Chicken Cacciatore

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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.

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Excellent! Everyone loves it! I added a little more garlic and some bacon. Perfecto!

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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.

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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.

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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.

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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.

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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.

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The flavor is superb. very tasty and easy to make.

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This is delicious! I used GF flour, boneless chicken breasts and a wonderful dry white Italian table wine. So easy and a new favorite!

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Very tasty, will be making this recipe often