mt wrote:

Ten dollars. Really?

posted on April 30, 2008 at 8:57 PM

cf wrote:

uh, definitely not $10. I don't even think the chicken alone would cost less than 10.

posted on May 1, 2008 at 7:43 AM

Meagan wrote:

I think that the chicken alone is $10. But it still looks good.

posted on May 1, 2008 at 7:47 AM

zuzu wrote:

12 pk chicken thighs is $4.50 (I buy a family pack once a week) this is definitely do-able for $10

Can't wait to try it!

posted on May 1, 2008 at 10:48 AM

Sarah wrote:

Most definitely Ten Dollars. She used chicken thighs & drums which are considerably cheaper than skinless, boneless breast. And the Veggies she used are cheap. Dont forget too, that they have the pantry items already. The vinegar would put her over but they assume that you have a stocked pantry.

posted on May 1, 2008 at 10:59 AM

ag wrote:

I swear I saw her cooking the chicken in a pot of what appeared to be watered-down milk, but maybe this was someone else...

posted on May 1, 2008 at 12:10 PM

Laurie wrote:

Do they meant an uncovered pan in the oven? seems like it would all dry up. ?? I thought this was a crock pot type of recipe?

posted on May 1, 2008 at 12:24 PM

Jessica wrote:

I bought a whole chicken today for less than three dollars. Walmart has whole roasting chickens for 72 cents a pound.

posted on May 1, 2008 at 12:34 PM

Lisa wrote:

You can purchase hind-quarters in the 10 pound bag at SuperWalmart for $4.90! Sure you can find chicken under $10. You just have to be a savvy shopper.

posted on May 1, 2008 at 12:53 PM

Samantha wrote:

I think that the price may be higher because this says it serves 8 and not just 4. Plus I believe they only count the veggies, herbs and protein in their 10 dollars. They assume you have the different types of oil. I definately want to try this out. Yum!

posted on May 1, 2008 at 12:58 PM

Bob wrote:

Remember, they shopped at Whole Foods. Good luck getting chicken that cheap there.

posted on May 1, 2008 at 1:47 PM

Tonya wrote:

I think this looked amazing....and easy for the ingredients to be under $10.....I assume the garlic, oil and such are staples and those didn't count as per normal rules and most people have those on a regular basis.....

I'm cooking it tonight!!!!

posted on May 1, 2008 at 1:53 PM

Vicki MacNeil wrote:

Is the dish this is baked in to be covered?

posted on May 1, 2008 at 5:04 PM

Pamela wrote:

I made this tonight and it was wonderful!

posted on May 1, 2008 at 5:05 PM

caroline Doyle wrote:

I just made this for my family and they loved it. My four year-old ate an enormous amount of chicken, my six year-old ate the vegetables and announced he now loved Brussels sprouts and my friend and husband loved everything. I'm a vegetarian so I just ate all the veggies and salad, which were amazing and totally filling. My 6 year-old helped and was totally proud and it was really easy. That said, it wasn't $10, (and I shopped at Gristedes.) But it was definitely worth it.

posted on May 1, 2008 at 5:41 PM

laurie wrote:

Would have liked to see less chicken used

posted on May 1, 2008 at 7:28 PM

Barbara wrote:

I am definitely going to try this recipe because we love one-pot meals. I think if you shop at a grocery store that just doesn't specialize in organic food you could buy the ingredients for less than $10.
I think Nikki should have won the challenge...both her meals (the quick fire and the elimination challenge) were spot on.

posted on May 2, 2008 at 6:47 AM

Alice wrote:

I bought the following items that were in this recipe at Whole Foods last week: basil ($2.99); red pepper ($1.02); sweet onion ($1.83); 4 jonah gold apples ($2.91/4 = .72) for a total of $6.56. So, that would leave me only $3.44 to buy the chicken, Brussels sprouts, garlic, parsley, thyme, cucumber, and grape tomatoes, and carrots. The Top Chef pantry must have been well stocked!

posted on May 2, 2008 at 11:25 AM

Angela wrote:

Was there no broth added in? It seems like there isn't enough liquid. Does anyone know, is it supposed to be covered?

posted on May 2, 2008 at 12:18 PM

Tamara wrote:

I made the chicken last night - it was delicious! My husband's only complaint was that it didn't look so pretty, but he did think it tasted great. I made the salad tonight - also a winner!! And so fresh tasting :)

posted on May 2, 2008 at 2:06 PM

Alysia wrote:

I followed recipe as written and veggies were undercooked. Delicious taste, great broth. It cost a little more than $10.00 because I used breasts and legs instead of thighs. Had plenty of leftovers. In the future, I will cover and cook longer. Thanks Top Chef for an inexpensive family friendly recipe.

posted on May 2, 2008 at 7:02 PM

Gilby wrote:

Again, as I pointed out with Antonia's dish, the prices will vary quite a bit depending on sales. Dark meat chicken chicken parts can be very cheap. The produce will depend largely on the season. And the show was shot when a lot of stuff is in season (and therefore cheaper.) Also, they obviously had to hit a $10 price point with enough for 4 people, and were then required to double it.

posted on May 3, 2008 at 4:07 PM

mminbk wrote:

