Chicken Cacciatore

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)