Frank Sturman (Frankie), aka the Drunken Chef, has traveled the world. He’s been a home cook and chef for over 30 years.
My Aunt Dot's Recipe
The smells of cooking have always played a part in my life. From my grandmother's simmering chicken soup, to Thanksgiving dinner, to my Aunt Dot's chicken cacciatore, I have fond memories of many family gatherings at the table. When I was five years old, my Aunt Dot would watch me as my mother and father went to work.
It was on one of these days that I was introduced to chicken cacciatore. I can still see my Aunt Dot in the kitchen and smell the wonderful aroma of the dish simmering in the oven. This is a tribute to my Aunt Dot and Uncle Russ, two of the nicest people to walk the earth. I miss you both very much.
|Prep time||Cook time||Ready in||Yields|
1 hour 30 min
- 3 tablespoons extra virgin organic olive oil
- 12 skinless chicken thighs
- 1 teaspoon salt and pepper
- 1 teaspoon white pepper
- 1 teaspoon crushed red pepper
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon onion powder
- 1 teaspoon adobo seasoning salt
- 1 teaspoon sweet paprika
- 2 tablespoons minced garlic
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 10 ounces mushrooms, sliced
- 1/2 cup green olives, pitted
- 1/2 cup red olives, pitted
- 1/4 cup capers, pitted
- 5 sprigs thyme
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 28 ounces Roma tomatoes, cut in half
- 1/2 cup red wine
- 1/2 cup flour
- 1 carrot, diced
- 2 cups string beans, cut into 1/2 inch pieces
- Dice and chop all your vegetables: Dice the bell peppers, onion, string beans, carrot, mushrooms, and garlic.
- On a dish or plate, prepare the dredging mixture: Combine the flour, garlic powder, onion powder, adobo powder, paprika, salt, and white pepper.
- Over medium heat on the stovetop, add olive oil to a large cooking pot and get the flame going to heat the oil. Prepare the chicken for dredging in the flour mixture. Dredge the chicken thighs in flour and start searing them in heated olive oil. Sear them about 3 minutes on each side. Transfer to a holding dish till later.
- Once all of the chicken thighs are dredged in the flour and seared in the pot, remove all chicken to a holding dish.
- Add more olive oil as needed and add all your vegetables: bell peppers, onion, garlic, carrot, string beans, and garlic. Mix and cook for 10 minutes.
- Add the red wine and mix, scraping the bottom of the pot. Get all the tasty bits off the bottom. Simmer for 5 minutes.
- Add the crushed tomato sauce and chopped Roma tomatoes to the pot.
- Add the chopped crushed red pepper flakes, oregano, and basil to the mixture and reduce heat to low.
- Add chicken back to the pot with all the vegetables, mix everything together, and let it simmer on the stovetop for 45 minutes to 1 hour. You can also remove the cooking pot and cook it in the oven for the same amount of time at 350 degrees.
- Add green and red pitted olives and pitted capers.
- Add water or more wine as needed (see photo). Cook until the chicken is fork-tender and falling off the bone.
- This dish is best served over white rice or pasta but can also be served as is. In Italian, "chicken cacciatore" means "hunter's stew," so think of this dish as a stew.
The Drunken Chef (author) from Jersey Shore on July 29, 2020:
I hope you enjoy it as much as my family and I did. Thanks for your comment and enjoy your day.
Liza from USA on July 28, 2020:
Chicken cacciatore sounds so good right now! I never made but, I have had while staying with an Italian lady in Italy. However, I would happily be trying your recipe because I love every single ingredient that you've used. By the way, I voted for lasagna as my favorite Italian dish. I love spaghetti aglio e olio, pasta con ler sarde, caccio e pepe, and much more. Thank you for sharing!