Reviewed: Jul. 21, 2004

Very simple dish to make. I didn't use 2 onions though, just 1. And instead of sliced garlic, I crushed about a half of a head and just put it on the bottom of the dish b/c I didn't want the garlic to overpower the chicken. But that's all a matter of personal preference. The chicken was so tender and moist. Make sure to cover the dish w/ aluminum foil to trap in the moisture. I will definitely be using this recipe again.

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Reviewer:

DION828

Reviewed: Aug. 2, 2004

Chicken was very moist but even with 2 onions and an entire head of garlic, it was pretty bland. I will not make this recipe again :(

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Reviewer:

The Double C

Reviewed: Oct. 6, 2004

Marinade the chicken in lemon juice, pepper, and salt for at least 2 hours ahead of time, and it will be much more flavorful. Gallon size ziploc bags are great for marinading meat.

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Reviewer:

JEANNETTE777

Reviewed: Oct. 18, 2004

Excellent dish! I only made three changes, and I thought it turned out great! I used all white wine, versus white wine and lemon juice because I didn't have any lemons :o) I also rubbed the chicken well with salt, pepper and paprika prior to adding to the dish, and I covered the pan with tin foil. Also, I only used 4 very large garlic cloves, peeled and quartered. VERY moist and tasty chicken!

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Reviewer:

Cynsin2003

Reviewed: Nov. 2, 2004

Excellent and easy. I put a lot of the seasoning on it and added garlic powder. Plus I covered with foil to trap the moisture and others had recommended. I will make this again.

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Reviewer:

Tammy Dunst

Cooking Level: Intermediate

Home Town: Arcadia, California, USA

Reviewed: Nov. 12, 2004

I did not care for this.

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Reviewer:

CHARLIELAB

Reviewed: Nov. 13, 2004

This recipe is absolutely WONDERFUL! I made the recipe exactly as given and served it over rice. My husband raved about it and wants me to make it again...and, I will!

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