About this recipe: 'Cacciatore' literally means 'hunter' in Italian, and this 'hunter style' dish makes good use of mushrooms (easily available to hunters trekking through forests!), onions tomatoes and herbs. If desired, serve over spaghetti.
Dynamite ,I will put more mushrooms in next time and possibly another pepper 👌🇬🇧. - 05 Aug 2016
I made this dish exactly as the recipe requires except for using a 1.4kg chicken as there were only four of us. All other ingredients were added in the amounts suggested. When I began, I was unsure what to make of this recipe as it seemed to be more "chasseur" than "cacciatore", and to some extent that is true of the taste, Nevertheless, it is a wonderful dish, full of flavour and so delicious. With a small selection of vegetables as a side dish, it was more than enough. An easily cooked alternative to a standard Sunday dinner and one that we will be enjoying regularly in future. - 04 Oct 2015
This recipe is very similar to the one my Italian Grandmother taught me to make. Here's what she would do: (1) used a large Dutch Oven (the "spaghetti pot") rather than a skillet; (2) always used Olive Oil as her "vegetable oil"; (3) dipped the chicken pieces in egg prior to dredging them in flour; (4) used parsley and/or basil rather than oregano; (5) never used mushrooms; (6)pierced the onion and put it in whole (and then discarded it before serving the stew); (7) sliced the green peppers in strips rather than chopping them; (8) used red wine rather than white; (9) added carrots and potatoes (which she had cleaned, peeled, quartered and par-cooked) to the pot half-way through the cooking time (which was more like 45 minutes than 30). We used to eat this right from the pot when we were kids it was so delicious. I tend to remove the pieces from the pot first to a serving dish or salad bowl, let them sit for a while (perhaps 10 minutes), and then remove them, the vegetables and as much of the "sauce" as I want to yet another serving dish (less greasy that way). My family loves this dish, and prepared this way, there's no need to serve it "over" or "alongside of" anything. - 17 Jul 2007 (Review from Allrecipes US | Canada)