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My review
Chef John's Chicken Cacciatore
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Chef John
"This simple Italian dish is packed with chicken, peppers, mushrooms and herbs for a satisfying one pot meal."
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Ingredients
1 h 50 m servings 513Original recipe yields 6 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.
- Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.
- Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.
- Cover and cook in the preheated oven for 1 hour 15 minutes.
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Footnotes
- Cook's Note:
- Slice the onions with the grain, in the same direction as the lines of the onion, instead of across the onion like they are usually sliced.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 168210 Ratings
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Most helpful positive review
3/6/2012
I will usually never try a recipe unless there are pages of reviews but I was in the mood for this dish so I decided to go for it. I was NOT disappointed! The only thing I will change next time ...
Most helpful critical review
4/17/2013
I made this as written except I used chicken thighs. In the video, I thought he said to keep all the chicken run-off after browning. I wish I would have stuck with my mind and drained it. The me...
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3/6/2012
I will usually never try a recipe unless there are pages of reviews but I was in the mood for this dish so I decided to go for it. I was NOT disappointed! The only thing I will change next time ...
3/30/2012
excellent and really easy i only like breast so i used breasts halved and i have made variations in this dish added some cherry tomatoes , to nights has carrots
9/27/2012
Fantastic! My only variations are to use 8 large chicken thighs (skin on to reduce prep and cleanup time), substitute a dry red wine for the water, and use 1 ¼ cup of Barilla Marinara for the to...
7/7/2013
We loved this! Made it mostly as written. I used 6 boneless, skinless thighs I had on hand & followed a couple of the suggestions I saw here. I used Sangiovese wine to deglaze the pan (plus some...
8/22/2012
Pretty much followed the recipe as is. The only difference was that I seasoned the chicken with Italian seasoning before browning and doubled the tomato sauce. Other than that, this came out so ...
1/30/2013
I had been craving chicken cacciatore and had never made it myself. All my memories of this dish were from when my mom used to make it when I was a kid. So I found this recipe and decided to g...
4/5/2012
Very good! Used my homemade sauce. I always make a big batch & freeze it in 2 cup batches so I'm always ready when I get the urge to cook. I too spiced it up a little more. Had 2 zucchini th...
4/17/2013
I made this as written except I used chicken thighs. In the video, I thought he said to keep all the chicken run-off after browning. I wish I would have stuck with my mind and drained it. The me...
6/25/2012
Very pleased with this recipe. I had thighs and drumsticks, skipped the oregano and used seasoned salt. I also added zucchini as another reviewer suggested. I used chicken broth instead of w...