Chicken Cacciatore

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Chicken Cacciatore Recipe |

Last month a parenting website called Parent Palace contacted me and asked me if I would be interested in doing guest posts for their recipes section.  As a mother of two myself, I immediately love the website featuring parenting topics and advice, including how to be on budget, beauty and fashion tips, home and garden, Sex & Love (hmm!), Meal Plans and Recipes (Yes!), and giveaways….  I am honored to accept the request and going forward my recipes will be featured on Parent Palace every other Wednesdays.  This website is great for parents-to-be as well since there is a special column just for pregnancy.

For my first post, I thought Chicken Cacciatore can be a good dish to start with.  Japanese call it Chicken Tomato Ni (チキンのトマト煮) and this is a pretty common home cooked meal in Japan.  My kids love this dish and it’s one of our favorite comfort food.  I am not sure if my recipe follows the authentic Italian method but I hope you enjoy it as much as my family does!

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Chicken Cacciatore
Prep time
Cook time
Total time
Serves: 2-4
  • 1.5 lb (4-6 pieces) Chicken thighs with skin and bones, rinsed and pat dried
  • Salt
  • Freshly ground black pepper
  • 1 medium onion, finely chopped
  • 2 cups mushrooms, sliced
  • 2 Tbsp. olive oil
  • 3 cloves garlic, smashed with a knife
  • 2 bay leaves
  • 1¼ cup Marsala wine
  • 1 (28oz) whole/diced tomato can
  • 2 cubes vegetable bouillon
  • 2 Tbsp. dried oregano (or you can just put 1 Tbsp. fresh oregano)
  • 4 servings of your favorite cooked pasta
  • Finely chopped parsley for garnish
  1. Sprinkle salt and pepper generously on the chicken. Cut onion, mushrooms, and garlic.
  2. In a large fry pan or pot, heat 1 Tbsp. olive oil on medium heat and cook garlic and bay leaves till fragrant.
  3. Lower the heat to medium low heat and sauté onions until tender.
  4. While onions are being cooked, heat 1 Tbsp. olive oil on high heat in a cast-iron skillet (or a large skillet). When the skillet is hot, cook the chicken with the skin side facing down first. Do not crowd the pan and do in batches if necessary. Once the chicken is nicely browned, about 10-12 minutes, flip the chicken over and cook the other side until browned, about 10-12 minutes. When both sides of chickens are browned, transfer to a plate and repeat this process until all pieces of chicken are done.

  5. When onions are soft, add mushrooms and cook till tender.
  6. Transfer the chicken into the pan/pot, skin side up.
  7. Add wine, tomatoes, bouillon cubes, and oregano. Break the tomatoes into small pieces with wooden spatula. Cover with the lid and lower the heat. At a gentle simmer, cook for 60 minutes. Add salt and pepper to adjust taste if necessary.

  8. The picture below is after 60 minutes of simmering. Remove the chicken into a serving platter, and increase the heat to high. Let the sauce reduce for about 2 minutes. The sauce should start thickening.
  9. Pour the sauce over the chicken and garnish with parsley. Serve with pasta.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


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  1. Your dish looks fabulous! I don’t know how Italians prepare it (yes, although I’m Italian), ’cause I never made it myself.
    Just two clarifications (that I know of for sure): in Italy this is called Chicken CacciatorA (pollo alla cacciatora), and we don’t use pasta as side dish…
    But, anyway, you made me hungry (at 10AM), so this is working! :)
    Congrats for your guest posts! :)

    • Thanks Giulia! You are funny. I was hoping your true Italian feedback on this! LOL. Just kidding. Cacciatora with A? Cacciatore with E doesn’t sound American word to me…but I guess somehow it changed over the years. Pasta is maybe American and Japanese version as we all love your Italian pasta!!!! I can totally move to Italy and live there…

      • In Italy “cacciatore” means “hunter”, while “cacciatora” is the hunter’s jacket or something like “as hunters do that”. So, in this case, the name would be “hunters recipe to cook chicken” :) And I always ate it in a tomato and veggie sauce with no mushrooms, but yours is a very nice variant!

        As for the pasta, all over the world it’s used as a side dish (also in French, Germany, Netherlands, UK and so on), and it’s strange, ’cause here in Italy pasta it’s only a first course, no one use it like a side dish. Well, as they say… when you’re in Rome.. :)

        • Interesting! Thanks Giulia. Really? Even neighbor countries don’t follow original Italian way. I’m so used to eat pasta as a substitute of rice or bread, in a way. Haha. It must be so strange for you. I have seen a lot of Japanese food being in “wrong” and “weird” way too… haha.

