Chicken Cacciatore

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Another great recipe! It was easy and most importantly delicious. I used boneless, skinless breasts; a bit healthier, and the dish came out great.

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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!!!!!!

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This is a delicious version with the capers - very good (and easy as is.

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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.

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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.

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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......

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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!!

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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.

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Pretty good. Next time I will remove the chicken and reduce the sauce even further as mine was a little bland.

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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.