Prepared as stated but I finish mine by baking in the oven and it comes out great every time. Thank you.
Good stuff Boneman! Thanks for the recipe.
Awesome flavor! We used thighs and legs (skin/bone on) and it turned out great. Next time I will cut back on the olive oil, as there was waaaay too much while browning the chicken, but otherwise, a very solid recipe! Thanks!
Yum! This was the first time I had chicken cacciatore and it was delicious and easy too. I used 4 boneless skinless chicken breasts because thats what I had (I might use thighs next time), I used Burgundy wine, subbed fresh thyme for the dried oregano, and served it with the suggested spaghetti. I think next time I might try adding everything to the crockpot after browning, or even baking it in a casserole dish. Thanks Bone Man, this was great!
A very, very delightful dish!!! Since there are just the two of us, I used only 4 chicken breasts. I did use the chicken stock mentioned towards the end of the instructions. I probably could have omitted that -- or cut it down to just a fourth of a cup. We had plenty of "sauce" -- but I would rather have too much than not enough. I served it with rice -- but next time I'll do the pasta. The chicken was so, so tender and the sauce had such a great flavor. I would recommend using the bell pepper -- it compliments all the other seasonings. I'm looking forward to making this when our daugher and her family come to visit in a few weeks -- I'll be sure and add some drumsticks for the kids. I would encourage others to give this recipe a try. It's easy to put together -- and then just sit back and let the aromas fill the air while it simmers away. You'll be more than ready to dig in when it's time to eat!!!
This lovely recipe is just great, each mouthful is just full of flavor.... and so easy to prepare.... I will definately be making it again. thanks for sharing with us
This is an excellent cacciatore with an outstanding flavor! I doubled the recipe as I wanted some to freeze for our upcoming RV trip and used about 1/2 teaspoon of red chili flakes instead of the red pepper and served it over the refrigerated "fresh" linguini for a very yummy dinner last night. A crisp salad and some crusty bread to dunk in the sauce completed our meal. Thanks for posting this- it's a keeper!
An easy and tasty meal. I "lighten up the recipe" and used 8 large thighs (without skin), only about 2 tsp. olive oil and skipped the salt. Made in my cast iron frying pan, simmered 45 minutes with the lid and final 15 minutes without the lid. Served with linguine - everyone was too busy eating to give a rating!
A very good, well balanced cacciatore! I made a couple of minor changes... I sauteed the garlic and mushrooms when the onions were at the half way point and used my own canned tomatoes. I added a Bayleaf and half of the basil in dried form at the beginning of the cooking process and a tbsp or so of fresh basil a few minutes before serving. I did add about 1 cup of chicken broth as we like things saucy. It was a perfect meal for a chilly fall night. I'm looking forward to having this in my freezer - I made the full recipe despite there only being two of us. Thanks for sharing!
Delicious! My first experience with chicken cacciatore but definitely not the last one. The chicken came out so flavorful! I used thighs and drumsticks. They were rather fatty so I used less olive oil. Thanks for a great recipe.