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Chicken Cacciatore Recipe

Chicken Cacciatore

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (52)

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Average Rating:

Total Reviews: 52

Showing 11-20 of 52

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  • on February 26, 2011

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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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  • on February 16, 2011

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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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  • on May 16, 2010

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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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  • on March 26, 2010

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

    Thank you Emeril

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  • on May 05, 2009

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    We LOVE this recipe. There is quite a bit of sauce - so I add additional chicken pieces. I did not use a whole chicken as instructed here, but cut up two breasts on the bone in 2. 5 legs and 4 thighs. I used 2 cans of Italian style stewed tomatoes instead of the fresh as they are not really in season now. NOTE - drain the oil after you cook the chicken and before you cook the veggies. If left in there it is just TOO much oil. I drain it off and then add a little oil at a time to the pan to cook all the veggies. Flavor is out of this world. Restaurant quality delicious.

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  • on November 08, 2008

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    i have made this dish more than once,and i must say it has always been a winner. I have used the fett noodles and have used rice also. Either way give it a try you will love it. This is a thinner style sauce not thick so keep that in mind :

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  • on November 07, 2008

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    This was amazing, but I had to make a few changes...I accidentally picked up red wine instead of white...and I didn't think the 1/2 cup was enough so just kind of eyeballed it. Probably put in closer to a cup. But I also put in an entire large can of crushed tomatoes (like a puree instead of sauce because it was what I had on hand. Oh, and I didn't even look at his creole spices and just used what I had - herbes de provence, cinnamon, cayenne, nutmeg, salt, pepper and bay leaf. I did have fresh thyme, I would never try to do it without that. Oh, and I used a whole chicken (cut up

    I served this with the creamy corn polenta also found on this site (the milk is infused with garlic & thyme! which was the PERFECT accompaniment.

    this might be one of the tastiest dinners I've ever prepared! I'll definitely have a dinner party and serve this because you can make it ahead of time and still look like a star! One of my favorites for sure. Only giving it 4 stars because I didn't prepare it exactly as described.

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  • on October 28, 2008

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    I had never had a Chicken Cacciatore before this so it is hard for me to critique it - my husband and I both really enjoyed it but I did expect the sauce to be more of a tomato sauce. My sauce was tasty but very thin which was not exactly what I was expecting.

    The prep time is extensive and overall this receipe does take a bit of time to prepare, but very good in the end.

    I was also surprised at how much it made! We had leftovers for the next 2 days!

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  • on September 08, 2008

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    I make this dish frequently. The combintation of classic italian "comfort food" with the kick from the cajun spices (the essence is amazing. My husband and daughter just LOVE IT. I get rave reviews on this recipe, no matter who I make it for. My mom thought she didn't like cacciatore, but this recipe has changed her mind. Yes, there is a good amount of prep work involved, but none of the steps are difficult, and the end results are well worth the work. Oh, and my family prefers peppers to mushrooms, so I substitute yellow and red peppers for the mushrooms.

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  • on August 24, 2008

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    Even my picky husband thought it was really good. The only thing I did differently was adding some tomato paste to give it a richer color and more flavor. Otherwise this was a hit at my house. The chicken was tender and delicious.

    If you don't have a dutch oven, I highly recommend one! This was the first dish I cooked in the one I just got for my birthday.

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