Garlic Chicken in Casserole with Israeli Couscous

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Thanks to Marilyn and others for fixing the recipe. I'm surprised no one mentioned "two zucchini - green parts only." What's that? The peelings?

Maybe Food Network should have a new show, "The Next Food Network Recipe Editor."

Gotta love Anne despite her bosses.

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The chicken dish looked delicious, but when reading the recipe I must agree with one other review. The chef did not proof or edit the recipe before it was posted.

What I saw on the show looked delicious, but the recipe does not specify the chicken be browned and caramelized before adding the other ingredients.

Hope you can correct this as I would like to make this.

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Just watched this episode this morning and can't wait to make it, but the written recipe was not as she made it on TV. The written recipe should be proof read and editied.

Will make it and report back

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I just got done eating this for dinner. I found it to be probalbly the best recipe I have found on food network site. I have found many other that are good, but this one knocked it out of the ballpark!!! I did change a couple of things in the recipe, such as I cooked the celery and onion, then added the whiite wine. I added the chicken broth to the casserole dish after I put the couscous in, but before I put the chicken in. The chicken was super moist. I will definitely make this again!

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I think Anne is a great chef and she IS a restaurant chef, fast paced, not a home kitchen cook. Most of the chefs, Ina, Giada, Rachel, etc... always stress they are washing their hands after handling raw foods. It is very important to be shown so they are not accused of the viewer's issues getting ill because they were not told to wash their hands in the recipe or viewing the show. Also, with commercial breaks, sometimes we miss the hand wash. I do agree with someone that mentioned concerned about the salt bowl with contamination. We may have missed that due to a break.

And yes, the chefs do not type their recipes, but i do think that someone should review them. Let's remember, ALL of these recipes are FREE.

Thanks to all the wonderful chefs and Food Network for providing us all these great talents and recipes.

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Just saw the program this morning and was psyched to try it - by chance, which I don't usually do, to read reviews! Thank goodness, make the corrections which Marilyn so carefully detailed and IT'S in the oven now. Smells fabulous, added some artichoke hearts which I had in fridge. Sad that Food Network doesn't transcribe recipes in which the manner they were presented. Cheers, Josie

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in my humble opinion, if a chef of anne's caliber (or any celebrity chef, for that matter is lending her name to a recipe, she ought to proof-read the typed version before it's published! the incessant hand-washing during the show really is over the top ... cleanliness is good, but let's stay reasonable!

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First let me say the review is suppose to be all about the recipe. How does it taste, look, ingredients, flavor. This is not an English class, kindly move forward and try to recipe. When I saw the less than favorable ratings I thought the recipe was not flavorful. It is just people correcting the transcribers. Alright, comment on the transcribers but it is not part of the recipe.
The dish is wonderful, yeat another amazing dish by Anne. Thanks for the recipe!

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Please quit giving 5 stars before even making it, especially when complaining (rightly so that the recipe is so wrong!

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This is a great kick-off dish to the cool-weather-food season and perfect for company because it's so make-ahead friendly. However the directions for adding the wine along with the tomato paste & saffron differ from the show.

On the actual show, Anne sauteed the onions and celery for a few minutes (in the same pan as she had the chicken and then added the wine to deglaze the pan before cooking the celery & onions for 7-8 min. Though it might not seem significant, it is, because doing it this way allows the wine to reduce before the addition of the chicken broth, and it also allows the wine and the browned chicken bits to incorporate into the base vegetables for a more intense flavor.

It was only after the onions & celery were browned that Anne added the tomato paste & saffron, along with the zucchini and the chicken broth before proceeding with the rest of the recipe as stated.

Also my personal addition will be to spread some of the seasoned garlic paste under the chicken skin as well as all over. I think it will add another layer of flavor. Though I prefer the skin, the dish seems moist enough to be able to use skinless chicken too.