26, 2004
I like that this dish has so few ingredients, but I found it to be kind of blah. It reminded me of chicken n dumplings or chicken soup... I don't know why I expected it to taste differently!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 1, 2004
Although I probably won't make this again (there are so many great chicken recipes to try) this was a nice dish. I added extra seasoning on the advice of previous reviewers and served with roasted potatoes and broccoli. I also carmelized the onions longer than the recipe called for. Instead of water I used homemade unsalted chicken broth. The sauce was very pleasant.
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Cooking Level: Expert

Living In: Playa Del Carmen, Quintana Roo, Mexico

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 17, 2004
This turned out quite well, though I think it would definitely benefit from seasoning the chicken a bit before browning. It seemed to take a long time for the onions to caramelize - they actually didn't until about 1/2 way through the 30 minute cooking time when I almost let the pan go dry. I then added more water, and it made a nice, tasty sauce. Be forewarned, if you're sensitive to the smell of onions cooking (that is, if onions tear you up), you may have to mostly avoid your kitchen until the onions caramelize - it's pretty powerful! ;)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 8, 2003
If I could give this recipe 10 stars I would! This was FABULOUS : ) I just made this last night, although I did make some slight changes. I used chicken breasts, instead of thighs, and increased the olive oil to 3 Tbls. I also seasoned the chicken liberally (before browning in oil) with salt, pepper, and garlic powder. I also cooked the onions much longer than the recipe stated (about 13 minutes) because I like to get my onions really carmalized and bring out their flavor-be careful not to burn them! I served the chicken with oven roasted potatoes as suggested (I used yukon gold potatoes, quarted them, and tossed them with olive oil, cumin, salt, pepper, garlic powder, and paprika-baked at 475 degrees for 20 minutes) and I did toss the potatoes with the onion mixture. Very, very simple and it tastes out of this world! Do not be fooled by it's simplicity, and do not hesitate to add your own spices as this recipe is a wonderful base that can be adjusted to suit any palate. A +++++
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 7, 2003
My husband loved this dish over rice! I added some oregano, rosemary, and parsley. You really need a large onion in order to have enough gravy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 17, 2003
The whole family loved this !! I only changed a couple of things to suit us... I chopped the boneless chicken thighs in to large chunks and added some basil, parsley, oregano and garlic when the water went in .. and right at the end (just because my kids love gravey) I added some gravey powder mixed with a little water and then let it heat until thick... yummmy. My boys all had seconds and hubby cleaned the pan !!! Thanks the Aussies loved it
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 25, 2002
I absolutely love this recipe. It reminded me of a dish my own grandmother used to make when I was a child. It is the simplicity of this recipe that makes it so good. Sometimes simple is better...and this recipe proves it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 25, 2001
Little bland, but not bad. Sauce also works on rice. Use a VERY large onion.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 26, 2001
I tried this recipe twice. I liked it. Although, The second time I added a few dashes of spices like:garlic powder, paprika, chicken bouillion, & turmeric during the simmer stage. It made the recipe taste even better!
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