Reviewed: Aug. 7, 2010

Considering the rating I was really excited about this recipe and ended up being quite disappointed. It was good and worth making once, but I wont be making it again. I recommend that if you make this, marinate the apple slices with the chicken for at least half of the time and serve with asparagus. We served it over rice.

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Reviewer:

Mel

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: May 4, 2010

This was good, though I have some suggestions: More sage, slightly less time in the oven, and watch it carefully in the broiler!

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Reviewer:

BRG

Reviewed: Dec. 14, 2009

Excellent! I used Whoop Whoop Shiraz for the marinade, and it paired very well with the brie. I only marinaded it for 6 hours and it was still moist and very flavorful. It was a little difficult to eat with the apple slices on top, and the brie didn't melt so it wasn't mixed. If you aren't worried about presentation, maybe chop them up and mix them together? Also, the chicken is an alarming deep purple color. But VERY good. Will definitely make again!

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Reviewer:

kbrodmerk

Reviewed: Jan. 15, 2009

This dish was odd. It is defiantly an acquired taste. It wasn't terrible but I don't think I would make it again. Surprisingly my boyfriend liked it and I didn't. He doesn't normally like meals like this.

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Reviewer:

justicesamsin

Reviewed: Jan. 7, 2008

Was just ok. Didn't have sage so I used a little bit of Herbs de Provence...might have been why it wasn't that great.

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Reviewer:

Wolfecooker

Reviewed: Nov. 25, 2007

This isn't the cheapest recipe in the book, but it is extremely simple and tastes like a gourmet dish from a fine restaurant - but served in our kitchen! My husband liked it, and I loved it. I used fresh sage when I baked it, as I'd run out of dried. Served it with a garlic/shallot/olive oil/white wine rice /green bean pilaf (impromptu concoction!), and it was wonderful.

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Reviewer:

NZCaligal

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Reviewed: Oct. 23, 2007

This recipe was fantastic. A very sophisticated flavor. The kids (age 7 and 8) didn't care for it too much, but my husband and I LOVED it. The red wine marinade does turn the chicken a purplish color, so don't be alarmed. I would recommend slicing the apples very thin and going a little heavy on the brie. That's what I did and it was delicious.

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Reviewer:

NickiCan'tCook

Cooking Level: Intermediate

Home Town: Elyria, Ohio, USA

Living In: Saline, Michigan, USA

Reviewed: Oct. 19, 2007

i really liked the combination of flavors in this dish! My husband doesn't usually like brie and liked this dish. I didn't have red wine on hand, so I used white wine w/ a dash of red wine vinegar in it.

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