Mom's chicken cacciatore. 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 onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned.

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. Mom's Chicken Cacciatore At home in Utica, New York, Cheri Sassman smothers chicken breast halves in a delicious tomato-mushroom cream sauce. "This recipe was a favorite of my mother's that I cut in half for myself," says Cheri. You can have Mom's chicken cacciatore using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients of Mom's chicken cacciatore

It's 9 of chicken thighs, bone-in and skin-on.
You need 2 cups of all-purpose flour.
You need 1 tsp of garlic powder.
You need 1 of large (or 2 medium) onion, roughly chopped.
Prepare 4 cloves of garlic, roughly chopped.
You need 1 of green bell pepper, deseeded and roughly chopped.
It's 12-15 of kalamata olives, pitted and halved.
Prepare 1/4 cup of capers, drained.
Prepare 2 tbsp of tomato paste.
Prepare 2 tsp of dried oregano.
It's 1 cup of dry white wine.
It's 1 cup of chicken stock.
It's 1-796 ml of can of diced tomatoes.

Home Recipes Main Mom's Chicken Cacciatore. Cacciatore means "hunter's style," and I always imagine a group of hunters gathered around a fire while digging into bowls of this belly-warming braise. It's the same way I imagine the crew from a fishing boat gathered on the dock for some fish stew. Whisk together the tomato paste with white wine in a bowl, adding the wine gradually until the tomato paste and wine are well combined.

Mom's chicken cacciatore instructions

The day before, dry brine the chicken by sprinkling the thighs with salt. Place them on a rack atop a cookie sheet and leave then uncovered in your fridge. Pull them out 30 minutes before you start cooking. Dry brining overnight will ensure your chicken cooks super moist, super tender, and perfectly seasoned right down to the bone..
Add a splash of olive oil to a large pan on medium-high heat. In a tray, combine the flour with the garlic powder, a large pinch of salt, and several grinds of black pepper. Toss the chicken thighs in the flour mixture and shake off the excess. Brown the thighs in the pan, skin-side first, until they're golden brown on all sides. This shouldn't take more than 6 or 7 minutes. Remove the chicken to a plate..
Add the onions to the pan and let fry for about 3 minutes. Add the garlic next and continue frying another 2 minutes. Add the green pepper, olives, and capers and fry another 2 minutes. Season with salt (lightly; the olives and capers are already salty) and several grinds of black pepper..
Stir in the tomato paste and oregano and let cook for 2 minutes, then add the wine. Bring to a simmer and let reduce for 2 or 3 minutes. Add the chicken stock and canned tomatoes. Let the sauce come up to a simmer again, then lay the thighs back into the pan. Turn the heat down to medium-low and let simmer for 20 to 30 minutes. Stir occasionally so that the bottom doesn't burn. Check the seasoning again before serving..

Whisk in the chicken broth, brandy, salt, white pepper, thyme, and marjoram, and pour the mixture over the browned chicken legs. Bring the cacciatore to a boil over medium heat. Chicken cacciatore is an easy skillet dinner that can be served up over either pasta or rice. Your family will love this classic chicken recipe! It was Mom's go-to recipe, was relatively straight forward to make, and always generated huge applause from the family. it had to cook for a while to infuse the sauce flavors into the chicken, resulting in a melt-in-your-mouth sift chicken with an awesome sauce.