Chicken Cacciatore

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I think the lemon rind was the killer in this recipe ...after roasting my beautiful pepper from the garden and slicing everything... I made the cardinal mistake...I didn't taste the sauce before I added the chicken...too much of a sour flavor...love Tyler but not this one...the chicken was fabulous until I added it to the sauce and it all down hill from there...back to grandma's recipe

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Saw this on Tyler's Ultimate, there were so many differences between this and how he prepared it on his show especially when he used 2 cups of wine and about a cup or more of chicken stock....this did not even call for the chicken stock and only had half as much wine......

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Amazing!!!

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I make this about once every month or two - one of my favorites for sure!
Tyler, keep the yummy recipes coming!!

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It worked really well with the polenta and I actually think that it's necessary to have them together. I thought it was a little bitter so I added a small amount of sugar to it.

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The sauce is uninviting to the taste buds. The chicken is the only pleasing flavour. Sorry, Tyler I usely enjoy your dishes.

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WARNING: Eating this FABULOUS Cacciatore can be habit-forming.
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I made just a few changes to save time. It's 99% Tyler. XOXO!
...1. 20-30oz.jar fire-roasted red or yellow peppers; RINSED WELL to remove tart vinegar taste!!!
...2. 3 chicken breast halves; skinless, boneless, trimmed well, and each cut into 3-4 pcs.***
...3. 1-1.5 T. garlic powder
...4. 1 c. all-purp flour
...5. 1 c. 1% milk
...6. 3 garlic cloves, minced or very thinly sliced
...7. 1 14.5oz can DelMonte Petite Cut diced tomatoes
...8. 1.5-2 anchovy fillets, de-boned
...9. 1.5 t. capers, rinsed
..10. 2 t. dried basil
..11. 1 14oz can Swanson chicken broth, 33% less sodium
..12. 1 c. dry white wine (boxed Franzia white zin works fine
Makes 4-5 generous servings.
*** season CHICKEN instead of flour; press into chkn and refrigerate 30-40 min before flour prep/pan-frying.
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To sleephyhaus nov8'10: flour on the fried chicken acts as a thickening agent as cacciatore simmers. Results like gravy.


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This was a terrible recipe. I had reservations from the very beginning and I should have trusted them. Think about this: why do you fry a battered piece of chicken crispy only to then steam it in sauce for half an hour? The result is a wet mess with thick shingles of fried batter sliding off the chicken. This was terrible. The only reason it gets two stars is that it would work fine WITHOUT BATTERING the chicken at all, just brown it then braise in sauce. Or else fry the chicken until done and then serve with sauce. As it stands now this is a wreck and I am surprised this has gone over so well here!

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Loved it. So easy! Just the right mixture of salty and sweet!

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Very east to make and delicious, I increased the wine to 2 cups and topped up with chicken stock, came out great. Definitely a keeper.