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Try the easiest and the best chicken cacciatore recipe. My Mom’s Italian recipe. Besides my Italian Grandmother, my Mom was one of the most awesome when it came to cooking Italian culinary delights. We used to all come together at the family dinner table with this chicken cacciatore on Sunday afternoons. That was the time when the family all got together for an Italian feast. Our Sunday dinners always consisted of something with spaghetti sauce on it.
Ah, cacciatore, which translated means “hunter”. In Italian cuisine, serving chicken alla cacciatore, refers to a meal prepared hunter-style with tomatoes, herbs, onions and sometimes wine.
The dish is believed to have originated in the Renaissance years, in Italy, during the period of 1450 to 1600. At that time, however, only people of means were able to enjoy the poultry and the sport of hunting.
I am not a super fan of chicken, but this was one of my favorite meals and still is to this day.
Italian cooking is just not all that hard. This recipe has few ingredients and doesn’t require a really long cooking time.
Chicken Cacciatore Recipe
- 2 to 2 1/2 lbs of chicken parts (thighs, wings and drumsticks work very well)
- 2 tbls olive oil
- 1/2 onion, chopped
- 1 tbl fresh parsley, chopped or 1/2 tsp dried parsley
- 3 garlic cloves, smashed
- 1/4 cup dry white wine (optional)
- 1/2 tsp dried oregano, crushed between your fingers
- 1 bay leaf
- 1/2 tsp garlic salt
- 1 14.5 oz can Italian style stewed tomatoes
- 1 small can of tomato paste followed by 1 can of water
- Rinse chicken and dry thoroughly. Season with salt and pepper. Heat olive oil in a large frying pan and brown the chicken pieces, in batches if necessary.
- When chicken is browned, remove from pan and set aside. Add the onions, garlic cloves and parsley to the pan and saute for about 2 minutes over medium heat.
- When spices are sauteed add the chicken back to the pan. Add the oregano, bay leaf, wine, tomatoes and tomato paste with 1 can of water from tomato paste can and bring to a simmer. Simmer covered for 25 minutes. Remove cover and cook another 10 minutes. Remove garlic and bay leaf. Serve
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