Chicken Cacciatore

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 chicken thighs
  • 2 chicken breasts with skin and backbone, halved crosswise
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup all purpose flour, for dredging
  • 3 tablespoons olive oil
  • 1 large red bell pepper, chopped
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 3/4 cup dry white wine
  • 1 ( 28-ounce) can diced tomatoes with juice
  • 3/4 cup reduced-sodium chicken broth
  • 3 tablespoons drained capers
  • 1 1/2 teaspoons dried oregano leaves
  • 1/4 cup coarsely chopped fresh basil leaves
Directions

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.


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Pairs Well With
Sangiovese

Bright, fruity Italian red wine

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4.7 846
I threw this together for a Sunday Lunch today. I just happened to have everything on hand and needed to use up some cut-up chicken. The dish went together easily and quickly. I finished cooking in a dutch oven in the oven (about 30 minutes at 350). The dish was flavorful and the chicken was deliciously moist. I paired it a light salad and whole wheat rotini. This will definitely go into a regular rotation on my menus. My only regret? I didn't have a suitable loaf for garlic bread to accompany the meal. item not reviewed by moderator and published
Delicious! I had two unexpected guests for supper and needed a way to stretch the three pieces of chicken breast that I had. I had most of the ingredients on hand, with the exception of a few items. I substituted apple juice for the wine, instead of diced tomatoes I used crushed tomatoes, and I didn't have capers so I had to omit them. The recipe was extremely easy to follow. We put the chicken and sauce over a bed of noodles and everyone raved about it! There was even enough for seconds! I just had to share a review to let you know. This one's a keeper, thanks for the recipe! item not reviewed by moderator and published
Wow....this was delicious and simple to put together. I used all thighs. Next time I may try it with skinless thighs. It makes plenty of sauce. Make sure you have some nice italian bread to sop up the sauce. item not reviewed by moderator and published
If you can't follow the recipe, I'm not interested in your post...and probably no one else is either! item not reviewed by moderator and published
this was amazing! made it with and without the fresh basil--the fresh basil makes all the difference! item not reviewed by moderator and published
OMG this is absolute and fabulous.....thank you. I have made this for a friend who is convalescing her mom and she finally ate. I have made it again and again.....a wonderful, simple dinner for all to enjoy, item not reviewed by moderator and published
This recipe is amazing! Absolutely delicious and will be adding to my dinner rotation. item not reviewed by moderator and published
'This is the most incredible Chicken Cacciatore I've ever tasted!!! It was easy to make too. I will be putting this one my FAVORITES list! Thank you Giada! Bon Appetite everyone! item not reviewed by moderator and published
Hey folks, this is what chicken cacciatore is supposed to taste like. It's quintessential comfort food. Thanks Giada. item not reviewed by moderator and published
As usual with ratings, I tweaked this recipe. Nothing was omitted or added but I did change proportions. My chicken was divided into 2 freezer bags when I butchered it so I started with half a chicken (one breast, one leg and thigh and one full wing; the back is separate for stock. I used 4 cloves of garlic because we like it. Tomatoes were Hunt's Diced and 1/2 the amount called for or 14.5 oz.. I also used a whole can of cheap chicken broth (I was out of homemade). Reduced capers to 2 instead of 3 Tablespoons. Also reduced basil to 2 tablespoons. Followed cooking directions pretty much to the letter except I added flour to the pepper, onions and garlic before adding the wine because I wanted a thicker sauce for noodles (we used egg noodles). Even though I tweaked this recipe, it was so good and easy to prepare that I truly believe if nothing is changed it will be outstanding. Went very well with a Kendall Jackson Chardonnay. Wonderful! Thanks Giada. item not reviewed by moderator and published
So yummy, and it catches the eye! item not reviewed by moderator and published
Ms. De Laurentiis: I am not sure where it went wrong, but I do believe it was the wine, I was tasting as I went along as always, and after i added the wine....Kabluey! The whole thing had to be trashed, and started over again fresh. Please change the recipe where the wine is listed to tell everyone to TASTE YOUR WINE FIRST! If you would NOT drink it, DON'T PUT IT IN YOUR FOOD! Thank you, Karen P.S. (the 2nd one was delish, and I used my dry sherry.) item not reviewed by moderator and published
