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Mom's Chicken Cacciatore

SUBMITTED BY: Jana PHOTO BY: Ben Piper

"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."

RECIPE RATING:

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 cups all-purpose flour for coating
1/2 teaspoon salt
1/4 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
1/2 teaspoon dried oregano
1/2 cup white wine
2 cups fresh mushrooms, quartered
salt and pepper to taste

DIRECTIONS

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.

FOOTNOTES

Wine Tip
Enjoy with a Chianti Classico.

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REVIEWS

Reviewed on Aug. 31, 2005 by LINDA MCLEAN

Don't understand why anyone would call this recipe boring. Yes, I too added more seasonings... MORE

Reviewed on Jan. 26, 2004 by AIMEE K

Fabulous! I did change a few things. 3 cloves garlic. A can of Italian stewed tomatoes in... MORE

Reviewed on Jan. 26, 2004 by claudygirl

This is a great recipe. As usual, I read the reviews (thanks) and took a few suggestions. I... MORE

Reviewed on Jan. 28, 2008 by wsf

This was a beautiful recipe, for which I don't feel any tweaks or changes are needed. Having... MORE

Reviewed on Oct. 20, 2003 by DLAZ

I used boneless, skinless chicken breasts (8 of them) along with a few drumsticks. I mixed 30... MORE

Reviewed on Oct. 20, 2003 by IndyCook

Made a huge batch of this for a big family gathering...everyone loved it. Made a few changes,... MORE

Reviewed on Oct. 20, 2003 by passion4cooking

This was really fantastic! The only change I made was that I used skinless chicken breasts and... MORE

Reviewed on Aug. 14, 2003 by Navy_Mommy

This is good, but I made a few changes. I didn't bother to flour the chicken, also left out... MORE

Reviewed on Apr. 8, 2003 by LAMAEKER

I made this for my boyfriend last night. He and I thought it was wonderful! I did exactly as... MORE

Reviewed on Jul. 17, 2007 by ManassasMa

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

ManassasMa
Jul. 17, 2007

This recipe is very similar to the one my Italian Grandmother taught me to make. Here's what she would do: (1) used a large Dutch Oven (the "spaghetti pot") rather than a skillet; (2) always used Olive Oil as her "vegetable oil"; (3) dipped the chicken pieces in egg prior to dredging them in flour; (4) used parsley and/or basil rather than oregano; (5) never used mushrooms; (6)pierced the onion and put it in whole (and then discarded it before serving the stew); (7) sliced the green peppers in strips rather than chopping them; (8) used red wine rather than white; (9) added carrots and potatoes (which she had cleaned, peeled, quartered and par-cooked) to the pot half-way through the cooking time (which was more like 45 minutes than 30). We used to eat this right from the pot when we were kids it was so delicious. I tend to remove the pieces from the pot first to a serving dish or salad bowl, let them sit for a while (perhaps 10 minutes), and then remove them, the vegetables and as much of the "sauce" as I want to yet another serving dish (less greasy that way). My family loves this dish, and prepared this way, there's no need to serve it "over" or "alongside of" anything.

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This recipe is very similar to the one my Italian Grandmother taught me to make. Here's what... MORE

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