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Grilled Chicken Thighs Cacciatore with Super Smashed Garlic Potatoes Recipe

Grilled Chicken Thighs Cacciatore with Super Smashed Garlic Potatoes

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Average Rating:

Total Reviews: 118

Showing 11-20 of 118

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  • on February 10, 2011

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    Wonderful! I made this dish with boneless,skinless,chicken breast. It was awesome. My family enjoyed this recipe. I have been told to make it again.

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  • on January 26, 2011

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    My family LOVED this recipe, but only after I did a little tweaking to it. I agree with other reviewers that the sauce was very bland so I added in the ingrediants of the marinade to the sauce and it turned out so full of flavor! As for the potatoes, they were horrible. The ricotta just makes the potatoes grainy and lack-luster. I will definately make the chicken again, but with just good old garlic mashers instead. Thanks Rachel for the recipe!

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  • on September 07, 2010

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    For those of you who are saying this isn't a 30-min meal, here's my suggestions for shortcuts -- use a prepared marinara or tomato sauce. I used Giada's veg marinara (avail at target and it had all the components of the sauce and all I had to do was warm and pour it over the chicken. For the chicken, I have a cuisinart griddler, so i can grill foods on both sides at the same time. I also used left over rice I had in the refrigerator instead of the pasta.

    It might not be a true 30-min meal, but whatever choice of prep you use, it's still a good recipe! looking forward to making it again.

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  • on August 13, 2010

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    What this recipe is not is a 30 minute meal. I consider myself an accomplished cook and there is NO way I would have been able to complete the entire dish in 30 minutes. That said....who cares....it was totally worth it.
    I made the recipe nearly as published with only minor alterations. I added about 1/3 cup red wine to the pepper/onion/garlic saute to deglaze the pan and let it mostly cook off. Then added the tomatoes and parsley as well as a bit of basil since I had it in the garden. My chicken thighs were not boneless and next time I will make sure they are.
    Didn't have any ricotta cheese in the fridge, but I did have mozzarella....no problem...was very nicely gooey with the potatoes and added garlic/butter mixture.
    This one has been saved. Wonderful flavor....will be making again, and again, and again. Good company meal.
    (Oh, and I did have some mesquite chips on the grill for a little smoke....Yum

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  • on July 07, 2010

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    This was recipe came out so good, thumbs up Rachel Ray [:

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  • on July 01, 2010

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    Extremely flavorful ... yet it took me so long to complete the dish. I would never recommend this as a 30-minute meal. Since I used the outside grill, I needed to complete the potatoes & tomato portion first. This would make an outstanding veggie dish by removing the chicken & adding two additional shroom caps.

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  • on May 24, 2010

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    My daughter made this for dinner; the chicken was very good (minus the cubanelle peppers and fire-roasted tomatoes. The potatoes were very good, too, but I wonder why you would just add the milk without heating it through (even room temperature milk will make the potatoes get cool. I would think one would want potatoes that were at the very least warm. She didn't make the mushrooms and we really didn't miss them with the meal. The next time this dish gets made I'll try it with chicken cutlets. REMEMBER TO HEAT THE MILK IF YOU WANT WARM POTATOES TO GO WITH THE REST OF THE MEAL!!!!!

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  • on May 13, 2010

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    THIS RECIPE IS SO GOOD!!! DON'T BE SCARED, HAVE A LOT OF INGREDIENTS BUT IS SUPER EASY TO DO!! THUMPS UP RACHAEL!!

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  • on May 11, 2010

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    I am doing Weight Watchers so I reduced the oil and butter to 4 tsp oil for the chicken and mushrooms, and 2 tsp butter for the potatoes, and it was so rich and flavorful I was in heaven! Do not have a grill so I cooked the chicken thighs in my small cast iron pan in stages. Then cooked the mushrooms - used Creminis sliced thick - in the pan, and then the onions, to get some nice flavor on each. All this stretched the prep time way past 30 minutes, but well worth it. I assembled the whole thing with the tomatoes and peppers. I used bottled roasted red peppers for convenience. I did spring for fresh rosemary and it made a big difference.

    Really, this was one of the best things I have ever cooked.

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  • on May 03, 2010

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    I followed the recipe exactly no substitutions or changes and in my opinion this recipe needs some serious changes. The chicken turned out very good and the marinade for the mushrooms was really good but I would double the recipe because instead of getting big mushroom caps I would just get small mushrooms and saute them in the marinade. The cacciatore was rather lack luster it definitely needed red, yellow and red bell peppers cut up in as well as a bit of extra seasoning. The garlic mashed potatoes were a complete disaster! First off i would totally ditch the ricotta cheese and add like a stick and a half of butter plus some salt and pepper and lord only knows if that would help enough.

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