Reviewed: Nov. 21, 2011

AMAZING! the first time i made it, it took a lot longer then i anticipated. but the second time i made it, it was much better and flowed much nicer

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Reviewer:

onlystuff18

Reviewed: Oct. 2, 2011

I used my own applesauce instead of jelly, and added pineapple juice instead of orange juice. It was okay, but I think it needed lots more salt and could have used some other spicing. I thought it was bland overall. I think it's a good base, but it need a creative touch with spiced for sure.

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Reviewer:

Machelle

Cooking Level: Intermediate

Living In: Lima, Lima, Peru

Reviewed: Aug. 27, 2011

I definitely recommend bone-in chicken. White wine was a nice touch.

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Reviewer:

LINDSEYK75

Reviewed: Jun. 22, 2011

Simple recipe and excellent flavor. The apple jelly mixture however caramelized when it began to cool, making it difficult to eat. I used regular grocery store jelly though which probably had too much sugar in it. Perhaps try one with less sugar to minimize the 'creme brulee effect'

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Reviewer:

knechtjf

Cooking Level: Intermediate

Home Town: Mountain Top, Pennsylvania, USA

Living In: Downingtown, Pennsylvania, USA

Reviewed: Jun. 19, 2011

Amazing. We were picking at the bones trying to get every last morsel. The sauce tasted great on our mashed potatoes, too! We'll definitely be making this, again!

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Reviewer:

Calcobrena

Cooking Level: Intermediate

Home Town: Sumterville, Florida, USA

Living In: Pikeville, Tennessee, USA

Reviewed: Jun. 8, 2011

I don't usually rate a recipe that I have changed so much, but because this technique turned out fabulous, I thought I would rate it. I used skinless, boneless chicken. I didn't have apple jelly so I used Pepper jam. I think this helped to reduce the sweetness other have mentioned. I didn't have OJ so I squeezed a grapefruit, I didn't want to open broth for only 1/2 cup so I added extra grapefruit juice and a some of water. It boiled down to a wonderful thick sauce. Sprinkled cilantro over chicken and spooned the sauce over some rice. Fabulous recipe!!! Thanks for sharing.

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Reviewer:

ATKINSON

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Jun. 5, 2011

Chicken produces so much liquid, so I didn't use the chicken broth at all. I still had to use a little cornstarch to thicken since I ran out of time. On a whim, and the suggestion of another reviewer, I added about 1 Tbsp of white wine. With leftovers, I cut up the chicken, stirred in cooked rice and took to a pot luck. Everyone loved it!

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Reviewer:

Natural & Good4U

Cooking Level: Intermediate

Reviewed: May 14, 2011

I loved this recipe! I followed it exactly as written and it came out great!

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Reviewer:

angiek240

Reviewed: Apr. 21, 2011

This was delicious! I had to make some slight modifications because I could not find apple jelly anywhere, so I used apple butter instead and added a little extra orange juice and a teaspoon of cornstarch. Turned out great! Id make it again

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Reviewer:

kayluh007

Reviewed: Apr. 11, 2011

Pretty good! Mine cooked in less time so I didn't have the side dish ready so that was a bummer. (15 minutes) Other then that followed the directions and it tasted amazing! DH loved it

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