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shelia's chicken cacciatore

(1 rating)
earthbaker avatar
Recipe by
Shelia Senghas
@earthbaker
Concan, TX

Prepare for a delicious experience as you just might be transported to Italy with this, earthy, savory dish. The cinnamon is a great addition that gives this Cacciatore its unique taste appeal that will be a big hit with your entire family. Granted, there are many variations of this dish that originated way back in the day, and authentic Cacciatore did not include tomato. I found this recipe when I lived in Wharton Texas in the early 70’s. It was in the Houston newspaper and it has been a favorite in our family since the first time I prepared it. It is wonderful comfort food any time of year.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For shelia's chicken cacciatore

  • I PREPARE THIS DISH ABOUT 4 TIMES A YEAR AND IT IS FIRMLY ESTABLISHED IN MY MEMORY AND IT WILL FOREVER BE AN ALL TIME FAVORITE..
  • 1
    wine glass of red wine (optional)
  • 4 lb
    chicken, cut into pieces (i prefer leg quarters)
  • 1/4 c
    flour
  • 1 tsp
    salt (optional)
  • 1/2 tsp
    black pepper
  • 1/4 c
    olive oil
  • 1 lg
    onion chopped fine
  • 1
    celery stalk (chopped fine)
  • 1 clove
    garlic
  • 1/4 tsp
    sugar
  • 1/8 tsp
    cinnamon
  • 1/2 c
    red wine
  • 4 md
    tomatoes chopped medium or 1 can diced or whole tomatoes

How To Make shelia's chicken cacciatore

  • 1
    Pour a glass of red wine to drink while cooking
  • 2
    Gather the supplies you will use and your ingredients, and prepare the vegetables.
  • 3
    Mix the flour, salt, and pepper and sprinkle over the chicken on both sides.
  • 4
    Heat the oil in a large skillet on medium heat and brown the chicken lightly on both sides.
  • 5
    Remove the chicken leaving the juices in the skillet. Turn the heat down to medium and add the chopped onion, chopped celery, and the clove of garlic. Stir and cook until the onion is yellow. Remove the garlic.
  • 6
    Add the chicken back to the pan and sprinkle the sugar and cinnamon over the chicken. Add the wine and cook and stir (5 minutes) on medium heat, turning the chicken occasionally. Add the tomatoes to the pan and stir.
  • 7
    Cover and cook on medium low until the chicken is tender. (45 minutes to 1 hour) Stir occasionally. While the chicken is cooking add more liquid, (wine, tomato juice, chicken broth, or water)if needed. If you have a tight fitting lid you probably will not need extra liquid.
  • 8
    Note: Season with salt and pepper to taste. I have tried to cover everything a beginning cook would need to know. If you would like your sauce thicker, after the chicken is done cooking, remove the chicken from the skillet and make a thin paste of flour mixed with cold water and slowly stir while adding it to the sauce in the skillet.
  • 9
    If you refill your wine glass, while cooking, I am not responsible for the consequences…giggle! SERVING SUGGESTIONS: Serve with, Pasta or Rice, Salad, Crusty Bread, Wine or other Beverage.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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