"What a delicious recipe! I made this as a special dinner for my Hubs. I made the sauce first and before I could make the chicken parm, he came home and was very hungry. I put a pot of spaghetti on and we ate the sauce over the pasta... it was incredibly good with freshly shaved parmesan regianno cheese to top it off.

Later I made the chicken parmesan and baked it like the recipe called for and that was terribly pleasing, too! We ate dinner again!

One suggestion about the amount of salt to add to the sauce. . . go sparingly because the olives are salty to begin with and the canned tomatoes also have salt added.

I'll be making this recipe again and again. Thanks Tyler!"

"I followed this recipe to the letter and it was FABULOUS. I had to be home all day for a construction project so I got the ingredients in advance. I had the time to cook it low and slow for hours and we were well rewarded. It took about 5.5 hours on my cooktop. Surprisingly the carrots hadn't turned to mush.

I used a whole bottle of Cabernet Sauvingnon from Marshal's Winery here in Washington State. It was not overpowering to the dish.

My husband said this oxtail stew ranks up there as one of the best meals he ever had. I agree.