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Chicken Cacciatore with Spaghetti Recipe

Chicken Cacciatore with Spaghetti

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Average Rating:

Total Reviews: 29

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  • on April 15, 2013

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    Best Cacciatore I've ever had!!! Well worth the effort and time. Made using thighs and the chicken turns out so tender it falls off the bone. I use bacon in lieu of pancetta and i add the crispy bacon peices back in to the sauce for flavor. I also use 2 yellow peppers and an extra 14.5oz can of tomatoes (fire roasted diced tomatoes. Really good served with extra wide egg noodles instead of spaghetti. Other than that i follow the recipe to a "T." I just made this for company and they LOVED it.

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  • on November 12, 2012

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    Made this tonight, and it was delish. My fiance said it was the best meal he has ever had. I do agree with everyone else, the 3 hrs would have been too long. I cooked it for about 1.5 hrs and the chicken was still falling off the bone. Can't wait to have it again very soon.

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  • on September 10, 2012

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    The very best! Mine was ready in about 45 minutes. When my husband says that was the bomb you know you hit a home run! Definitely a keeper!!!

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  • on August 27, 2012

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    I gave this dish 5 stars. My family just loved it. The only little changes that I made is I omitted the salt and sprinkled it with extra Parmesan cheese while cooking it and towards the end I added a dash of salt. It was so tasty I didn't think it required too much salt. I also felt the cook time was too long. I only cooked it for 2hr30 and the chicken was falling apart. I would try for 2 hours the next time. The recipe calls for 3 hours and that is much too long. I would certainly make it again. It was a big hit in my house.

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  • on May 24, 2012

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    Succulent, tender, "fally-aparty" as my son says. My wife and kids LOVED this! (yes, I'm a man and I like to cook! I made this recipe for my family and followed it to a "t" except for the dry white wine as I didn't have any - instead, I substituted 1/2 cup water. The only thing I will do differently next time is back off on the salt a little bit, but that is just a personal thing. It was delicious and I would highly recommend making this recipe!

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  • on April 20, 2012

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    I cut up the hens myself and use the innards and back bones for stock. For extra flavor, remove the bones from the stock, and cook the noodles in the leftover chicken stock. Be sure to salt the stock before cooking noodles in it.

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  • on December 05, 2010

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    How do I fallow this recipe for 80 people ?

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  • on April 29, 2010

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    OUR FAMILY LOVES THIS RECIPE. We used deboned and skinned breast. We used Francesco Rinaldi Tomatoe, Garlic, Onion Chunky Sauce. I deboned the chicken breast my self. I made the broth with the chicken bones.Then I simmered the cacciatore for about 1 hour.

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  • on October 11, 2009

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    My family loves this recipe. It is one of the most requested Sunday dinner meals the I make.

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  • on July 27, 2009

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    I tripled the recipe to serve 14 guests.
    Simmering for an hour, would have given a nice result.
    But simmering for "3 hours" per the recipe, resulted in "a discusting MUSH".
    The last 1/2 hour, just before my guests arrived, the chicken began to disintegrate.
    A huge disappointment.

    In checking other recipes, I found the cooking time for this dish ranged fro 30 mins. to 1 hour max.
    Doesn't anyone proof these recipes?
    How could the other reveiwers miss this???

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