We loved this! Made it mostly as written. I used 6 boneless, skinless thighs I had on hand & followed a couple of the suggestions I saw here. I used Sangiovese wine to deglaze the pan (plus some more for flavor) & a 28 oz. can of 'crushed tomatoes with basil' in place of sauce. The grocery store was out of green peppers, so I used all red ones (sweeter anyway). It came out awesome!
I served it over yellow, saffron rice. DON'T TRY IT! Although I love both, they don't "play well together". TOO MUCH! I'll save my yummy, yellow rice for less flavorful dishes & serve my Cacciatore over pasta or white/brown rice.
Take 2: Tried this again, browning 2 S/B breasts, seasoned with S&P + Italian seasoning & 3 large cloves SLICED garlic (sweeter), in my smaller dutch oven. Removed breasts & deglazed pan with Cabernet Sovignon. Added: NO WATER; 2, 4 oz cans of mushrooms, drained (was out of fresh); 1, 8 oz can of tomato sauce; 3 T. chicken broth; more Cabernet; LOTS of white onion & NO WATER. Put breasts back in dutch oven with LOTS of thin-sliced red, yellow & orange mini-peppers on top. Cooked as instructed . Added halved grape tomatoes for the last 30 min. Served it over linguine with 'at-the-table' fresh-grated Parmesan. AWESOME!
This goes on my 'Go-To' list!
Thanks, Chef John!!!
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We loved this! Made it mostly as written. I used 6 boneless, skinless thighs I had on hand &...