Mom Moms Cacciatore Sauce Recipes

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MOM'S CHICKEN CACCIATORE

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 15



Mom's Chicken Cacciatore image

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.

6 bone-in, skin-on chicken thighs, skin removed
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
1 small onion, finely chopped
1/2 pound sliced cremini mushrooms
4 cloves garlic, minced
1 red bell pepper, thinly sliced
1/2 cup dry white wine
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh rosemary
One 28-ounce can whole tomatoes, cut up with kitchen shears
3/4 cup halved black olives
2 tablespoons drained capers
1/4 cup torn fresh basil leaves

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



Mom's Chicken Cacciatore image

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.

6 bone-in, skin-on chicken thighs (6 to 7 ounces each), skin removed
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
1 small onion, finely chopped
8 ounces sliced cremini mushrooms
4 cloves garlic, minced
1 red bell pepper, thinly sliced
1/2 cup dry white wine
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh rosemary
1 28-ounce can whole tomatoes, cut up with kitchen shears
3/4 cup halved pitted black olives
2 tablespoons drained capers
1/4 cup torn fresh basil

MOM'S CHICKEN CACCIATORE

This was my dad's favorite. Real Italian cooking at it's best. It always amazes me how the simplest recipes are the best.

Provided by Joanne Bellezza-Loughlin

Categories     Chicken

Time 1h45m

Number Of Ingredients 8



Mom's Chicken Cacciatore image

Steps:

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

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

CHICKEN CACCIATORE

Try Giada De Laurentiis' Chicken Cacciatore recipe, a rustic poultry-vegetable hunter's stew, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15



Chicken Cacciatore image

Steps:

  • Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
  • In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
  • Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

MOM-MOM'S CACCIATORE SAUCE

-NOTE: This recipe is for the SAUCE ONLY!- This recipe has been in my family for generations. The best part about cacciatore is that it's very versatile for a lot of different things. Roughly translated to English, it means "Hunter's Stew." Hunters in Italy used to make this hearty stuff all the time, especially during the...

Provided by Kristin D

Categories     Other Sauces

Time 3h15m

Number Of Ingredients 12



Mom-Mom's Cacciatore Sauce image

Steps:

  • 1. -NOTE: Once you've cooked whatever meat/veggie you're going to use in a large, deep skillet, you can just begin making the sauce in that after taking everything out.-
  • 2. Drizzle a large, deep skillet with a fair amount of olive oil. Add vegetables, garlic, salt and pepper to taste, and saute for 5 minutes.
  • 3. Add in your wine, and allow it to reduce. (This usually takes 5-6 minutes, but I personally like a stronger wine taste in my sauce when I make it, so you can leave it stronger if you choose.)
  • 4. Once the wine has had a chance to reduce, add in your chicken broth, spinach, and your crushed tomatoes. Give it a good stir. Toss in about 1 tsp. of salt, 1 tsp. of pepper, and about 1 Tbsp. chopped basil and oregano.
  • 5. At this point, if you've previously cooked some sort of meat, put your meat back into the sauce, and be sure that it's covered.
  • 6. Simmer on low heat, uncovered, for a few hours or until meat is fall-off-the-bone tender. Garnish with fresh chopped parsley if you wish.
  • 7. Best served with pasta, warm crusty bread or a creamy, cheesy polenta. Enjoy! ♥

1 lb mushrooms, sliced
1 medium to large yellow onion, diced
1 small yellow and red bell pepper, cored and seeded, diced
2 carrots, peeled and sliced
5 clove garlic, chopped
1 c chicken broth
1 c white wine
2 14 oz. cans crushed tomatoes
1 bag(s) fresh spinach
olive oil
salt and pepper, to taste
basil and oregano, to taste

CHICKEN WITH CACCIATORE SAUCE

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11



Chicken With Cacciatore Sauce image

Steps:

  • Position a rack in the upper third of the oven and preheat to 475 degrees F. Pat the chicken dry and season with salt and pepper. Place skin-side up in a shallow baking pan and roast until the skin is golden brown and the chicken is cooked through, about 35 minutes.
  • Meanwhile, pulse the bacon, onion, mushrooms and rosemary in a food processor until finely chopped. Heat the olive oil in a large skillet over medium-high heat. Add the vegetable mixture and 1/4 teaspoon salt; cover and cook, stirring occasionally, until softened, about 8 minutes.
  • Puree the tomatoes in the food processor. Add the wine to the skillet and boil, uncovered, until almost completely reduced, 2 to 3 minutes. Add the pureed tomatoes and return to a boil. Reduce the heat, partially cover and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Stir in the olives and brine and season with salt and pepper. Serve the chicken with the sauce.

Nutrition Facts : Calories 499, Fat 32 grams, SaturatedFat 9 grams, Cholesterol 127 milligrams, Sodium 851 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 35 grams

8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
3 slices bacon, chopped
1/4 medium onion
4 ounces cremini mushrooms (about 2 cups)
1 teaspoon fresh rosemary leaves
1 tablespoon extra-virgin olive oil
1 28-ounce can whole San Marzano tomatoes
1/4 cup dry red wine
1/3 cup pitted nioise or kalamata olives, plus 1 tablespoon brine from the jar

MOM'S CHICKEN CACCIATORE

Many food names reflect various occupations or trades. 'Cacciatore' literally means 'hunter' in Italian, and this 'hunter style' dish makes good use of mushrooms (easily available to hunters trekking through forests!), onions tomatoes and herbs. If desired, serve over hot spaghetti noodles.

Provided by Jana

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 13



Mom's Chicken Cacciatore image

Steps:

  • Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
  • Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.
  • Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.

Nutrition Facts : Calories 670.2 calories, Carbohydrate 28.9 g, Cholesterol 170.3 mg, Fat 38.1 g, Fiber 2 g, Protein 46.9 g, SaturatedFat 10.3 g, Sodium 422.6 mg, Sugar 2.8 g

2 cups all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
1 (4 pound) chicken, cut into pieces
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
½ teaspoon dried oregano
½ cup white wine
2 cups fresh mushrooms, quartered
salt and pepper to taste

MOM'S CHICKEN CACCIATORE

Make and share this Mom's Chicken Cacciatore recipe from Food.com.

Provided by shelshel0110

Categories     One Dish Meal

Time 1h20m

Yield 1 meal, 4-6 serving(s)

Number Of Ingredients 9



Mom's Chicken Cacciatore image

Steps:

  • In a large pot, heat the olive oil on medium heat. When hot, add garlic and rosemary. Let cook for one minute.
  • Increase heat to med-high, add chicken. Cook the chicken until golden brown.
  • Stir in the mushrooms, cook about 7-10 minutes--stirring often so nothing burns.
  • Reduce to medium heat. Add 1 cup white wine and the tomato paste. Stir until the tomato paste is dissolved in the wine. The sauce should be about the same thickness as pasta sauce. If your sauce is too thick, slowly add the other 1/2 cup of white wine until desired consistency is reached.
  • Reduce heat to low and let simmer for 1 hour.
  • Salt and pepper to taste. Serve with italian bread for dipping.

Nutrition Facts : Calories 351.8, Fat 15.6, SaturatedFat 2.8, Cholesterol 104, Sodium 457.9, Carbohydrate 13.4, Fiber 2.8, Sugar 7, Protein 30.5

3 tablespoons olive oil
2 tablespoons garlic, chopped
1 tablespoon rosemary
10 ounces mushrooms (1 package)
6 ounces tomato paste (small can)
1 -1 1/2 cup dry white wine
4 -6 skinless chicken legs
salt & pepper
Italian bread, for dipping

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