Reviewed: Mar. 30, 2011

Really tasty! I followed other reviews and added some Better than Boullion to the water, and also a splash of white wine (because why not, right?). I also seasoned the chicken with salt, pepper, and garlic powder with parsley. Mmmmm!

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Reviewer:

CHELSEAK3

Cooking Level: Intermediate

Home Town: Holladay, Utah, USA

Living In: Riverton, Utah, USA

Reviewed: Mar. 14, 2011

This was pretty good. The taste was very mellow. Almost bland, in my opinion but I prefer spicier dishes, I guess. I did everything the same except I added paprika and garlic.

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Reviewer:

CaptMicha

Cooking Level: Beginning

Living In: Brookeville, Maryland, USA

Reviewed: Sep. 10, 2010

Yum! So easy and good! I used a lot of salt and paprika and browned the chicken in that before adding the onions. (used boneless skinless thights and it worked great--just cook for less time). One thing to note--I served this over a brown basmati/wild rice blend, and I felt the rice flavor overpowered the subtle flavor of the chicken and onions. I think serving this with potatoes or white rice is the way to go with this dish. Will definitely make again!

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Reviewer:

penny p.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Seattle, Washington, USA

Reviewed: Aug. 15, 2010

Absolutely great! I seasoned the chicken with some salt, pepper, paprika and all seasoning mix. I used 2 onions instead of just one and it was good.

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Reviewer:

nejiwhopper

Reviewed: Jun. 23, 2010

Yummy!

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Reviewer:

unaguayabita

Reviewed: Jun. 3, 2010

Like other posters, go skinless. This could easily also be done with breasts or other chicken parts. Changes I'll make next time: use chicken broth instead of water. When the chicken was done, I added some corn starch to thicken the sauce and I should have let it cook and thicken just a bit more as it was pretty runny. I did pair it up with roasted potatoes and carrots and drizzled the sauce on it as well. Oh, and for my taste, it needs a decent amount of salt and pepper. And when I heated the olive oil I added a generous tablespoon of diced garlic.

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Reviewer:

kcollmann

Cooking Level: Expert

Reviewed: Feb. 16, 2010

This is so very tasty. The day it first posted, I saw Emeril L. create a recipe very similar on TV. I tried it that night and the family LOVED it!! I was hesitant about buying/eating thighs because we are so used to breasts, but the thighs definitely lent a very special scrumptious taste to this super easy dish. I did add a few spices - garlic pepper/salt, and added extra water because we really enjoyed the sauce. A winner.

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Reviewer:

MISSTARALYN

Cooking Level: Expert

Home Town: Selden, New York, USA

Reviewed: Feb. 9, 2010

delicious, easy to make.. added more spices as suggested by other viewers and carmelized the onions for a little longer... great, easy meal.

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Reviewer:

Jim

Reviewed: Dec. 9, 2009

Probably good IF you add a lot of seasoning - pepper, garlic powder, paprika, Lawry's. Chicken came out dry but this was so easy that I can't really complain too much. Made with Yukon Gold potatoes, scrubbed (skins on) quartered, tossed with olive oil, garlic powder, a little paprika, and Lawry's.

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Reviewer:

Amy

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Jun. 16, 2009

This recipe is so simple, requires few ingredients and is absolutely delicious...so much flavor!! I carmelized my onions until nice and golden brown and used chicken stock instead of water for added flavor. I served it with brown rice and a vegetable. Yummy! I will definitely make it again!

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4 users found this review helpful