Reviews (10 reviews)

• 
  motherslittlehelper | 11/30/2019

  Made this many times since the first time I read it! ALWAYS moist and flavorful. The onions become a type of ‘jammy’ side dish to add flavor, but it’s really all about the chicken. Family is all in on this one!

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  mickeynoodle | 01/17/2019

  I’ve been an avid reader, both magazine and on line. I think the editing could use and upgrade .... many errors lately,

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  Jeanne529 | 01/17/2019

  I haven't made this chicken but thought I would add some suggestions - if a large chicken you may want to spatchcock it - flatten out by cutting through the back. Also a sprinkle of sugar should help with browning the onions. Can't understand why cooking the chicken at 425 degrees a large chicken dd not cook properly. Also where does the turmeric come in? I don't see it listed in the ingredients

• 
  gurupriya | 08/26/2017

  The chicken really was so tender and clear-cut separately as I took it out, and I will use a mover again. It did appear mindless though to microwave and then deep-fry the vegetables when I had the oven on all that time. It took ages (separately from the oven time) to make this when I had supposed it would be fast, what with all the additional work with the vegetables. Also, the gravy was actually thin, so I won't use that part of the technique again. But on the whole, nice knowledge with the chicken soup to taste the chicken. I full my chicken with basil and an onion, which I then cast-off at the end