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Name: Nick's Chicken Cacciatore Recipe
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: Marinara Sauce; 1/4 cup olive oil; 8 cloves garlic chopped; 1 teaspoon Chopped fresh parsley; 2 tablespoons fresh basil chopped; 1/2 teaspoon red pepper flakes crushed; 2 28-oz cans whole Italian tomatoes (San Marzano brand recommended); Chicken; 1 whole chicken (3 to 4-lb); Salt and black pepper to taste; 1/4 cup olive oil (do not use extra-virgin olive oil); 1 medium onion thinly sliced; 3 cloves garlic sliced; 1/3 cup Dry Marsala; 2 cups Marinara Sauce (up to 4 cups), from above; 1/2 pound fresh mushrooms (up to 3/4 pound), sliced; 15 pitted gaeta olives (up to 20), (substitute kalamata olives if gaeta are unavailable); 4 fresh basil leaves chopped

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INGREDIENTS

Marinara Sauce
1/4 cup olive oil
8 cloves garlic ; chopped
1 teaspoon Chopped fresh parsley
2 tablespoons fresh basil ; chopped
1/2 teaspoon red pepper flakes ; crushed
2 28-oz cans whole Italian tomatoes ; (San Marzano brand recommended)
Chicken
1 whole chicken ; (3 to 4-lb)
Salt and black pepper ; to taste
1/4 cup olive oil ; (do not use extra-virgin olive oil)
1 medium onion ; thinly sliced
3 cloves garlic ; sliced
1/3 cup Dry Marsala
2 cups Marinara Sauce ; (up to 4 cups), from above
1/2 pound fresh mushrooms ; (up to 3/4 pound), sliced
15 pitted gaeta olives ; (up to 20), (substitute kalamata olives if gaeta are unavailable)
4 fresh basil leaves ; chopped

Servings

INSTRUCTIONS

To make sauce: Heat the oil in a large saucepan over medium heat. Add the

garlic and cook until soft. Add the parsley, basil and red pepper flakes

and heat to release flavors, about 10 seconds.

Drain the liquid from the canned tomatoes and reserve. Crush the tomatoes

with your hands and add to the garlic mixture. Add the reserved juice and

bring to a simmer. Simmer gently for 30 to 40 minutes, but do not let the

sauce reduce or overcook. Refrigerate until needed. Makes 6 cups.

To make chicken: Cut the chicken into 8 pieces and season with salt and

pepper. Over medium-high heat, heat the olive oil in a skillet large enough

to hold the chicken pieces without crowding. When the oil is hot, carefully

add the chicken pieces, being careful as it will splatter. Brown the

chicken on both sides and remove from the pan. Add the onion and cook for 1

to 2 minutes, or until soft. Add the garlic and cook for 1 minute more.

Drain off the oil and add the chicken back to the pan. Add the wine and

cook over high heat, scraping any browned bits from the bottom of the pan,

until reduced by half.

Add 2 cups of the Marinara Sauce. Use 4 cups if needing extra sauce for a

side dish of pasta. (Freeze any remaining sauce.) Reduce heat and gently

simmer for about 30 minutes, turning chicken pieces once or twice. Add the

mushrooms, olives and basil and continue simmering for 15 minutes more.

Turn off heat and let rest for 15 minutes. Skim fat from the surface. Taste

and adjust seasoning. Serve hot.

NOTES

NOTE: If I was using dried mushrooms, I would add the soaking water to the
marinara and reduce only enough to compensate.

Alert editor

Nick's Chicken Cacciatore Recipe

Marinara Sauce 
1/4 cup olive oil 
8 cloves garlic chopped
1 teaspoon Chopped fresh parsley 
2 tablespoons fresh basil chopped
1/2 teaspoon red pepper flakes crushed
2 28-oz cans whole Italian tomatoes (San Marzano brand recommended)
  Chicken 
1 whole chicken (3 to 4-lb)
  Salt and black pepper to taste
1/4 cup olive oil (do not use extra-virgin olive oil)
1 medium onion thinly sliced
3 cloves garlic sliced
1/3 cup Dry Marsala 
2 cups Marinara Sauce (up to 4 cups), from above
1/2 pound fresh mushrooms (up to 3/4 pound), sliced
15  pitted gaeta olives (up to 20), (substitute kalamata olives if gaeta are unavailable)
4  fresh basil leaves chopped

To make sauce: Heat the oil in a large saucepan over medium heat. Add the
garlic and cook until soft. Add the parsley, basil and red pepper flakes
and heat to release flavors, about 10 seconds.

Drain the liquid from the canned tomatoes and reserve. Crush the tomatoes
with your hands and add to the garlic mixture. Add the reserved juice and
bring to a simmer. Simmer gently for 30 to 40 minutes, but do not let the
sauce reduce or overcook. Refrigerate until needed. Makes 6 cups.

To make chicken: Cut the chicken into 8 pieces and season with salt and
pepper. Over medium-high heat, heat the olive oil in a skillet large enough
to hold the chicken pieces without crowding. When the oil is hot, carefully
add the chicken pieces, being careful as it will splatter. Brown the
chicken on both sides and remove from the pan. Add the onion and cook for 1
to 2 minutes, or until soft. Add the garlic and cook for 1 minute more.
Drain off the oil and add the chicken back to the pan. Add the wine and
cook over high heat, scraping any browned bits from the bottom of the pan,
until reduced by half.

Add 2 cups of the Marinara Sauce. Use 4 cups if needing extra sauce for a
side dish of pasta. (Freeze any remaining sauce.) Reduce heat and gently
simmer for about 30 minutes, turning chicken pieces once or twice. Add the
mushrooms, olives and basil and continue simmering for 15 minutes more.
Turn off heat and let rest for 15 minutes. Skim fat from the surface. Taste
and adjust seasoning. Serve hot.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1173g)
Recipe Makes: 4

Calories: 823
Calories from Fat: 429 (52%)

Amt Per Serving		% DV

	Total Fat 47.6g	64 %
	Saturated Fat 12.1g	61 %
	Monounsaturated Fat 21.4g
	Polyunsanturated Fat 10.2g
Cholesterol 175.1mg		54 %
Sodium 893.9mg		31 %
Potassium 2046.7mg		54 %
Total Carbohydrate 43.9g		13 %
	Dietary Fiber 9.8g	39 %
	Sugars, other 34.1g
Protein 51.3g		73 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 823

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REVIEWS

kilikini1

NOTE: If I was using dried mushrooms, I would add the soaking water to the marinara and reduce only enough to compensate. [I posted this recipe.]

15y

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