Mama Lucias Chicken Cacciatore Recipes

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MOM'S CHICKEN CACCIATORE



Mom's Chicken Cacciatore image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 15

6 bone-in, skin-on chicken thighs, skin removed
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
1 small onion, finely chopped
1/2 pound sliced cremini mushrooms
4 cloves garlic, minced
1 red bell pepper, thinly sliced
1/2 cup dry white wine
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh rosemary
One 28-ounce can whole tomatoes, cut up with kitchen shears
3/4 cup halved black olives
2 tablespoons drained capers
1/4 cup torn fresh basil leaves

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.

MAMA LUCIA'S CHICKEN CACCIATORE



Mama Lucia's Chicken Cacciatore image

Provided by Lucy Carney

Categories     Chicken     Mushroom     Tomato     Kid-Friendly     Marsala     Bon Appétit     Washington     Small Plates

Yield Serves 4

Number Of Ingredients 13

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
Grated Parmesan cheese (optional)

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.

MOM'S CHICKEN CACCIATORE



Mom's Chicken Cacciatore image

When Valerie Bertinelli was growing up, chicken cacciatore was a standard weeknight dinner. It's one of many recipes she learned from her mom, Nancy, over the years. "I've been making it so long, I don't remember when I started!" she says. Using just one pot makes for an easy cleanup, and though her mom originally incorporated the whole chicken, Valerie's version calls only for thighs. "They're more forgiving, especially for beginners.

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 15

6 bone-in, skin-on chicken thighs (6 to 7 ounces each), skin removed
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
1 small onion, finely chopped
8 ounces sliced cremini mushrooms
4 cloves garlic, minced
1 red bell pepper, thinly sliced
1/2 cup dry white wine
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh rosemary
1 28-ounce can whole tomatoes, cut up with kitchen shears
3/4 cup halved pitted black olives
2 tablespoons drained capers
1/4 cup torn fresh basil

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.

MAMA LEONE'S CHICKEN CACCIATORE



Mama Leone's Chicken Cacciatore image

Make and share this Mama Leone's Chicken Cacciatore recipe from Food.com.

Provided by Bliss

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

2 (2 1/4 lb) fresh spring chicken
1/4 cup olive oil
2 ounces salt pork, diced
1/4 cup butter
1/2 lb onion, peeled and diced
2 chopped fine chicken livers
2 chopped chicken gizzards
2 garlic cloves, mashed
1 teaspoon fresh rosemary
10 fresh parsley sprigs, leaves only
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
4 medium ripe tomatoes or 2 cups canned plum tomatoes, chopped
1 tablespoon tomato paste

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.

Nutrition Facts : Calories 435.4, Fat 38.2, SaturatedFat 13.8, Cholesterol 190.4, Sodium 495.9, Carbohydrate 12.2, Fiber 2.7, Sugar 6.2, Protein 13.1

MOM'S CHICKEN CACCIATORE



Mom's Chicken Cacciatore image

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.

Provided by Jana

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 13

2 cups all-purpose flour for coating
½ teaspoon salt
¼ 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
½ teaspoon dried oregano
½ cup white wine
2 cups fresh mushrooms, quartered
salt and pepper to taste

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.

Nutrition Facts : Calories 670.2 calories, Carbohydrate 28.9 g, Cholesterol 170.3 mg, Fat 38.1 g, Fiber 2 g, Protein 46.9 g, SaturatedFat 10.3 g, Sodium 422.6 mg, Sugar 2.8 g

MAMA'S CHICKEN CACCIATORE BAKE



Mama's Chicken Cacciatore Bake image

Would Mom give you anything less than her best chicken cacciatore? With fresh veggies, mozzarella and grated Parmesan cheese, you'll share this one, too!

Provided by My Food and Family

Categories     Home

Time 50m

Yield 10 servings, 1 cup each

Number Of Ingredients 12

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 each green and red pepper, cut into strips
1 cup sliced fresh mushrooms
4 cloves garlic, minced
1 tsp. onion powder
2 cups whole wheat farfalle (bow-tie pasta), cooked
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
2 Tbsp. finely chopped fresh basil
1/4 tsp. ground black pepper
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided

Steps:

  • Heat oven to 350ºF.
  • Heat oil in large skillet on medium-high heat. Add chicken, peppers and mushrooms; cook and stir 5 min. or until chicken is done, adding garlic and onion powder for the last minute.
  • Add pasta, pasta sauce, basil, pepper, 1 cup mozzarella 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.

Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g

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