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Keith Young's Chicken Cacciatore Recipe

Keith Young's Chicken Cacciatore

Recipe courtesy Keith Young

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (94)

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Average Rating:

Total Reviews: 94

Showing 21-30 of 94

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  • on January 22, 2010

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    This was one of the best dinners I've made. The sauce was the amazing. Can't wait to make it again.

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  • on January 18, 2010

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    WoW!! This recipe is perfect! I followed the recipe and the end result was a top quality restaurant meal! Thank you Keith for sharing your recipe (have any more recipes to share?!! I'll forward this recipe to our local fire fighters so they can enjoy it as well!!! Can't wait for leftovers tomorrow ~ yum!!

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  • on January 16, 2010

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    I saw this on Throwdown with Bobby Flay and just had to make this. It was perfect in every way. My kids are not big fans of bell peppers but ate this dish up with nothing but compliments. (they called me Mommy Flay at dinner time. Perfect meal and so easy to make. I followed the directions just as posted and it came out amazing. Served over rice. Thank you Keith for the awesome recipe. I look forward to seeing more from you.

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  • on January 10, 2010

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    I doubled this recipe and used 22 chicken thighs so I could freeze some for another meal. I left out the hot pepper flakes because I don't like them. I served my chicken cacciatore over fettuccine. My family loved this meal, Keith you should post more of your recipes on Recipezaar.com; it is another Food Network affiliate, you should check it out

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  • on January 09, 2010

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    I just finished cooking Keith Young's version of Chicken Cacciatore for the first time, what a great tasting dish! I followed the recipe as is and just added 3 Tbsp of sugar. I also purchased the whole tomatoes with no citrus added. As for the rice, I served this dish on top of Knorr's chicken and Broccoli. What a combo this was!

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  • on January 08, 2010

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    A great recipe, but if this is four servings, you must be REALLY hungry! My husband and I enjoyed the meal twice and I froze the rest, which is near half.

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  • on January 05, 2010

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    This a good recipe. I understand the bland comments. To fix, make sure to use the San Marzano tomatoes and 3 -4 TBS tomato paste. Smash the garlic to get more flavor. If you like it spicy add a little extra red pepper flakes. Then your good to go!

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  • on December 30, 2009

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    Saw this on the Throwdown & decided to try Keith's recipe.
    It DID NOT disappoint!
    This is a beautiful, flavorful & hearty meal I will make over & over again for my family & guests!
    My little adjustments were; salt & pepper in the flour for the chicken. I used petite diced tomatoes because I bought them accidentally, a dash more wine, 2 Tbs of sugar & a dash more chicken stock/bullion for the sauce. I'm sure it would be fine without those changes...I just adjusted a 'smidge' at the end. Thank you Keith!

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  • on November 08, 2009

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    I served it over spaghetti. Excellent recipe and easy!

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  • on August 31, 2009

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    Overall the flavors are great. I served it over thick spaghetti. The next day, it was even better reheated. Here are some things I would change: (1 dice the peppers and onions...long strips are attractive but hard to eat, (2 Pull the chicken from the sauce before serving, pull meat off of the bone and place meat back in sauce (the skin is not edible and it is a pain to eat in whole pieces over pasta or rice, (3 Add more tomato paste. The sauce was a little watery...needed more "stick", and (4 Consider adding capers to the recipe. I took this idea from Giada's recipe and liked them in there.

    Overall though...great approach and recipe.

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