Best 8 Mom Moms Cacciatore Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

"Mom Mom's Cacciatore Sauce" is a timeless Italian dish that evokes memories of home and family. Known for its rich, flavorful tomato sauce simmered with tender chicken or beef, this dish is a culinary masterpiece passed down through generations. Originating in Tuscany and captivating taste buds worldwide, Cacciatore Sauce is a celebration of rustic Italian cooking, where fresh, simple ingredients come together to create a symphony of flavors. Whether you're a seasoned chef or a home cook looking to bring the warmth of Italian tradition into your kitchen, this guide will take you on a journey to discover the best recipe for "Mom Mom's Cacciatore Sauce."

Let's cook with our recipes!

MOM'S CHICKEN CACCIATORE



Mom's Chicken Cacciatore image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 15

6 bone-in, skin-on chicken thighs, skin removed
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
1 small onion, finely chopped
1/2 pound 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
One 28-ounce can whole tomatoes, cut up with kitchen shears
3/4 cup halved black olives
2 tablespoons drained capers
1/4 cup torn fresh basil leaves

Steps:

  • Sprinkle the chicken thighs with salt and pepper, 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, turning once, until golden brown on both sides, about 3 minutes per side. 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 peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes.
  • Sprinkle with the basil. Serve immediately.

MOM'S CHICKEN CACCIATORE



Mom's Chicken Cacciatore image

When Valerie Bertinelli was growing up, chicken cacciatore was a standard weeknight dinner. It's one of many recipes she learned from her mom, Nancy, over the years. "I've been making it so long, I don't remember when I started!" she says. Using just one pot makes for an easy cleanup, and though her mom originally incorporated the whole chicken, Valerie's version calls only for thighs. "They're more forgiving, especially for beginners.

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'S CHICKEN CACCIATORE



Mom's Chicken Cacciatore image

Many food names reflect various occupations or trades. 'Cacciatore' literally means 'hunter' in Italian, and this 'hunter style' dish makes good use of mushrooms (easily available to hunters trekking through forests!), onions tomatoes and herbs. If desired, serve over hot spaghetti noodles.

Provided by Jana

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 13

2 cups all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
1 (4 pound) chicken, cut into pieces
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
½ teaspoon dried oregano
½ cup white wine
2 cups fresh mushrooms, quartered
salt and pepper to taste

Steps:

  • Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
  • Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.
  • Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.

Nutrition Facts : Calories 670.2 calories, Carbohydrate 28.9 g, Cholesterol 170.3 mg, Fat 38.1 g, Fiber 2 g, Protein 46.9 g, SaturatedFat 10.3 g, Sodium 422.6 mg, Sugar 2.8 g

MOM'S CHICKEN CACCIATORE



Mom's Chicken Cacciatore image

At home in Utica, New York, Cheri Sassman smothers chicken breast halves in a delicious tomato-mushroom cream sauce. "This recipe was a favorite of my mother's that I cut in half for myself," says Cheri.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 servings.

Number Of Ingredients 14

1/4 cup all-purpose flour
3/4 teaspoon salt, divided
1/4 teaspoon pepper
2 bone-in chicken breast halves (8 ounces each)
2 tablespoons olive oil, divided
1-3/4 cups sliced fresh mushrooms
1/2 cup chopped onion
1 garlic clove, minced
1/3 cup tomato paste
1 cup water
2 tablespoons white wine or chicken broth
1/4 teaspoon each dried thyme, parsley flakes and oregano
1/4 teaspoon ground allspice
Hot cooked spaghetti, optional

Steps:

  • In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt and pepper. Add chicken and shake to coat. , In a large skillet, brown chicken in 1 tablespoon oil. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic in remaining oil. Stir in tomato paste until combined. Gradually add water and wine or broth. Stir in the thyme, parsley, oregano, allspice and remaining salt. Return chicken to the pan. , Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until a thermometer reads 170°. Serve with spaghetti if desired

Nutrition Facts : Calories 494 calories, Fat 24g fat (5g saturated fat), Cholesterol 111mg cholesterol, Sodium 1018mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 5g fiber), Protein 44g protein.

MOM'S CHICKEN CACCIATORE



Mom's Chicken Cacciatore image

Make and share this Mom's Chicken Cacciatore recipe from Food.com.

Provided by shelshel0110

Categories     One Dish Meal

Time 1h20m

Yield 1 meal, 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
2 tablespoons garlic, chopped
1 tablespoon rosemary
10 ounces mushrooms (1 package)
6 ounces tomato paste (small can)
1 -1 1/2 cup dry white wine
4 -6 skinless chicken legs
salt & pepper
Italian bread, for dipping

Steps:

  • In a large pot, heat the olive oil on medium heat. When hot, add garlic and rosemary. Let cook for one minute.
  • Increase heat to med-high, add chicken. Cook the chicken until golden brown.
  • Stir in the mushrooms, cook about 7-10 minutes--stirring often so nothing burns.
  • Reduce to medium heat. Add 1 cup white wine and the tomato paste. Stir until the tomato paste is dissolved in the wine. The sauce should be about the same thickness as pasta sauce. If your sauce is too thick, slowly add the other 1/2 cup of white wine until desired consistency is reached.
  • Reduce heat to low and let simmer for 1 hour.
  • Salt and pepper to taste. Serve with italian bread for dipping.

