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Mom’s Chicken Cacciatore

October 25, 2010

Growing up, my mom’s Chicken Cacciatore was one of my favorite meals. I didn’t understand how it tasted so good, being what I thought, was just chicken and tomato sauce. Later on she taught me the recipe, which was surprisingly simple, and not at all like a regular tomato sauce. In fact its basically just the tomato paste and red wine that gives it that unique bold sauce I used to love soaking up with a Pillsbury Crescent Roll! I added a few of my own touches this time around, including some hot red pepper flakes, and carrots at Scott’s request. This is a perfect winter dish served over pasta (we used whole wheat linguine) and topped with shredded parmesan. And if you’re really feeling crazy you can pop some Crescent Rolls in the oven!

Ingredients

  • 2 Split Chicken Breasts
  • 4-5 Chicken Thighs
  • 2 Cloves Crushed Garlic
  • 1/2 Yellow Onion, sliced
  • 1 Green Bell Pepper, sliced
  • 1 Carrot, peeled and sliced
  • 2 6oz cans Tomato Paste
  • Red Wine (we used a Vigne Nuove Montepulciano D’Abruzzo that we bought at the Garces Trading Co.)
  • 1 small can Sliced Button Mushrooms
  • 1 small can Sliced Black Olives
  • 1/2 tsp. Oregano
  • 3/4 tsp. Red Pepper Flake
  • Salt + Pepper, to taste

Recipe

  1. Remove chicken skin and rinse. Cut breasts in half.
  2. Heat about 2 tablespoons olive oil in a large dutch oven pot and add in the onions and garlic. Saute for about 5 minutes. Add chicken in one layer at the bottom of the pot and cook 10 minutes per side. If not all the chicken fits in the pot, do this in batches and put the browned chicken aside in a bowl.
  3. Once all chicken is browned, transfer back into pot and add in the peppers and carrots. Toss for 5 minutes.
  4. Add in the tomato paste as well as 2 can-fulls of water. Add 3/4 can-full of red wine. Add spices and stir until well combined. If the sauce is too thick, add some more water.
  5. Cover and simmer on medium/low heat for 40 minutes, stirring occasionally. After 40 minutes add the olives and mushrooms and let simmer for another 30 minutes.

Serve over pasta and top with shredded parmesan. Enjoy!

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2 Comments leave one →
  1. Carol Catanzaro permalink
    October 27, 2010 9:31 am

    I work with your Mom and must tell you that I am very impressed with your recipies, presentation,and dialog. I am sure that you could create a fantastic cook book – count me in as a big fan. P.S. The picture of the Chicken Cacciatore is to die for!

    • October 27, 2010 9:42 am

      Thank you so much! I put a lot of effort into the photos, and am still learning as I go!

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