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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Reviewer:

firechef

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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

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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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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Tanya

Cooking Level: Expert

Living In: Quakers Hill, New South Wales, Australia

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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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