I may be biased since I grew up eating some of the best of its kind in the world, my Nonna’s, but there is nothing more comforting and soul satisfying than a home cooked Italian meal. A common misconception about an authentic Italian meal is that it is time consuming, difficult and expensive. The vast majority utilize fairly inexpensive ingredients like dried beans and inexpensive cuts of meat, basic skills, and maybe some patience while waiting for flavors to meld together beautifully. Like this Chicken Cacciatore recipe! It utilizes inexpensive chicken legs and thighs, canned tomatoes, and just a handful of other ingredients that most of us already have in our homes. While this and others can’t be made in under 30 minutes, most of the time is hands off…leaving plenty of time for other tasks while anxiously anticipating a home cooked Italian meal.
In late July, my Nonna passed at the age of 88. She was an amazing woman who overcame tragedy and hard financial times upon moving to this country and raising 5 children on her own. She helped everyone who needed it; always putting others ahead of herself. She was an amazing cook…never measuring or wondering what to do next…always producing a tantalizing culinary feast. When members of my family gathered at my house that week, there was nothing more suited for our meal one night than a large platter of Chicken Cacciatore to honor her.
Heat oil in a large and deep skillet over high heat and brown the chicken pieces on each side. Once browned, remove from the ban and cook the bacon in the oil and chicken drippings. Once browned and crisp, remove from the pan and saute the onion, peppers, and garlic adding more oil if necessary. Once the onions start to turn golden, add in the flour and stir together to coat the onions. cook together for just about a minute then add wine, crushed tomatoes, diced tomatoes, chicken stock and capers. Bring to a boil and season with salt, pepper, basil paste or fresh basil, oregano, and sugar.
Add the chicken and bacon back to the pan, cover and allow to simmer over medium low heat for about 25 minutes. Add mushrooms and green olives to dish, cover, and cook for 10-15 minutes more until the chicken is cooked through.
Plate the chicken on a larger platter and pour the sauce overtop. Serve over a bed of pasta or with a great risotto, or like I did, with Risi e Bisi! And don’t forget a great loaf of Italian crusty bread!
Chicken Cacciatore
Ingredients
- 4-5 lbs Chicken Pieces thighs and legs
- 2 Tbsp. Olive Oil
- 6 strips Bacon diced
- 3 Peppers diced (red, yellow, or green or combination)
- 1 large Onion diced
- 4 cloves Garlic chopped
- 2 Tbsp. Flour
- 1 tsp. Salt
- 1 tsp. Pepper
- 1 Tbsp Basil Paste or fresh or dried basil
- 1 Tbsp. Oregano
- 1 Tbsp Sugar
- 4 Tbsp. Capers
- 3/4 cup White Wine
- 1 1/2 cup Chicken Stock
- 28 oz. Crushed Tomatoes canned
- 1 15 oz. Diced Tomatoes canned
- 8 oz. Mushrooms
- 1/2 cup Green Salad Olives manzanilla olives
Instructions
- Heat oil in a large and deep skillet over high heat and brown the chicken pieces on each side. Once browned, remove from the ban and cook the bacon in the oil and chicken drippings.
- Once browned and crisp, remove from the pan and saute the onion, peppers, and garlic adding more oil if necessary.
- When the onions start to turn golden, add in the flour and stir together to coat.
- Cook together for just about a minute then add wine, crushed tomatoes, diced tomatoes, chicken stock and capers.
- Bring to a boil and season with salt, pepper, basil paste or fresh basil, oregano, and sugar.
- Add the chicken and bacon back to the pan, cover and allow to simmer over medium low heat for about 25 minutes.
- Add mushrooms and green olives to dish, cover, and cook for 10-15 minutes more until the chicken is cooked through.
- Plate the chicken on a larger platter and pour the sauce overtop.
- Serve over a bed of pasta or with a great risotto and a loaf of crusty bread!
