"I love my mom's version of chicken cacciatore with mushrooms instead of onions and peppers. This was my favorite meal she cooked when I was growing up, and now that I am cooking for my own family, it is one of their favorites as well. Do not omit the wine or brandy from this recipe, they are key ingredients. The chicken and sauce are excellent when served over long pasta, such as spaghetti or linguine." — bonvivant
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chicken leg quarters
all-purpose flour, or as needed
extra-virgin olive oil, or as needed
dry white wine
low-sodium chicken broth
1 (10 ounce) package
sliced fresh mushrooms
Totally yummy. I used Marsala Wine instead of Brandy (didn't have any) and bone-in thighs. Research on the Internet recommended the Marsala as a substitute. I have not made Chicken Cacciatore in YEARS but this recipe will change that. BTW, I mixed together the liquid ingredients the day before and stored in the refrigerator. They really bonded!! Thanks.
Yummy stuff! The seasoning are a little different than from what I usually make and this is better. My usual recipe has oregano. A keeper, thanks!
Thank you, I've been looking for this recipe, I have been looking for this since i saw Lydia do it like this but she added a little curry powder. So I do also...the flour also helps to thicken the sauce....
I fried the chicken skin on. I may should have removed the skin. Once the sauce was place in dutch oven with chicken the skin came off. The sauce after cooking was not red anymore. I have never even had this dish before, so i am not sure what it was suppose to be, but i will not be making this recipe again.
Was great the day we made it but the leftovers were um.. interesting to say the least.
* Percent Daily Values are based on a 2,000 calorie diet.
My Mom's Chicken Cacciatore
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 230
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