This was awesome. I used boneless chicken breasts and the flavors were incredible. It has low carbs and it was so much that we have some leftover for the next day. Definitely a 5 star if not more, dh said 10 stars. Wow, that is a compliment, I don't even get that!! Cg- great recipe!!:))
Great flavors especially with hot smoked paprika and red wine vinegar instead of wine. I used bone-in skin on breasts, browned in a saute pan and then popped into a hot oven to finish. The recipe is very simple and very tasty. I combined this with Nutty Basmati Pilaf#57609 and thought they went very well together.
Cooked on the grill in snowstorm. Worth the effort. Will be making again increasing garlic. I used red wine vinegar 1 tsp will increase to 1 tbsp next time. Thanks Canarygirl.
I cook this in a non stick pan on the hob really slowly so that the chicken gets really tender and I add a little bit of water to it so that it doesn't catch or burn. Also use chicken breast meat instead on bone-in chicken. I leave out the paprika and I end up with a smooth white sauce. It tastes very authetic.
argh I think next time I will bake it... All the flavor fell off when I grilled it =/ It looked and smelled so delicious too before I cooked it. Probably my fault, since that was the first time I ever grilled something, so i'll rerate this when I get around to trying it again.
I used a whole cut-up chicken and bar-b-qued it on the grill following the recipe exactly as stated. It was delicious. I'm giving this five stars because it is a "keeper" and I will prepare it often. Oh, it is great the next day, too. Thank-you, CanaryGirl
I, too, used boneless, skinless breasts and the white wine, which I thoroughly enjoyed. Delicious and a beautiful golden presentation; so tender, no knife is needed.