Reviewed: May 22, 2012

This turned out great! served over pasta with fresh veggies. yum!

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Reviewed: May 14, 2012

Fabulous recipe! I made it exactly as the recipe is written and it was wonderful! A huge hit with the family. I did not find the sauce too sweet. It was perfect for us. Maybe the type of red wine makes a difference. I used a Pinot Noir. Instead of basting the chicken while it cooked the last 20 minutes, I just turned it over so the chicken could soak up the gorgeous sauce and stay moist. Amazingly easy and delicious. Thank you for the keeper recipe!!

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COURTNEYSUNSHINE

Cooking Level: Intermediate

Reviewed: Apr. 21, 2012

Nothing special. I cut down on the sugar as recommended by other reviewers. It was still too sweet for me although the house smelled so wonderful. Easy prep, though. I will not be making this again.

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CHERYL W.

Cooking Level: Expert

Home Town: Hayward, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Apr. 3, 2012

I followed the directions exactly, even cut the sugar in half as one other reviewer recommended. I'm not sure if somehow I did something wrong but I ended up with a clumpy, weirdly sweet sauce and dried out chicken. I didn't care for this.

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gracewright90

Cooking Level: Intermediate

Home Town: Brunswick, Maine, USA

Living In: Los Angeles, California, USA

Reviewed: Apr. 1, 2012

Halved recipe for a family of 4 and have a bit left over. Simply delicious. Served with mashed potatoes and a saute of red peppers, onions, and mushrooms. Family loved it!

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TNociti

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Atoka, Tennessee, USA

Reviewed: Mar. 25, 2012

Fantastic recipe! I gave this 4 stars because I did find that using the scaled down measurements for the wine and the brown sugar was plenty of flavor. You can't go wrong with this chicken.

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Jeannette H.

Reviewed: Mar. 16, 2012

This was really delicious! We love red wine, so I figured I couldn't go wrong with this recipe. I added in a few extra cloves of garlic and reduced the brown sugar to just half a cup. I added about a teaspoon of cornstarch/water mixture to thicken up the sauce at the end and served it with steamed broccoli and garlic mashed potatoes (we also love garlic)!

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BusyAccountant

Cooking Level: Intermediate

Home Town: Ellensburg, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Mar. 10, 2012

This was really good, my family loved it...I only gave it four stars because I adjusted the receipe per other reviews.

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LadyJ

Reviewed: Feb. 19, 2012

Followed the instructions of the others and did not put as much brown sugar. I added mushrooms and cornstarch to thicken the sauce. This was really good. I will make it again. The next time, I will add some creole seasoning.

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James

Reviewed: Feb. 11, 2012

I made this last night for dinner. We served it over roasted veggies (peppers/onions/carrots/mushrooms). I thought this recipe was delicious, but definitely the sauce needed some adjustments. I like having lots of extra sauce with my dishes so I actually doubled the red wine, cut down on the sugar (using 1/2 cup per 1 cup of red wine). I didn't have any brown sugar on hand so I added a little maple syrup to white sugar as a substitute. It worked out pretty well (LOL). My husband took extra veggies and put some sauce on them because it was so good. Next time I make this I think I might try adding a little butter to the red wine sauce.

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