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Quick Chick-in-Wine with Brie-Yukon Gold Mashed Potatoes Recipe

Quick Chick-in-Wine with Brie-Yukon Gold Mashed Potatoes

Recipe courtesy Rachael Ray, 2008

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (43)

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Average Rating:

Total Reviews: 43

Showing 11-20 of 43

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  • on March 21, 2011

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    this dish was very good but it took me a bit longer than 30 min. other than that it was delicious and my bf loved it . he thought it was very "french". i just added the brie to the mash and it was enough. i think they were actually a little too creamy. for a veg i made string beans and to continue the bacon theme sauteed them in an extra bit of cooked bacon and a shot of the same wine. great meal!!

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  • on February 17, 2011

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    This was definitely NOT a 30 minute meal; however it was still delicious. I did not have any brie, so I just made plain mashed potatoes. The chicken was tender and juicy and the veggies were good. If I make this again, I will use half wine and half chicken stock because the wine was almost overpowering. Overall, my family enjoyed this dish.

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  • on May 17, 2010

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    I made this last nite; it took me longer than 30 min, w/ all the chopping, plus I doubled the recipe. The mashed potatoes were excellent & I would make again for sure. I usually don't saute/fry anymore due to fat content, but this chicken was sooo good! I love cooking w/ wine. This is a keeper! I may even convert this to a crockpot recipe to make it easier & less messy from the frypan. Way to go on all the flavor Rachael!!

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  • on May 12, 2010

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    If you especially like white wine, then you will love this! Is was so easy and full of flavor! I added mushrooms to my veggies which added a nice flavor. This is now a regular dish I make for my family.

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  • on May 09, 2010

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    just cooked the chicken for my for mother's day and she loved it! i added mushrooms to it and it was the bomb. i served mine with brown rice to make it a little healthier.

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  • on May 03, 2010

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    I made this on 5-2-10 just after it was on TV and I loved it!! The mashed potatoes where creamy and sweet and the chicken was so moist and flavorfull!! I will be making this more often for sure! -Vonie

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  • on May 02, 2010

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    but after reading the comments and watching the episode I too was concerned about reusing the marinade. First of all I don't see how foodnetwork would allow a recipe that was unsafe for it's viewers and constituents. Secondly, I did a bit of research online and the overall feeling is that if you BOIL it for 5 minutes a used marinade is safe of any harmful bacteria. I don't claim to be an expert, but I will try this recipe as written. Lastly, I am NEVER able to make these meals in 30 mins, but can usually get them in under an hour if they require a lot of chopping and pot changes.

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  • on November 29, 2009

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    I only cooked the mash potatoes and they were outstanding. A nice blend of sweet and savory with the apples + brie. The flavors are subtle, but very delicious. The potatotes has a nice moist and creamy consistency. I fixed this at a family gathering and had another request to make them on Thanksgiving. A very easy and repeatable recipe.

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  • on October 28, 2009

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    thought it was good but not spectacular. My family liked it a lot. Just made smashed potatoes with sour cream, butter, milk, salt, pepper. Thought apple/cheese potatoes were too much extra work. Took me about 55 minutes to make this dish.

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  • on October 23, 2009

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    , , , because the mixture boils AFTER the wine is added. It's perfectly okay to use a marinade in a sauce IF, and ONLY if, you cook it thoroughly first. Professional chefs (and Rachel know that. Never re-use a marinade if it hasn't been cooked, though; then you toss it. Loved the recipe, although I didn't care for the apple in the potatoes. Will make it again.

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