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.
- 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.