My Mom's Chicken Cacciatore5 Reviews
- Prep: 15 min
- Cook: 1 hr 20 min
- Ready In: 1 hr 35 min
“I love my mom's version of chicken cacciatore with mushrooms instead of onions and peppers. This was my favorite meal she cooked when I was growing up, and now that I am cooking for my own family, it is one of their favorites as well. Do not omit the wine or brandy from this recipe, they are key ingredients. The chicken and sauce are excellent when served over long pasta, such as spaghetti or linguine.” - by bonvivant
Original recipe yields 8 servings
- Place the chicken legs into a large, heavy plastic bag, and add the flour. Close the bag and shake to coat all the chicken pieces with flour. Heat olive oil in a large Dutch oven, and brown the chicken leg quarters, working in batches if necessary, about 5 minutes per side.
- Whisk together the tomato paste with white wine in a bowl, adding the wine gradually until the tomato paste and wine are well combined. Whisk in the chicken broth, brandy, salt, white pepper, thyme, and marjoram, and pour the mixture over the browned chicken legs. Mix in the sliced mushrooms. Bring the cacciatore to a boil over medium heat.
- Reduce heat to a simmer, and cook until the chicken is tender and no longer pink at the bone and the sauce has thickened, about 1 hour.
Amount Per Serving (8 total)
- 478 cal
- 25.5 g
- 9.3 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"Totally yummy. I used Marsala Wine instead of Brandy (didn't have any) and bone-in thighs. Research on the Internet recommended the Marsala as a substitute. I have not made Chicken Cacciatore in YE..." See moreARS but this recipe will change that. BTW, I mixed together the liquid ingredients the day before and stored in the refrigerator. They really bonded!! Thanks."
"Yummy stuff! The seasoning are a little different than from what I usually make and this is better. My usual recipe has oregano. A keeper, thanks!..." See more"
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