My mum's chicken cacciatore
I love my mum's version of chicken cacciatore with mushrooms instead of onions and peppers. This was my favourite meal she cooked when I was growing up, and now that I am cooking for my own family, it is one of their favourites as well. Don't leave out the wine or brandy from this recipe, they are key ingredients.
Ingredients
Serves: 8
- 1.8kg chicken legs
- 3 tablespoons plain flour, or as needed
- 2 tablespoons extra-virgin olive oil, or as needed
- 4 tablespoons tomato puree
- 120ml white wine
- 180ml chicken stock
- 60ml brandy
- 1/2 to 1 teaspoon salt, or to taste
- 1/4 teaspoon white pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
- 280g fresh mushrooms, sliced
- 1 bay leaf
Method
Prep:15min ›
Cook:1hr20min ›
Ready in:1hr35min
- Place the chicken legs into a large, sealable freezer bag, and add the flour. Close the bag and shake to coat all the chicken pieces with flour. Heat olive oil in a large saucepan or casserole; brown the chicken, working in batches if necessary, about 5 minutes per side.
- Whisk together the tomato puree with white wine in a bowl, adding the wine gradually until the tomato puree and wine are well combined. Whisk in the chicken stock, brandy, salt, white pepper, thyme and marjoram; pour the mixture over the browned chicken legs. Mix in the sliced mushrooms and bay leaf. Bring the cacciatore to the 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.
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Reviews & ratings
Average global rating:
(11)
Reviews in English (9)
Totally yummy. I used Marsala Wine instead of Brandy (didn't have any) and bone-in thighs. Research on the Internet recommended the Marsala as a substitute. I have not made Chicken Cacciatore in YEARS but this recipe will change that. BTW, I mixed together the liquid ingredients the day before and stored in the refrigerator. They really bonded!! Thanks. - 04 Sep 2011 (Review from Allrecipes US | Canada)
Yummy stuff! The seasoning are a little different than from what I usually make and this is better. My usual recipe has oregano. A keeper, thanks! - 26 Aug 2011 (Review from Allrecipes US | Canada)
Thank you, I've been looking for this recipe, I have been looking for this since i saw Lydia do it like this but she added a little curry powder. So I do also...the flour also helps to thicken the sauce.... - 12 Feb 2012 (Review from Allrecipes US | Canada)
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