  2. Ohh yum! Growing up in an Italian-American household we had chicken cacciatore often (and yes, Giulietta with pasta – us Italian-American eat EVERYTHING with pasta!). This version looks great. My dad includes sliced green and red peppers in his as well. You’ve reminded me how much I love this dish. Congrats on the new column!

    • Thank you Katherine! Haha Japanese and Italian-American has something in common – we love pasta. I heard about bell peppers from one of my friends, too. I think it’s common ingredient to add in the US. Thanks for your feedback!! :-)

  3. OMG! The first photo on your “Chicken Cacciatore” almost blown me off. It look absolutely stunning and it makes me sooo hungry after running thru the post and recipe. thumb up!!!!

  4. Hi Nami! Congrats on your invitation by Parent Palace and your 1st guest post! 😀
    This Chicken Cacciatore must be very savory with that 60mins of simmering! 😀

  5. Congratulations Nami!!!! You must be very excited! I must say I have never had this dish before, although I have heard about it so many times. It looks delicious.

    • Thank you Sissi! Japanese eat many kinds of pasta at home or even at restaurant, and this is more of homey pasta. I love all kinds of pasta with tomato sauce… meat sauce is still my #1 pasta and it’s very nostalgic dish to me.

  6. I’ve never had this, but it looks very good! I love using chicken thighs for cooking even though I don’t use these so often anymore because my husband doesn’t like eating meat with bones 😉 (he’s missing the fun part, you see…;)). Can you make prawn tempura one day, Nami? It’s one my favourite Japanese appetisers :). I know how to make tempura, but I am always curious to learn other techniques, especially from a Japanese person :).

    • Hi CG! I’m used to be too lazy eating meat with bones (even ribs), but once I realized how tasty it is, I start to think it’s more important to eat yummy food than being lazy. Haha. And thank you for your request CG! I’ll work on Shrimp Tempura. I usually don’t measure to make batter – this is the hard part because you want the right consistency… I usually add flour, add water, add flour… you know, I don’t measure to get to the right point. It’s going to be my new challenge to “measure” this. LOL. I’ll make sure to use gram as well. Give me some time? I need some weekend to work on this. I need my husband to take pictures for me since it’s really hard to do it for this project. I was planning to do this anyway, so thank you for asking. Tempura is one of the well-known Japanese dish, and I think I need that recipe in my blog. :-)

  7. Congrats on the magazine gig!! Way to go! Love Love Love this cacciatore Nami, its 10 am & my mouth is already watering :) The chicken skin has crisped perfectly.I need to post some of my fav pasta dishes soon..havent made any at home for a long time.All the best!

    • Thanks Tanvi! I can’t wait to see your favorite pasta dishes! They must be good…made by you!!! I love anything with pasta. I’m looking forward to it!

  8. What a lovely dish. Filipinos love dishes like this. We have a lot of tomato based dishes which we eat with rice. This one I will definitely eat with spaghetti.

    • Hi Adora! Ohh that’s true. Why I always thought of eating it with pasta?! Thank you for your nice feedback! 😉 Your try pasta, I try rice next time. ^_^

  9. Wow this version of chicken cacciatore looks great. I usually add a tiny bit of dried porcini. The dried porcini add some great flavor to the whole dish you should try it the next time!

    • Hi Pola! Thank you for your feedback on this! Dried Porcini…ok I just Googled it. Interesting. I will try adding this! I understand these mushrooms add flavors. Because in Japanese cooking we add Shiitake mushrooms to add more flavor. Thanks for sharing! I love food blogging friend’s feedback! 😀

  10. Nami, congrats on the feature! I love chicken cacciatore, I just add some cream cheese to mine and finish in the oven! Looking forward to trying yours :) Have a nice day! :)

    • Thanks Gourmantine! You add cream cheese? That’s cool. Like one scoop and drop? Or more than that? I can see it will look nicely and add nice umami…. great idea! See, I’m telling you, you have very unique idea/palate. 😉

  11. What a wonderful opportunity to have your recipes posted there! I will definitely head over to see the site. I have to catch up here too, (I’ve been sick with bronchitis), and it looks like you’ve been busy posting beautiful recipes. Our family enjoys a version of chicken cacciatore too, but I look forward to trying your recipe soon!

