Here’s another Italian-American comfort food recipe. Chicken Cacciatore is a long time family favorite. We usually make it with leftover Sunday sauce, but it can be made with Marinara Sauce too.
Make sure you lightly coat the chicken with flour; otherwise, the sauce will become too thick. Sometimes, I don’t coat the chicken in flour; I simply brown it on both sides and then add the sauce.
To eat Chicken Cacciatore, simply tear off a chunk of Italian bread and dunk it in the sauce, catching a piece of chicken with each bite. Or, my favorite way, is to serve it with a side of spaghetti or linguine.
Chicken Cacciatore Recipe
- 1 whole chicken cut up (about 4 pounds)
- ½ cup flour
- Salt and pepper
- ¼ cup plus extra olive oil
- ½ cup white wine
- 1 quart Sunday sauce or your favorite sauce
Heat the oil in a large cast iron pot. Combine flour, salt, and pepper, and lightly coat each piece of chicken.
Add the chicken to the pot, a few pieces at a time; brown on each side (about 1-2 minutes on each side). Remove from pan and set aside. Continue until all the chicken is brown. Add oil as needed.
Return all the chicken pieces to the pot and add the ½ cup of wine. Cook for 3-5 minutes. Add the Sunday sauce. Reduce heat to simmer and simmer for 2 hours. The sauce will thicken up some because of the flour so you may have to add more sauce. Serve with pasta.