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N V. January 29, 2022
This is terrific. I used a little Calabrian chili oil instead of pepper flakes. Gave it a nice even zing in the background. Don’t skip the vermouth. Completely changes the nature of the mushrooms. This holds well. We used it for dinners and lunches all week.
Sixblade K. June 13, 2019
Delicious but not light. Modified using skinless bone-in chicken and it tasted pretty good.
drbabs April 5, 2019
I love this recipe so much. I made it tonight with boneless chicken thighs, and I added more mushrooms, zucchini and spinach because we’re trying to eat more plants. It was delicious.
Allison S. January 18, 2019
I'm sorry, but this wasn't a winner for me. I had been looking forward to this for a couple of weeks, ordered good porcini for it. One of the only changes I made was to sautée the tomato paste and red pepper flakes with the onion, I added a bit more salt here and there, some pepper etc. I expected I would get a good rich flavor from the multi umami items included but it was super flat and bland. Not even looking forward to the leftovers unfortunately. I will say that I do tend towards cuisines such as Indian and Thai so for a family that really does like things much more plain this really could be a go to.
tia November 19, 2018
Thanks for the reminder that red wine is really good in tomato sauces! I didn't have quite the right ingredients on hand but it took substitutions like a champ: more crimini mushrooms, porcini salt rather than whole ones, and, those terrors of cooks everywhere, boneless, skinless chicken breasts. I didn't have vermouth or time, so I left out the one and cut the other down to a bare minimum on the stove. It still tasted wonderful! I don't get to cook for myself on weeknights much but I had more time than usual and this was perfect.
Thomas M. October 12, 2018
Are there chicken hunters? Really?
Bill V. December 31, 2019
Yes, really....but Grouse or other game birds are equally delicious, maybe even better.
Mike I. January 25, 2018
I didn’t have any chicken so I opened up a pack of Carl Buding ham that I had in the refrigerator. I was all out of canned tomatoes so I thought the creamed corn would be a good substitution. I didn’t have any sweet vermouth laying around the house but I did have some Pabst Blue Ribbon beer so I added that instead. I also tossed in some Spam that I had cut up into chunks, iceberg lettuce, Twinkies, fish sticks, Andy Capp Hot Fries, and a touch of root beer
T April 7, 2018
I tried your alterations because, quite frankly, I was missing similar ingredients and it was amazing. I subbed the cream corn with Lima beans though because I did not have the cream corn. I also was missing root beer, but used cream soda, which helped counter the fact creamed corn was missing. Thanks for suggestions!
kitchenkittn February 17, 2017
As many have noted, this is a heartwarmingly wonderful winter meal. But I've found it to be great in all seasons. As such, I like to add other veggies to the mix such as winter squash(es) or fennel and have even thrown in some peas towards the tail end before. All have worked well, and I think that's part of what makes this such a great recipe!
Stone G. November 30, 2016
Wonderful aromas and outstanding winter meal. Cooked last night for spouses' birthday and she declared it one of the best meals I've ever prepared for her. Followed recipe except added chopped garlic and then some anchovies and black olives (nod to Marcella Hazan) just before it went in over. We felt it had plenty of depth. Did not have savory so added 1 tab thyme and 2 tabs of chopped flat leaf parsley. Served with polenta and steamed broccoli. Will make again exactly.
Shortrib October 22, 2016
Yummy! A bit of effort, but worth it. I wound up with extra sauce which I'll certainly enjoy with another meal. There's not much salt called for, which is maybe why some have found it flat. Suggest you taste the sauce before you add the chicken and adjust to your own taste...... Great recipe.
helen March 27, 2016
I made this tonight and it was scrumptious. Definitely a recipe to hold onto for those cold wintery nights. I didn't have porcini mushrooms so I skipped that step but I think it would have added another note of flavor and depth but without it was still very good. I made lots of sauce so much so that I will probably freeze what remains and use it over chicken cutlets at another dinner. Thank you for a delicious recipe.
Lindsey L. November 2, 2015
what is a parchment lid? just a piece of parchment laid on top of the pot?
lastnightsdinner November 2, 2015
Hi Lindsey - there are good instructions here: http://ruhlman.com/2010/08/how-to-make-a-parchment-paper-circle/
beejay45 August 9, 2015
Still hung up on the sauce (pre-chicken addition) of this recipe. I've made it in a sort of casserole over a cheese-y polenta with leftover grilled corn stirred in, then serve it with a salad and some baked veggies, some baby eggplant, cippoline, baby new potatoes and like that. Great Winter-time vegetarian feast. So glad to have come across this recipe again and just had to re-comment. ) Thanks, again.
Phin &. November 28, 2014
Made this dish for Thanksgiving yesterday; it was delicious and super easy to make! The chicken was really tender, served it over polenta and it was really, really satisfying. Great comfort meal and great dinner for a small group!
Señora H. September 30, 2014
made this and served over truffled noodles- was delicious and so so easy
Rebecca February 17, 2014
I thought this was great. Used the canned tomatoes and threw in a bunch of whole cloves of garlic because I wanted to use them up. If your sauce isn't thick enough, just strain it when you're done and cook down the liquid on the stove top for 10 minutes or so.
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