COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Average Rating:

Total Reviews: 8

Showing 1-8 of 8

Sort by:

Newest
  • on February 03, 2014

    Flag

    Don't know if I'd make this again, but if I did, I'd make these changes. I would sautee the veggies with a little butter in the oil, adds flavor. I would use only 1 1/2 cups broth. The can of diced tomatoes has water in it too, and while cooking in oven, the amt of liquid increased and was too watery. I took a leftover baked potato and mashed it into the broth to thicken it. I'd suggest taking one of the 3 cans of cannellini beans and crush it into the pot, then a potato won't be needed. I used chicken thighs and legs, more practical. I didn't have zucchini, but I did use canned artichoke hearts instead. There was no salt & pepper listed on recipe, don't forget that, or else it is totally bland. I needed about a TBS of salt (remember, there's a lot of liquid) and a tsp or so of pepper. Before putting on the breadcrumbs to brown, I skimmed off the top fat layer of grease, don't need that. I think serving this with rice or (biscuits as we did) is a good idea to sop up the gravy.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 30, 2013

    Flag

    This was really delicious and pretty easy to pull together. I'm so glad I tried it. I found the duck confit already cooked and vacuum packed at my grocery store. I will make this one often. Hearty and flavorful, but not too out there for my picky eaters.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 31, 2012

    Flag

    Simple, easy, and the whole family loved it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 02, 2012

    Flag

    Add the butter and parsley to the bread crumbs and sprinkle on top.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 28, 2012

    Flag

    It does not say when to use the butter or parsley?

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 27, 2012

    Flag

    this was very good. nice and hardy and balanced in flavors. nothing stood out, everything was balanced.i replaced the duck confit with pressure cooked chicken legs and threw the bones in with everything 2 give it flavor. i also subsituted half of cicken broth with the chicken flavored water that i used to pressure cook it. it reduced the salt so it wasnt too salty. very good recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 23, 2012

    Flag

    This was delicious! My husband and kids really liked it. I don't have a Dutch oven, so I made due with a large soup pot and transferred all to a casserole dish. I'm not much of a cook, so left out the duck confit. This was easy to put together and just delicious. Looking forward to the leftovers!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 02, 2011

    Flag

    This was very tasty, great comfort food. I skipped the bread crumbs to keep the carbs down, but I don't think the dish lost anything

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.