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Reviewed: Apr. 16, 2008

Overall, not very impressed with this recipe. I found the "sauce" too watery and kinda flavorless. I would reduce the amount of liquid and cut the cooking time by about an hour! Also, you may want to add some herbs, and red pepper flakes.

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Reviewer:

Olivia

	Cooking Level: Intermediate Home Town: Worcester, Massachusetts, USA Living In: Cocoa Beach, Florida, USA
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Reviewed: Sep. 26, 2007

The sauce came out watery, so I added tomato paste. I also added basil and parsley, minced garlic and some spices to give it a kick...chicken came out dry, would add the chicken about 1 1/2 - 2 hours before the cooking is done. I also didn't brown the chicken, I felt there is no need to do that when it will cook in the sauce while adding flavor to it at the same time. Hint, I dice my chicken in 1 in. cubes to save time of having to do that on the back end. Might try this again, otherwise will move on in my quest to find a really great cacciatore recipe.

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Cookin' Realtor

	Cooking Level: Expert Home Town: Paoli, Pennsylvania, USA Living In: Justin, Texas, USA
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Reviewed: Sep. 10, 2007

Didn't love it. If I do it again, I will do more mushrooms and less onion. The chicken came out dry.

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Reviewer:

Tricia


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Reviewed: Jul. 28, 2007

Excellent. Very tender & moist. I slow-cooked this all day about 6-7 hours.

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Reviewer:

PRINCESSWALDING


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Reviewed: Feb. 18, 2007

I liked this recipe but my husband who likes a lot of flavor thought it was rather bland.

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Reviewer:

Chrissy


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Reviewed: Jan. 21, 2007

This was a deep, rich, flavorful recipe. The only substitution I made was condensed tomato soup in place of the tomato sauce. Easy to prepare, delicious, and I will make it again.

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