Getting dinner on the table just got a whole lot easier.
Get ready to throw the ultimate parking lot party.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Battle after-school hunger pangs with these five-ingredient fixes.
We've rounded up every cupcake recipe you'll ever need.
As a member, you can save and organize your favorite recipes and more.Join Food.com
We've got all the eerie eats and silly treats for a fang-tastic night.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Get Our Food Holidays App!
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
Want to see what this genius app can do? Check out our fun video showing you all the ins and outs.
Take your love of bacon to new levels with these aha tips.
Drip-free cones, secret banana messages, crazy-easy yogurt pops — well, hello there, cool mom!
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-4 of 4
on May 31, 2011
Loved the flavor, it took 30 minutes instead of 2 to reduce the sauce. I think if the thighs had been floured first and browned, the roux would have thickened quicker. I used dry sherry instead of vermouth, as my usual substitution. Made for 1-2-3 Hit wonders.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Ginny Sue
on March 22, 2010
Wow, a lot of flavors going on in this dish, which we really enjoyed. I made a few minor changes: I opened a can of chicken broth instead of beef broth by mistake, so I used that instead. I also used some gourmet garlic-stuffed green olives instead of the greek olives. I did cook this in the crockpot, and it was perfectly done at the minimum time of 4 hours.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 10, 2010
on January 20, 2009
Decided to make this in my new cast iron Dutch oven because I started it too late in the day. It was done in about an hour and a half. I slightly browned the chicken with the butter and onions (used both boneless breasts & thighs cut cross-wise). Then, I pretty much followed Jess4freedom's instructions, except I omitted olives & the last three ingredients. The herbes de Provence were very flavorful & provided just the right "French feel" to this marvelous dish! Fantastic on a cold winter day served with a loaf of fresh, crusty bread!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (224 g)
Servings Per Recipe: 8
The following items or measurements are not included:
herbes de provence