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Chicken Cacciatore Recipe

Chicken Cacciatore

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (195)

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Average Rating:

Total Reviews: 195

Showing 81-90 of 195

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  • on April 14, 2010

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    My roommate and I love Ellie's recipes and I was looking for a healthy chicken dish for tonight. Found this one and love how easy it was to make. Very flavorful and will definitely make this again! I used baby bella mushrooms and it added to the flavors.

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  • on April 06, 2010

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    I have never tried one of Ellie's recipes that I haven't liked! The flavors of the peppers, onions, and mushrooms blended together perfectly! I used a red onion and boneless, skinless chicken breasts because that was what I had on hand and a can of diced tomatoes because that was what I could find at the store. I doubled the recipe (except for the chicken to make more sauce and served it over whole wheat pasta--fantastic!

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  • on March 25, 2010

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    Thought the dish was ok. Easy to make, just not too flavorful. Husband liked it though.

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  • on March 21, 2010

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    This is great! The only thing I did different was use 14 oz. of tomato and basil marinara sauce instead of the tomatoes. It gives it more flavor, is smoother, and I just plain love basil. I didn't serve it with rice or pasta or anything, just a nice salad. Everyone in my family loved it!

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  • on March 15, 2010

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    I loved this dish. It tasted so yummy especially for being good for you.

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  • on March 07, 2010

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    Super easy and fantastic!

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  • on February 22, 2010

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    So, I just threw this together tonight and I was able to cut the time down considerably using boneless skinnless organic chicken tenders and a pre-cut frozen onion and peppers medley. Upon others' suggestions, and b/c I only had a 28 oz. can of plum tomatoes in sauce, I doubled the wine & tom.-therefore doubling the sauce. Well, b/c my frozen medley gave off water- I had too much sauce, but I'll just use the leftovers for pasta sauce. Next time I'll use 2 bags if doubling this recipe. I increased the red pepper flakes-but the taste was just good, not great. I'll try tweaking it a bit, b/c w/ the substitutions it really is an easy recipe to throw together w/ what you have on hand. I served it over polenta w/ some fresh grated parm and some crispy roasted kale w/ evoo, sea salt and red pepper flakes as a side.

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  • on February 11, 2010

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    A quick read of the recipe let's you know 35 minutes won't do it. Didn't anyone proofread?

    That said....

    We've made this dish several times. It's always a hit. Trying to economize? Use less of those pricey mushrooms (I make a double batch without doubling the 'shrooms. and green bell pepper instead of the triple-priced red. Looking to avoid pasta or rice? This is great with a side of spinach or zucchini.

    Really yummy! I forget it's healthy! Ellie ROCKS!

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  • on January 31, 2010

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    The flavor and the dish as a whole was great!!!! But, This dish required more time and monitoring than what is indicated by the "easy" level indicated. This is definitely not a dish you want to start making when you get home from work at 6PM. There is definitely a lot of monitoring that is required. They should really change the complexity level of this recipe to intermediate. Nonetheless, the final dish tasted great!!!!!!!!!!!

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  • on January 31, 2010

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    This recipe is great! Even my picky husband couldn't get enough. You will definitely want to make extra for leftovers!

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Nutrition Facts

Nutritional Analysis
per Serving
 
Calories:
293
 
Total Fat:
5 grams
 
Saturated Fat:
1 gram
 
Protein:
45 grams
 
Carbohydrates:
11 grams
 
Fiber:
3 grams
 
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