Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, mom's chicken cacciatore. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chicken cacciatore is a delicious dinner that can be served up over either pasta or rice. Your family will love this classic chicken recipe! Chicken cacciatore is an easy skillet dinner that can be served up over either pasta or rice. Mom's Chicken Cacciatore Yuh Yang Liou.

Mom's chicken cacciatore is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Mom's chicken cacciatore is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook mom's chicken cacciatore using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Mom's chicken cacciatore:

1. Prepare 9 chicken thighs, bone-in and skin-on
2. Make ready 2 cups all-purpose flour
3. Prepare 1 tsp garlic powder
4. Make ready 1 large (or 2 medium) onion, roughly chopped
5. Take 4 cloves garlic, roughly chopped
6. Take 1 green bell pepper, deseeded and roughly chopped
7. Take 12-15 kalamata olives, pitted and halved
8. Make ready 1/4 cup capers, drained
9. Make ready 2 tbsp tomato paste
10. Make ready 2 tsp dried oregano
11. Prepare 1 cup dry white wine
12. Prepare 1 cup chicken stock
13. Get 1-796 ml can of diced tomatoes

It is frequently referred to as "hunter style" as the word cacciatore means "hunter" in. One of my favorite chicken recipe memories is my Mom's, Chicken Cacciatore. It was Mom's go-to recipe, was relatively straight forward to make, and always generated huge applause from the family. Mom's Chicken Cacciatore, recipe, Combine the flour, salt and pepper in a plastic bag.

Steps to make Mom's chicken cacciatore:

1. The day before, dry brine the chicken by sprinkling the thighs with salt. Place them on a rack atop a cookie sheet and leave then uncovered in your fridge. Pull them out 30 minutes before you start cooking. Dry brining overnight will ensure your chicken cooks super moist, super tender, and perfectly seasoned right down to the bone.
2. Add a splash of olive oil to a large pan on medium-high heat. In a tray, combine the flour with the garlic powder, a large pinch of salt, and several grinds of black pepper. Toss the chicken thighs in the flour mixture and shake off the excess. Brown the thighs in the pan, skin-side first, until they're golden brown on all sides. This shouldn't take more than 6 or 7 minutes. Remove the chicken to a plate.
3. Add the onions to the pan and let fry for about 3 minutes. Add the garlic next and continue frying another 2 minutes. Add the green pepper, olives, and capers and fry another 2 minutes. Season with salt (lightly; the olives and capers are already salty) and several grinds of black pepper.
4. Stir in the tomato paste and oregano and let cook for 2 minutes, then add the wine. Bring to a simmer and let reduce for 2 or 3 minutes. Add the chicken stock and canned tomatoes. Let the sauce come up to a simmer again, then lay the thighs back into the pan. Turn the heat down to medium-low and let simmer for 20 to 30 minutes. Stir occasionally so that the bottom doesn't burn. Check the seasoning again before serving.

It was Mom's go-to recipe, was relatively straight forward to make, and always generated huge applause from the family. Mom's Chicken Cacciatore, recipe, Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Transfer chicken to a platter and set aside.

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