Wow! This smelled heavenly while cooking and tasted delicious. I too, enjoyed the peppers' still slightly crisp, but not too crunchy texture. I served it with angel hair pasta, a green salad and garlic bread to soak up the sauce. Great recipe. Thanks!
I made this last evening and it was very good. I was quite skeptical of the tomato soup. But, it really worked with all the other ingredients and resulted in a tasty sauce. Putting the green peppers in last adds a nice texture to the dish. Thank you Michelle for this recipe.
The soup really does work and is the secret to the flavour. For the red wine, I used a Cab sav. Our family found this chicken cacciatore very tasty and so easy to make. I served it with gluten free corn pasta and green salad. Everyone commented on the crisp texture and crunch of the green pepper. This was far better than stewing the peppers to death which I have done in the past. Michelle, you have a real YUMMO Cacciatore here. I hope that more people try this recipe. Thank you for sharing your recipe with us.
Really easy and really tasty. I had to use frozen pepper strips, but it still came out fine. I served it over thick spaghetti.<br/><br/>I, like Amy in Florida, was sceptical about the tomato soup, but it worked out well. <br/><br/>I used Adobo with Pepper to flavour the flour.<br/><br/>I cook with a lot of oregano, basil and marjoram and always have them on hand. I like the idea of the red pepper flakes that Hobbitt99 suggested.
This was really good. Based on previous reviews, I used a spice mix in the flour mix, and I added additional veggies as we love more variety of veggies in our cacciatore. Definitely replacing our previous cacciatore recipe!
We found this to be too bland for our tastes. Hey, you don't know til you try it.
This was really good!! A new favorite for sure. Thanks for the recipe!!!
This is the first time I've tried chicken cacciatore so I cannot tell how authentic it is. But the dish is very good and very easy to make. Served with angel hair pasta. Thank you for posting.
This was excellent. I was a little worried about not using canned tomatoes because I thought it might not have enough tomato taste, but the sauce cooked up nice and thick and flavourful. I used Cabernet Sauvignon, I think this gave a really nice smoothness to the sauce. I had no mushrooms or green pepper, but will use them next time and maybe a few black olives. I used 2 whole chicken breasts and 5 legs, cooked at 325F in my cast iron casserole for 3 hours, the meat was tender and juicy. Great recipe, I'll make this again and recommend it to friends.
This was a little too sweet for my palate. I think next time I'll use half tomato soup and half canned tomatoes.