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Hi Everyone - I used Lisa's way of heating up the Chicken Cacciatore and it was a big hit!!! The sauce was fabulous! I usually don't love my dishes as much as my guests, but I did with this one. Lisa, heating the Cacciatore the way you said was perfect. Thank you again everyone. I contributed to the site and now I am done until the next challenge in my repertoire of dishes that I need advice. Karen

Thanks guys! I made it this morning because I just had to see if my recipe would be successful; and I believe it was. We ate a late breakfast/lunch and really weren't in the mood for something so "prepared"; so we have no choice but to warm it up or throw it out (Ouch - I could never throw it out). I think I will let it sit to room temp and then warm it up like Lisa suggested. So glad that Thanks for the Crepes liked it as leftovers -- gives me hope that it is just as good. That being said, I might even wait for Sunday to eat it. This should be very interesting with both of you having different experiences. Karen

Hi everyone that gave advice (especially you, Lisa) and Anna - you were right on with not cutting the pieces - first try, the butcher cut them with a clever and there were a lot of slivers. I returned them and had him not cut them at all- Thank you all so much! I made the Chicken Cacciatore this morning. I have to get going and start my day and get ready for a notary signing, but I just wanted to tell you. I haven't tasted the chicken, but the sauce tastes and looks delicious. I will probably have to dilute it when I go to reheat it- I went a little overboard, but it looks great. Below I have attached a photo and the recipe that I rewrote. Chicken cacciatore - 5-26-17 -.docx

I have tried to make the Chicken Cacciatore 5 times; one time I came close to looking similar and tasting similar to the restaurant, but no "cigar". I am just rewriting the recipe based upon the comments in this forum and then I will try it for the 6th time. Of course I have cooked it. Karen

Hi there - I know for sure that it was not a lollypop. I remember that for sure. When I spoke to them yesterday, they said they cut the thighs. Thank you all. I will be trying and rewriting the recipe until I get it right. Karen

I know I always thought that!

Hi Anna, the only reason I wanted the thighs cut is because I spoke to the Chef of the restaurant that made the Cacciatore that I wanted to mimic and he said they do that. Thanks for your response. Karen

Hi Lisa, Thank you! I did look at the video and saw how the red sauce turned brownish. Very interesting. Thank you! Karen

Hi - Lisa and Thanks for the Crepes, I just called the restaurant -- So the thighs are bone in and they cut them (he said they've been cutting them for 30 years - they know how now :-)) into meatball size pieces. He insisted that his sauce is used for many dishes (he named a few other dishes). He said it's not a brown sauce; it's a tomato sauce. I asked what makes it brownish. He said the mushrooms and onions. That makes it a lot easier - no roll-ups -- I guess. Karen

Hi there, Hmmm - these responses certainly give me food for thought - that's for sure. I have to go with my gut. Also "hmmm" do I really know if they rolled it up or if the bone was a chicken bone. I don't know really - memory changes over the years. But I do remember it seemed very layered and was very easy to eat and the bone did not at all seemed like it was bone-in. As I told you, I don't like the idea of fat, gristle or skin which is why I liked this recipe so much. I didn't have to weed through the chicken to make sure I wasn't eating anything unetable TO ME. i ate all of it which was very delightful. I would have to ask them if they left the bone in. That would be interesting. I will call them again and ask them if they left the bone in. In the meanwhile I will have to go with my gut. Maybe I'll brine the chicken or buy kosher chicken instead. Thank you both. Karen