I just made it this afternoon and it was great. Although I did have some issues with the apples. I could barely taste them. That said, it was cheap and very tasty.

posted on May 3, 2008 at 5:15 PM

Jan wrote:

I made this tonight, except I used two chicken breasts (skin on, bone in) and halved everything. It was delicious. I like brussel sprouts, but they seemed unnecessary, and will not use them again when I make this. The apples/onions/carrots/garlic mixture was awesome, though. I did however make a pan sauce with some white wine and butter... I hate to see good flavor go to waste on the bottom of a pan!

posted on May 3, 2008 at 7:20 PM

Jeffrey wrote:

I tried to duplicate it. What I found is that the ingredients are a good whole meal at less than $10 / for four as chicken legs and thighs were on sale. But the cooking time was off by at least 15 mintutes. The chicken was fully cooked, but the vegetables were off.

It's not a bad recipe. But the cooking times were off.

posted on May 4, 2008 at 3:11 AM

Karin wrote:

Please, don't dumb down the viewers. You know as well as grade school kids. You can't buy these meals for $10 at Whole Foods at this price. I know you want to look good on tv however, just tell the truth. You may know food but you don't know accounting. Please don't get hopes high when you add. 1 plus 1 = 2 not 10.

Please no more cute lies,

Karin

posted on May 4, 2008 at 3:26 PM

Hope Corman wrote:

When I saw the show, I loved the dish, and couldn't wait to see if an untrained cook could pull this off. I'm sure Nikki's was better, but this is a great home comfort food recipe which will remain with my family. We happen to be brussel sprout lovers, but I can't believe how tasty the chicken was with just salt, pepper and the olive oil. Since the judges were so positive about the flavor, I thought she must have excluding some seasoning from the recipe, but it was great. Wonderful job, Nikki!

posted on May 4, 2008 at 4:35 PM

ehf5 wrote:

I just tried this recipe.

You definitely don't need to cover the chicken. The thighs make enough juice to keep everything moist.

The brussels sprouts were very undercooked. I would throw them in on the first round.

Some of the carrots were, too. I would throw them in earlier.

Although the chicken was good, the entire dish lacked flavor. It tasted like an inexpensive, healthy dish! I would think about adding some herbs or anything to add interest.

If you're in the mood for relatively bland food--chicken noodle soup--then this works. And it's definitely easy to make.

posted on May 4, 2008 at 4:39 PM

Marla wrote:

I tried this recipe today. It was great....and came in just slightly over $10. I assume the oil and spices were not included in the price, but I got lucky and had them all on hand. When tomatoes, apples, and cucumbers are in season around here, it will easily come under $10.

posted on May 4, 2008 at 4:52 PM

JJ wrote:

This dish was super easy and really tasty. The chicken was literally falling apart, and the apples nicely counterbalanced the brussels sprouts. I was also worried about the dish getting dry, but the veggies created a lot of moisture as they cooked down. I stirred the dish each time I added veggies, and this help keep it moist throughout. The only change I would make is to salt the veggies before cooking. I needed to add a little salt after cooking. BTW, I was able to purchase the ingredients at the local grocery chain (not Whole Foods) for under $20 (cooking 8 servings, not 4). So you can feed 4 for $10.

posted on May 4, 2008 at 9:38 PM

Mary wrote:

I will try this one. Looks good.

posted on May 5, 2008 at 1:37 PM

susan wrote:

you can totally buy chicken thighs and legs for a family of 4. a bag of carrots--no, but a serving of carrots for four people--YES. Brussel sprouts, cucumbers, are not expensive when they are in season.

I can't wait to try it on my kids!

posted on May 5, 2008 at 6:29 PM

Jade wrote:

I was close to the $10 mark, too. Of course, preping the drums and thighs was a pain ... might 'splurge' and get skinned, boneless breasts next time. True, the sprouts don't add anything flavor-wise, but they are healthy ... saved $1.50 by buying frozen ones. I will probably add more apples next time, and some spice-I put a black and red pepper blend on the end produce. It all stays very moist. Any ideas what to do with the quart of broth I am left with?

posted on May 6, 2008 at 10:21 PM

Mike wrote:

Made this recipe for $14.37. Used five leg quarters (split) and because we don't care for carrots, I used asparagus and red bell pepper. It was incredibly simple to prepare and was a big hit by all.

The salad was also simple and delicous. Both parts of this meal are keepers.

posted on May 7, 2008 at 5:09 AM

Meg wrote:

Has anyone tried it with boneless, skinless chicken? I'd really prefer to use that instead but I'm not sure if it will get dried out or cook too fast.