When I want a recipe for company, Giada never fails me. This recipe was fantastic! I used 3 boneless chicken breasts and 4 boneless thighs. There definitely is enough sauce for a lot more chicken or to save the yummy sauce separate for pasta. My guests were over an hour late because of traffic, so I let the chicken just continue cooking in the sauce on very low heat. It just made the chicken more flavorful and soft ( but not in a bad way). After I took the chicken out, I cranked up the heat and let the sauce reduce a little. Serve with a salad and egg noodles. Fantastic! item not reviewed by moderator and published
Very tasty. I used 1 cup of white wine and added mushrooms and served over a bed of saffron rice. item not reviewed by moderator and published
Loved this recipe.....more of a light Tuscan style sauce than a heavy southern style sauce. I used roasted red peppers and added roasted garlic. Recommend canned San Marzano tomatoes. I also used all thighs and once all ingredients were together, I finished it in the oven at 325 for an hour. Will serve this again.....it was a hit! item not reviewed by moderator and published
Loved this! It had tons of flavor (add more garlic if you like) and was pretty simple (skill-wise). The chicken browning took longer than expected since I had 11 pieces of chicken, requiring 3 batches. Using what I had on hand; all thighs, swapped the red pepper for green & I used a lot of fresh oregano (maybe 1/4 cup) instead of dried. Next time I will cook the liquid (wine) down a little more, as the liquid from the tomatoes adds a lot of juice. If you prefer a thicker sauce, use crushed tomatoes. It paired very nicely with a Tempranillo. item not reviewed by moderator and published
We didn't care for this! The sauce didn't have enough flavor for us. item not reviewed by moderator and published
Awesomely delicious! I didn't have fresh basil for the garnish but we didn't miss it! Loved it! item not reviewed by moderator and published
I tried this recipe yesterday for a second time with a few changes. My first try using the original recipe came out raw, flavorless, watery, and salty. This time, I used skinless, boneless chicken tights only to reduce the fat content and avoid the soggy skin. I omitted the flour and added a tsp of cornstarch at the end to thicken the sauce a bit. Used Italian seasoning instead of oregano, spooned off the fat, blended some of the vegetables with a hand blender, added a dash of chili pepper flakes, and cooked it covered for 50 minutes + at a very low simmer. Served it over egg noodles with chopped fresh Basil. It looked more like Coq au Vin but with Italian flavor. It came out delish!!! item not reviewed by moderator and published
One thing that will make or break this recipe is the white wine you use. Buy a good quality dry white wine. item not reviewed by moderator and published
This is a great recipe!!! Giada, you have done it again! Easy to prep, easy to cook, but magnificently tasty.. It is always a success every time I make for my guests.By Giorgio Difulvio item not reviewed by moderator and published
one thing is wrong with the recipe,30 minutes for breast,20 minutes for tights?seriously? item not reviewed by moderator and published
Good recipe. I did make a few modifications though. I substituted Marjoram for the Oregano which I only use for Pizza Sauce and added a pinch of pepper flakes.. I also incorporated the Basil directly into the sauce and chopped fresh Italian parsley for garnish.. item not reviewed by moderator and published
This recipe wasn't bad, but I have had much better chicken cacciatore. I found the sauce was not super flavorful - it wasn't bad, just wasn't great either. I found it a bit runny, so added tomato paste as other reviewers suggested, which helped. item not reviewed by moderator and published
This was absolutely wonderful! My Mom was a great Italian cook, but did not make cacciatore. I knew Giada wouldn't let me down. I highly recommend this recipe! My house smells like heaven! item not reviewed by moderator and published
I loved this recipe! I made plenty of sauce and saved it for another use. I could drink the the sauce it was so good! item not reviewed by moderator and published
This is the best cacciatore recipe! I get so many compliments when I make it. You can't go wrong.....we like to have it over rice. item not reviewed by moderator and published
This was a big hit. Delicious full body sauce. Can't wait to make this one again. item not reviewed by moderator and published
