Chicken Cacciatore

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Very tasty! I followed Emril's exact directions & it came out amazing!
I've made this several times.. My family just loves it!
Sometimes I serve it over white rice.. Delicious!

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This receipe is fantastic! I didn't use a whole chicken but, instead, I used split chicken breasts (I cut them each into three pieces. The chicken was exceptionally tender and tasty and the sauce was so delicious. the fettucini completed the meal beautifully.
If you're contemplating whether or not you should try this recipe I suggest that you stop contemplating and get to work! You'll be pleased.

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Very good. Lighter than some other recipes. Loved the fresh tomatoes instead of the canned. I have a wonderful Farmers Market that I was able to get all of the ingredients organic and local. Followed the recipe exactly and served it over fresh pasta (again, the Farmers market with parm cheese. I followed the reviews and cut down on the O.O...thank you, guys. I seasoned my chicken with my favorite mix, not Emeril's but other than that, I followed the recipe exactly.

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Very good! I made the recipe as prescribed, with only one exception; I only used 1/4 cup olive oil in the beginning. Worked perfectly and wasn't oily. Great dish. Very tender chicken, and the spaghetti tasted great! Will definitely make again.

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This was easy and fabulous! I was proud to serve it - it was attractive and completely satisfying. Thanks to recipes like this, I am cooking at home and liking my own cooking better than the reataurants I was frequenting!

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This recipe was really good. I ate it on top of mashed potato instead of the pasta and it was delicious. I would use this recipe again.

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This is a family favorite, the only thing different, I use boneless skinless chicken thighs, instead of whole chicken. That is all I change....LOVE LOVE LOVE IT...thank you Emeril...I use most of his recipes and love every one of them.....awesome dish...

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I make this dish about every two weeks. We pretty much follow the recipe with the occasional variance on mushrooms. We also use a little less oil and things seem to come out just fine. Finally, we don't typically have fresh basil and parsley, so the dried stuff is what we use. I do have a perpetual garden of thyme and it makes the dish. I recommend the fresh herbs if you have it on hand or can use it all before it goes bad.

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My husband is doing his moment of vegetarianism, and so I had to leave out...well, half this recipe. I also used white mushrooms and stewed tomatoes instead of tomato sauce. I really thought this was going to be a disaster, but nonetheless crossed my fingers. I kept the liquid levels the same despite not needing to cook an entire chicken hoping to retain the flavors. I also added a little paprika and oregano to recover what flavor the essence would've provided and some pasta water to thicken the sauce a bit. It took a little while to boil down everything, and I removed the mushrooms at the end so as not to overcook. In the end, it was delicious. My husband said it was restaurant quality. It's so yummy and light. So, it just goes to show that even if you butcher this recipe terribly, it will still be more than passable.

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One of the best recepies in my book. Everyone loved it:.

Thank you Emeril