Reviewed: Feb. 26, 2004

I thought this recipe was delicious! I used the advice of others and used garlic powder, basil and tarragon generously. I also used more artichokes and olives, and served with mushroom risotto. I did need to crank up the heat to 500 degrees for the last 10-15m. Yummy!

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Reviewer:

EJANZEN

Cooking Level: Expert

Home Town: Corner Brook, Newfoundland, Canada

Living In: New York, New York, USA

Reviewed: Feb. 10, 2004

The chicken similar to poached instead of baked. It wasn't bad just not very exciting. I probably will not make this again.

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Reviewer:

FARMMOM

Cooking Level: Expert

Reviewed: Jan. 31, 2004

Bland.

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Reviewer:

IGSMITH

Reviewed: Jan. 18, 2004

This is a winner! Very easy to make and tasty, but it is NOT a low-fat dish. The chicken definitely must be with skin and bone-in. Thighs and drumsticks work best. I did not use chicken broth - just 1 cup of white wine. Added 1 tablespoon of chopped fresh rosemary (dry one works as well) and freshly ground pepper plus a dash of paprika for stronger flavor. Chicken had too much juice after 1 hour of cooking time - I drained the juice, flipped pieces to the other side and baked 10-15 more minutes at 500 F. This way the soggy side of the chicken formed a little darker and crispier layer. Yum!!!

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Reviewer:

RUSSIANBLUE

Reviewed: Jan. 18, 2004

Substituted sherry for white wine and also added sliced portobellos and freshly ground pepper which gave it needed "zing!"

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3 users found this review helpful

Reviewer:

DIXIEBELLE

Reviewed: Jan. 15, 2004

When I read this recipe I thought it would be great for the South Beach Diet. Howver 736 calories per serving is horrible. No thank you. Not for me.

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Reviewer:

HARLEYSRME

Reviewed: Jan. 13, 2004

I'm not a fan of chicken on the bone, so I used all boneless skinless chicken breasts and baked them for 40 minutes at 350 and this was really good.

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Oct. 21, 2003

Not for us ever again. Used skinless, boneless chicken breasts and maybe that was the thing. Skin would have added some flavor as well as some color to this dish. It just wasn't very appealing. Added garlic, rosemary etc. as well.

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5 users found this review helpful

Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

Reviewed: Jun. 23, 2003

excellent, me and my fioncee both LOVED it excellent flavor.

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Reviewer:

LONACOOK

Reviewed: Jun. 3, 2003

My dinner guests loved this recipe. I added too much liquid my mistake as I doubled the recipe but it was still delicious. I also added green olives and capers. It was very easy to assemble just before the guest arrived and looked as if I had worked on it all day.

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7 users found this review helpful