Reviewed: Apr. 3, 2013

I found it very good, quick and easy. I added the mushrooms after the onions had been cooking for a while, put the chicken back to finish cooking and then followed the rest of the recipe. Had no problem with the thickening, the flour did tthe job.

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Reviewer:

Sandra G

Cooking Level: Intermediate

Home Town: Sydney, New South Wales, Australia

Reviewed: Oct. 26, 2011

used courgettes as didn't have mushroom. used 3 dried bay leaves instead of tarragon. wasn't enough sauce, and even if there was a bigger quantity, the sauce isn't thick or creamy enough for my liking. not sure this recipe would taste much better had I stuck to the original. I think it's doing a bit too much work to have to heat up the chicken first, and then keep it warm, could just cook the chicken later on

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Reviewer:

cheungy

Reviewed: Sep. 27, 2011

Recipe says to cook chicken 10 minutes (or until cooked through). More like 30 minutes. Glad I used the suggestion to double mushrooms, wine & stock. Delicious flavor and will make again.

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Reviewer:

momsrock

Cooking Level: Intermediate

Home Town: Santa Clara, California, USA

Living In: Sebastopol, California, USA

Reviewed: Aug. 24, 2011

Absolutely wonderful! I highly recommend at least doubling both the stock and wine, the mushrooms and the shallots. Shallots are a definite Myst, adding that much needed garlicky flavour. I did not have the white wine however was able to substitute wonderfully using one half cup water and a quarter cup vinegar and a tablespoon sugar combined. I'll be definitely repeating this one!

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Reviewer:

lisa_rodgers1

Cooking Level: Intermediate

Reviewed: Aug. 18, 2011

I used oregano instead of tarragon and added garlic instead of shallots. It was very tasty to me. My BF says that he thought I should have added more port, but I personally think that would overpower the dish.

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Reviewer:

Chemhead1129

Cooking Level: Intermediate

Home Town: Catawissa, Pennsylvania, USA

Living In: Bensalem, Pennsylvania, USA

Reviewed: Feb. 24, 2011

This was really good. The taste of the port is very mild.

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Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Feb. 1, 2011

Well I probably reconfigured this whole recipe, but I used cabernet instead of red. I used blanched pearl onions instead of shallots. Doubled the onions, wine and stock. Nixed the tarragon, but added bay leaves, thyme, dried parsley, sea salt and cracked pepper. The whoe wheat flour is a must - adds a nice, nutty overtone. It became a week-night, quicky coq au vin of sorts. Served it over a bed of arugula with parmesan couscous on the side. brilliant!

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Reviewer:

TRL

Reviewed: Jan. 16, 2011

I LOVED this recipe!! I made some modifications based on what I had lying around. I only had white wine, so I nixed the port. No shallots on hand, used onions instead. Didn't use any tarragon or parsley. I added some garlic (What are mushrooms without garlic??) I also tripled the sauce. Overall . . . fantastic!

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Reviewer:

Andrea Patton

Home Town: Pacific, Missouri, USA

Reviewed: Aug. 4, 2010

Really enjoyed this recipe. Perfect for a hot summer night when you don't want something heavy. The port sauce had just a hint of sweetness, which went well with the chicken. I only had dried tarragon on hand; next time I'll try fresh (although it's admittedly not my favorite spice). I also appreciated how quick this recipe was to throw together, especially when you're tired after work and the gym.

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Reviewer:

Hulk

Cooking Level: Intermediate

Home Town: New York, New York, USA

Reviewed: Jul. 4, 2010

Absolutely fantastic! The sauce thickened up, courtesy of the mushrooms soaking up some of the liquid, and it became almost like a glaze. Also, I was out of tarragon, so I used rosemary. It was still delicious!

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