Classic Chicken in Red Wine
Show: How To Boil Water
Episode: A Classic Can Do
Rate This RecipeRead users' reviews (43)
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Average Rating:
Total Reviews: 43
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By tebbeab_7563970
Castlerock, CO
on October 20, 2007
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This recipe took a while, but it did turn out very well. It was also nice that everything I needed for dinner was in one pot; just throw in some crusty bread and you have a satisfying, hearty meal for the family.
By merribuck
Westerville, OH
on June 04, 2007
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Unbelievably error proof! Mouth-filling and satisfying...a definite do again!
By kellycripps_7753414
Beverly, MA
on May 19, 2007
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I think it was a great recipe but my kids call it the purple chicken.... If there was a way for the color to be a little more dull.....im sure i could convince them to eat it. Other than that I thought that it was great and was packed with lots of flavor.
By rulonm_5267314
flanders, NJ
on April 02, 2007
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It was labor intensive and didn't turn out to be what I thought it would be. In defense I should have realised that all the red wine in it would probably not appeal to me. If you don't like a strong wine flavor you will not like this.
By heatherlst_2732789
Florence, KY
on March 12, 2007
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I've made this several times, and my meat and potatoes husband devours it. I do bulk cooking, and this recipe multiplies well, plus holds its flavor in the freezer. In fact, it gets better after reheating. I make a few adjustments, since I make it in bulk--I use frozen bags of stew veggies and I use boneless skinless chicken thighs since they are cheaper and easier. the chicken is fall apart tender and the veggies are gobbled up by my three year old.
By christier66_3043007
gaithersburg, MD
on February 04, 2007
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He just asked that next time I use more salt on the chicken
By Shimmy Shake
New England
on February 03, 2007
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I admit I was a bit skeptical and the day I cooked this I wasn't in my best form, but it came out wonderful nonetheless. It was not soupy at all, but I think that might have been because I used a smidge less than 2 cups of wine and about the same amount of chicken stock and I made sure to brown the meat and the mushrooms well. Also, I kept thickening the sauce with flour until I got just the right consistency. People who complain that the sauce is soupy should use their judgment and fix it before complaining. Recipes come out very differently under different conditions and cooks have to learn to adjust their ingredients based on what's happening. This recipe is a winner!
By maryamahmad111_...
Santa Monica, CA
on October 12, 2006
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I felt it was too soupy. I was OK, but felt like it needed something more.
By veenus52_1549225
lynn, MA
on June 07, 2006
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Even the fussiest family member enjoyed this recipe. Great flavor and easy to prepare!
By mismax_4870176
Houston, MS
on April 30, 2006
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This was great! By far, this was the best chicken in red wine recipe I have found! Thanks, Tyler!