Momma's Chicken Cacciatore
Ingredients
- 1/4 cup olive oil
- 4 pound chicken, cut up into 8 pieces, skin and bone in
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 medium yellow onions, peeled and sliced
- 4 cloves garlic, finely minced
- 1/2 teaspoon celery seed
- 1 1/2 teaspoon dried oregano flakes
- 1 teaspoon salt
- 1/2 cup dry white wine
- 1 28 ounce can San Marzano Tomatoes
- 1 6 ounce can San Marzano Tomato Paste
- handful coarsely chopped fresh basil
- 1/2 cup grated Parmesan cheese
Instructions
- In large stock pot, heat olive oil over medium high heat.
- Sprinkle chicken pieces with salt and black pepper.
- Dredge chicken pieces in all purpose flour. Shake gently to remove excess flour and add to hot oil in pot. Cook on each side for 4 - 5 minutes just to get a nice golden brown.
- Do not crowd pot. Consider cooking in 2 batches. Removing chicken to a plate after browned.
- Pour off any leftover oil if it has gotten too brown. Add a couple tablespoons of new oil to the pot.
- Saute onion for 5 minutes. Add garlic, celery seed, oregano and salt. Saute for 2 minutes.
- Add wine and cook for about 2-3 minutes until wine is reduced by about half.
- Add whole tomatoes and tomato paste. Break up tomatoes with wooden spoon. Bring to boil and then turn down to a simmer.
- Return browned chicken pieces to pot. Place lid ajar on pot and cook for about 40 minutes.
- Remove chicken thigh to check for doneness. Taste sauce and add additional salt if needed.
- Serve sauce and chicken on top of hot pasta. Sprinkle with fresh basil and Parmesan cheese.
Notes
- Avoid using boneless/skinless chicken. The bone and chicken skin/fat are what gives this amazing flavor.
- This dish freezes well.
- I usually cut the 2 chicken breasts into 4 total. I find that the chicken breasts are usually huge.
- To save time instead of butchering a whole chicken, purchase the chicken already cut up.
Tried this recipe?Let us know how it was!