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Tuesday, Oct 15, 2013 on FoodNetwork.com
“I've made this recipe a few times and still encountered the same problems. Bacon not quite cooked enough and lots of moistue/water in the pan! Stuck to the recipe except used all beef. I love the flavor but still trying to tweet it so it's not so moist! I've decided to remove the bacon as it's never cooked to my desire! ”
"I used a out 1.75 lbs of smoked ham shank and two ham hocks for favoring. I added diced carrots as well. I used a large potato and it worked great with the soup! I also added a little chili flakes for a little heat! Love this recipe!"
"I was a little hesitant about making this dish when I saw this episode. The balsamic vinegar cared me a bit, but I figured Ann Burrell knew what she was talking about. This recipe actually took me an additional hour in my oven at 375 degrees. It was well worth the wait. It was so fork tender, I didn't need a knife. The flavors married so well together. What a fantastic dish! Thanks Ann!"
"I have made this recipe 3-4 times and have made a few changes along the way. I only used two large chicken leg quarters for my meal and added one large onion, sliced. I also added the same amount of fennel for my two leg quarters. I also added thyme with the meal. I tried this meal without the beer and that was also very good. I say change it up every now and then. I also tried using one diced jalapeno to the gravy which brought a whole new flavor to this meal. I love it all ways and thanks Claire for the easy recipe.