"Prepared as a side dish for Thanksgiving Dinner. My husband loved it, said it was addictive...We had the next day with grilled spare ribs...I will definitely make again, but next time will cook green beans a little bit longer. I added Agave Nectar to my dressing, it was Wonderful..I can't wait to try with lettuce and all the fixin, without the gr"

"OMG, IT THOUGHT IT WAS DELICIOUS, MY HUSBAND WHICH IS USUALLY BLAND TO EVERYTHING, LOVED IT...THE FLAVORS ARE SO INTENSE, I ADDED A FEW CLOVES OF GARLIC, NEXT TIME I WILL PROBABLY ADD 1/4 TEAS OF SALT, BUT I FOLLOWED THE RECIPE AND WAS PLEASANTLY DELIGHTED, I WILL MAKE A BATCH FOR MY OFFICE NEXT WEEK, 1 HAD RANCH DRESSING FOR DIPPING, WILL DEFINIT"

"Said I would not be making anything on foodnetwork for a while, but watched your show yesterday, sent hubby out for a pork butt, he came home with about a 1 1/2 butt roast, i added the onion, garlic little to much brown sugar, instead i added green chillies, red wine and chicken stock, cooked 6 hours and it was amazing, I would like to make this a""

"I followed the recipe exactly as it was written, my buns came out so hard i had to throw them away, the flavor was good but the texture was terrible...I dont understand what went wrong...an expensive lesson....""

"Overall, I liked the recipe, I too wondered where the second egg went, so I added it to the last mixture, once cooled down...I however, Think the 2nd stuffing was a little much, I could bypass that the second time I make this dish...I also think there should have been some type of oil/garlic sauce...Next time, I will experiment a little, more, My "

"Loved the concept! I used skin on thighs and legs...I cooked my bacon crisp and removed from the pan, I then added my chicken plus a little EVO and browned all sides, I removed from the grease and added Vadalia onion sliced and let them saute, I then layed my chicken onto the sauted onions, I added balsamic vinegar and beef stock...I baised the chicken in the oven at 400 degrees for about an
hour, basting about every 15-18 minutes....The tatse is amazing, This will always be a go to Chicken Dish.....I combined Claire with Anne....The flavor is outstanding.... "

"Loved the concept! I used skin on thighs and legs...I cooked my bacon crisp and removed from the pan, I then added my chicken plus a little EVO and browned all sides, I removed from the grease and added Vadalia onion sliced and let them saute, I then layed my chicken onto the sauted onions, I added balsamic vinegar and beef stock...I baised the chicken in the oven at 400 degrees for about an
hour, basting about every 15-18 minutes....The tatse is amazing, This will always be a go to Chicken Dish.....I combined Claire with Anne....The flavor is outstanding.... "

"I didn't use shank, I used a beef roast and oxtails (cooked together)...I prepared them per the recipe, the red wine was a deep rich savory flavor combined with all the other ingredients...The dumplings are by far the best, I have ever made and I have been cooking for years...I did mashed potatoes & creamed spinish, since my 20 year old doesnt like peas. I will never again prepare my roast or oxtails without red wine...This is a WINNER...Thanks Aaron"