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its a very great dish and just add more margarine
Very good and very simple. My kids loved it too! Thank you!
If I want to use fresh non canned tomatoes how would I go about it?
I followed this recipe exactly and it was very good. One of the best chicken recipes I’ve made, thanks.
Just tried this tonight. Didn’t have Dijon mustard, so I substituted it with honey mustard. Turned out delish.
Thanks Elise for the wonderful recipe! The ladies in my church will enjoy this for potluck tomorrow. :)
I don’t consume alcohol, so I was wondering if there’s anything that can substitute white wine used in the recipe? I really want to try this dish :)
Hi Gray, just skip it or sprinkle a little cider vinegar or lemon juice into the stew.
Yum. Did not have seed mustard just regular. I like to cook my chicken thighs by searing them in a hot pan for 2 minutes on one side then turning them over and letting them cook gently with the lid closed for 10 minutes, then turn off the stove and let them sit in the hot juices for 10 minutes, so I made the sauce 1st and poured it over 2 minutes before I had to turn the heat off and left it for 10 minutes. Had it with spaghetti. Tastes fabulous!! Thank you!
The flavour is amazing! I did not have crushed tomatoes and substituted with tomato puree & chopped fresh tomatoes instead. This is a keeper, thanks Elise!
I have never been able to make a really delicious stewed chicken before until now. Decided to try this last night, even though it’s summertime. It was kind of cool here last night.Very easy recipe and I had all the ingredients at home. I stirred the roasted garlic paste into the stew and the only other thing I did differently was add a little more chili powder and a couple of shakes of crushed red pepper to give it a litte tiny kick. Love it! Can’t wait to make it on a cold winter night. I think I want to add some peas to it for some green, but otherwise, this stew is perfect.
Made this tonight for dinner now that the weather is getting cooler and it was WONDERFUL. Lovely twist on the traditional chicken cacciatore; I loved the French flare! I’m so happy we’re getting back into stew season! :D
This was great. I did not use as many onions but i thoroughly enjoyed it.
Just made this and it is wonderful! I used white grape juice and apple cider vinegar instead of wine and it was great. (It is Sunday so I could not buy wine and I didn’t have any in the house.) So yummy.
I just finished eating this yummy dish. I used 3.5 pounds of chicken breasts-bone in with skin on. I trimmed most of the fat off the breasts and kept about half the skin on. Before adding the mustard, I took the chicken out and pulled all the meat off the bones in large chuncks and put it back into the pot without the bones and skin. Served over rice, it was delicious. The perfect meal for a snow storm! Now, I have leftovers while i’m snowed in the next few days! Next time, I will use less onion (because my husband hates onion-its just me this time and i love them), try adding celery, carrots and possibly potatoes. I will also add more chilli powder and mix the garlic into the stew. Thank you so much for the recipe. I can’t wait to have this tomorrow for dinner after a long day of shoveling!
Fantastic recipe. When the onions are quartered and there is not not enough fat they tend to burn easily so I added some water and they stewed nicely.
Despite a few mistakes and variations, this turned out quite delightful. I added more shiitake mushrooms (I have a lot from a certain box bulk store), one large white and red onion, arbol chile powder, a bit extra wine and mustard, and a handful of basmati rice to finish it up. My unintended mistake was adding the mustard early with the wine. I also cooked about 10 minutes longer.
Still, this turned out just awesome. While the chicken had moist mellow tasting result, the sauce/stew part was a bold tangy flavor. I ate with a beer bread and a glass of wine. It left me with a pleasant happy feeling. I must make this on a regular basis.
This recipe was awesome! I actually did everything through step 4 and then on step 5, instead of simmering on the stove – I popped mine in the oven at 350 for 20 minutes or so then added the mustard. It turned out great! The chicken was so moist and flavorful. A new favorite!
Made it again, and it came out so lovely (again!). Last time my hubby was a bit creeped out by the wrinkly chicken skin, so I simply rendered some chicken fat and sauteed the de-skinned chicken in it. I left a bit of the fat in the pot when I threw in the rest of the ingredients, and it still had as much flavor in it as it would have if I left the skins on.
This recipe doesn’t look flashy, but I made it last month and it is one of the best new dishes I’ve tried in months. Hands down winner among the recipes I’ve tried on Simply. I didn’t even get around to eating the roasted garlic, but the dish doesn’t require it. I think my favorite part was the sweetness of the red onion (and it’s a huge bonus I didn’t have to chop it – chopping onions is my least favorite prep). Overall, the heartiness and simple, good flavors were what it was all about. This is the Mother Theresa of chicken dishes!
Now that I found such a winner of recipe, I’ll be searching this site for others just as good for the next few years – thanks, Elise!
Just finished dinner. Outstanding! Thanks for listing the 2 lb on the onions rather than just the count.
I made this recipe as written, minus the roasted garlic, and it was a huge hit! I served it over steamed rice-it was a hearty meal and the chicken fell off the bone. Thank you for this delicious recipe, it will definitely become a staple in our house. And I LOVE your blog/site-Keep up the good work!!