mom's chicken cacciatore
(2 ratings)
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
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15 (approxchicken pieces - white and dark meat - i use thights and breasts (i cut the breasts in half before frying)
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2 Tbspolive oil
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3 clovegarlic, chopped
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1 cancrushed italian tomatoes (i use tutta rosa in the green can)
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2 candel monte tomato sauce
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1/2 cwhite wine
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1 pkgfresh mushrooms, sliced
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salt, pepper, parsley flakes, basil flakes
How To Make mom's chicken cacciatore
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1Pat the chicken pieces dry and season with salt and pepper.
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2In large pot, head olive oil and fry chicken pieces - 4 pieces at a time - 3 minutes each side until golden brown.
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3When 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.
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4Add the crushed tomatoes, tomato sauce and wine to the pot.
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5Season 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)
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6Return 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.)
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7Remove 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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