Mom's Chicken Cacciatore

Joanne Bellezza-Loughlin Recipe

By Joanne Bellezza-Loughlin Joannebl

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


Recipe Rating:
 2 Ratings
Serves:
8-10
Prep Time:
Cook Time:

Ingredients

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(s)
crushed italian tomatoes (i use tutta rosa in the green can)
2 can(s)
del monte tomato sauce
1/2 c
white wine
1 pkg
fresh mushrooms, sliced
salt, pepper, parsley flakes, basil flakes

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken
Regional Style: Italian