Best Mom Moms Cacciatore Sauce Recipes

Mom's Chicken Cacciatore image

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.

Mom-Mom's Cacciatore Sauce image

Provided by Kristin D

Time 3h15m

Number Of Ingredients 12

1 lb mushrooms, sliced
1 medium to large yellow onion, diced
1 small yellow and red bell pepper, cored and seeded, diced
2 carrots, peeled and sliced
5 clove garlic, chopped
1 c chicken broth
1 c white wine
2 14 oz. cans crushed tomatoes
1 bag(s) fresh spinach
olive oil
salt and pepper, to taste
basil and oregano, to taste

Steps:

1. -NOTE: Once you've cooked whatever meat/veggie you're going to use in a large, deep skillet, you can just begin making the sauce in that after taking everything out.-
2. Drizzle a large, deep skillet with a fair amount of olive oil. Add vegetables, garlic, salt and pepper to taste, and saute for 5 minutes.
3. Add in your wine, and allow it to reduce. (This usually takes 5-6 minutes, but I personally like a stronger wine taste in my sauce when I make it, so you can leave it stronger if you choose.)
4. Once the wine has had a chance to reduce, add in your chicken broth, spinach, and your crushed tomatoes. Give it a good stir. Toss in about 1 tsp. of salt, 1 tsp. of pepper, and about 1 Tbsp. chopped basil and oregano.
5. At this point, if you've previously cooked some sort of meat, put your meat back into the sauce, and be sure that it's covered.
6. Simmer on low heat, uncovered, for a few hours or until meat is fall-off-the-bone tender. Garnish with fresh chopped parsley if you wish.
7. Best served with pasta, warm crusty bread or a creamy, cheesy polenta. Enjoy! ♥