Reviewed: Apr. 2, 2012

Was great the day we made it but the leftovers were um.. interesting to say the least.

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Reviewed: Feb. 12, 2012

Thank you, I've been looking for this recipe, I have been looking for this since i saw Lydia do it like this but she added a little curry powder. So I do also...the flour also helps to thicken the sauce....

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acebaby

Cooking Level: Expert

Reviewed: Sep. 26, 2011

I fried the chicken skin on. I may should have removed the skin. Once the sauce was place in dutch oven with chicken the skin came off. The sauce after cooking was not red anymore. I have never even had this dish before, so i am not sure what it was suppose to be, but i will not be making this recipe again.

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jclark

Reviewed: Sep. 4, 2011

Totally yummy. I used Marsala Wine instead of Brandy (didn't have any) and bone-in thighs. Research on the Internet recommended the Marsala as a substitute. I have not made Chicken Cacciatore in YEARS but this recipe will change that. BTW, I mixed together the liquid ingredients the day before and stored in the refrigerator. They really bonded!! Thanks.

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