Recipe by Chef John
"This simple Italian dish is packed with chicken, peppers, mushrooms and herbs for a satisfying one pot meal."
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roasting chicken, cut in quarters
fresh mushrooms, quartered
ground black pepper
red pepper flakes, or to taste
salt and ground black pepper to taste
red bell peppers, sliced
green bell peppers, sliced
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 is to spice it up
A bit. Maybe season the chicken with some adobo before browning and add a bit more salt and pepper to the sauce. It wasn't bland but It was "mild". If you are like me and need tons of flavor then add some extra spices otherwise the dish is delicious as is.
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 meal was so greasy I couldn't taste anything else. If you make this with thighs, PLEASE drain it before putting everything else in. It was a waste of food in my house.
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
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 that were just about ready for zucchini heaven so I threw them in too slced of course. I have a new electric pressure cooker so next time I'll make this in my
P.C. and let you all know how it turns out.
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 tomato sauce. NOTE: after browning all the thighs, it’s a good idea to drain most of the fat before proceeding. I serve over buttered wide egg noodles.
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 water.I cooked in my cassoulet and it came out great. We had with some fluffily rice. I have made this three times now. Thanks for the great recipe!
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 yummy and it was so quick and easy to do! Definitely a keeper! Thanks Chef John! : )
Really good recipe. The only thing I changed was the amount of tomato sauce- i used 2 cans (14.5 oz each) instead of 1 cup. Also, I subsituted red wine for the water and simmered it on the stove top for about 3 hours. Would make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Chicken Cacciatore
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 513
** Calories from Fat: 262
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