Reviewed: Jul. 5, 2011

It was excellent recipe. I cut the oil in half, and instead of using all potatoes, I mixed potatoes with onions, carrots, broccoli and celery. Not a huge fan of sherry so instead I used a Spanish Tempranillo wine with the port. It was delicious!

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Reviewer:

zenvictor

Reviewed: May 1, 2010

Very good I did not have Port Wine used Merlot I removed the potatoes & chicken added shallots reduced liquids to a gravy put eveything back in skillet Wonderful

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2 users found this review helpful

Reviewer:

rachel

Reviewed: Oct. 30, 2008

I made this dish for my wife tonight, wow, very good, the port wine gave it such flavor as well as the garlic! Excellent recipe!!

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7 users found this review helpful

Reviewer:

firechef

Reviewed: Sep. 19, 2008

Wow, this was delicious! At the end, we pulled the chicken out of the skillet and browned it skin-side-down in olive oil and reduced the sauce a bit. We threw in some red pepper flakes, too. We've tried this with two Spanish red wines: a Rioja and a Ribera del Duero. Sarah and I agree that the Ribera del Duero (ours was 100% tempranillo) was far and away the better match. Looking forward to pairing the Rioja with the Beef Tenderloin Asturia recipe (from this site) tomorrow!

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Reviewer:

c-biskit

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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Sep. 1, 2007

I just made the chicken without the potatoe, it was very nice! Instead of cooking it in a fry pan I baked it in the oven and it turned out so nice and crispy.

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Reviewer:

Tanya

Cooking Level: Expert

Living In: Quakers Hill, New South Wales, Australia

Reviewed: Jun. 29, 2004

Great flavor!-easy to prepare-bland in color-the dish was kind of biege. Maybe roasting the poatoes would some more color and adding some veggies! I'd recommend this dish-husband liked it-11 year old son asked me to throw the recipe away-

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4 users found this review helpful