    • Terris, you have been sick with bronchitis?!?!?! Are you okay????? Oh no! I have been sick (mine is just cold, so don’t worry) for almost 2 weeks now. I haven’t cooked for a week! All these recipes are my emergency supplies. =P I hope you get better soon. The weather has been cold and rainy here. Is your place better? Take good care Terris. :-)

      • You are too sweet Nami. I hope you are continuing to feel better. I think I am getting better little by little. Definitely the sickest I have been in 15 years! The bronchitis is taking my breath away and making me SO tired. I was barely able to hit the post button on my last post. 😉 Thank goodness I had been sitting on that one for awhile too. I guess you do the same thing! The weather has been cold here too! Take care.

        • Oh my… Terris. That sounds pretty bad. I wish I live closer so I can bring something. Well it’s Friday now, so please rest up this weekend. I know it’s not easy around the kids… Get well soon!

    • Thank you Sandra! You just made a fantastic Italian course meal and I’m too shy to show this Cacciatore. Hehee. I’ll cook this for you, if you cook those course meal for me! LOL!!!

  12. Nami, that’s wonderful news!!! Congrats. My husband doesn’t want me to make cacciatore, convinced that it’s not very good. But yours looks so gorgeous, I may have to try to change his mind with it!

    • Hi Carolyn! Thank you so much. :-) It’s so funny! My husband also didn’t like Cacciatore until I met him and I cooked it at home. He didn’t believe me when I said it’s so good. I don’t know what he didn’t like about it before, but now he happily eats this dish. Thank god…. this is one of my favorite food, and I’m not cooking 2 different dishes for one night. Haha. :-) Thank you for visiting Carolyn. :-)

  13. Congratulations on your future features on Parent Palace! What a great opportunity and an honor for them to have you join them. :)

    Delicious looking Chicken Cacciatore – love the use of the bay leaves.

    • Hi Christina! Thank you so much. :-) Bay leaves are one of easy herbs that I can use… I always enjoy reading about how you use herbs. :-)

  14. Robert

    I have just recently discovered your blog, Nami and I love it! Finally a great resource for all my favorite Japanese recipes. You seem to have all the oishii dishes I remember from my years of living in Tokyo. Although if I could request a new “How-To” guide, it would definitely be “How to Prepare Japanese Rice”.

    Keep us the excellent posts!

    • Hi Robert! Thank you for stopping by my blog and leaving your kind comment. I’m happy to hear you like my site. Ohh if you live in Tokyo, then you know all the good Japanese food. 😉 I actually wanted to do how to prepare Japanese rice…because we have a “right” way of rinsing the rice and preparing to cook. Do you need to know how to cook in a pot? I actually never cooked on a stove… I’ve been so busy that my “How To” page has been neglected. I’ll definitely update with How To Prepare Japanese Rice. Please give me some time…. :-) Thank yo again for visiting my site!

  15. The folks at Parent Palace are fortunate to have you as a contributor. I’m not surprised your children liked this. I know I would. I home you have a great day. Blessings…Mary

    • Thank you Mary! My kids love tomato & pasta combination a lot. I know they would as long as they are in the dish! :-) Thank you, and I hope you have a great day too!

  16. I’d say it looks pretty original to me Nami! The flavors are all the way Italian! True, in Italy we don’t eat pasta on the side (it’s like a “soup” to us, so we only have it as a “first dish/entree”)… but your chicken looks delicious and ! would LOVE to have some of it right now: it is lunch time over here! I hope you have recovered!!! And CONGRATS on the guest post series! I am SURE you’ll do a fantastic job! :-)

    • Thank you Manu! Wow this becomes more “soup”? I wish I can try real authentic one! Italian food is very simple and I really love Italian food. I’m getting better and my kids too. Hopefully we can recover before next week! :-) Thank you for your well wishes!

    • Hi Anncoo! Oh my goodness… You came to my site first. Sandra from Sandra’s Easy Cooking recommended me to go to your site because she knows I’ll love your site! But I’ve been sick this week (well since last week) and I really haven’t visited blogs this week. Now I really need to visit your blog! See you at your blog. :-)

      • Hi Nami, Thank you very much for coming to my site. Hope you’re getting better now and have more rest.
        It is so sweet of Sandra and I heard a lot about your lovely blog from Sonia of Nasi Lemak Lover that I met her in person two days ago. I must say your blog looks great that I can learn many interesting recipes from you.
        Thank you for following me, I will follow you on FB as I can’t find the FriendConnect here.
        Take care :)

        • Thank you Anncoo! Yes I’m feeling much better. Thank you for letting me know about Sonia. I just went to her site to thank her too. :-) Um… I’m not sure what FriendConnect… sorry I’m still sort of new what I “should” have on my blog… haha. Thank you so much and I’m happy to get to know you more!

