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This version of cacciatore is based on a classic recipe using tomato paste, so the flavor of the sauce is more strongly tomato and less like a pasta sauce. If you prefer a spicier sauce, increase the basil, oregano and pepper – and be sure they are within their shelf life so that you are getting their full flavor. Substituting dry white wine for the broth enhances the sauce flavor nicely, too.
Substitute dry white wine for the chicken broth.
The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat or poultry, avoiding any bones if present. For whole poultry, insert the thermometer into the thickest part of one of the thighs, again taking care to avoid any bones.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I use this recipe as a base to my chicken cacciatore. I use dry white wine in place of chicken broth. I double the mushrooms, add more garlic and onion, add just one green pepper, a 12 oz can of tomato paste and a can of diced tomatoes. I also use about 3 lbs of b/s chicken thigh. Also, I am not a big fan of rotini, so I use fettucine instead. My family loves this version of cacciatore.
This is so good. My husband loved it. I did add a red and green bell pepper. We got 2 meals from it and enough to freeze for later.
We tried this tonight and it was very very bland. It needs acid, salt, more spices, more vegetables, and the sauce is too thick to serve with pasta. I was afraid it was an error in my cooking but its a faulty recipe.