13 Reviews of Chicken in New Orleans Wine Sauce

From: BLUE ROSE

On Apr 10, 2008

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!

From: JackieOhNo!

On Nov 2, 2008

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.

From: KITTENCAL

On Aug 7, 2006

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

From: evelyn/athens

On Jan 17, 2007

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.

From: cookiedog

On Nov 20, 2006

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!

From: NcMysteryShopper

On Feb 19, 2007

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!

From: ~DiZzY~

On Nov 9, 2007

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

From: mama's kitchen

On Oct 2, 2008

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

From: diner524

On Aug 21, 2008

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.

From: Robbin in Texas

On May 10, 2005

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.