3 Reviews

Delicious! I followed the recipe exactly except that my grocer did not have fresh marjoram, so I used fresh oregano. My favorite part was biting into a melt in your mouth garlic clove, but my husband did not care for the garlic so much. So I will compromise next time by slicing the garlic, and roasting some on the side that I can add to my serving. This recipe will definitely be appearing on our menu again, and soon!

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sushihanna November 06, 2010

In all my years of cooking, I have never found a cacciatore recipe that I believed to be worth making a second time....until now! This has fabulous flavor and definitely was it for this Italian girl! I loved the crispiness of the chicken skin as the chicken was not submerged below the sauce while cooking. I also really loved the addition of capers; not always found in cacciatore. I used bone-in chicken breasts, a 15 oz can of Hunt's Roasted diced tomatoes in place of the plum tomatoes, minced garlic in place of whole cloves, and diced tomatoes in place of the whole tomatoes. The process is not as involved as it appears; but the taste is fabulous! I used an inexpensive Sauvignon Blanc for the wine. I will definitely be making this again! Served with "Creamy Parmesan Polenta" and it went together most perfectly! Thank for posting!

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Cook4_6 July 13, 2008

Wonderful deep earthy taste! I substituted extra wine for the chicken broth and it was still wonderful! The extra step of roasting the vegetables is ABSOLUTELY worth it.

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iforster April 23, 2008
Roasted Chicken Cacciatore