A GREAT recipe! I'm not a chicken fan but this recipe changed my perception of chicken!!! It was truly moist and flavorful. Makes my mouth water just thinking about it and makes me want to make it again! Thanks, Giada! item not reviewed by moderator and published
I substituted carrots for the bell peppers, but add two Serrano chilies for heat and color. Did thighs only and it was fantastic! item not reviewed by moderator and published
I cooked this for my family and put it alongside brown rice and it was a huge hit. Making it again without the skins. item not reviewed by moderator and published
I love Italian food and I have never had chicken cacciatore! Why not try something new?! I thoroughly enjoyed making this meal! Each step of the way, I saw this dish come alive from start to finish. It did not last long on my plate! The diced tomato sauce is incredible with the sauteed onions and garlic; I prepared some spaghetti and garlic bread with this dish and it was perfect. :) item not reviewed by moderator and published
Not crazy about this version of chicken cacciatore but it was easy. I usually cook mine in the slow cooker with sauce instead of diced tomatoes, it comes out much thicker and saucier and more flavorful. item not reviewed by moderator and published
First time making this dish. It was simple and delicious. The pickiest eater in my house had seconds. Will definitely make again. item not reviewed by moderator and published
This one's a keeper. Will definitely make again item not reviewed by moderator and published
Rest recipe, easy to prepare and came out great item not reviewed by moderator and published
Terrific recipe! We've made this a few times using just the chicken thighs and served over rice. Everyone loves it. item not reviewed by moderator and published
Absolutely scrumptious!! I served mine over polenta and my family gobbled it up!!!!! item not reviewed by moderator and published
Good, but needs more salt. I served this over white rice. item not reviewed by moderator and published
Served this on Christmas Eve and my grandchildren loved it. I modified the recipe a little by adding a can of tomato paste, more garlic and added the fresh basil to the sauce. Because I was feeding 7 I used two cans of diced tomatoes and 6 chicken thighs. It was a huge hit. Poured the sauce over linguine and let sit for a few minutes. Next time I will boil the sauce before serving as it didn't feel hot enough. item not reviewed by moderator and published
My husband said the tomato juice/broth "exploded" with flavor! The dish was quite tasty and I served it as is over the chicken. I used eight skin-on, bone-in thighs only. Although skin and bones add flavor, we do not like dealing with removing skin and fighting with bones on the plate, which is most undesirable and awkward, especially for guests. This recipe requires a 14 inch skillet to fit in everything. I browned the chicken in two batches and transferred mixture to a Dutch oven to simmer it off. If I make this again, I would use boneless, skinless chicken thighs and breasts and cut the breasts in small portions. If serving over pasta, I would use tomato puree, but served on its own is the healthiest. Simmering 15 minutes brought the chicken to 160 degrees. Takes over 3 hours to make and clean up, and easy to make the day before and reheat. Don't overcook the onion and red peppers. 5 Stars for flavor and presentation but incredibly difficult to eat. item not reviewed by moderator and published
This was delicious. I prefer the dark meat to the chicken breasts, so after the first time, I now use chicken thighs only. item not reviewed by moderator and published
I've tried many Cacciatore recipes over the years, and this is my very favorite. The only change I make is to use all thighs or thighs and drumsticks instead of breast meat. I think they stand up better to this type of cooking. item not reviewed by moderator and published
This recipe is so good my eyes nearly rolled back in my head when I tasted it, lol! Amazing! I am Italian and grew up eating Italian food made by grandmothers and a mom that came from Italy and this was truly authentic and delicious. So easy too. The capers make the dish. I am trying to figure out if the folks that rated it low made the same recipe. It is full of flavor. Stick to the bone in, skin on chicken, it adds so much flavor and make sure you reduce when it says to reduce - it really concentrates the taste. The only thing I added were some crushed red pepper flakes because I like my food a bit spicy. Definitely an A++++++ item not reviewed by moderator and published
