My husband liked this more than I did, but I think with a few changes it would appeal to me more. I'm thinking that chicken thighs might be better suited to this red wine sauce for one thing. ...
I would use thighs with skin, because it holds more flavor, and also use white wine as the red gives chicken that odd pink tinge. Good recipe.
Swapped pork for chicken and made it in the crock pot instead. Thickened up the sauce after with cornstarch. Would definitely make this again!