Reviewed: Nov. 17, 2008

This dish was awesome. Chicken was tender, the shallots melted in your mouth, the flavors were warm and inviting. Easy to make, I used 5 chicken breasts in this dish and served with white rice, poured the yummy broth from this over the rice. I got RAVE reviews from my whole family even from the pickiest child. Thanks soo much Gracey for this recipe will make this again.

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33 users found this review helpful

Reviewer:

mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Nov. 19, 2008

I used less than 1/4 c olive oil, and increased the chicken broth to 2 cups. My 4 kids and husband all gave 2 thumbs up--a rarity in our house. Yum!!!!!

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40 users found this review helpful

Reviewer:

JENNIOROBERTS

Reviewed: Jan. 19, 2009

This was wonderful! Very tender and tasty. I followed the recipe exactly, except that I reduced the olive oil to 1/3 C. My four children and husband all enjoyed it. I appreciated the advice on dealing with shallots...to blanche them first and then remove the skins (although they get very slippery).

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3 users found this review helpful

Reviewer:

Gail

Reviewed: Jan. 23, 2009

This is the most delicious and craveable main dish I have made from this site. Thank you so much for sharing. I will make this again and again.

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2 users found this review helpful

Reviewer:

ErinW

Cooking Level: Intermediate

Home Town: Brookville, Ohio, USA

Living In: Dayton, Ohio, USA

Reviewed: Jan. 25, 2009

This is great! Made exactly as stated, except I reduced the oil. Love the broth over rice. Next I'll try it with chicken breasts to make it easier.

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5 users found this review helpful

Reviewer:

sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Escondido, California, USA

Reviewed: Feb. 2, 2009

This was a pretty good dish.

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2 users found this review helpful

Reviewer:

BAWILLIS66

Cooking Level: Expert

Reviewed: Feb. 11, 2009

This was SO delicious! This is such a keeper. I think I will make a few modifications next time - a little less olive oil and shallots. I think throwing in a potato might help thicken the consistency a bit, too. I peeled most of the skin off my chicken; the olive oil and chicken grease can be a bit much. Otherwise, this is a fabulous recipe.

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17 users found this review helpful

Reviewer:

miss_julie

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Irvine, California, USA

Reviewed: Feb. 13, 2009

This was a very good dish. I too used 1/3 cup oil as some suggested and Chicken breast. It was very yummy over rice and a side of Thyme Green Beans also form this web site! Great meal

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0 users found this review helpful

Reviewer:

Joy

Cooking Level: Intermediate

Reviewed: Mar. 26, 2009

The first time I made this, I followed the recipe exactly. It was OK, but too bland for my palate. I made it again tonight. Doubled the wine, tripled the parsley, 10 cloves of garlic, 1 T of oregano. Now we're talking. As written, I'm sorry, but I'd grade it no higher than a 3. Making it more assertive - a 5. So I compromise with a 4 rating here, for it is truly a good combination of flavors; simply not enough of them for me.

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89 users found this review helpful

Reviewer:

Carnivore

Cooking Level: Intermediate

Reviewed: Apr. 16, 2009

This is an incredibly versatile, delicious and easy to make dish - easily modified for your palate or wonderful (and more neutral-tasting) as written. I add more garlic and a dash of spice. My picky husband loves it!

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2 users found this review helpful