I made this tonight with a 6 lb chicken, and it was so moist! I followed all the instructions, except increased the wine, butter, and Dijon, and only used half a lemon, since it was all I had. Yummy and very fast prep! My answer to rotisserie chicken. Used the cast iron skillet, too. Not worried about the acid of the wine, as the juices from the chicken and the evaporation would take care of it, I think. I did preheat the skillet. We used the broth over potatoes. Doesn't need any extra salt with the Dijon. A keeper!

Reviewed On: Mar. 2, 2013

This is definitely a soup and not a stew, but very good! I took the advice of some other reviewers and added cayenne pepper, plus some garlic powder. I used one beef bouillon cube instead of granules, since that's what I had, and used carrots instead of celery (same reason). I cut the carrots finely and cooked them with the ground beef and onions. I used about 1 1/4 lbs. of meat, as that's the size of the pkg. My husband loved it! I'll be making it again!

Reviewed On: Oct. 7, 2012

This was what I thought it would be: a great way to stew chicken. I used carrots and potatoes instead of foil for the bottom, and added 3/4 cup chicken broth only because I had it on hand to use up. I put a half onion cut up into four pieces and some celery in the cavity. I loosened the skin and put spices underneath. I cooked it 8 hours on low. It was good, but bland. Next time? Even more spices, and lower the cooking time to 7 hours on low. This would be a great way to make chicken soup, or just cook a chicken to use the meat in different recipes.

Reviewed On: Jul. 9, 2012