Best 2 My Moms Chicken Cacciatore Recipes
**Aromatic and Flavorful: A Journey into the Realm of Chicken Cacciatore Recipes**
Indulge in a culinary adventure with our comprehensive collection of chicken cacciatore recipes, a classic Italian dish that tantalizes taste buds with its rich flavors. Embark on a journey through culinary traditions as we present variations of this beloved dish, each offering unique twists and delectable experiences. From the traditional Hunter's Chicken Cacciatore, a rustic delight with succulent chicken braised in a flavorful tomato sauce, to the zesty Lemon Chicken Cacciatore, bursting with citrusy goodness. Discover the secrets of the succulent Chicken Cacciatore with Mushrooms, where earthy aromas blend seamlessly with tender chicken and a creamy sauce. Experience the vibrant flavors of the Chicken Cacciatore with Sun-Dried Tomatoes, a delightful combination of tangy tomatoes and aromatic herbs. And for a modern twist, explore the Chicken Cacciatore with Artichokes, a unique rendition that combines the heartiness of chicken with the delicate flavor of artichokes. Whether you prefer a classic preparation or a contemporary interpretation, our selection of recipes ensures an unforgettable culinary adventure.
MOM'S CHICKEN CACCIATORE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
- Heat the olive oil in a large, wide pot over medium-high heat until shimmering. Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Remove the thighs to a plate.
- Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes.
- Sprinkle with the basil. Serve immediately.
MOM'S CHICKEN CACCIATORE
When Valerie Bertinelli was growing up, chicken cacciatore was a standard weeknight dinner. It's one of many recipes she learned from her mom, Nancy, over the years. "I've been making it so long, I don't remember when I started!" she says. Using just one pot makes for an easy cleanup, and though her mom originally incorporated the whole chicken, Valerie's version calls only for thighs. "They're more forgiving, especially for beginners.
Provided by Valerie Bertinelli
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Sprinkle the chicken thighs with salt and pepper on both sides, then toss them in a bowl with the flour to lightly coat.
- Heat the olive oil in a large wide pot over medium-high heat until shimmering. Add the thighs and cook until golden brown on both sides, 3 to 5 minutes per side. (Do this in batches if necessary.) Remove the thighs to a plate.
- Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell pepper and cook, stirring, until the pepper is just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any browned bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juices and bring to a simmer. Add the olives and capers.
- Return the chicken to the pot, nestling it in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, 25 to 30 minutes. Season lightly with salt and pepper and top with the basil.
Tips:
- Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the final dish.
- Don't overcrowd the pan. If you overcrowd the pan, the chicken will not brown properly and will end up stewing instead of searing.
- Cook the chicken in batches if necessary. If you have a lot of chicken to cook, cook it in batches so that you don't overcrowd the pan.
- Use a good quality wine. The wine you use will add flavor to the dish, so choose a wine that you enjoy drinking.
- Simmer the sauce for at least 30 minutes. This will help to develop the flavors and thicken the sauce.
- Serve over pasta or rice. Chicken cacciatore is traditionally served over pasta or rice, but you can also serve it over mashed potatoes or roasted vegetables.
Conclusion:
Chicken cacciatore is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great dish to make ahead of time, as it reheats well. With its tender chicken, flavorful sauce, and fresh herbs, chicken cacciatore is sure to please everyone at the table.
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