Mama Lucia’s Chicken Cacciatore: A Scrumptious One Pot Meal!

Mama Lucia’s Chicken Cacciatore: A Scrumptious One Pot Meal!

Mama Lucia’s Chicken Cacciatore: A Scrumptious One Pot Meal!

 

I lurve chicken cacciatore.

We’re talking serious infatuation, here.

For some reason, though, I forget that fact for months on end. Then, when I finally get around to making it again, I consider how much I love it and wonder how I could have forgotten to make it for half a year at a time.

I prepared this dish for dinner two days ago. And because the portions are very generous, and there are only three of us at home at the moment, I’ve been eating leftovers for breakfast, lunch and dinner ever since. And now I’m on chicken cacciatore overload. Suddenly it has become abundantly clear why I don’t make this delicious dish as often as I think I ought to. I’ve got chicken cacciatore coming out of my eyeballs and, frankly, although I love the flavor, I don’t want to look at another piece for quite some time.

I think I’ll tuck the recipe away for another six months or so.

And thus, the cycle continues . . .

Note to self: Employ Ziplock freezer bags come next October.

Now, I understand that certain chicken cacciatore recipes can be a tad fussy, but not this one. It’s simple to make, and has a wonderfully bold, fresh taste with all of the peppers, mushrooms, onions and garlic. (If you’re a fungi-phobe, just leave out the mushrooms. No one will be the wiser.)

It’s important to use skin on, bone in chicken with this dish, both of which give it the extra flavor that pushes it over the top. Leaving the skin on also helps keep the chicken nice and moist. If you prefer, remove the skin before marrying it with the sauce.

As usual, I used chicken thighs instead of a whole cut up chicken, since I think thighs have so much more flavor than chicken breasts, etc.

Serve this chicken with mashed potatoes, couscous, or pasta and a side salad, and your whole family will be crushing on it as well.

Here’s how you go about making it.

 

Recipe courtesy of:Epicurious.com

Serves: 4

Ingredients:

  • 1 3 1/2-pound chicken, cut into 6 pieces
  • 1/2 cup all purpose flour
  • 6 tablespoons olive oil
  • 3/4 pound mushrooms, halved
  • 2 green bell peppers, diced
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 1 teaspoon (generous) dried oregano
  • 1 cup purchased marinara sauce
  • 2/3 cup canned low-salt chicken broth
  • 1/2 cup dry Marsala
  • 3 tablespoons drained capers
  • red pepper flakes to taste (I add about 1/4 teaspoon)
  • 1 tablespoon sliced fresh basil

Directions:

  1. Season chicken with salt and pepper. Place flour in plastic bag. Add chicken pieces and toss to coat completely.
  2. 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, red pepper flakes 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.
  3. Using tongs, transfer chicken to large platter. Boil sauce until slightly thickened, about 3 minutes; spoon off fat. Spoon sauce over chicken. Garnish with fresh basil. Serve, passing Parmesan separately, if desired.

chicken cacciatore

 

And here’s the handy printable version.

 

Mama Lucia’s Chicken Cacciatore

Serves 4

Ingredients

  • 3 1/2lb cut up chicken
  • 1/2 cup flour
  • 6 tablespoons olive oil
  • 3/4lb mushrooms (halved or sliced)
  • 2 green bell peppers (diced)
  • 1 onion (chopped)
  • 4 garlic cloves (chopped)
  • 1 teaspoon dried oregano
  • 1 cup marinara sauce (I like Rao's vodka sauce)
  • 2/3 cups canned low-salt chicken broth
  • 1/2 cup dry Marsala
  • 3 tablespoons drained capers
  • red pepper flakes to taste
  • 1 tablespoon sliced, fresh basil

Directions

Step 1
Season chicken with salt and pepper. Place flour in plastic bag. Add chicken pieces and toss to coat completely.
Step 2
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, red pepper flakes 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.
Step 3
Using tongs, transfer chicken to large platter. Boil sauce until slightly thickened, about 3 minutes; spoon off fat. Spoon sauce over chicken. Garnish with fresh basil. Serve, passing Parmesan separately, if desired.

 

 

Written by Becky


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5 Comments
  • Patty from MMC says:

    Drool……….drool……..!

  • Kristie says:

    Ohhh, I love chicken cacciatore and I have never made it before. Can’t wait to try your recipe. I actually have many of your recipes as regular dishes here. Thanks Becky!

    • Becky says:

      You guys will love this, Kristie! And, as a bonus, it’s really easy to prepare. I especially like to make it when our green pepper plants in the garden are pumping out the produce. Such a fresh-tasting dish! Glad to hear that you’ve incorporated some of these dishes in your line-up!

  • Yum! I’m soooo glad you’re making this dish for all of us when we come for Spencer’s birthday party! (smile)
    YLM


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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