Thanks!

posted on May 7, 2008 at 6:38 AM

Diana wrote:

can't wait to try this. Easy - if you live in Florida this week they have chicken thighs & legs .79 lb. Definately doable for $10.

posted on May 7, 2008 at 12:24 PM

Tiffany M. Larsen wrote:

I used 6 chicken thighs since there were only three of us eating. Came out wonderful!!!
I had the same problem as an earlier poster with the brussels and apples being undercooked, so I put the whole thing back on the range on medium to medium high heat for about another 15 - 20 minutes.
Another way to add flavor is to salt and pepper your vegetables before you add them to the pan.
I didn't remember what kind of apple was in the original recipe - used red delicious and also usd a red onion instead of yellow.

posted on May 9, 2008 at 11:48 AM

Carrie wrote:

I tried this recipe tonight and it was a hit. I think that it came out to more than $10, but it was still a hit with the bf. I covered it in my new dutch/french oven and it was filled with juices and broth. I cooked the brussel sprouts a little longer and will put them in the first round next time. They need to be the consistency of broccoli; crunchy and soft. I may up the flavors with salting the veggies at the end or maybe adding some rosemary. I would say that it was a tad bland, but so fresh and filling.

posted on May 11, 2008 at 8:22 PM

Mary wrote:

This is a pretty satisfying meal. The cost wasn't a concern. She's right that thighs and drums should be used. I cut up a whole chicken and had to remove and reheat the breasts so that they wouldn't dry out.

posted on May 12, 2008 at 8:46 AM

mary wrote:

Oh, was I supposed to cover this in the oven?

posted on May 12, 2008 at 1:47 PM

Sacha wrote:

I had the same issue with the brussell sprouts being undercooked, will put them in with the carrots next time. Everything else was well cooked, didn't have much broth though...used 3 legs and 3 thighs. Did anyone add broth to their dish? Super easy and healthy for a weekday meal.

posted on May 13, 2008 at 10:09 PM

Karla wrote:

I was very psyched to make this, but it ended up just being OK. The brussel sprouts sort of tainted the taste of everything. The chicken was pretty flavorless. If I were to do it again, I'd leave out the apple and brussel sprouts... add in more garlic and cubed potatoes. So basically make a one-pot 40 clove garlic chicken with carrots and potatoes.

posted on May 21, 2008 at 6:10 PM

Margaret wrote:

I thought she used grapes in this. Didn't one of the kids' food challenges use grapes? Maybe I just heard the "grape" part of "grape tomato" but my husband and I were really interested in the idea of grapes in a chicken dish.

posted on May 27, 2008 at 2:16 PM

Marcy wrote:

The grapes were in Spike's chicken salad, because the Judges were mistified as to why add grapes to a chicken salad...

posted on May 27, 2008 at 7:55 PM

Jenn wrote:

We did this tonight. I make chicken like this a lot. This time I followed the recipe exactly as written. It was much too bland. Just needs some spices and herbs.

posted on May 31, 2008 at 7:50 PM

Julia wrote:

I loved the addition of apples and I have never liked brussel sprouts but thought they were decent in this dish. But overall was rather disappointed in this dish. It got relatively high ratings, but it was definitely bland. I even added some spices but wasn't impressed. I will never make this again unless I do some major doctoring.

posted on June 3, 2008 at 6:09 PM

Can wrote:

I made a few additions to the recipe: 1/3 cup of red wine, tossed in some parsley, and a dash of dried thyme. The dish came together very nicely, and the chicken was very tender and juicy. I've always been intimidated by roasted chicken dishes, but this recipe has restored my confidence. This is a definite keeper, and it earned extra points since both my kids under the age of 4 loved it, even ate some of the vegetables! I've never seen them so enthusiastic about chicken!

posted on June 3, 2008 at 6:46 PM

terri wrote:

If you got 4 chicken legs and cut them up yourself the dish may work, but depending on market and prices theses days it still will come over $10's. But I'm game I love to cook one pot wonders saves me time and I don't have to think about nutrien.

posted on June 5, 2008 at 4:47 AM

Michele wrote:

This is my second time making the dish. It's the first dish I attempted from "Top Chef." The first time the dish was a few cents more than $10 the brussel sprouts took me over the top. However, today they were cheaper so the whole meal was just under $10. I use Lawry's Season Salt, does it make a difference? It helps. All and all my daughter liked it, without the Brussel Sprouts. I also, used the chicken legs and thighs which are always cheap and I also have a pan that is a stove to over covered pan. I had fun making this because it was in one pot.

posted on June 8, 2008 at 5:58 PM

Shannon wrote:

We love this meal. I add a potato or two. Can't get enough of it and find myself craving it. I just use salt and pepper. Somehow this marvelous glaze forms. The chicken is moist and wonderful. Depending on the size of the brussel sprouts, it may be necessary to put them in with the carrots. I love that Top Chef did a challenge for the home cook! My kids eat this and they are very picky! Thanks Nikki!

posted on June 17, 2008 at 3:45 PM

Lynette wrote:

I just watched this episode again. it looked so delicious and the kids on the show enjoyed so much that I had to try it. My kids love to help me cook so they love to see any cooking show involve kids. Thanks for the meal.

posted on July 5, 2008 at 9:03 AM

Jennifer wrote:

I used potatoes instead of brussel sprouts. This meal is so delicious and so good for you!!!!

posted on July 14, 2008 at 8:52 AM

Julie wrote:

We thought this was fabulous! I added a few potatoes, and a little mixed herb seasoning. Next time, I'm going to cut down on the chicken, and double the veggies. The kids are craving brussel sprouts now.

posted on August 9, 2008 at 8:54 AM