Nonna’s Chicken Cacciatore
Nonna’s Chicken Cacciatore
Growing up, my Nonna made Chicken Cacciatore for the family. It was one of my favorite dishes that she made. This recipe is inspired by my Nonna. I hope this dish brings you much love and joy to you and your family! ♥️🍷I would pair this Chicken Cacciatore with a lighter, fruit forward red wine. I love the Meadowcroft Pinot Noir with its silky, red fruits making a fine companion to the tomato based dish.
Equipment
- 1 Large, heavy skillet
- 1 Large Mixing Bowl to prepare and coat chicken with flour mixture
- 1 Pair of Tongs to brown all sides of the chicken
Ingredients
Ingredients for the Chicken Cacciatore
- 1/2 cup olive oil extra virgin
- 2 cloves garlic sliced thin
- 1 2-3 pounds frying chicken cut into serving pieces
- 28 ounces whole, stewed tomatoes preferably San Marzano D.O.P. sieved (save juice)
- 1 1/4 tsp salt
- 1 tsp oregano
- 1/2 tsp pepper or red chili flakes
- 1 tsp chopped parsley
- Parmesan cheese for grating
Ingredients for the Flour Mixture to Coat Chicken
- 1/2 cup flour
- 1 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Pat chicken dry. Prepare and coat chicken pieces with the flour mixture in a large mixing bowl.
- Heat olive oil in a large, heavy skillet and lightly brown garlic.
- Place chicken pieces skin-side down, in skillet containing oil and garlic. To brown all sides, turn as necessary with tongs.
- While chicken is browning, combine your sieved tomatoes, salt, oregano, and pepper or red chili flakes.
- Slowly add tomato mixture to browned chicken and add the chopped parsley.
- Cook slowly 25-30 minutes until chicken pieces are tender when pierced with a fork or meat thermometer reads 165 degrees. If mixture becomes too thick while cooking, add a small amount of your reserved liquid from sieving the tomatoes.
- Garnish with parsley and some grated Parmesan cheese.
Notes
Serve up with pasta or roasted potatoes and a green salad 🥗 Mangia! Blessings in the Kitchen Y’all! ✨ Note: I cooked 1 onion and 1/2 pound combined of brown and white mushrooms in a different skillet with 3 tablespoons of butter until the onions were transparent and mushrooms lightly browned, then added to my browned chicken with tomato mixture. It turned out delicious! Go to my YouTube channel for a how-to video of Nonna’s Chicken Cacciatore.