Fantastic!! I sometimes add a handful of pitted black olives for some variation, but the recipe is good as is. item not reviewed by moderator and published
Absolutely the best thing I've ever cooked! item not reviewed by moderator and published
I love it! But I added extra garlic, full cup of wine, and then a handful of Mediteranean olives. Was yummy! item not reviewed by moderator and published
Back in 2005 I saw my first episode of Everyday Italian which featured this recipe. I was hooked! If you haven't tried this GDL recipe yet, you MUST! item not reviewed by moderator and published
What did I do wrong? My chicken thighs were thawed, I pan fried them for 5 min each side.( I wish I had thought to cover them with foil after this point.) I then simmered everything for at least 30 minutes to serve a perfect looking plate with uncooked chicken when cut! Is the lid supposed to be on? I asked my husband at least 3 times as he read the recipe out to me if it said to be covered. Well? item not reviewed by moderator and published
I have used this recipe for four or five years now. I can't believe it says it only feeds four people. We feed four adults and three children and sometimes we still have leftovers. I serve this in a big platter over garlic mashed potatoes. Beautiful and the whole house smells good. item not reviewed by moderator and published
This recipe was great! (I was not a fan of this particular chef, but I am now!) The only things I did differently was to omit the fresh basil and the wine, my diced tomatoes were flavored with garlic and basil, my chicken pieces were thighs and legs plus I increased the amount of garlic. While cooking I covered my pot and simmered for more than 30 minutes. I've tried other recipes for chicken cacciatore but now this is my go to because the addition of capers really makes this dish sing! (oh, you have to watch out for the amount of salt you use and go light on the flour) You can't go wrong using this recipe out right or making it your own. Thanks Giada !! item not reviewed by moderator and published
This is a very strong base recipe. Make it as written and it is delicious. There's also plenty of room for personalizing and tweaking the recipe. I've made it a few times. Added some artichoke hearts, green olives. used drumsticks only, covered and simmered an hour for fall-off-the-bone tenderness. Add some red pepper flakes for a nice pinch of some heat if desired. Also have served over pasta. No fresh basil? Add about 1-2 t dried with the oregano. Can't go wrong with this recipe. Rich and delicious! item not reviewed by moderator and published
This recipe comes together quickly and has rich, "comfort food" flavors. I used boneless chicken breast, added a few shakes of red pepper to give it some kick, let it bubble for over an hour, and served it over brown rice. Healthy and hearty (a rare combination!) I recommend! item not reviewed by moderator and published
Awesome! The capers totally made this dish! Fantastic flavor, an instant favorite! We served with brown rice tonight, next time I'll try pasta. item not reviewed by moderator and published
Excellent recipe. Did not have skin on, bone-in thighs or the breast meat. compensated by using 6 bone-in, skinless thighs. added about 2 Ts extra butter for not having the flavor of the skins. also added about two pinches of sugar. splurged and used San Marzano tomatoes. Publix had the baby bell peppers on sale....used yellows and reds. also added button mushrooms. It was even better the second day. Crusty Italian bread, wide egg noodles and an Italian red wine. Absolute heaven. My first attempt at chicken cacciatore, being a traditional southern cook....wow. try this recipe. You will lick your plate!!!! item not reviewed by moderator and published
Absolutely love this recipe!! Very easy to do. The fresh chopped basil really is the icing!!! item not reviewed by moderator and published
Like most other comments, this recipe was simple and amazing. Threw some left over chicken (in addition to the thighs and got huge complements from my husband (who is a better cook then me and who normally critiques my cooking skills. I added a little red pepper flakes as we tend to like foods with some kick. Well done Giada! item not reviewed by moderator and published
Easy and delicious. Watch the salt as mentioned. For more tender chicken thighs, slow the browning process a bit: decrease the temp slightly and increase time. Also, cover the chicken with foil while sautéing the veggies. item not reviewed by moderator and published
