Country French Chicken

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This looks awesome but I shy away from recipes using wine--don't like to taste in anything. What do I substitute for red or white wine in recipes?

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I make this all the time. I love it and so does my very picky husband!!! The flavor added by the terragon makes the dish.

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This was probably one of the worst recipes I have made in a long time. My husband, who doesn't like chicken, said that the chicken was the best tasting part of the entire dish. The tomatoes were way too over powering. Rachel Ray's receipes in her cookbooks are great, but I really feel she let us down with this one. I would not ever make this again.

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This is an amazing dish! It has become a family favorite for the past year. It tastes even better the second day so I have begun fixing it one day in advance. I also recommend having a nice slice of olive bread along with it to soak up every last bit of the sauce.

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It was so gross. I though it was going to be different. I usually love Rachael Ray recipes.

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I just finished this and it was pretty disgusting. This feels more Italian than French, and the tarragon makes the dish taste like tobacco! Yuck!

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I was very disappointed. Not only in the dish but in the fact that it has the EXACT ingredient list as the Terragon Chicken. I did not like the flavor of the tomato, red wine and terragon and I use a really good bottle of Pinot Noir too. What a waste of good wine. This was my first RR recipe not sure if I will waste the money on trying any more.

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The tomatoes were a little overpowering. The second time I made it, I only used half as much tomato and increased the carrots and mushrooms. I also used white wine instead of red. Came out much better. I have even used thick cut pork chops instead of the chicken and just let them simmer for a while. When I use pork chops, I brown the chops and saute some finely diced pancetta then add everything else. It's really delicious!

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This was a pretty quick dinner to make and tasted even better the second day. I wanted to punch up the flavor a bit so I made some modifications. Used 2 cups of wine (1c dry marsala, 1c sweet marsala, a little extra mushroom and tarragon, 1/2 tsp garlic powder and 1 (14oz can of diced tomatoes in addition to the crushed tomatoes. I let it cook a bit longer to burn off some of the liquid and it came out perfectly. The sweet marsala helped cut the acidity of the tomatoes and the tarragon gave it a beautiful flavor. Will definitely make again.

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This dish was very easy. I made it for dinner with some friends and accompanied it with local homemade egg noddles and everyone liked it. The fresh tarragon is a must and I even added a little extra.