Classic Chicken in Red Wine

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This was alright. We made it to the letter. It wasnt bad but woud not make it again. If you are going to make it add all the bacon at the end. If you follow the recipe you will eat wet bacon afer it was nice and crispy.

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My family loved it! It was delicious! Just watch the vinegar in the end. Also, it took alot longer than 1 hr and 15 minutes, but I will be making it again.

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I give this 5 stars, and this is without having any mushrooms, or adding bacon. This is an absolutely fantastic dish! The red wine, and onions, along with the other vegetables goes so perfectly together. The only other thing I wish I would have had to serve along with this delicious meal, was a crusty baguette to soak up all that gravy, next time. : I look forward to making this again.

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I could have stopped when I was cooking the mushrooms, garlic and onions. I started sampling the vegetables at that point and could have eaten the whole pot! I did make some modifications: I didn't have a hearty red wine (I don't like hearty reds so I used a white zinfanel; I didn't have any pearl onions, so I just took a large white onion and cut it into big chunks. After reading the reviews, I was concerned that there wouldn't be enough sauce, so I added an extra can of broth. Next time, I'll add less- the sauce was wonderful, but it would have been better a little thicker. My husband loved it. He prefers breast meat, so I used a combination of boneless chicken breast and dark meat. I cooked it just short of being done, then let it finish during the simmer. I'm already thinking of ways I can tweak this already perfect recipe! Maybe with beef...and I'll get over myself and use a robust red. I like the idea of small red potatoes, as one reviewer mentioned. This will be a perfect winter dish. I'm glad I tried it!

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Added snow peas and red bell pepper at the 10 minute ot go mark.Good extra touch of taste and color. Used a hearty red table wine. Sifted the flour and no clumping. She called it an classic french meal. I"ll do it again andput the potatoes in a little later. I also used baby bels muxhrooms instead of the cremini mushrooms. The held up better through the long cook and were more hearty to match the dish.

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I was really excited to try this recipe. I bought all the ingredients looking forward to a yummy dinner. It was good, but I think it needs tomatoes added to the recipe. It could have had a little bit more zip. I used a nice Pinot Noir, maybe it wasn't a strong enough of a wine, but my husband and I enjoyed it. My dutch oven pot was a little too small to hold all of the ingredients listed, so I had to downsize at the last minute.

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I love french cuisine, but on a daily basis it can be a bit much. I started tweaking this recipe years ago after I first saw the show on tv and I have never had a complaint of my modified healthier version (which gives you the flavor without the guilt.
I use turkey bacon (and then don't need to drain off any fat and skinless chicken breast, I delete the potatoes, but double the mushrooms (whichever type looks best at the store and carrots (actually use a bag of baby carrots and cut them in half. As a wine lover, I make sure I use a pinot or bordeaux wine, rather than some heavier red varieties.
A french chef or country grandmere may say it isn't completely traditional, but I can make it on a sunday and enjoy it daily for lunch during the week without feeling any guilt at all (or getting sick of tasting the wonderful flavors in every bite. I usually get 6 servings out of this version.

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This is a good coc a van recipe and it has hte same problem, the unaqpetizing purple color. This can be easily fixed, USE WHITE WINE
Gustavo Miami

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It is 4/7/09 and I just made this dish. One small note, I am sick with a head cold and can't smell a thing. Anyway, I watched it the morning of 4/7 and picked up everything to make it that night, invited some realtives to dinner and then rushed like mad to get it done, it is fairly easy to make. I made the adjustment (i read it here alot of less wine and more broth, and boy was it a winner. I also roasted garlic, smeared it on a sliced baggett and drizzled some fine olive oil on the slices and toasted in the oven. That was a great addition to sop up the juice. The chicken came out very tasty. The flavoring of the wine had gone all through it. Everyone love the veggies and kept going back for more. The spinach salad was also a winner. I doubled the dressing recipe because it didn't look like enough, but when you pour it over the salad and mix really good, it goes a long way.I brought up the point of the head cold, because I could not really taste anything properly, so I had to depend on my guests comments and observations. This recipe is a keeper and I really want to try it on a crowd.

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Family ate it like it was their last meal...'nuff said.