Mom's Chicken Cacciatore
Pinched 144 timesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|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|
Pat the chicken pieces dry and season with salt and pepper.
In large pot, head olive oil and fry chicken pieces - 4 pieces at a time - 3 minutes each side until golden brown.
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.
Add the crushed tomatoes, tomato sauce and wine to the pot.
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)
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.)
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.