Reviewer:

Reviewed: Aug. 13, 2012

this was very good. the wine is important. i didn't have orange juice so didn't use that. i did add a bit of thyme and 4S seasoning and Lawry's seasoned pepper.

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Reviewer:

kristyd7

Reviewed: Feb. 28, 2012

Thank you for the recipe. It was delicious! I saved the leftover sauce in the fridge overnight. The next night, I combined it with a large can of chicken broth, brought it to boil, added half a package of spaggetti, cooked until done and served it up in bowls with wedges of fresh lemon squeezed over the top. It was the easiest and best tasting soup EVER! Yum!

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7 users found this review helpful

Reviewer:

Cheryl

Reviewed: Jan. 16, 2012

This is my recipe, and I'm glad so many of you have enjoyed it. A couple comments after reading your reviews: substituting an ingredient within the sauce will change the character of the dish. The orange juice mixed with white wine, tomatoes, and rosemary is what gives this dish a different taste than other Cacciatore recipes. It's also not intended to be a thick "hearty" sauce. Add a little tomato paste to give it some body, but it's supposed to be a "runny" sauce. The pasta or rice will soak some of it up, but I should have listed in the instructions that it's a good idea to have a nice loaf of bread to dip in the sauce as well.

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35 users found this review helpful

Reviewer:

ellenmoriah

Cooking Level: Expert

Living In: Concord, New Hampshire, USA

Reviewed: Feb. 15, 2012

I got some chicken thighs on sale and looked here for a different recipe on cooking them . I thought this recipe looked good and tried it . WOW ! It was not only easy and quick , but so delicious . We put it over a bed of long grain rice . the only thing I added was 1/2 tsp of tyme . I shared 1/2 of it with my brother and his wife . He called me the same night and told me it was the best cacciatore he has ever had and wanted the recipe . I can wait to make it again ! You won't be disappointed I promise. Doug

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18 users found this review helpful

Reviewer:

Doug

Reviewed: Mar. 12, 2012

This is #$^!@#%$ amazing. Had to use thyme because I didn't have rosemary, but followed the recipe exactly otherwise, and it was delicious. Worked great with polenta and parmesan cheese!

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2 users found this review helpful

Reviewer:

krisandkatie

Reviewed: Feb. 12, 2012

This is a fabulous recipe and so easy to make. Thanks for sharing, Ellen. The only change I made was to use dry Marsala instead of white wine and I thickened with a roux at the end. We had it with whole grain rice with parmesan cheese and it was absolutely delicious. This will become a regular in our house too!

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21 users found this review helpful

Reviewer:

Cojensen

Reviewed: Feb. 29, 2012

This recipe was fantastic - although a bit heavy on the rosemary for me - I think 2 teaspoons would be sufficient. I let the sauce reduce for a bit, then served it with bow-tie pasta, broccoli, Italian bread, & a nice salad. Will definitely be serving this one again!

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3 users found this review helpful

Reviewer:

Amy

Reviewed: Feb. 23, 2012

I really liked this! I'm big on improvising with what I have already in the house, so I made some changes. I didn't have mushrooms, orange juice, or rosemary. I used zucchini, mango juice, thyme & tarragon. It turned out great! I'm not suggesting the changes, I'm just saying that you can be flexible with what you've got =)

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9 users found this review helpful

Reviewer:

DCKristi

Reviewed: Mar. 22, 2012

Great recipe, thank you! 3 changes...Omit orange juice, add 1 - 8 ounce can tomato sauce added, along with 1 can Italian diced tomatoes with garlic and olive oil instead of the regular kind. Oh yeah, I added a few spices, crushed red pepper flakes, pepper, seasoned salt, garlic powder, oregano, Italian seasoning, parsley flakes and way less rosemary. It tasted like my mom's, which I haven't been able to have for many, many years. But, I remember folks, and it's yummy! ;)

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11 users found this review helpful