My mum's chicken cacciatore

    My mum's chicken cacciatore


    1 person made this

    About this recipe: 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.

    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

    Prep:15min  ›  Cook:1hr20min  ›  Ready in:1hr35min 

    1. 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.
    2. 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.
    3. 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.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate