RECIPE
What’s Cooking? with Jan D’Atri
One-Pot Chicken Cacciatore
I
t’s a one-pot Italian wonder! That’s what my momma’s comfort food chicken cacciatore recipe should be named. As a little Italian girl growing up, I just thought it was one of those dishes everyone ate at least once a week—just like we did— with polenta or pasta. I also assumed that all chicken cacciataore pretty much tasted the same. But many years later, having tasted chicken cacciatore in numerous restaurants, I’m going to finally go on the record and say momma’s is the best. You’re going to get to try it for yourself and see if you agree. Momma’s cacciatore is simple and inexpensive, uses only one pan, and the flavors are absolutely divine. It’s about as close to a foolproof dish as you can get with the recipe I’m sharing with you today. Momma’s chicken cacciatore was one of the first recipes we included in our first cookbook, “Momma & Me & You,” and through the years we’ve tweaked it just a bit to make it even better. Here’s what momma wrote in our cookbook: “Almost every Italian restaurant has chicken cacciatore on the menu, and there are as many versions of the dish as there are places that serve it. Although it’s a southern Italian
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specialty, it has been adopted as a treasure throughout Italy. When I introduced cacciatore on my restaurant menu back in 1957, our customers fell in love with the very first delicate bite. It became one of our most popular signature dishes for the celebrity crowd and
locals alike.” I find that good quality, fresh chicken enhances the taste—and that chicken thighs seem to be the most flavorful. Pick up a nice bottle of wine, some good sourdough bread and make this for your momma this Mother’s Day!
Jan’s Momma’s Chicken Cacciatore (serves four) Ingredients:
- 3 to 4 pounds chicken thighs - 1 cup flour for dredging - 1/2 cup olive oil - 1 cup Marsala wine - 1/2 cube butter, cut into pieces - 1 (8 ounce) can tomato sauce (organic preferred) - 2 cups white mushrooms, sliced - 1 large sweet yellow onion, chopped fine - 3 cloves of garlic, chopped fine - 3 green onions (white and green parts), sliced thin - 2 teaspoons fresh parsley - 1/2 teaspoon fresh oregano - 1 tablespoon fresh basil - Salt and fresh ground pepper to taste
pan if possible. Add Marsala and butter, and simmer on low heat until wine begins to evaporate, about 2 to 3 minutes. Add tomato sauce, mushrooms, onion, Directions: Wash chicken and pat dry. Dredge chicken in garlic, green onions, parsley, oregano and basil. flour to coat. In a deep skillet or Dutch oven, heat Gently stir ingredients then cover and simmer for 15 oil and fry chicken on both sides until golden brown. to 20 minutes until tender. Add salt and pepper to Discard most of oil, leaving brown bits in bottom of taste. Serve over pasta or polenta.
Check out my how-to video here: jandatri.com/recipe/mommas-chicken-cacciatore-2
