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Chicken Cacciatore Recipe

Chicken Cacciatore

Recipe courtesy of Justin Piazza, owner of La Piazza Al Forno in Glendale, AZ

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on August 25, 2012

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    Having Italian background, I tend to like heavy, full flavored dishes. This was not that way at all, but I loved it! Nice, subtle, sauce/broth, yet full of flavor. The chicken was moist and tender and being stewed in the sauce, picked up a lot of the flavors in the sauce. Had if over pasta and had Rachael Ray's Rapini for a side dish. The Rapini, although slightly bitter, has an almost aromatic distincive flavor that added to the overall flavorful meal. Nice red wine along with some Herbed Focaccia to dip in the sauce made this a wonderful meal that I'm going to enjoy a lot from now on.

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  • on January 12, 2012

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    This was easy, delicious and plated beautifully with pasta!! My boys couldn't stop making mmm noises at the dinner table : I made a couple of substitutions, dried spices and fresh spinach instead of parsley. I had a great time making this...thanks for the recipe!!

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  • on July 10, 2011

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    very delicious...i think i will use a 1/4 tsp of salt less next time...just a touch to much

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  • on May 08, 2011

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    Awesome and easy!! I felt like we were eating at a restaurant; it even looked good without me trying! I added mushrooms and olives to it, and served it over pasta with fresh bread. Yummmmmm.

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  • on January 18, 2011

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    I have made this twice already, because it is so good! Because you brown the chicken in flour first, the sauce comes out thicker than some of the other cacciatore recipies. I used to make Giada's cacciatore, but this recipe is better because of the rich sauce.

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  • on October 19, 2010

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    Very tasty and easy to cook, I sustituted frozen chicken thighs and browned them without the flour. I also added capers with the parsley at the end and dried chili flakes with the veggies. Yummy!

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  • on September 11, 2010

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    For as complex as the end result tastes, it was pretty easy to make. I may go a little lighter on the saffron next time and a little lighter on the salt. I served on a plate of rissoto which made it taste a little saltier. Otherwise I think it would've been fine on the saltiness. Definitely worth the time to make it! Everyone loved it!

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  • on March 20, 2010

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    I will definately make this again and again.

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  • on February 16, 2010

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    I made this yesterday and it's really easier than I thought. Instead of parsley, which I did not have, I used cilantro, and served the dish with brown rice and a salad. It got rave reviews from my family. Served with red wine too. I'll do it again for guests.

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  • on October 28, 2009

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    This recipe uses things I already had in my pantry and allowed me to make many substitutions without sacrificing much. Here is what I did and it turned out fantastic:

    Substituted paillard breasts of chicken, 1-2 tsp dried thyme, used 1 14oz can diced tomatoes (may opt to chop finer or blend next time, 1 1/2 cups of chicken stock, used marsala wine, and 1 tbsp dried parsley.

    Add mushrooms with parsley in recipe and cook for a few minutes to soften.

    I served this with a simple pasta seasoned with olive oil, lemon juice, lemon zest, dried parsley, and kosher salt to taste.

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