I adjusted this recipe slghtly after reading the other reviews. It must have worked because my husband, who belongs to "picky-eaters anonomous" asked for seconds! This recipe makes the best chic... Truly awful and gross tasting. I'd given it zero stars if I could. I used scant sugar since all others said it was too sweet and it was still straight to the trashcan. This is NOT coq au vin ... Following some of the advice of others, I modified this recipe to tailor it to my family's tastes. For this, I used four boneless chicken breasts with the tenderloin cut to create eight pieces ... This recipe was great, but the measurements on the ingredient list must be way off. 1 1/2 cups of sugar is WAY too much. So is 1 tablespoon of salt. This recipe is perfect with about 1/2 cup ... I used 1/4 cup sugar, which was just enough. The 'something extra' I added was 1TBSP unsalted butter. I added in a little cornstarch to thicken the sauce (I spooned some of the sauce into a sepa...

I've used this website for a LOT of recipes, but this is the first one I've made where my boyfriend couldn't stop talking the entire way through the meal about how great it was. He even ate the... This dish has soo much potential, to make it a hit, there must be changes. First off, I seasoned chicken with salt pepper, and seared in olive oil until juices ran clear. Then I removed from p... I personally liked this recipe, but my family members only thought it to be okay. I think because it is VERY sweet. I would reduce the sugar and wine. Since I am the cook, I plan to make it a... Very yummy recipe and something different than what I normally fix. I cut back on the sugar, and made sure that I used a dry red wine. I also sliced an onion into thin rings and sauteed it wit...Here's a lovely puffy hen! But don't look down upon it, it is a wine cork container welded by professional craftsman! The chicken's body is in charming chocolate color, its comb, beak, tail and claw are hand-polished into shinny gold.

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I actually had another recipe planned for today, but I feel like I’m still working out the kinks on that one. As it stands, that’s one’s a little mustardy. So yeah, I was at a loss for what I’d post today and then I remembered that I’ve had this recipe hanging out on my computer for months now. Remove that mixture and place it in your blender.Place some flour and salt and pepper in a zip-lock bag and toss it with cubed chicken. Add chicken to pan and cook until golden. Remove from pan and set on a papertowel. Add chicken broth, wine, tomato paste, thyme, and marjoram to the onions and garlic in the blender and blend it until smooth. Place chicken in a slow-cooker and pour that yummy sauce right over it. Pop in a bay leaf on top and cook for a few hours. When you have about 1/2 hour to go, add the mushrooms and the chopped green pepper. When it’s all done serve over your favorite pasta with a little parmesan and fresh herbs if you feel like it. (And doesn’t feel like cheese??)

1 lb. chicken breasts or chicken breasts and thighs, trimmed of fat and cut into bite-sized pieces 1 green bell pepper, chopped Heat olive oil in skillet over medium heat. When oil is hot, add onions and garlic and stir frequently until onions are tender and garlic is fragrant. Remove with a slotted spoon (this is why you need to keep the onion and garlic pieces big), shake off excess oil (you don’t have to go crazy here, a little olive oil never killed anyone!), and transfer to your blender. Increase heat to medium-high. While chicken is draining, add wine, chicken broth, tomato paste, thyme, and marjoram to the onions and garlic in the blender. Place chicken and bay leaf in your slow cooker and then pour the sauce over the chicken. Place lid on slow cooker and cook on high for 3.5-4 hours. Cook until mushrooms and pepper are tender. Remove bay leaf and serve over pasta. Complete steps through browning the chicken. Instead of placing chicken in your slow cooker, place it in a freezer-safe container and cover with sauce.

When ready to eat, place frozen mixture in your slow cooker and cook on high for 4-5 hours. You can either cut the mushrooms and peppers ahead of time and freeze them separately from the chicken and sauce or you can just plan to have those in your fridge when you’re ready to make this. So…question of the day! What’s your little black dress meal?? 1/4 c. white flour 1 tsp. Kosher salt 1 tsp. freshly ground black pepper 1/2 c. olive oil 1 onion, roughly chopped 5-6 cloves garlic, peeled and either crushed or halved 1 6-oz. can tomato paste 1 c. white wine (you can also use apple or white grape juice mixed with 1 tablespoon white wine vinegar) 1 1/2 c. chicken broth 1/2 tsp. salt (omit if using cooking wine; you may shrivel up and die if you add the salt in addition to cooking wine because cooking wine is treated with salt to make it undrinkable) 1 c. sliced mushrooms (or more if you love them. Mushrooms are divine in this dish!)