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Chicken Cacciatore Recipe

Chicken Cacciatore

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Average Rating:

Total Reviews: 774

Showing 41-50 of 774

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  • on July 05, 2012

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    Excellent recipe snapped up by kids and adults. I served it over buttered egg noodles.

    MAKE SURE you start with a LARGE, deep pan.

    Variations: I made this with 5 lbs of thighs only, skinned and trimmed of fat (don't worry, there's still plenty of fat and the meat won't be dry. In the step where you saute the onion and pepper, I added 8 oz. of sliced baby portobella mushrooms, and 1/2 tsp more each dried oregano and dried basil.

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  • on July 05, 2012

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    Easy and good

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  • on June 28, 2012

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    This was pretty good. I substitued diced tomatoes with crushed tomatoes as I don't like the feel of chunky tomatoes in my sauce and added a bell pepper to have more veggies.

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  • on June 26, 2012

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    I've been making this dish since it aired on Food Network and it's my favorite version of cacciatore. It's so comforting and flavorful. I usually use boneless, skinless thighs and breasts. I serve with mashed potatoes and asparagus. Perfection!

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  • on June 15, 2012

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    The sauce is very good. I think the chicken needs a little more time to cook but that's probably a personal preference. Served with roasted red and white potatoes and it was really nice.

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  • on June 11, 2012

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    We've loved this dish for years. Easy to make, not expensive, and is always a crowd pleaser. My girlfiend loves for me to make extra sauce. The uses it on toast points as an appetizer. Good stuff.

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  • on June 07, 2012

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    Quick to put together and very tasty. Leftovers were good too.

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  • on June 06, 2012

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    This was delicious! I used less chicken than the recipe called for so I had enough sauce left over for the spaghetti I cooked as the side. Next time I make it, I am going to add mushrooms to the sauce.

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  • on June 03, 2012

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    Came out AWESOME. Used a green pepper along with the red

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  • on May 24, 2012

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    Best recipe ever! I substitute boneless skinless chicken breasts when I make this. Also I serve it over a bed of thin spaghetti coated in butter, garlic and basil. So good!

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