Dear Lisa, I incorporated most of what you suggested into the original recipe and when I was typing it, I really think they did (even though they didn't tell me that) the roll-ups how you suggested because everything now seems to make sense. Without knowing what the measurements of the ingredients were. I will add that factor when I have my first success, I made up the recipe as follows: CHICKEN CACCIATORE - Take chicken (chicken thighs trimmed by the butcher - because I hate fat and gristle) and cut it into pieces the size of a meatball with or without the bone. Take these pieces of chicken and pound them between pieces of plastic wrap. Take these flat pounded pieces of thigh and set aside. Take a bone or square pieces of chicken that have been browned and use as the center of the roll. Set up the pounded flat pieces of thigh with the smooth side down (irregular side – what used to be near the bone on the chicken should be up. Season the top with salt and minced garlic. Place either the bone or piece of chicken on the top. Tie up each roll with twine, moving from each one to the next, keeping the twine intact and only cutting it when you are done. Tie up the two ends together and this will end up looking like a wagon train pulled into a circle for the night. Dredge all the rolls in flour and brown in oil or butter. Broil a little longer for extra browning. Pull out of broiler and add stock, salt, pepper and parsley. Carefully simmer on the stove top until the centers of the rolls get to 165 degrees. IN ANOTHER PAN Take olive oil and make very hot. Lower heat a little. Brown and caramelize onions for about ½ hour. Then add lots and lots of mushrooms (1-1/2lbs) and salt and cook for about 2 minutes. Lower the heat to low and deglaze with a glug of Marsala and cook in pan for ½ hour. Allow the alcohol to steam off, then add peeled diced tomatoes and mount with butter (do not boil butter) and immediately marry the two (chicken and sauce) and cook another 15 minutes all together (or not) – just eat it. Top with leaves of basil. How does this sound? Thanks. Karen

Hi Lisa, Sounds complicated...but if I decipher it, it really isn't. I wonder why they say to fry the thighs so how could they form them into roll-ups. See that was the confusing thing. I would think it either would be to brown the thighs or to take the thighs and pound them to make them thin and then roll them and then fry them - - the latter seems to be how they probably did it - wouldn't you think? It sounds more plausible. I mean I clearly (I think) remember my being able to separate the layers of the roll with my fork. Hmmm. Anyway, thank you so much - I think your idea of the roll-ups certainly seems to reflect what I tasted - consistency-wise. Karen

Hi Lisa, and thank you so much for replying to my question. I also was curious how they made the roll-ups instead of pieces; you told me how to make the sauce browner. I am going to change my recipe to include using more mushrooms and taking butter and immediately mix with the chicken and the liquid. Is this supposed to thicken it? Anyway, when I have the nerve once again, I will try it. Karen

Hi there Italian chefs around the world - Two years ago (while visiting my family in New York - we live for 25 years in California)) we went to New York and ate in an Italian Restaurant in Syosset Long Island, New York (Steve's Piccola Bussola) and ordered their Chicken Cacciatore. It was unbelievable, so savory and tender and juice and it had 4 lean and juicy (no skin, no fat, no gristle) rollups wrapped around what looked like a small (about 1-2" rib bone) (in chicken???_ was able to get some of the recipe because I called them 2x, but after 5 tries at various times, I am giving up. He (the chef) said they used thighs - but the thighs I know are fatty and tough so I don't know where they got it. He said they buy the whole chickens and cut it up, so I guess they can get rid of the fat,skin and gristle that way. One, because I am never able to get their dark brown sauce (don't know how they do it because having a brown sauce by working with chicken, mushrooms, wine and onions is an enigma. Their sauce is not sweet, or sour just rich and savory. I saw the kind of sauce that it was when I saw the recipe of Hubert Keller's Beef Borguignon on TV, but it looked soooo difficult and was made with meat, not chicken. That has meat rollups sitting in a dark brown sauce. Help! I want to learn how to make that. The initial recipe that they gave me was this: Take chicken and cut it into pieces the size of a meatball with or without the bone. Take olive oil and make very hot. Brown. Add 2 cups chicken stock, salt and pepper, parsley, and simmer for ½ hour. After brown, put until broiler and brown some more. In another skillet, put mushrooms, onions, little tomato sauce, and when sizzling and hot, add white wine (or Marsala) and cook in pan – ½ hour. Add butter to thicken – but do not boil after butter melts Said I can also put a little tomato sauce in there - maybe it was tomato paste. After ready, marry the two and cook another 15 minutes all together (or not) – just eat it. Below is a photo of Steve's Chicken Cacciatore - I know it looks like beef, but this is chicken!