"This is comfort food at its Mediterranean best. It's tasty and filling and the leftovers are even better. I cut back the broth to 1 quart, and the end result was a stew. I also used canned chickpeas; but otherwise, I followed the recipe. An extra 2 cups would make it very soupy, and if I wanted to make this as more of a soup, I would up the s""

"I absolutely loved this. I started with cut up chicken parts, then pulled them out while the sauce was reducing, removed the skin and bones, chopped up the chicken and returned it to the sauce with the veggies. Just easier to eat that way. This is such a satisfying stew with great flavor, and it's healthy, too. I made a half recipe with two la""

"It's unusual for this many people to review an Emeril recipe, but I'm glad to see the recognition of his genius in the kitchen. This is one of his simpler recipes, but the flavor is signature Emeril. I want to bathe in this sauce. And I even lightened the dish up a bit by using skinless thighs, not adding the butter, and beefing up the veggies ""

"This was a delicious soup. My changes: only had 1/2 lb. of chard, and that was enough for me; added some green beans and red bell pepper just because I had them; used diced tomatos with italian seasonings; substituted bacon for the pancetta and sauted the veggies in the fat (didn't use the olive oil). It was a very tasty, hearty and filling sou""

"Easy and very tasty...loved the sauce. I put it over cappellini and served green beans with butter and nutmeg as a side. I was a little puzzled about what to do with the fronds, since there's no specific mention of them in the cooking directions. I chopped and added about 3 tbs. with the parsley at the end. A wonderful Sunday supper. ""

"This was so easy to make and so delicious. I used boneless skinless chicken thighs and added the kernels from one ear of corn about 5 minutes before adding shrimp and some scallops. Right after adding the shrimp and scallops I covered the stew and took it off the heat to steam the seafood. This is a technique I saw on another cooking show and t""

"I followed the recipe with just a couple of exceptions--I dusted the veal with seasoned flour, so the sauce would thicken a bit, and I added a dollop of champagne mustard with the chicken broth. I'm glad I added the mustard, because I found the sauce too sweet. This is the first time I've used sweet marsala for a marsala recipe, and I much prefe""

"This is easy, but takes a while to make. It was 90 minutes from beginning to chop to my first delicious forkful. I followed the recipe, with one exception--used chicken instead of ham and seasoned it with Emeril's Bayou Blast. Browned it before the sausage. I wish I had put more heat in it, but I'm conservative first time around with spices. ""