Reviewed: Apr. 18, 2012

I love this recipe, its perfect for days we have baseball practice. I use chicken broth and fresh mushrooms. And if anyone was wondering it is 168 calories before adding pasta. I choose to use whole wheat pasta which brings the calories to 368 :)

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Reviewer:

not a short order cook

Cooking Level: Intermediate

Living In: Menifee, California, USA

Reviewed: Feb. 1, 2012

Did this in a crock pot and used Jillian's changes. Served over elbow macaroni. Delicious!

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Jan. 8, 2012

Super easy to make and even the kids liked it

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Reviewer:

waurla

Reviewed: May 16, 2011

I gave this a 4start because it sounds really good but note that I haven't tried it yet. I just have to comment on "Jillian's" post. How can you rate the recipe when you didn't follow it AT ALL? Maybe you should have submitted your own recipe since you changed just about everything? Don't get me wrong, I love reading the reviews for suggestions on how to better a recipe, but when you change the entire thing that is another thing.

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Reviewer:

Amanda

Cooking Level: Intermediate

Reviewed: Nov. 8, 2010

Great casual dinner. Made 2 changes. Added some bacon and used fresh mushrooms. This is a dish you can add too or substitute different herbs and spices. Yes, there is a bit of sauce but if you want you can thicken it , but it is great with pasta, mashed potato or even rice.

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ANDRONICKY

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Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: Mar. 16, 2010

This is an amazing recipe. I altered mine a bit. Instead of using Tomato Sauce, I used a can of Stewed Tomatoes (Italian Seasoned), and went with the Red Wine. This is a recipe that graces our table frequently.

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Cooking Level: Expert

Home Town: Delhi, Louisiana, USA

Living In: Plano, Texas, USA

Reviewed: Jun. 17, 2009

This recipe needed a few changes and I didn't do this in a crock pot. I did this in a dutch oven on top of the stove. I cut my chicken into cubes and browned it in the dutch oven using olive oil (not veg. oil) and 4 cloves of minced garlic. I then added 1 medium onion and 1 medium green pepper (julienned)and cooked until tender. I then added the mushrooms and a 28 oz. can of italian style diced tomatoes, an 8 oz. can of tomato sauce, a 6 oz. can of tomato paste, 1/4 c. of red wine, 1/4 tsp. of red pepper flakes, and 3 tsp. each of rosemary, oregano, and basil, and 1/2 tsp. each of salt and pepper. I let this cook on the stove uncovered to reduce the liquid for about 3-4 hours. I served it over cooked pasta with parmesan cheese.

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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

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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6 users found this review helpful