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Emeril's Chicken Cacciatore Recipe

Emeril's Chicken Cacciatore

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (43)

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Average Rating:

Total Reviews: 43

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  • on November 28, 2012

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    This is the best thing that has ever came from my crock pot. So good! I added bell peppers and my picky eaters didn't even pick them out like usual.

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  • on July 31, 2012

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    Delicious! I also cook this meal in slow cooker! I just brown the chicken and throw everything in the slow cooker..yummy!

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  • on May 10, 2010

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    Suggestions: . Add 3-4 anchovy filets while sauteeing the onions - they WON'T taste fishy and they add real depth of flavor. Add 1 1/2 inch chunks of carrot and 1 inch chunks of celery - big enough to not break down during the cooking. Add 4 - 6 more chicken pieces because you are going to have left over sauce. Use the extra chicken and sauce for pasta or it was wonderful as soup to which you could add a small pasta if desired. Double the recipe and freeze leftovers for an easy meal another time. This was terrifically flavorful and my guests raved and asked for the recipe. Oh, yes, the prep time is more like 45 to an hour, especially if you are using chicken with the skin on.

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  • on April 29, 2010

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    I love this recipe. I made it last night for the first time. I had to use a different kind of mushroom, but it came out great. It's very easy to make, and the chicken came out tender. This recipe is in my recipe box for keeps! Yummy.

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  • on April 16, 2010

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    We had an "Italian" dinner with our family. We had many different dishes and this was by far the favorite. Be sure and cook it JUST like the recipe instructs. The chicken falls off the bone and the flavor is absolutely wonderful

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  • on January 23, 2010

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    I made the recipe for company--raves and raves. I did add a few things to the sauce. I added a dash of lemon juice, sugar, and balsamic vinegar. I also added red bell peppers to the sauted mixture.

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  • on December 28, 2009

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    This was so fantastic. It was everything I have been looking for in a chicken cacciatore recipe. It truly tastes like a hunters stew. The sauce was nice and thick and hearty. It is worth the time to make - other recipes that are quick do not taste nearly as good. Prep time is more like 1/2 hour to 45 minutes. Beware though - it has some kick. My husband is sensitive to spices. Next time I will 1/2 the spicy stuff (paprika, cayenne and crushed red pepper.

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  • on November 09, 2009

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    I made this tonight for my husband and 2 grown-up sons, it was allot of time to prepare, (don't believe the 15 minute prep time, unless you are a chef
    It was sooo worth it!! I followed the recipe exactly,except I used chicken breasts and thighs and I doubled the recipe. After cooking for 1hour 10 minutes, the meat fell off the bones and it wasn't runny like some people posted on the reviews.It was great and so tasty!! Everyone loved it!! My husband who doesn't care for italian food, ate the WHOLE thing on his plate.
    Thank God I doubled the recipe so there is a little left over.
    Thank you Emeril for such a great recipe, we will be having this again!

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  • on October 16, 2009

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    I have made this dish for eight years now both for family gathering and dinner parties. It is always a hit. I usually substitue thighs, legs and breasts or just skinless chicken breasts, sliced fresh white or brown mushrooms and canned tomatoesbut the result are always terrific. People are always asking me for the recipe.

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  • on September 08, 2009

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    I followed the recipe with the following exceptions: 1 I used 4 boneless, skinless half breasts (for the white meat eaters and 4 boneless, skinless thighs---I added a sliced green pepper (for color and I had it in my garden---I used regular button mushrooms (because I had bunches of them.
    OMG!!!! This was superb!!! A definite keeper not only for family but also a company dish. I didn't even begin the process until 5:00. We were eating by 6:30. You must try it----you won't be disappointed!!

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