Very Good!!! Just one thing, in her book, which I own, she mentions braising, but the recipe doesn't call to cover the pan. I used boneless chicken thighs and found that the chicken was done but not braise quality after 30 minutes in an uncovered pan. Any tips out there? Has anyone else covered the pan so chicken will just fall apart or maybe increase the time of uncovered pot? Again, my wife and I loved the dish!!! Of course, I had to make a separate dish of pesto pasta for our children, but I believe their day will come. Thank you. item not reviewed by moderator and published
Excellent taste and easy to do. item not reviewed by moderator and published
Recipe is super easy and flavorful. I only had boneless, skinless chicken breasts. I followed the recipe almost precisely otherwise. Like previous reviewers, I also added a pinch of sugar to bring out the sweetness of the tomato sauce. The only "Note to Self" is to watch the salt amount next time. I seasoned the sauce prior to incorporating the seared chicken breasts. After adding the chicken (previously seasoned with s&p too, and simmering sauce and chicken, it turned out just a bit salty. The amount of sauce is just enough to accompany the chicken. However, if you plan on serving it with pasta, like I did, I would definitely double the batch of sauce (and all respective ingredients next time. I used plenty of fresh basil. The flavors were rich. This will be a staple recipe for the fall. item not reviewed by moderator and published
Giada's recipe for Chicken Cacciatore is absolutely the best! I always thought this dish was OK but when I followed Giada's recipe OK turned into outstanding! The smashed Parmesan potatoes were good too even without the butter and cream! This recipe will please your family and guests. Thank you Giada!!! item not reviewed by moderator and published
Made the recipe this time with chicken thighs only - oh, my! what an experience! This recipe still exceeds any other. It is without a doubt a 5-star restaurant quality dish to be eaten by those with a truly discriminating taste. item not reviewed by moderator and published
What can I say that all others haven't? It's easy and delicious. Like some others, I put a teaspoon of sugar in the sauce while it's reducing. For the people who found it bland, I suggest tasting it throughout the cooking time and adding more salt, pepper and oregano as needed to your taste. item not reviewed by moderator and published
The best of the best of the best!! I do a lot of cooking expecialy Italian food as I married an Italian... This was one of my favorite meals from Giada... And I have cooked a lot of her recipes as she is my all time favorite... The only things I added was Kalamata olives as I had in my fridge and little baby button mushrooms... I drained most of the oil and crumbs left after I fried up the chicken and added a little butter when sautéing the veggies.... My whole family totally loved this recipe... By far one of my favorites and will cook again and again... I served with these fancy little flower shaped pasta and garlic cheese bread.. The perfect week night meal with some good red wine!! item not reviewed by moderator and published
Best Cacciatore I've ever made. Only changes I made was only 2 Tbspns of capers and 1/2 can sardines in oil (melted with olive oil on pan to dissolve. Also, whenever I make a tomato based dish, i add a pinch of brown sugar to neutralize the acidity of the tomato. This is such a tasty dish, my 3 year old daughter said "mommy i like this" and my husband just ate and stared at me as if I were the goddess of his dreams... lol There was a bit left over and the next day I had it for lunch, even more tasty! Thanks Giada - you rock nations! item not reviewed by moderator and published
So delicious served it tonight to my guest who ate silently and then came the raves!! Guy Fieri(if you can find it Pasta w Cauliflower and Spinach and a FaTAstic wine Said it B4 will say it again"Chk Plz " Amazing!! item not reviewed by moderator and published
This is fantastic. It went together quickly and is absolutely delicious. The only changes I made are that I went with all bone-in, skin-on thighs and I left out the capers (I find them too salty. I will absolutely make this again, probably on a regular basis. item not reviewed by moderator and published
After surfing the site, ran across this recipe and had all that ingredients. It took minutes to throw everything together and it tasted fresh ad delicious; chicken fell off the bone. I used chicken breasts and legs. Next time I'd use thighs only. Chicken Cacciatore is a new fav and this recipe makes it easy. item not reviewed by moderator and published
This is a standard Sunday supper in my home. A beautiful and tasty recipe... love the capers.. item not reviewed by moderator and published
