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Chicken Cacciatore Recipe

Chicken Cacciatore

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (74)

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Average Rating:

Total Reviews: 74

Showing 41-50 of 74

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  • on July 23, 2008

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    I thought the acidity of the recipe was overwhelming. It was very labor intensive and a bad result. I don't mind a long recipe if it taste good, but this really wasn't very good in my opinion.

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  • on July 22, 2008

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    This was the best Chicken Cacciatore I have made. Definately different from the typical which is probably why I liked it so much. I don't know why people were complaining about the prep time. It took me about 30-40 minutes to put together and I let it simmer on the stove for a couple of hours since it was a rainy weekend. Served it with risotto. My husband loved it. Would definately make it again. I loved the mediterranean flavors.

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  • on July 20, 2008

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    This truly was fabulous- the flavor was unbelievably delicious! So why the 4 stars? Because you'll need the whole day to make it! and I don't mean putting in a crock pot either. I even roasted the red bell peppers the night before and prepped them ahead. And this recipe still took most of the day! And a special note: when you place the chicken back into the pot (last step, the recipe calls for 20 mins of cooking- try 45 mins at least, otherwise your chicken will not be done! The taste & presentation is wonderful. I'll try to re-do this recipe, perhaps a crock pot isn't a bad idea. If you plan on making it, plan on a full day of doing just that.

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  • on July 20, 2008

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    This was a pretty good recipe. I did find that my chicken took a little longer than the recipe specified. I did NOT find the recipe greasy, because I did drain out the pan before adding the vegetables. I will make this again, but I will use less capers. They were a little overpowering. (I did drain them, but maybe I should have rinsed them, too.

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  • on July 19, 2008

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    Not your traditional Cacciatore. My husband LOVED it. One of the reviews said it was too greasy. You are suppose to just coat the dutch oven. Broiling and peeling the bell pepper was a lot of work but well worth it. It is a great winter meal served over pasta w/ garlic bread on the side. Thank you Tyler

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  • on July 19, 2008

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    I loved this recipe!!!! I wish I had a bigger kitchen, that way it would have been easier to make. I did change fresh basil to dried because I couldn't get any at the time. I'm sure with fresh basil it's way better! Tastes amazing...

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  • on July 17, 2008

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    This recipes is total AWESOME.
    The best I ever had. Thank You Tyler.

    Cawoks, Marian
    Trinidad CA

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  • on May 07, 2008

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    This is one of the worst recipes I have tried. Labor intensive but would have been worth it if food was edible. Even the dogs wouln't eat it after I deboned the chicken. There was no reason to make this recipe so greasy.

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  • on March 20, 2008

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    This is the best cacciatore I've ever had. I served it with Jasmine rice and my family loved it. They even ate all the leftovers. It takes a while to make but is worth the effort.

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  • on March 02, 2008

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    Since I tripled this recipe for a crowd, I opted to use jarred peppers and canned Italian tomatoes. I also did the final step of stewing the chicken in the sauce in the oven. The chicken was fall of the bone tender and the flavors were totally infused. My guests couldn't give enough compliments. Great polenta, too!

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