If you are like me, you might sometimes take a pass on recipes with a few number of reviews, feeling that there is strength in numbers. This is the recipe that should make you change your mind! It is an easy cacciatore recipe that saves you the work and effort of browning the chicken and you don't lose an iota of flavor. I stayed closed to the recipe but added one red pepper as well as a package of sliced mushrooms. I am told that isn't traditional but something called hunter's stew should have mushrooms....very earthy ;-) I added six cloves of fresh garlic and omitted the garlic salt. I used fire roasted diced tomatoes and they really added a depth of flavor. Because I added veggies, I also added a 14.5oz can of fire roasted crushed tomatoes and the sauce simmered itself to a really thick state. I didn't have to add flour. Just threw the tomatoes in with their juices from the beginning. In fact, the leftovers will probably need another can of tomatoes to get some sauciness back. I did as the writer said and left the skin on the chicken which was a bit problematic as the chicken cooks until is falls off the bone so I had to chase out skin bits throughout the sauce. I used 2 breasts and a package of thighs. Next time, I will remove the skin. Excellent recipe... served over egg noodles. So good that I hid the leftovers in the back of the fridge where hubby might not find them!
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If you are like me, you might sometimes take a pass on recipes with a few number of reviews,...