Chicken with Wild Mushrooms

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Just made this for dinner. It was awesome. I did cut the olive oil in half. Also, didn't realize until last minute that I had no fresh thyme. I just used 3 tsp dried thyme. Excellent dish! Will definitely make again.

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Well, I'm still wondering what to say about this recipe. Had to do the prep work ahead of time but that's no big deal. Oh, and I used chicken thighs since it seems that white meat gets a little tough after this type of cooking. All in all I thought it was pretty darned good but didn't blow me away. What I really like about everyone that reviews is that a vegetarian is versatile enough to adapt to a recipe and still give it a 5 star rating.

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I have never been disappointed by an Ina Garten recipe -- until now. This dish was fine, but nothing special at all. No one complained, but no one had seconds. Not a keeper for my family.

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Good recipe; be careful of the salt. Ina always does ar good job. I hate making changes, but why no parsley? Too white without it.

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Delicious chicken dinner. My husband even went back for seconds. I made it exactly as the recipe called for. Next time, I will use less oil, but the olive oil was not overwhelming. The sherry and wine added nice flavor.

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Really???? Someone writes a review on a chicken dish and leaves out the chicken and then rates it? Please, that is not at all helpful. This dish was good if you follow the recipe. Basic chicken and mushroom dish but overall tasty.

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As the recipe is written, there is little depth of flavor to this dish. The wine, thyme, garlic,salt and pepper offer little to counter the volume of broth and the water that the mushrooms exude. Disappointing. Not at all reminiscent Coq au Vin. In my view, this is the first time Ina has struck out.

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I'm not a vegetarian but am not one to eat much meat or fish. Just don't like them. This recipe was wonderful! I left out the chicken and simply made the mushroooms and sauce and put potato in to bake in the sauce. It was so delicious! Along with this I baked a fresh beet. The difference between the slightly bitter taste of the sauce and the wonderful sweet taste of the roasted beet was a delight. Of course I had a green salad with shavings of Parmasian and a lemon and olive oil dressing and the tanginess of the lemon was just another joy. It was such a wonderful taste treat...not a lot of the lemon but just enough. I will make this again for sure!

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Another delicious chicken dish which I've made twice since obtaining Ina's new cookbook. I didn't use as much oil but did put in a small pat butter in order to sauté the chicken. Our family loved the flavors with the thyme, however, on the 2nd time since I didn't have any thyme I substituted fresh tarragon...also delicious. Both times I served the dish with the green bean gremolata. Hope all you Ina lovers try this chicken recipe.

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I prepared this recipe. I removed all but 1T of the oil after browning the chicken and lowered the heat while cooking the garlic and mushrooms so that the garlic would not burn plus I added a couple tablespoons of stock. I made no other changes, the recipe turned out delicious. It is reminiscent of Coq Au Vin, but with white wine.