Reviewed: Apr. 19, 2012

Very good recipe. combination of flavors were very yummy

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Reviewer:

Tina

Cooking Level: Expert

Living In: Calhoun, Georgia, USA

Reviewed: Apr. 18, 2012

This is a really nice recipe, all I did was added a little garlic! I would recommend this recipe to everyone! What I would really like to know is how to get the Nurtricion facts on this recipe!

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Reviewer:

Susan

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Reviewed: Mar. 2, 2012

I used chicken breasts instead of boiler/fryer chicken. Added honey to the wet ingredients (2tbsp). I have never cooked with Sherry (besides I didn't have any on hand) so I used a mixture of vinegar, sugar, water in its place. I also baked the chicken on 375 for about 20 minutes covered. The chicken came out moist and delicious. It is a tad bland, so possibly will season a little more next time.

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Reviewer:

Mr. Martinez-Williams

Home Town: Danville, Illinois, USA

Reviewed: Oct. 27, 2011

4.5 stars. Only because I used skinless chicken breasts (nobody here will eat other parts) and the fact I HATE tarragon, like, no joke. Liked the paprika, sherry, lemon, and soy and used rosemary in place of tarragon. Shallots are so dang pricey, I used sweet white onion instead. Did add some fresh crushed garlic tho. Baked according to using breasts so that got changed a little bit. Otherwise very good for a baked chicken dish. I too made a gravy from cooked juice for mashed potatoes.

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Reviewer:

CantHelpMyself

Cooking Level: Intermediate

Living In: Wadsworth, Illinois, USA

Reviewed: Sep. 6, 2011

I did it but had no terragon, so used 1/2 teaspooon of garlic powder and I aded about 1/2 celery seeds and everone liked it. It is a very easy recipe and can be done within an hour. Thanks Ms. Reuter. Docmo

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Reviewer:

Docmo

Cooking Level: Intermediate

Reviewed: Jul. 20, 2011

This is the most beautiful chicken I've ever baked! It was moist and my family loved it.

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Reviewer:

tbobbitt

Reviewed: May 20, 2011

So easy, because you do not have to brown the chicken. I sprinkeld with McCormick Montreal Seasoning in place of the dry seasonings, and it was declicious. Will definitely make it again.

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Reviewer:

asmith1012

Home Town: Hamilton, Ohio, USA

Living In: Rochester, New York, USA

Reviewed: Dec. 1, 2010

I havent used this combo of flavors before, I rarely used tarragon, and I am not even sure what it's individual flavor is, but we did like this combination. Chicken was moist, it had a very pretty color. My pan was pretty messy though. I took the skin off and the first session that was uncovered seemed to splatter my pan alot, (so probably the oven as well) which really blacked up during the last uncovered session. But it is soaking now and should be okay. I did use leg quarters rather than a whole chicken. All in all very good. I will make it again.

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Reviewer:

gopintos

Cooking Level: Intermediate

Living In: California, Missouri, USA

Reviewed: Oct. 27, 2010

I made this for my family last night and none of us cared for it.

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Reviewer:

krisser73

Cooking Level: Intermediate

Reviewed: May 24, 2010

Easy and good, just not outstanding. A little on the bland side for me, although it was wonderfully moist. I used white wine in lieu of sherry and fresh tarragon. I'll try again but maybe added minced garlic.

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