Chicken Cacciatore

Any suggestion from more seasoned cooks on how best to cook 3 pounds of chicken, followed by all the vegetables in a mere Tablespoon of oil? Lower the heat? Use cooking spray? I pretty much follow recipes step--by step and found this one lacked cookin common sense! There is a lot of prep work. I served it with whole wheat pasta and it turned out to be quite tasty, filling and plentiful, but not in my opinion a 4- or 5-star offering.

I really like this recipe. I've always made it with a cut up whole chicken, both because it's cheaper that way, and because my husband likes dark meat. I've never had a problem with a lack of oil, 1 T seems enough to brown the chicken, and then the vegetables don't really need any oil, because once they release their juices they won't stick. My husband finds it a little bland, but I really like how the taste of the vegetables (especially the peppers) really comes out in the sauce.

My family of 5 loved this. I used a whole cut up chicken and found it to be moist and tender. The sauce was rich and delicious. Served it in a bowl so that the pasta could soak up the juices better. A definite keeper!

I wasn't particularly wowed by this recipe, but it was relatively easy to make and the chicken was definitely moist. I used the pieces of a cut up chicken (my grocery store has them pre-cut for cheap), and even the thighs that I usually don't like were tasty. I would probably use more herbs in the sauce next time.

This dish tasted great! I’m not sure why some people thought there is a lot of prep, really? Also I thought the amount of oil is fine, if not generous. My issue is where does one find breasts this small? I got the 4 smallest ones I could find and they still weighed close to 5 pounds. They needed more time to finish cooking. I used crushed tomatoes because that’s what I had. I served this dish by itself, my wife and I found it to be very filling. I would like to try it again with boneless chicken breasts.