The best chicken cacciatore I've ever had, and it was my first attempt to cook something somewhat extravagant in over a decade, so that definitely says something about the quality of the recipe. item not reviewed by moderator and published
Very tasty, and super easy to make. I used 6 boneless/skinless thighs, and instead of breasts, I used portabella mushrooms sliced into quarter inch thick pieces, as well as a couple stalks of fresh chopped celery I also used about six cloves of garlic instead of two, and topped it off with fresh grated parmeson when serving. I will definately make this again for friends and family. item not reviewed by moderator and published
Excellent! Everyone loves it! I added a little more garlic and some bacon. Perfecto! item not reviewed by moderator and published
Made this last night for 3 friends. We were all disappointed. Followed recipe except substituted legs for thighs. Visually pleasing but bland dish. Won't be making again. item not reviewed by moderator and published
It was okay...I wouldn't make it again. I like a more red sauce instead of what turned out to be a vegetable sauce. item not reviewed by moderator and published
Very good, and easy to make on a work night. I added more garlic because I think you can't have too much of it. I deleted the capers because my hubby is hypertensive and we need to watch the salt. I also doubled the chicken broth and didn't use wine this time because I didn't have any on hand. I'll make this again. item not reviewed by moderator and published
Tasty! I added mushrooms and Italian dressing seasoning packet to the chicken before I browned them ( in bacon grease first time I ever made this dish and e erroneous loved it! I will make it again it was very easy. item not reviewed by moderator and published
Very much like my Nonnas and Mom and aunts made it - but only used fresh rosemary for herbs. After combining chicken with sauce, onions and red bell pepper(we use a whole cut up fryer or rabbit I bring to a simmer, cover and put in 300 deg oven for about 40 mins. item not reviewed by moderator and published
The flavor is superb. very tasty and easy to make. item not reviewed by moderator and published
This is delicious! I used GF flour, boneless chicken breasts and a wonderful dry white Italian table wine. So easy and a new favorite! item not reviewed by moderator and published
Very tasty, will be making this recipe often item not reviewed by moderator and published
Really yummy and easy to make. item not reviewed by moderator and published
I thought it was really delish! I added mushrooms and only did 2 large chicken breast w/bone and skin. I also served it over polenta which really soaked up the all the sauce well. Will totally be making this again item not reviewed by moderator and published
Modifications: replaced bell pepper with can of artichoke hearts and added liquid in can to mixture. Added two handfuls of fresh mushrooms to chopped onions and garlic before sauté. Replaced white wine with 3/4 cup Kedem grape juice. Replaced chicken broth with 2 tablespoons of Osem broth powder. A great dish. item not reviewed by moderator and published
The flavor was okay but did not "wow". item not reviewed by moderator and published
Delicious entree and enjoyed by adults and kids alike. Added fresh mushrooms and served over farfalle pasta. A recipe I will use over and over. item not reviewed by moderator and published
This was very tasty. I loved it. I used boneless chicken breasts and did everything else as per the recipe instructions. Very good for something different. I will keep this recipe for life. item not reviewed by moderator and published
This was AMAZING! Made this just last night and it came out fantastic. We made some pasta to put if over and the sauce was just delicious. We topped it all with some shredded Parmesan. The only other difference we made was used about 1 1/2 Tbsp of dried basil instead of the fresh basil that is called for. Highly recommend this one! item not reviewed by moderator and published
Good recipe. I used all thighs and used red wine vinegar instead of capers given some picky eaters in the household. I also add some tomato paste and added fresh mushrooms. item not reviewed by moderator and published
If I could give half stars, I'd give this 4.5 stars (5 stars are reserved for life changing meals ; . It was quite good and not at all bland like some reviewers have found. I did make some very minor modifications. I substituted 1/2 garlic salt for the regular salt on the chicken and, even then, only used roughly 1/2 of the total amount called for in the ingredients. I also used fresh oregano instead of dried. In my opinion, the capers are a nice addition and shouldn't be omitted. I served the dish over some angel hair pasta as other reviewers recommended with a side of garlic toast. Yum, yum! The whole family liked it, even our picky 3 year old twins. I'll definitely be making this again. item not reviewed by moderator and published
