Real Recipes From Real Home Cooks ®

mom's chicken cacciatore

(2 ratings)
Recipe by
Joanne Bellezza-Loughlin
Bridgewater, NJ

This was my dad's favorite. Real Italian cooking at it's best. It always amazes me how the simplest recipes are the best.

(2 ratings)
yield 8 -10
prep time 15 Min
cook time 1 Hr 30 Min

Ingredients For mom's chicken cacciatore

  • 15 (approx
    chicken pieces - white and dark meat - i use thights and breasts (i cut the breasts in half before frying)
  • 2 Tbsp
    olive oil
  • 3 clove
    garlic, chopped
  • 1 can
    crushed italian tomatoes (i use tutta rosa in the green can)
  • 2 can
    del monte tomato sauce
  • 1/2 c
    white wine
  • 1 pkg
    fresh mushrooms, sliced
  • salt, pepper, parsley flakes, basil flakes

How To Make mom's chicken cacciatore

  • 1
    Pat the chicken pieces dry and season with salt and pepper.
  • 2
    In large pot, head olive oil and fry chicken pieces - 4 pieces at a time - 3 minutes each side until golden brown.
  • 3
    When all the chicken is fried, remove oil from pot and add garlic and mushrooms - stir to get all the goodness from the bottom on the pot.
  • 4
    Add the crushed tomatoes, tomato sauce and wine to the pot.
  • 5
    Season with salt, pepper, parsley and basil. (I don't measure my seasoning - but I would guess approx 1-2 Tbsp parsley and 1 tbsp basil - salt and pepper to taste)
  • 6
    Return chicken to pot with tomato sauce and cover. Cook on low heat for approximately 1 hour. Shake the pot every once in a while to stir chicken. (If the sauce is too thin, move the cover slightly off pot so that steam can escape.)
  • 7
    Remove any chicken skin and place chicken in casserole dish and ladle sauce over the chicken. Serve with your favorite pasta. I usually use Angel Hair. You'll have enough sauce for the pasta too.

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