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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

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  • on March 08, 2008

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    I made this recipe today and it is heavenly. My husband loved it. The longer you simmer the better it gets. I can't wait for tomorrow's leftovers because I know it will be better, yay!

    I didn't have mushrooms or basil leaves and it came out great. Thanks Keith, gives us more of your recipes.

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  • on March 05, 2008

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    I altered the recipe slightly so I could use what I had on hand in my pantry and make it more diabetic friendly. I also halved the recipe based on previous reviews and it still made 4-6 healthy sized servings. I used skinless, boneless chicken breasts, canned diced tomatoes, and slightly undercooked the onions and peppers. I like my veggies slightly crunchy. Also added a packet of splenda to cut down on the acidity of the tomatoes. Was great over brown rice. I will definitely make it again. Can't wait to try it tomorrow. I also thought the crushed red pepper was the perfect amount. It wasn't hot, just flavorful.

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  • on January 21, 2008

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    My husband and I were very excited to try this new cacciatore recipe after we saw Bobby Flay's throwdown. We thought the chicken on the bone would make this very flavorful. Unfortunately, it was very bland. We thought it tasted more like a bland chicken stew than a cacciatore. Honestly, my husband's cacciatore is way better than this and I'm not just saying that! And it's healthier and easier to make too. Bummer!

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  • on January 06, 2008

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    I made this recipe for family and friends, and they loved it. Everyone said it was delicious, and one person remarked that it was "heavenly." I made it with breasts and wings. The sauce is terrific over spaghetti. I will definitely make it again.

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  • on October 31, 2007

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    I never made it before and it was out of this world!

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  • on September 09, 2007

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    I made this dinner for my family last night and it was awsome!!! My sauce did not turn out as thick, but a great taste overall. Next time I will try it with sausage. This recipe is a keeper.

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  • on August 26, 2007

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    definitely better the next day

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  • on August 20, 2007

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    At our house we decided that this receipe is a keeper, and we will be making it often! The only thing that I would change, is to cut the amount for the crushed red chili peppers in half. It was a little to spicey for us. ENJOY!!!

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  • on August 13, 2007

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    I made this last night and found it to be easy and delicious. I simmered it for about an hour and a half. The chicken was tender and all the flavors had melted together. This will be a great winter meal.

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  • on August 09, 2007

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    Well I've never made it exactly as the recipe calls for, but I love it. I use a local semi sweet white wine. Before I've added a little salsa, another time I added zucchini and squash. I want to try a local cherry wine for twist... Not sure maybe half and half on the cherry wine. The one thing I do different for sure is I never put it over anything I add the 99% cooked rice to it.. So much better when the rice soaks up that flavor. My hubby hates chicken and he will eat this. :

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