Recipe by SURFWENCH
"The secret ingredient which makes this cacciatore stand out is pancetta, an Italian bacon. Once a specialty deli item, it is now readily available at most major supermarkets. The pancetta gives the sauce richness and body. I've also found that fresh basil leaves and baby portobello mushrooms make it my own. It is kid-friendly and fills the house with a wonderful aroma."
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extra virgin olive oil
pancetta (Italian bacon), thickly sliced
dried Italian herb seasoning
red pepper flakes
chicken thighs with skin and bone
green bell pepper, chopped
sweet onion, diced
baby portobello mushrooms, sliced
chopped fresh basil
1 (28 ounce) can
diced tomatoes with juice
dry red wine, or more to taste
1 (16 ounce) package
freshly shredded Parmesan cheese to taste
salt and ground black pepper to taste
This was excellent! Rustic, Italian comfort food. I backed off the crushed red pepper, only using about 1 teaspoon and still got a nice little bite. I removed the skin from the chicken thighs which is what we prefer and I seasoned it with salt and pepper on each side while sauteing. Used 2 packages of thighs which gave me 8 pieces. Otherwise followed as written. You can sub any kind of pasta you've got in the pantry. Really good!
Next time I would follow the advice to use boneless skinless chicken and cut it up into small pieces. The flavor was nice but it didn't seep into the chicken so the meat what somewhat plain. I would try it again as I said the sauce part was good.
We really enjoyed this! I did add more garlic, we do love our garlic. Instead of red pepper flakes I used some cayenne pepper, didn't measure it just eyeballed it. Didn't want to chance my daughter getting one of the red peppers and refusing to eat anymore. I ended up using 8 thighs instead of the 6 and kept all the other ingredients in the same amount. Used penne pasta and served this with some crusty french bread. Yum! Thanks for the recipe!
Excellent recipe. I followed the recipe with the exception of adding quite a bit more red wine. WE didn't need to thicken the sauce as it was perfect as is. We served it over linguine and enjoyed every bite!
I've made two versions of this dish both off this website and I prefer this recipe. The biggest difference in this recipe is coating the chicken in flour before frying, this really makes the entire meal taste better. Thank you for sharing!
I made this last night for company. It was a hit and absolutely fabulous as written. I doubled the recipe and used boneless chicken thighs though. Breading the chicken and just browning it, putting it back in with the sauce to cook made it so tender it melted in your mouth. Oh...I also didn't have but half the mushrooms on hand but still was fabulous. If I'd had the extra mushrooms, I would've used them cause I love them. I prepped the veggies and put them in bowls prior to cooking because I had errands to run. It cut down on putting it all together at once. If it hadn't been my day off, I would've prepped the veggies in the a.m., and left the cooking for when I got home. Still needs about an hour + to cook it all. Worth the wait. I'm keeping this in my recipe box!!
Very good flavor but just a bit too spicy for my taste. I will make it again but I will definitely use less red pepper.
Finally found a cacciatore recipe I love, and it's easy to boot. Made just as written (only exception omitted the green pepper - hate it). I used more garlic - 6 cloves or so. Do NOT skip the pancetta step. The crushed red pepper/flour/seasonings mixture was sooooo good -- just the right amount of "zing". The sauce was perfect -- makes a LOT, so I split it in half and used my immersion blender on half which I then coated the cooked rigatoni in (it sucked it all up). Then I topped the chicken pieces and pasta with the un-blended other half on the serving platter. Sooooo good. My husband of 18 years gave it a "top 5 dinner of all time" rating -- that was HUGE.
* Percent Daily Values are based on a 2,000 calorie diet.
Teresa's Hearty Chicken Cacciatore
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 190
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