Another great recipe! It was easy and most importantly delicious. I used boneless, skinless breasts; a bit healthier, and the dish came out great. item not reviewed by moderator and published
Delicious sauce but mine was raw in the middle of the thighs- so I would cover & cook longer next time.Love the capers ,added mushrooms & red pepper!!!!!! item not reviewed by moderator and published
This is a delicious version with the capers - very good (and easy as is. item not reviewed by moderator and published
Overall I enjoyed this dish, I made a few changes such as adding sliced mushrooms, red pepper flakes, fresh parsley and a squeeze of lemon juice. The sauce itself is very good, the chicken however was a little dull. I seasoned it with poultry seasoning and pepper; maybe I should have added a little something else. Also, I can't say that I am a fan of dredging the chicken in flour. It fried up nicely but got really soggy once I put it back in the sauce. Next, time I will not be dredging it. item not reviewed by moderator and published
This is an amazingly delicious recipe... Our favorite! I leave the capers out and use crushed tomatoes instead of diced.. Only because that is all I had the first time I made it and, well.. It turned out so good that I didn't want to mess with a good thing! Well, an amazing thing actually! Thanks Giada. item not reviewed by moderator and published
Excellent and easy..... If you elect to leave out the capers as I did, add a tablespoon or two of red wine vinegar to the sauce to add that flavor........ Cook the sauce for about 15 minutes and reduce before adding the chicken back in to meld the flavors and thicken the sauce...... I also added one minced Serrano Pepper for a kick...... item not reviewed by moderator and published
I added tomato paste because I like it a little thicker & I seasoned the chicken with salt, pepper, and garlic powder. I also used whole wheat flour instead of all purpose flour. It was SOOOOOO good. It will definitely become a staple in this house!! item not reviewed by moderator and published
My husband and I found this a very earthy and rustic flavor that kept you craving for more. We had tried another chef's version of this, but it lacked the robust sauce and moist chicken that yours had. A true Italian Chicken Cacciatore recipe Giada! The used 'roasted' red pappers and threw in a few mushrooms. item not reviewed by moderator and published
Pretty good. Next time I will remove the chicken and reduce the sauce even further as mine was a little bland. item not reviewed by moderator and published
Amazing!!!!!!!!!!!So delicious, my husband, who is Italian and grew up eating his Grandma's, absolutely loved this. Still enjoying the leftovers. Made it with polenta with lots of parmesan, which I grilled up the next day, so yummy. This is a keeper. item not reviewed by moderator and published
you people drive me nuts changing recipes and then rating them. I do NOT care to make YOUR recipe, I care to make the supplied recipe from Giada! item not reviewed by moderator and published
780440 Emeril Lagasse's Cacciatore is much better. Heartier flavor, sauce has more substance. item not reviewed by moderator and published
You don't want to cover it. That would make the skin soggy. I user a conventional oven usually leaving skins above the surface of the sauce and for thighs and legs I go 45 min. White meat cooks faster for that 30 minutes usually works.. When I first started doing this I would take a piece out, cut it to the bone and check to make sure it was thoroughly cooked. Besides I like it when it is ready to fall off the bone. So for a large pan I would go a full hour. item not reviewed by moderator and published
Hi mikedaddy, I covered the pan and simmered for about 50 mins until it was falling off the bone. My Mom made this dish when I was little and the one thing I always remembered was it was falling off the bone ;-) item not reviewed by moderator and published
I always simmer mine with a covered pot and it turns out perfect every time! item not reviewed by moderator and published
I saute the chicken a bit before adding to veggies leaving skin above sauce and leave the pan uncovered. I don't like soggy skin. item not reviewed by moderator and published
R U kidding? Need more time in the kitchen. item not reviewed by moderator and published

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Italian Cooking Basics