Ragu Skillet Chicken Cacciatore Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 4, 2014
My husband made this with a package of chicken legs we had in the freezer. He add some thick sliced large button mushrooms, garlic, onion and thick sliced green peppers and cooked it all in a heavy pot with lid for about 30 minutes (after browning everything of course) He served it over campanelle pasta, which look like cute little tube shaped flowers. The pasta was firm enough to hold the sauce together. Mostly we threw this recipe together out stuff we salvaged from the the cupboards. I twas so delicious I cleaned my plate, which is unusual and the smell was heavenly. I even used my fingers to eat everything off the chicken bone! Sauce and all! I highly recommend this recipe for an easy weeknight throw together, one pot meal.
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Photo by fatkitty13

Cooking Level: Intermediate

Home Town: Coshocton, Ohio, USA
Living In: San Diego, California, USA

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Reviewed: May 26, 2014
Well, I made this as described. Spread it on pasta, and, was disappointed. It, indeed, was the Ragu sauce that spoiled the taste. Good idea though, and, quick. Not to give up, the next time I used canned recipe ready crushed tomatoes , a little garlic, and more extra virgin olive oil. Nice!
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Reviewed: May 20, 2014
Tried this recipe and it was okay. My 4 year old son ate it but my husband wasn't very fond of it. I did add green pepper with the onions and to the sauce I added chicken bouillon.
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Reviewed: May 7, 2014
This was good but I must try it again as I didnt have ragu sauce.I used dice tomatoes instead.I also added the green pepper,red,orange and yellow peppers to the onions.My son is not a tomatoe fan but he said this was awesome so him being a food critic I was happy to hear he liked it!!!
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Home Town: Milton, Ontario, Canada

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Reviewed: Apr. 24, 2014
We needed a quick and good meal after a VERY trying day. We really liked it. I had the chicken and pasta sauce and pasta. I changed the recipe a little. I used only 1/4 of a red onion (do not like a lot of onion) and a ring of red and orange peppers, and 1/4 tsp. oregano and 1/4 tsp. thyme, served it w/linguine. I also cooked the onion and peppers in a dry skillet to kind of char them and not have them so soft and a 1/8 tsp minced garlic w/the onion then added the sauce. It was a hit and a keeper. Leeana
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