Chicken Braised in Wine and Rosemary

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This is quite good, also quick and easy. i had roasted tomatoes, frozen, left over from summer. I thawed and used them instead of canned. This is like a simple cacciatore, so I served it with pasta.

Delicious!

This was really good. I made it using just thighs. I did not bother cutting the chicken since I made it on the weekend. I served it with smashed red potatoes and green beans. I will be making this one again.

This had a really good flavor. I made a lot of changes to it, however: used large chunks of boneless/skinless chicken breasts, quadrupled the garlic, and used a 28 oz can of Fire Roasted Tomatoes. I also thickened it with a little rue of flour/water. Even better the next day!

This is a great dish -- worth the effort it took.

We enjoyed the dish but the only complaints are the sauce was too watery (will use some cornstarch next time) and lacked flavor. I even used fire-roasted tomatoes. I did choose a pinot noir for the wine (what I had available). It really needed something bolder. Next time I would double the garlic and add some thyme or herb de provence, perhaps even some red pepper flakes. A bit time consuming for a weeknight, but would be great for weekend dinner. I paired it with mashed garlic potatoes but next time, I'll go for some rice instead.

Got a good result following the recipe exactly. Tried it immediately upon completion and thought it was just good. My daughter tried it a few hours later and raved about it. Guess the great flavors of the sauce need a little time to meld with the chicken. Served with brown rice and cooked fresh spinach.

This dish has a rich depth of flavor with much less effort than traditional braising. I used all thighs with a French Shiraz in the sauce and served with smashed baked potato. One of our new favorites.

I guess our family isn't the norm because we were underwhelmed with this dish, mainly because of the flour coating on the chicken. Even though I browned it very well, after simmering for 15 minutes, it turned into slimy, mushy goo. Our six year-old even gagged, not because of the flavor, which is not bad, but because of the texture. You can read my full review at Taking On Magazines. http://bit.ly/XeBbSK

This will be added to regular rotation in my house. Everyone loved it, including my toddlers. It tastes like it braised much longer than the quick 15 minutes. I used Muir Glen Fire Roasted crushed tomatoes and served everything over Uncle Ben's Brown Rice and Quinoa blend with a side of steamed broccoli. The recipe not only tastes good, but also is forgiving in that I had boneless thighs (instead of bone-in) yet bone-in drumsticks, and it cooked together and was done (without the thighs being overdone) in the 15 minutes. I was skeptical of the high heat setting for browning the chicken, but trust it. It came out great.

One of my new favorites!

Delicious, and beautful to look at.

Tried this Sunday night for a nice family dinner. What a treat! Great flavors and very easy. Smelled so good while it was braising. Made the asparagus with lemon and pecorino that was suggested and that was fantastic too. A definite make again! (Which is the praise I'm always looking for from my family.)

Loved this! Easy and delicious. I used drumsticks and breasts, but next time I'd remove the skin before dredging with flour, missed that part in the directions. Made extra sauce and used as gravey for the chive mashed potatoes. Yummy!

Delicious. I used more tomatoes and omitted the sugar, but it was still terrific. Will become a regular recipe.

Very good.. I used boneless chicken.. other than that followed recipe.