Chicken Cacciatore

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Easy, quick and delicious!

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I love this recipe & I have made many versions of it in the past. The only thing I thought was that it didn't have enough sauce. Then I watched the show again today and when Tyler poured the wine he said "Oh use a good 2 cups & then use chicken stock to raise the level of liquid to just below the chicken". The recipe said 1 cup wine & no mention of the chicken stock. I knew I would be making it again but now it will have enough sauce to go around!

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I have made this alot with many variations, like yesterday i had no onions so I used shallots. But the anchovies and lemon make the flavor .I LOVE THIS RECIPE!! I always make more for left-overs, I tell everyone about this recipe. I have been making this recipe for months now!! This is the best!!!!

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Awesome! This is a different version of cacciatore than I have made before and after watching the show I knew I had to try it. Made it for 13 family members and got rave reviews from the whole bunch! The lemons added an interesting layer of flavor that played off the roasted bell peppers. Couldn't taste the anchovies but I am sure they added to depth of flavor in the whole dish. I made it with boneless chicken breast. I prepped everything in the morning and then baked it for an hour (from cold before serving. This prevented the chicken from drying out and gave it a chance to absorb some of the flavor for the 8 hours it sat in the sauce! Will definitely make again!!!

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Got to give my new Le Creuset a workout with this recipe. Very satisfying, pleased everyone. Wonderful layers of flavor, due to the many ingredients. I'm sure you could use pre-roasted (out of a jar peppers, but you can really taste the freshness of roasting your own. Also, the second time I made it, I threw in some boneless chicken meat as well. I'm not the fastest guy in the kitchen, but I would give it some more time than the directions suggest. This will be in my rotation of go to one-pot recipes.

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Great cacciatore with great flavor. Decent amount of prep but I thought it was well worth it. Pete: You use a jar of sweet pepper relish instead of roasting bell peppers and then you give it 3 stars? If you're going to drastically change the recipe like that, don't rate and review it. Thats absurd.

Same goes for people leaving out the anchovies and then complaining about the lack of depth of flavor. Make it however you want, thats the great thing about cooking... but if you make a significant change to the recipe, dont come on to the site and give it a bad review. It doesnt make sense. You are reviewing your version of the recipe, not how it was originally written.

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I've never had chicken cacciatore before, it was really good! I liked the heat too. My husband said it was excellent!

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I noticed that a lot of viewers omitted the anchovies..I think that the idea of these normally fishy things simply scares people. When anchovies are cooked and melted down, they take on a completely diff rent flavor and add a wonderful depth of flavor that you really have to try This is coming from someone who would never eat an anchovie, as is, out of the can. If the idea of the whole fish bothers you, buy the anchovie paste and use it instead. You will get the same great result..This is a great version of caccatori although I do omit the lemons..they just don't seem to work..

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...so I'm making it again today. Chicken cacciatore has been a long standing favorite and one of my best dishes. Looking to make it new I thought I'd try this version. I can't use a recipe without switching it up a little, sorry, so I grilled the red peppers instead of broiling and added mushrooms and chopped zucchini, omitted the anchovies. WOW! The comment was "Mom, this is awesome, it's bursting with flavor". I should probably mention the kids are in their 20's. In reading the reviews it seems as the timing wasn't as indicated, but I had no problem with the timing, we actually ate sooner than I had planned. I can always count on Tyler to make me look like the best cook around! Off to the farm market for the fixins.....

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it was better the second day. Some one had suggested using canned sweet peppers which is what I thought I had. Turns out they were cans of sweet pepper relish so there waa a kind of sweet and sour chicken flavor. Oh well I think I'll try another recipe next time and just go ahead and roast the peppers.