  17. Wow, congrats on the recipe writing gig!! That sounds like a perfect fit for you! I really like the way you write, with clear step-by-step instructions and photos. I can tell right away whether it’s something I’d like to try and I’ll know exactly how it should proceed. I appreciate that when looking for new recipes to try.
    The finished product looks absolutely delicious! My family loves tomato-based recipes so I’m sure they’ll love this one. Wonderful 😀

    • Thanks Sheri! My kids love tomato-based too. Well I’m glad to hear step-by-step pictures. Although it takes more time to cook while taking pictures, I find it helpful for myself (I read English so slow, so I need my recipes to be visual too) and hopefully for my kids when they get older… :-) Thank you for your kind comment!

  18. Congrats on being a featured blogger on Parent Palace! That sounds like an incredible opportunity :) I love chicken cacciatore, and your version sounds fabulous! I hope you are feeling better now, Nami… Thanks for sharing your recipe for this classic dish :)

    • Thank you Marsha for your well wishes! My kids and I are getting better. Just a few more days then I will be 100% better! :-) Thank you for your sweet comment Marsha!

  19. Looks so good Nami, as always! That’s so exciting that you will be a guest blogger every other week for Parent Palace…congratulations! You have such great posts, so I’m not surprised that they asked you to do this :o)

    I love the Le Crueset Braiser too, you can use it for so much stuff. I sometimes make enchiladas in it.

    • Hi Kayo-san! Thank you. :-) Did you notice that Braiser is “red”??? 😀 I bet yours too. Haha. Oh please teach me how to make echiladas one day?

    • Hahaha Elle Marie, you are funny. 😀 My husband enjoyed drinking wine with this. I drink 3 sips and I can get drunk, so as for me, I enjoyed a little bit of wine. :-) I hope you enjoy it with wine too. 😉

  20. Congrats on being featured at Parent Place…that’s exciting! Not surprised that they invited you as you have very family friendly recipes. :)

    I love one pot meals like this chicken cacciatore dish. It is attractive, tasty, and best of all the cleanup is so much easier.

    • Thank you Biren! Me too I like donburi and pasta dish, and I realized I start to cook these meals more often! Oh yes, I also like one plate dish. Even it’s Japanese meal, I serve in one plate so it’s easier to clean… You know Japanese likes to serve in separate plates/bowls for each dish. It can be way too much work to clean up. And remember, in Japan, we don’t have dish washer….(some people do now but it’s tiny tiny one). :-)

  21. Congrats for your up-coming guest posts on Parent Palace! How exciting! Oooh Nami this dish looks absolutely mouth-watering! Your pics are always amazing!

  22. Congrats on getting to write for another website! I have a feeling all the readers will LOVE your personality and delicious recipes… like today’s!

  23. The recipe, as an “usual phenomenon’ with your posts, is simply awesome! Nami, I have tried Japanese cuisine here in Hong Kong in a restaurant called Ajisen Ramen and I am in love with japanese delicacies now!

    • Hi Purabi! You live in Hong Kong? You get a lot more authentic Japanese food there, I suppose. I’m so happy you enjoy Japanese food. :-) Thank you so much for stopping by, Purabi! :-)

  24. First congrats on Parents Palace!! Very exciting for you. I am not surprised you have such a great blog. I always love your recipes. And this Chicken Cacciatore
    looks amazing. I actually make a very similar version all the time, it’s easy. Just like Chickecn Piccata :) Nice Post!

  25. How wonderful Nami! I am so excited for you on the new milestone! I think your blogging style and genuine love for your family, cooking and all your Foodie Friends really shines through. So proud of your accomplishment and can’t wait to see what wonderful news will come your way in the future!

    Now onto your recipe, I am surprised by the Italian influence of Japanese cooking, it looks yummy and healthy at the same time (all the tomatoes and mushroom)!

