This recipe takes just 15 minutes to prepare and 50 minutes of cooking time, but tastes like it took a lot longer. The recipe calls for chicken thighs because the meat is more tender than chicken breasts. You can use chicken breast if you prefer.
The sauce matures if you let it sit for an hour or two (with the lid on the pan) after the initial cooking. Just reheat when you're ready to serve. It pairs very nicely with rice, mash or fresh crusty bread.
I thought there was too much rosemary overwhelming the dish. I think basil and oregano would go better and maybe reducing amount to half teaspoon of rosemary. Loved the combination of wine and orange juice - 18 Jan 2016
This is my recipe, and I'm glad so many of you have enjoyed it. A couple comments after reading your reviews: substituting an ingredient within the sauce will change the character of the dish. The orange juice mixed with white wine, tomatoes, and rosemary is what gives this dish a different taste than other Cacciatore recipes. This is not intended to be a thick "hearty" sauce. Feel free to add some tomato paste to give it a little body, but it's meant to be a "runny" sauce. The pasta or rice will soak some of it up, but it's a good idea to have a nice loaf of bread to dip in the sauce as well. - 16 Jan 2012 (Review from Allrecipes US | Canada)
This is a fabulous recipe and so easy to make. Thanks for sharing, Ellen. The only change I made was to use dry Marsala instead of white wine and I thickened with a roux at the end. We had it with whole grain rice with parmesan cheese and it was absolutely delicious. This will become a regular in our house too! - 12 Feb 2012 (Review from Allrecipes US | Canada)