Reviewed: May 3, 2009

We didn't have any bacon on hand, so I did without. No fresh basil, but we had dried. We didn't have a whole chicken, so I used chicken breasts cut into strips. I did have 8 oz fresh baby bella mushrooms on hand. They were perfect for this. It was quite a hit.

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oatmeal1975

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Reviewed: Mar. 15, 2009

Time I rated this one as I have used it many times - it is excellent - sometimes I have used both red and white wine in this depending what I have left over - either turns out equally well and I add a little crushed garlic - we love it - thank you.

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Karen1203

Cooking Level: Expert

Living In: Cambridge, Ontario, Canada

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Reviewed: Feb. 28, 2009

Fabulous. Will add to our regular roatation.

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Princess G

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2009

Though tasty - was not a fan. I was hoping to appreciate more bacon flavor.

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bubilina

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 27, 2008

This was great. I used canned tomatoes (Muir Glen 28 oz can) and it was great. Got bit thick at the end of cooking (I kept it on the stove for 3+ hours), so I added broth and wine to thin it out.

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Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 22, 2008

This recipe was just ok. I found this recipe too tomato - y and acidic. I could have just as easilt opened a can of tomato sauce and pour it over chicken. Mom's Chicken Cacciatore by Jana is much better.

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JENNI24

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Apr. 21, 2008

this recipe is AMAZING!!

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miss teri

Cooking Level: Expert

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Reviewed: Mar. 12, 2008

This came out AWESOME. I did change a couple things for time sake, I used pre-cooked bacon and used canned diced tomatoes with green chilies, gave it a nice kick. I also added a cup of spaghetti sauce to thicken it a bit.

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Ravyness

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Reviewed: Sep. 29, 2007

We added a clove of garlic, crushed tomatoes left over from another recipe (instead of diced tomatoes), 3 mammoth chicken breasts (about 2lbs) instead of a whole chicken, and (accidentally) a dessert white wine. The recipe was delicious, but the dessert white was a mistake. Also, the chicken came out a little overdone, I suspect marinading it overnight and making sure it's *just* white all the way around will make a big difference. Next time, I think we will add more garlic, use proper white wine, marinade the chicken and use fresh tomatoes. This was delicious, and I will certainly make it again.

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emilykate

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2007

Used 3 large chicken breasts, cut each into ~4 pieces. Chicken was a little tougher than I would've liked at the end of cooking, but flavorful. Served with rice, as the sauce is very thin.

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Krescent

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2007

I didn't have a whole chicken so I used chicken breasts. This recipe was one of the best! I loved the bacon flavoring in the background, not too overwhelming. I did spice mine up quite a bit with lots of fresh garlic and lots of cayenne pepper...A keeper in my household!

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xxHawaiianZeidixx

Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA

Living In: Bremerton, Washington, USA

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Reviewed: Jul. 13, 2007

Pure goodness. I only used the breast & thighs of a whole cut up chicken in this (there was only two of us). I coated my chicken w/ some flour and then browned it and set it aside. I added a couple of tbs of margarine and sauted the mushrooms in that pan along with a couple of shallots that I subbed for the onions. I added the wine and then reduced it, then added some chicken broth, about 1/2 cup and seasonings. I peeled and seeded the tomatos (I use roma's), quartered them and simmered it all together for about 30 minutes. Served it over steamed rice......an absolutly "guest worthy" recipe.

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LREYNAL

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Wills Point, Texas, USA

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Reviewed: Sep. 29, 2006

Well, we liked this recipe. WE SKINNED OUR CHICKEN PIECES, then browned in oil with infused garlic, we also used rotel diced tomatos. It turned out great, thanks for the recipe.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Sep. 28, 2006

Good recipe, but I used crushed tomatoes and tomato sauce. Added more seasonings to the sauce and seasoned each piece of chicken prior to browning. I let this simmer for quite awhile to really bring out the flavors. I didn't see the need to brown the chicken in the evoo as the chicken skin gave off enough oil on its own. A nice hearty dish for a chilly night. Thanks a lot Diane!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Sep. 20, 2006

This was bland. I seasoned, remembering that bacon is salty, it didn't help. I will try again and consider adding capers or a hot sauce or something for a little zest. A good base, just needs something to spruce it up.

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Mr Ed

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: May 1, 2006

Unfortunately, I found that this was only fair at best. Too big of a recipe for a skillet. The flavors were a bit overwhelming - too much going on. Would not make again.

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TINK3477

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Reviewed: Mar. 26, 2006

This was OK. Maybe my problem was that I used canned chopped tomatoes instead of fresh, but whatever it was, I didn't find this blend of flavors appealing.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Mar. 19, 2006

I almost never cook with any chicken besides boneless, skinless breasts, but I did make this as the recipe called for. Thankfully the grocery store had whole already-cut-up chickens, so that made things easier. I thought it would be way too much food for my 3-person family, but it was great! We all really enjoyed it, including the semi-picky -yr-old. I loved the sauce over rice I served with it, also. It's already on this week's menu again. Thanks!

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MELS MARTINEZ

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Reviewed: Mar. 15, 2006

This was very good. It made a lot too. I made it with egg noodles but I think it would go well with rice too.

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Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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Reviewed: Feb. 23, 2006

So good! My family really loved this recipe. I followed it very closely-- my only deviations were to add some chopped artichoke hearts (my husband and I love them) and I used a 28 oz can of diced tomatoes, drained, since fresh tomatoes didn't look so good at the store. This is was very, very flavorful. I served it over egg noodles with steamed spinach. My kids even enjoyed the chicken. I will make this one again.

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