Chicken in New Orleans Wine Sauce

This was a nice chicken dish with a good flavorful sauce. I especially liked the addition of the vegetables to the sauce. Based on some of the other reviews, I cut the vegetables into very small dice, and they were thoroughly cooked during the 30 minutes of cooking time.

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The taste of this dish was fantastic. However, after step 8 there was nothing to simmer. I added about a cup of chicken broth....otherwise it would have been paste.

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This was fairly easy to make, but I also had to make some adjustments. After adding the wine to the roux, there still wasn't really any liquid, just a thicker roux. I had to add 1 cup of chicken stock to have any real sauce. I also did not return the chicken to the pan when directed, but instead added the seasonings and vegetables and let them cook for awhile before adding back the chicken. Although there is only 1/4 t. of poultry seasoning, it seemed to be the predominant flavor of the dish. The final result was pretty tasty, though! I served this with brown and wild rice and sauteed broccoli rabe.

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Made this last night using boneless skinless chicken breast. I did not put the chicken back in as directed but kept them out until abo5 minutes before serving. The carrots and celery took a long time to cook here. They were still way too crunchy at the stated time so I had to cook another 20 minutes. Still crunchy but better. DH did not like this at all- hence the 4 stars. I thought this was a nice dish but would probably saute the carrots, onion and celery (cajun trinity) and then add the flour to make the roux. I also found that it needed much more liquid as the flour/roux was extremely thick when the wine was added. I added some chicken broth to a sauce consistency- about 2 cups. I had to leave out the mushrooms as dh won't even think of eating anything that has them in it! I really liked the addition of the sour cream here. Served over white rice but would be great over noodles too! thanks for sharing BK! *Made for Bevy Tag*

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I made this using 4 large split chicken breast with bone, as it was on sale. I left out the carrot and double the sauce amounts as was serving this over noodles. My family loved this chicken with the sauce!!! Next time for ease, would definitely use the boneless chicken breast and still double the sauce. Delicious!!! Thanks Baby Kato for posting this recipe. Made for Zaar Stars tag.

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For being a host of PAC S 2008 I chose to make this elegant dish. The only thing I chose to leave out was the sour cream & I doubled the sauce. My DH raved on how good this dish was. So easy to make on a week night. I can also see this dish being made for a get together. Excellant!

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Didn't have mushrooms, and subbed vegan ingredients (minus the sour cream, used soy creamer instead). Turned out wonderful! Thanks for the recipe!

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Great flavor- family loved this dish! I forgot to add the sour cream before taking the first set of pics - and DD decided to keep hers that way! This recipe is a keeper - great for company! I did add quite a bit more bouillion, made great gravy. Thanks for posting BK!

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Everyone RAVED over this recipe! We had a little Mardi Gras party and this was perfect for all our guests tastes...and SUPER easy!!! I added a cup of homemade browned chicken stock along with the wine and I had a ton of sauce.... Not a drop left as it was sopped up with biscuits! Served with white rice. Great recipe Baby!

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The flavor of the sauce is great. I did have to make a lot more of it, because the remaining flour I added in step 7 was too much for 3/4 cup of liquid, and I had to add quite a bit more liquid to turn it from a paste to a sauce. This was my fault, I know better. A beginner cook might want to make sure they aren't adding more than about a tablespoon of the remaining flour. Next time I will add the chicken breasts to the sauce mixture about 15 minutes after the sauce has been simmering to make sure they remain moist and don't overcook.

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Like the other reviewers, I can highly recommend this recipe. I also made more sauce as I was going to serve this with rice and we love lots of sauce. I'm so glad I did cause that's what really made the dish. The chicken was tender and tasty, but I was happy just with the sauce.

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This was delicious! You must double the sauce! I started out thinking that I would just make the recipe as directed but after tasting the sauce,it was so good I just had to double it. I added a little more flour and more wine,. . . a little more wine, and the next thing you know the wine bottle was almost empty! Now I know how this recipe got its' name. This was so good served with fingerling potatoes. Thanks for another winner Baby Kato!

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This was very good, I doubled up on the sauce and used red wine in place of white as that is all I had, I used chicken legs in place of breasts, thanks for sharing Baby K!...Kitten:)

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I made this for Mother's day dinner and it was a hit. I did increase everything on the sauce to make sure I had plenty.

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