    • Hi Cindy! Thanks you for your kind words. I’m glad I started my blog although it requires more work than I ever imagined. But thanks to blogging, we are taking to each other way more too! I’m really happy about this people connection part that’s brought by blogging. I think I talk to you more than I talk to our common friends. How funny. Oh Cindy, you don’t know how CRAZY we are about Italian food. If you go to Japan (let’s say Tokyo), you will see way more Italian restaurants than Chinese restaurant, if I’m not mistaken. And it’s really good quality, even it’s just regular Italian restaurants. Here, I have to go to a very expensive Italian restaurants or go to the city to have authentic Italian. So I kind of miss my neighborhood Italian restaurant…

  26. That looks so yummy!

    I think I only tried chicken cacciatore a few times – one time was in Maggiano and the chicken was utterly dry!

    Yours must be so moist, juicy and succulent, and with tomato-sauce, what’s not to love?

    • Thanks Tigerfish! I just went to your site and saw Vongole and I just can’t think anything else now. Haha. I actually haven’t tried Maggiano yet. I somehow couldn’t make it to any of the get-together there and I’m still curious how the restaurant is. I heard it’s better than Bucca? Yes, mine is moist, maybe because of chicken thighs? But Vongole… oh my… yum…

  27. I don’t know if I congratulated you already… but CONGRATS!! :)

    That chicken cacciatore sounds/looks amazing! This dish always reminds me of the Mom on “Everybody Loves Raymond” :))

    • Thank you Kate! Oh I used to watch that show! It’s one of my shows that I could understand listening in English (caption is always on – haha). Well obviously I didn’t get that the Mom and Cacciatore connection… Hopefully my English is better now that I can understand the whole show. Hehe. Thanks Kate!

  28. Oh I’m so happy for you Nami! Such a great opportunity and you did such a lovely job with your first guest post – this dish looks amazing =)

  29. congrats on the new site Nami! :) I’m sure it’s awesome.

    And this dish – I love it already. Great for weeknight meals.

  30. This is such perfect comfort food! I could happily eat a plate of this for dinner tonight since it is STILL so dark and ugly outside!! Seems like a dish that could really warm you up.
    And congrats on the new gig at Parent Palace…very cool!

    • Hi Karen! It’s been raining and I wonder when we start to have warm weather… Have a great weekend and thank you Karen for your comment!

  31. Is something wrong with your site dear ? I have been trying since morning .. and finally am in.
    This is such a fantastic meal.. I have noodle at home but no chicken. See, you are making me hungry !!

    • Hi Kankana! Haha. I know I hate when that happens…missing a main ingredient so you can’t cook! Sorry about the inconvenience Kankana. But thank you for trying to come back and leaving message. You are so sweet. :-)

    • Thanks Rebecca! Sorry it’s been a while since I said hi to you last time. I’ve been sick for close to 2 weeks but now I’m finally getting better. About Chicken Cacciatore, I’d love to know your version! :-)

    • Thank you Jamie! Haha I hope readers want to see Asian recipes…I’m actually not sure what readers want to see. So I went by this recipe which we Japanese eat and also I know it’s American/Italian too… Now I don’t know what to do in 2 weeks! >_<

    • Thanks C & MSP! I still remember we talked about spaghetti bolognese. Actually after I saw yours, I cooked my version (hehehee) and I wrote a post…but I am trying to focus more on “asian” theme here so I keep losing an opportunity to share the recipe. But it’s on the way. It’s one of my comfort food growing up and still my favorite top 3 pasta. :-) Thanks for visiting C & MSP!

  32. Another achievement for our lovely Namiko! Your regular contributions to the other site will bring you even more fans and stardom.. ;-). As usual, your pasta looks scrumptious, and I’m now trying to work out if I can leave my family and be a part of yours for a few months! You guys eat really well!

    • Jean, thank you so much for your kind words. :-) Haha this braiser is so helpful. I use it a lot and I love it too! And red is my favorite color in the kitchen, although I always tempted to get different colors as all of them are so cute! :-)

      • I have actually collected my Le Creuset in different colors! I have the primary colors–red, blue and yellow–in other shapes and sizes. I also bought a green grill pan (Staub) and when I look in my cabinet it puts a smile on my face because of how festive it looks in there. :-)

        • I love the green color of Staub. Great choice! I like the heavy look of it too. It seems like you have a quite collection of Le Creset and your cabinet must look so pretty like Le Creuset store! I love it. I’m going to copy you and start collecting other colors… um…can’t buy all at once tho. :-)

