Recipe by Pam
"Traditional chicken cacciatore is brought to a new level with onions, peppers, mushrooms and red wine. This hunter-style version gives a heartiness and warmth that will satisfy any appetite! This recipe is inspired by the cacciatore that we enjoy from our favorite Italian restaurant. Serve over pasta with freshly-grated Parmesan and a green salad!"
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2 (28 ounce) cans
whole peeled plum tomatoes with juice
1 (6 ounce) can
ground black pepper
olive oil, divided
green bell peppers, cut into chunks
onions, cut into chunks
fresh mushrooms, sliced
skinless, boneless chicken pieces
1 1/2 pounds
dry linguine pasta
chopped fresh parsley
freshly shredded Parmesan cheese, or to taste
Very good. I made a half-recipe, used boneless chicken thighs and finished the cacciatore in the slow cooker (5 hours on low) instead of the oven. I thought the sauce reduced a bit too much in the simmering, so I added another splash of wine and about a half-cup of chicken broth. Always looking for recipes that I can freeze in single portions for hubby's dinner (I work nights). This fits the bill nicely.
Just delicious! I was hunting for an easy dinner I could prepare ahead for a relatively last minute, casual dinner for company. This was perfect! I started the sauce in the afternoon and left it covered on low, then cooked the chicken a half hour before guests arrived and popped it in the oven. All I had to do was serve a prepped salad and cook the pasta! It was well received and was asked for the recipe (well, being another AR Member, she could find it! Lol!). I Used Italian diced tomatoes, cutting back on the spices. I added more of all the veggies and used just a half a giant Vidalia. Perhaps because it simmered a while, I used a lot more red wine and added some chicken broth, as well. Easily adjusted as needed. Could have been because I used the diced instead of plum but the sauce tasted just a touch bitter to me, so I added a half teaspoon of baking soda to cut the acidity. Loved it and I look forward to making this again! Thanks, Pam!
Fantastic! Plenty of leftovers and that is great news since it was so delicious! Next time around I will halve the recipe and use Littleforestelf's review here as a guide. I love Cacciatore and was surprised at how few recipes there were to choose from, and very surprised how few reviews this one has received. If you want a great, hearty tasting dish folks, this is the one!
made this..excellent!! Makes ALOT.. for 2 people..used 3 ribs of celery, 2 carrots,1 onion, 1 whole chicken,cut up. In a 13 quart stock pot...(This will keep us fed for 3 to 4 days).. 1 package linguine noodles...Convection oven, 325 degrees for 1-1/2 hours... If camping,I would 1/4 the recipe to keep from going bad in the ice chest. You need a REALLY big dutch oven for the whole recipe
Tasty and not too hard to make.
Family loved it! Cut the recipe in half. However, because others reviewed that the sauce cooked down, I used the regular amount of wine and tomato paste instead of halving it. Might use a bit more oregano and basil, but that's a personal seasoning preference.
This was very good! My family loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Hunter Style Chicken Cacciatore
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 191
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