Time 1h15m Yield 2 servings. Number Of Ingredients 14 Steps:
In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt and pepper. Add chicken and shake to coat. , In a large skillet, brown chicken in 1 tablespoon oil. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic in remaining oil. Stir in tomato paste until combined. Gradually add water and wine or broth. Stir in the thyme, parsley, oregano, allspice and remaining salt. Return chicken to the pan. , Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until a thermometer reads 170°. Serve with spaghetti if desired
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.
Yield 8 Number Of Ingredients 13 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.
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.
Time 1h20m Yield 1 meal, 4-6 serving(s) Number Of Ingredients 9 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.
Time 1h5m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Cut each chicken into 4 pieces. Combine oil, salt pork and butter in a good-sized pot; heat. Add onions and brown slowly. Add the chicken pieces and chopped livers and gizzards and brown for 10 minute. Chop garlic, rosemary and parsley together and. add to the chicken along with the pepper and salt; stir well. Cook for 5 minute Add tomatoes and tomato paste and cook slowly for about 30 minute. ,or until done. Check for seasoning. Do NOT overcook. This chicken is delicious with freshly cooked spaghettini on the same place with the sauce spooned over all.
Yield 8 Number Of Ingredients 13 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.
Yield Serves 4 Number Of Ingredients 13 Steps:
Season chicken with salt and pepper. Place flour in plastic bag. Add chicken pieces and toss to coat completely. Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken pieces to skillet and sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour fat from skillet. Add remaining 3 tablespoons olive oil to skillet. Add halved mushrooms, diced green bell peppers, chopped onion, chopped garlic and oregano and sauté until onion is tender, about 10 minutes. Mix in marinara sauce, chicken broth, Marsala and capers. Return chicken pieces to skillet, spooning sauce over. Bring sauce to boil. Reduce heat to medium-low. Cover skillet and simmer until chicken is tender, about 20 minutes. Using tongs, transfer chicken to large platter. Boil sauce until slightly thickened, about 3 minutes; spoon off fat. Spoon sauce over chicken. Serve, passing Parmesan separately, if desired.
More about “moms chicken cacciatore recipes”
Time 50m Yield 10 servings, 1 cup each Number Of Ingredients 11 Steps:
Heat oven to 350ºF. Heat oil in large skillet on medium-high heat. Add chicken, peppers, onions and mushrooms; cook and stir 5 min. or until chicken is done, adding garlic for the last minute. Add pasta, pasta sauce, Italian seasoning, 1 cup shredded cheese and 6 Tbsp. Parmesan; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray. Sprinkle with remaining cheeses; cover. Bake 30 min. or until heated through, uncovering for the last 10 min.