Nutrition Facts : Calories 351.8, Fat 15.6, SaturatedFat 2.8, Cholesterol 104, Sodium 457.9, Carbohydrate 13.4, Fiber 2.8, Sugar 7, Protein 30.5

MOM'S BAKED CHICKEN CACCIATORE



Mom's Baked Chicken Cacciatore image

Mom does know best. Especially when it comes to turning boneless chicken thighs into a cacciatore-style baked dish that can please a crowd.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 10 servings, 1 cup each

Number Of Ingredients 11

1 Tbsp. oil
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
1 green pepper, cut into strips
1 cup thinly sliced onions
1 cup sliced fresh mushrooms
4 cloves garlic, minced
2 cups penne rigate pasta, cooked
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1/2 tsp. dried Italian seasoning
1-1/2 cups KRAFT Shredded Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided

Steps:

  • Heat oven to 350ºF.
  • Heat oil in large skillet on medium-high heat. Add chicken, peppers, onions and mushrooms; cook and stir 5 min. or until chicken is done, adding garlic for the last minute.
  • Add pasta, pasta sauce, Italian seasoning, 1 cup shredded cheese and 6 Tbsp. Parmesan; mix lightly.
  • Spoon into 2-qt. casserole sprayed with cooking spray. Sprinkle with remaining cheeses; cover.
  • Bake 30 min. or until heated through, uncovering for the last 10 min.

Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g

MOM'S CHICKEN CACCIATORE



Mom's Chicken Cacciatore image

This was my dad's favorite. Real Italian cooking at it's best. It always amazes me how the simplest recipes are the best.

Provided by Joanne Bellezza-Loughlin @Joannebl

Categories     Chicken

Number Of Ingredients 8

15 (approx - chicken pieces - white and dark meat - i use thights and breasts (i cut the breasts in half before frying)
2 tablespoon(s) olive oil
3 clove(s) garlic, chopped
1 can(s) crushed italian tomatoes (i use tutta rosa in the green can)
2 can(s) del monte tomato sauce
1/2 cup(s) white wine
1 package(s) fresh mushrooms, sliced
- salt, pepper, parsley flakes, basil flakes

Steps:

  • Pat the chicken pieces dry and season with salt and pepper.
  • In large pot, head olive oil and fry chicken pieces - 4 pieces at a time - 3 minutes each side until golden brown.
  • When all the chicken is fried, remove oil from pot and add garlic and mushrooms - stir to get all the goodness from the bottom on the pot.
  • Add the crushed tomatoes, tomato sauce and wine to the pot.
  • Season with salt, pepper, parsley and basil. (I don't measure my seasoning - but I would guess approx 1-2 Tbsp parsley and 1 tbsp basil - salt and pepper to taste)
  • Return chicken to pot with tomato sauce and cover. Cook on low heat for approximately 1 hour. Shake the pot every once in a while to stir chicken. (If the sauce is too thin, move the cover slightly off pot so that steam can escape.)
  • Remove any chicken skin and place chicken in casserole dish and ladle sauce over the chicken. Serve with your favorite pasta. I usually use Angel Hair. You'll have enough sauce for the pasta too.

MY MOM'S CHICKEN CACCIATORE



My Mom's Chicken Cacciatore image

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.

Provided by bonvivant

Categories     Italian Recipes

Time 1h35m

Yield 8

Number Of Ingredients 13

4 pounds chicken leg quarters
3 tablespoons all-purpose flour, or as needed
2 tablespoons extra-virgin olive oil, or as needed
¼ cup tomato paste
½ cup dry white wine
¾ cup low-sodium chicken broth
¼ cup brandy
1 teaspoon salt
¼ teaspoon white pepper
¼ teaspoon dried thyme
¼ teaspoon dried marjoram
1 bay leaf
1 (10 ounce) package sliced fresh mushrooms

Steps:

  • 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.

Nutrition Facts : Calories 478.5 calories, Carbohydrate 9.3 g, Cholesterol 143.3 mg, Fat 25.5 g, Fiber 1 g, Protein 42.9 g, SaturatedFat 6.5 g, Sodium 502.4 mg, Sugar 1.8 g

Tips:

  • For a richer sauce, use bone-in, skin-on chicken thighs instead of breasts.
  • If you don't have white wine, you can use chicken broth or water.
  • Feel free to add other vegetables to the sauce, such as bell peppers, carrots, or zucchini.
  • If you're short on time, you can use a jarred marinara sauce instead of making your own.
  • Serve the sauce over pasta, rice, or polenta.

Conclusion:

Chicken cacciatore is a classic Italian dish that is easy to make and always a crowd-pleaser. The combination of tender chicken, flavorful sauce, and fresh herbs is sure to satisfy everyone at the table. So next time you're looking for a quick and easy weeknight meal, give chicken cacciatore a try.

Related Topics