Mom's Chicken Cacciatore

Joanne Bellezza-Loughlin


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 votes
15 Min
1 Hr 30 Min


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


1Pat the chicken pieces dry and season with salt and pepper.
2In large pot, head olive oil and fry chicken pieces - 4 pieces at a time - 3 minutes each side until golden brown.
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.
4Add the crushed tomatoes, tomato sauce and wine to the pot.
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)
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.)
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.

About this Recipe

Course/Dish: Chicken
Regional Style: Italian