By Irene H Forster on April 08, 2008
Photo by Cooks4_6
Photo by Cooks4_6
"This a mash-up of several recipes I had from various sources. The roasting and the balsamic give it such a deep taste, it was the best. I just had to share it! Traditional Chicken Cacciatore uses bone in chicken but I find that boneless skinless thighs stay nice and moist and make it easier to eat. No knife needed to cut the thighs, that's how tender they get. And don't worry about the garlic, it mellows into a sweet dream with the roasting. I've tried this recipe with both dry white and dry red, and I prefer the white, but it's a personal preference."
Serving Size: 1 (440 g)
Servings Per Recipe: 6
"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!"
"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 "Recipe #205239" and it went together most perfectly! Thank for posting!"
"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."