Easy Bistro Chicken

  • pattikim Posted: 10/12/10
    Worthy of a Special Occasion

    I made this for my family and they really liked it. The vinegar and tomatoes and olives give it a different yet great taste. I served it with spiral pasta and the leftovers were even better!I would have it again.

  • sunny2 Posted: 02/19/11
    Worthy of a Special Occasion

    This was a very good recipe for my husband and me. Made it with boneless chicken and cut the sauce recipe in half. Read the review about it being too sweet, so I cut the vinegar and sugar down a little more. It was very delicious. We have some leftover sauce and think it would be good on a white fish as well.

  • umatest123 Posted: 06/26/11
    Worthy of a Special Occasion

    My review

  • mgolan Posted: 08/24/11
    Worthy of a Special Occasion

    I Only had one can of 14 oz of tomatoes so I substituted spicy marinara sauce which turned out great. It was a little sweet with the marinara but next time I just wouldn't add sugar. I forgot to buy celery but didn't notice a difference. My friends loved the dish and I'm excited to serve it again.

  • milies Posted: 08/08/12
    Worthy of a Special Occasion

    This was super easy to make. I actually used the George Foreman grill to cook the chicken. Besides using the chicken thighs we followed the recipe as is and it came out really well. Really easy to make given that I am a novice in the kitchen. I found it actually tasted better the next day. I've saved this in my recipe box!

  • Llealy Posted: 01/31/12
    Worthy of a Special Occasion

    Fantastic! Give yourself a full hour to prep and cook, but the meal is well worth it. Finding healthy meals that meet my strict dietary guidelines and still fill up my 25 year old fiancé is a tall order and this worked perfectly!

  • CookingInIowa Posted: 05/03/12
    Worthy of a Special Occasion

    We've made this recipe twice. We used 12 chicken thighs - skin on, for 6 servings, split to 3 meals for two. We wanted more sauce, and less meat. The second time we made the following changes: One and a half chicken thighs per serving, and to beef up the protein content, adding 2 cans of drained white beans. We needed to separate the dish for four meals, so when the chicken was done, we removed it, then reduced the sauce somewhat, adding, at the end, the beans (to keep them from overcooking) and basil and parsley (to retain their freshness). We apportioned the chicken to four dinners worth with the sauce on top, for reheating later. We prepared the pasta fresh for each subsequent dinner, and reheated the portion of chicken and sauce gently. This created very substantial portions, and saved $, as beans are cheaper than chicken. This is a fabulous dish, and reheats well. You don't have to use skin-on chicken, but I recommend bone-in for juiciness. Enjoy!

  • EllenDeller Posted: 02/02/14
    Worthy of a Special Occasion

    Made half the recipe last night & we liked it a lot. I used only leg quarters because it's more suited to dark meat. I also used fire-roasted tomatoes, saved the fresh herbs for last, and enriched the sauce with about 2 TB tomato paste and a tsp. of anchovy paste. Delicious with the cavatappi pasta and some steamed broccoli.

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