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Reviewed Chicken with Vegetable Ragout and Polenta

Nov 18, 2012 in Food Network Community Toolbox on

I Read all the reviews. I cooked it on high and used fresh carrots zucchini, white wine instead of sherry, and half way thru cooking added half an onion and fresh spinach. I also shredded the chicken to soak up some of the sauce when I put in the spinach. Served with fresh parm-Romano shaved on top and a warm baguette on the side. So good!"

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