  33. Old Doug in BC Canada

    Well, Nami! Just found your site this AM, got quite a surprise when I saw a Japanese gal doing an Italian dish! First I am NOT a blogger, just an old guy who has been cooking since 1947, same year I met my wonderful girl who became my wife 2 years later. In 1950 I was in hospital with appendix and room mate was Italian artist, who gave me his mother’s recipe for pasta sauce(gravy)! Then years later I learned to cook Chinese, beginning with Chow Fan. Graduated to other Asian dishes years later, now I cook every Asian cuisine EXCEPT Japanese!! As well as Greek, German, Irish, my heritage, and just about anything. Have been doing Thai for a couple of years now, wonderful cuisine. I will do your recipe today and let you know how it turns out! Thank you for your site, your family look great!
    Cheers, Old Doug & Marie in BC, I cook, Marie bakes, including our read!

    • Hello Doug and Marie! Thank you so much for stopping by! I enjoyed reading your story and thanks for sharing! Italian dish is quite popular in Japan. We eat pasta pretty often, and some of my neighborhood Italian restaurants in Japan are much better (more authentic) than my neighbor Italian places in the US. Many housewives in Japan cook Chicken Cacciatore, but each one probably makes it slightly differently, I think. It’s one of “common” food we cook at home. I hope you enjoy my site. There are more food we eat besides sushi, tempura or chicken teriyaki. 😉 I’ve just started my blog this January, so my collection is sort of limited, but I hope you will come back and check new recipes. Thank you so much for your visit and you definitely made my day!

  34. swanjame

    It really is nice to see someone still cooks using dark meat of chicken with skin and bones. Too many chefs lose their credibility by using boneless, skinless breasts.


    • Hi Jim! Haha in my household, it’s always dark meat of chicken. I know it’s very common to use chicken breast in the US… I always like thighs better because it tastes better! And for stew and soup, bones are nice! Thank you for stopping by my blog! :-)

    • Thank you for reading all of my posts when you are gone. I know it’s time consuming to read posts and I really appreciate you took time for me (my blog). :-) I hope you had a great trip. I really enjoyed your facebook posts with pictures and thanks for sharing parts of your trip! :-)

  35. Looks Yummy!
    I always in love with pasta :)

    Btw, I think I ever see u on Ellena page at Cuisine Paradise when she baked a … rr… steamed corn bun?? if I not wrong? Nice to meet u.. I’m Elies from Indonesia :)

    • Hi Elies! Thank you for stopping by my blog and leaving kind words. :-) Oh yes, thanks for checking the Steamed Cake (mushipan). Ellena makes wonderful food and I’ve been following her for a while now. It was such an honor that she used my recipe. :-)

  36. I know Ellena from a friend of mine – her blog are amazing!
    I ever make that mushipan too… but having trauble with it… maybe I do something wrong 😀
    Corn if one of my fav ingred, so I think I should try again to make it – never give up! haha ha! I will tell you when I manage to make it in the right way 😉

  37. kavi

    Thanx nami..very didn’t miss to explain the minute info in time and methodology..great tate..thnz a lot

  38. Bookmarked! I really like the step-by-step pictures, they make cooking easier to understand! Ah patience, that’s the one thing I hate about cooking: Waiting for the food to cook. 😛

    • Hi Cindy! Thanks! I’m glad to hear you like my step-by-step. It’s not perfect, but if you get a sense of what I’m doing during the process then I’m happy. :-) I should cook this again soon… it’s good!

      • I made it yesterday, but I had it with macaroni. I added some cream cheese and tuna to the macaroni, and had it with the chicken cacciatore. It was awesome! The sauce was sooooo good! I live in the students’ dorm and hence use the common dorm kitchen. Everyone was saying how good the food was smelling and asking me for recipe! I recommended your wonderful website and the same night, my neighbour was cooking Chicken Cacciatore too! She had it with roasted potatoes though. I am going to make it again for sure!

        • Hi Cindy! I’m really happy that you liked it!!! Do you usually cook for your friends too? You cook delicious food and share on your blog – you must be very popular at your dorm! 😉 Thank you again for your kind words and feedback. I really appreciate it! So happy~~~~! :-)

  39. Donna

    I made this last night for a girls out dinner party. I do not cook so I was looking for something that was somewhat easy to make. This was so delicious. Everyone loved it! I impressed myself. Can’t wait to make it again.