Keith Young's Chicken Cacciatore

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Ive tried chicken cacciatore in the past and didn't like it until Keith Young's recipe. I saw it on throwdown and thought that I would have to try it. I just loved it, eventhough I didn't use mushrooms ( I didn't have any and I didn't use the crushed red pepper. I doubled the garlic because I'm a garlic fan--I eat it pratically every day. My children said, "moma you need to open your own restaurant", I smiled and said, "you think," my husband said that it was really good. Who ever didn't like this must of did something wrong in the recipe or maybe they cooked it to fast or something. Thanks Keith Young , this is definitely a keeper in my household!!!!!!!!!!!!

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I tried this receipe for dinner. I added more garlic and oregano. I salt & peppered the chicken before frying and it was still too bland for my taste buds. I would not cook this dish again.

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Ohmigosh!! This recipe is killer good. I don't understand any of the previous reviewers who call this bland. Tsk, tsk! Definitely, use chick *thighs* and use the wine, folks! You'll never eat restaurant cacciatore again if you stick with the recipe because you can't help but compare it to Mr. Young's fabulous dish! I love the
unique twist of serving rice and not pasta. Bang! That was genius!

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I've made this a dozen times...excellent! As for Cathy from Waverly, OH...why would you post your comments? You might as well have made yours from scratch, since everything you did was different from the orig. recipe...there always seems to be one of you prima donnas reviewing a dish you think you can do better than the posted chef!!!

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I found this to be very bland. It was a bit better the next day. I will try this again but, with more salt and pepper, using just chicken thighs, and simmering for an hour or more to see if the flavors will be better.

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I did change a few things.
1: I used only dark meat (thighsin this recipe, kept the bones on and it just fell off when done.
2: I used roasted garlic cloves instead, (recipes are on this site for an easy way of roasting them sliced them in half and added them with the onions and peppers. which comes to
3: I used 1 yellow pepper 1 red pepper and 1 orange pepper instead.
4: For the wine I used Pinot Grigio
5: I used powder chicken base, for the broth
6: I used red pepper flakes not crushed
7: I never put basil in at all.
8: I added about 1 tsp kosher salt (since that wasn't mentioned in the original
9: definately add 3 tbsp tomato paste.
I Cooked it for about an hour.
8: I used Angel hair pasta, cooked and tossed with 2 tbs olive oil and 2 tbs butter.
and served the Cacciatore over it. This recipe came out wonderfully. Anyone tries this let me know what ya think. And as eveyone previously has said the next day is even better!

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I'm not Italian but married into an Italian family. This is a wonderfully easy recipe and very tasty. (Well, most "simmer" recipes taste better the next day, though, don't they?. This one was delicious, night of.

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This was very average. I was expecting so much more. I followed the recipe exactly except for frying in less oil. The chicken didn't really absorb much of the flavor. Served it over pasta. Husband liked it but i doubt I would make again. I'll look for something else. I'll grab a bite of the leftovers tomorrow and see if it tastes better tomorrow

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This recipe is almost an exact replica of one that I already had, except that this one calls for peppers and to dredge the chicken, so I thought I'd try it. I didn't have green peppers, so I just used 2 red peppers total. I also seasoned the flour before dredging chicken and used red wine instead of white. Don't skip the wine, if you can help it. It makes all the difference! My family and I thought it was fantastic. I especially like the sauce over spaghetti. The only odd thing was the recipe called for 3/4 c. of oil, which is a lot of oil! I only use about half that to brown the chicken and then drained most of it off. I let the whole thing cook for about 1 1/2 hours and added about a TBS. of sugar at the end to cut the acidity. It was excellent and will make it again and again!

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I also have made this recipe countless times, and it is delicious each and every time.