The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Feb. 21, 2005
This was soooooo good! A little thin, but we just thickened it with more flour and poured it over rice. Definately a hit!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Feb. 20, 2005
This recipe was GREAT! You have to love the taste of green olives though! My husband loved it because it wasn't your everyday chicken dish! I followed the recipe except I just used frozen chicken breasts and didn't cook them in a skillet before putting them in the crockpot. Next time I am going to try black olives!
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The reviewer gave this recipe 0 stars. This recipe averages a 4.06 star rating.
Reviewed: Jan. 29, 2005
Yum! I used bone-in skinless thighs, and cut the soup and wine in half - still made a ton. Served with rice and seasoned green beans. Omitted the olive brine as mentioned by other readers; the sauce picked up a nice not too strong taste from the olives. I considered next time removing the chicken and thickening the sauce (was thinner than I anticipated) but hubby said no, don't change a thing! I must respond to KRCOOK's nasty review .. first if you are not a fan of canned soup recipes - DON'T TRY THEM. Second, ok so it doesn't serve up like a meal in a gourmet restaurant but we are home cooks here generously sharing our family tried and true recipes - not executive chefs.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Oct. 31, 2004
Very good. I took the skin off the chicken thighs and then salt and peppered them. I put the soup in a saucepan and warmed, but then I added the wine, olives, mushrooms and flour right to the soup and mixed well before pouring over the chicken. (This mixes up better) Served over mashed potatoes and the family really enjoyed. Thanks Foxworth
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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Oct. 10, 2004
I posted a review a few years ago and gave this recipe 5 stars. I just made it again for the first time in a while and it still gets 5 stars!!! It is the best recipe I have found on allrecipes ever! My sauce never turns out too thin. I live at almost 8000 feet so liquid absorbs faster here. Again, this recipe rocks!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.06 star rating.
Reviewed: Feb. 17, 2004
I have always been very leery of concoctions made with canned soup, knowing that if one does not have the ability to create ones own sauce that there must be something wrong with the mix. However, I decided to give it a try, it sounded so exotic, I guess due to the mention of the combination of mushrooms; olives; et cetera. After slow cooking this mixture for 8 hours I can honestly say that I have never been so displeased with a recipe in my lifetime. I was not able to serve it as a main dish, not only due to the lack of palatable qualities but due to the fact that it absolutely had no presentation qualities. After spending a lot of money to make this dinner I was at least able to salvage some parts of it by taking the contents, adding some shredded cheese and creating quesadillas. It is with heartfelt disappointment that I submit this review.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Jan. 2, 2004
Very yummy - I loved the sauce, which I personally used as gravy for the mashed potatoes. This is a great one to use when you really don't want to cook, but want a yummy dish to come home to. I dislike Chablis so I opted for my white wine of choice, Pino Grigio. Will make again - thanks for the recipe, Foxworth!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Sep. 30, 2003
Good and easy recipe. I didn't brown the chicken first, just threw the butter in. I couldn't find Chablis so I used Chardonnay (I would use a little less of this). I didn't add any extra salt and drained the olives, I also added some dried rosemary to the sauce. After it was done, I reduced the liquid and added flour to thicken it up. Chicken was quite tender, served over pasta.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Jul. 30, 2002
Easy recipe, but not what I expected. Not quite sure what I expected but this wasn't it. I think I thought it would be creamer, it was soupy. I might make it again, but not often.
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Cooking Level: Intermediate

Home Town: Tampa, Florida, USA
Living In: Clearwater, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Jun. 21, 2002
My husband and I both loved this recipe (and I loved having dinner "in the can" in the morning and not having to think about it again!) Here are my modifications: I removed the skin from the thighs but left the bones in - less fat, more flavor. I also used 12 thighs instead of eight (I had a "bonus buy" package) and it worked great - I would do it that way again as it yeilded lots of leftovers and there was plenty of saucy stuff to go around. I also used fewer olives than recommended and none of the olive brine from the jar. I will definitely be making this one over and over again!
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Home Town: Simi Valley, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.06 star rating.
Reviewed: May 18, 2002
Very easy. It was ok.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Apr. 14, 2002
Great, unique flavor. Remember to drain the olive juice before adding as they have a strong flavor.
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Cooking Level: Intermediate

Home Town: China Spring, Texas, USA
Living In: Waco, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Mar. 5, 2002
This is an outstanding recipe. Chicken breasts were used,and substituted black olives instead of the green. I omitted the mushrooms and used chardonnay wine instead of the chablis. This is an easy to assemble recipe and most definitly a keeper! Impressive dish for company.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Feb. 6, 2002
My kids didn't eat this, but my husband loved it. He said it's the best thing I've made in a long time. It was great with rice. Very easy.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.06 star rating.
Reviewed: Jan. 10, 2002
We liked it. Not a favorite but would definately make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Jan. 8, 2002
I added chopped celery and onion and used cream of mushroom instead of any celery. It was wonderful. Will make again!!
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Cooking Level: Intermediate

Living In: Enfield, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Dec. 20, 2001
Very tasty. Simple and delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Dec. 19, 2001
The first time I made this, I used black olives instead of green and also canned mushrooms instead of fresh. It was pretty good. Yesterday, I made it with the ingredients listed (except I used Sauvignon Blanc rather than Chablis). I combined my soups, wine, and flour before pouring over the chicken, olives, and mushrooms. It was delicious!! We'll defintely have this again!
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Photo by Heather K.

Cooking Level: Intermediate

Living In: Belmont, Mississippi, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Dec. 17, 2001
I love olives, so I loved this recipe, but my husband is not so big a fan. I only used about half of the olives called for, and the flavor still came through very strongly. Such an easy recipe though, and delicious served over white rice.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Nov. 20, 2001
I thought this recipe was great! My husband only gave it an "OK", but said he would eat it again. That's his response to most chicken dishes though. There were a few things in the recipe that weren't clarified, so here's what I did. I skinned the chicken thighs to reduce the fat. I wasn't sure if you were only supposed to put in just the olives or the liquid in the jar also, so I put both in. It turned out great, without the olive liquid maybe it would have been a little less tangy. Carol
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