shelia's chicken cacciatore
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.
prep time
15 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 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 pounds chicken, cut into pieces (i prefer leg quarters)
- 1/4 cup flour
- 1 teaspoon salt (optional)
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1 large onion chopped fine
- 1 - celery stalk (chopped fine)
- 1 clove garlic
- 1/4 teaspoon sugar
- 1/8 teaspoon cinnamon
- 1/2 cup red wine
- 4 medium tomatoes chopped medium or 1 can diced or whole tomatoes
How To Make shelia's chicken cacciatore
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Step 1Pour a glass of red wine to drink while cooking -
Step 2Gather the supplies you will use and your ingredients, and prepare the vegetables.
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Step 3Mix the flour, salt, and pepper and sprinkle over the chicken on both sides.
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Step 4Heat the oil in a large skillet on medium heat and brown the chicken lightly on both sides.
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Step 5Remove 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.
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Step 6Add 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.
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Step 7Cover 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.
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Step 8Note: 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.
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Step 9If 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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