Chicken a Cacciatore (Nana Stella's/Mom's/Bim's)

Note: Nana and Mom prepared this dish the same way. Over the years I have made some changes to the recipe, but I have attempted to indicate both their method and mine below. The most important difference is that Nana and Mom used to use 1 whole chicken cut into pieces, whereas I use boneless breasts (about 6 breast pieces depending on size) or thighs, cut into bite-size pieces, because it is easier to eat than having to take the meat off the bone at the table.

Brown the chicken pieces in butter (Nana and mom) or olive oil (Bim) in a skillet. Remove to large pot. Mince 1 large onion and 2 cloves of garlic and brown in the same fat and remove to the same pot.

Add to pot: 

- 28 oz. canned peeled tomatoes (Nana and mom pureed these but I cut into coarse pieces) 

- 6 oz. tomato paste

- 1 paste can of water

- 1 C. dry white wine

- 1 C. red wine vinegar

Bring to boil, lower heat, and simmer for 30 minutes.

Add:

- 1 lb. sliced mushrooms

- Olives: 2 cans black (Nana/mom) or 1 can/bottle each of black and green olives (Bim)

Simmer for an additional 15 minutes. 

Annie's Chicken a Cacciatore

6 boneless, skinless chicken breasts (halved)
Flour, salt, pepper, paprika
Olive oil and butter
3 medium to large onions, chopped
4 cloves garlic, minced
2 bay leaves
35 oz. can whole, peeled tomatoes - broken up with a fork
12 oz can tomato paste
1 paste can of water
1 1/2 cups red wine
1/2 cup red wine vinegar
3/4 cup chicken broth
1.5 lbs fresh mushrooms, sliced and washed
12 oz. black olives, sliced
10 oz. green olives, sliced

Dredge the chicken in a flour, salt, pepper and paprika mixture. Brown (pretty much cooked through) the chicken in a mixture of olive oil and butter. I use more olive oil and add the butter just for additional flavor.

Once the chicken is browned, remove to dish and slice into larger bite-sized pieces. In the pan in which the chicken was cooked, brown the onion and garlic. Move to large pot.

In large pot, add the rest of the ingredients, except for the mushrooms and olives. Bring to a boil and then simmer for 30-45 minutes. Add chicken, mushrooms and olives. Simmer another 15-20 minutes. Feel free to add a little extra wine as the sauce simmers.

Serve over pasta, with Italian bread (with olive oil and balsamic vinegar dip).

It's even tastier the next day!

Chicken a Cacciatore

If chicken is large, use one half-breast per serving. If chicken is small, you may need to use the whole butterfly.

6-8 half-breasts of chicken
olive oil or butter
1 onion, minced
2 cloves garlic, minced
28 oz can tomatoes (may puree)
12 oz tomato paste
1 paste can of water
1 c. white wine
1 c. red wine vinegar
1 lb. mushrooms, sliced
1 can black olives
1 10 oz jar green olives

Brown chicken in olive oil/butter. Remove to large pot. Brown onion and garlic, transfer to pot. Add tomatoes, paste, water, wine and vinegar to pot. Simmer 30 minutes. Add mushrooms and both olives. Simmer 15 minutes more. Serve over spaghetti.