2 Reviews of Roasted Chicken Cacciatore

From: Chef #824535

On Apr 23, 2008

Wonderful deep earthy taste! I substituted extra wine for the chicken broth and it was still wonderful! The extra step of roasting the vegetables is ABSOLUTELY worth it.

From: Cooks4_6

On Jul 13, 2008

In all my years of cooking, I have never found a cacciatore recipe that I believed to be worth making a second time....until now! This has fabulous flavor and definitely was it for this Italian girl! I loved the crispiness of the chicken skin as the chicken was not submerged below the sauce while cooking. I also really loved the addition of capers; not always found in cacciatore. I used bone-in chicken breasts, a 15 oz can of Hunt's Roasted diced tomatoes in place of the plum tomatoes, minced garlic in place of whole cloves, and diced tomatoes in place of the whole tomatoes. The process is not as involved as it appears; but the taste is fabulous! I used an inexpensive Sauvignon Blanc for the wine. I will definitely be making this again! Served with "Creamy Parmesan Polenta" and it went together most perfectly! Thank for posting!