This is the perfect dish for a cold, rainy day. There’s something about this real deal, old school chicken cacciatore that makes it the ultimate soul food. The love and care put into this recipe by my grandmother’s grandmother is just beautiful and it deserves to be shared with the world!
Great, Great Grandma’s Chicken Cacciatore Recipe
I’ve got to give just a little backstory with this one, it’s an online recipe, you know the drill! Keep scrolling if you don’t want to hear my not-so-humble bragging about my adored family. It’s for the algorithm!
So great, great grandma had 23 children – THREE sets of twins to boot, so you know she was a tenacious woman. I’ve just got one set and am barely making my way through it – she was a total goddess! Her recipes tended to play to her Italian side as well as her southern influences over time. Many of my best recipes are from that amazing lady.
Here’s the Ingredients You’ll Need
- A Whole Chicken
- 1 c Red Wine
- 6 Whole Peeled Tomatoes
- 1 Onion
- 2 Carrots
- 2 Celery Stalks
- 5 Cloves of Garlic
- 2 c Fresh Parsley (chopped)
- 3 Sprigs Rosemary
- 1/2 c Olive Oil (I like full flavored)
- 1 T Salt
- 1/2 t Black Pepper
Chicken Cacciatore Prep
Great, great grandma’s recipe calls for a bit more prep than what most people have to do these days. Her’s included what to feed the chicken for the week leading up to the culling. Since most of us don’t have chickens in our backyard, you can skip this step. If you happen to be one of the lucky ones, she recommended to feed the hen seasonal berries and sunflowers, if possible, the week before the meal and to stop all feeding 24 hours before doing the deed.
Once you have your chicken, preferably a pasture-raised, organic chicken, you break it down into your basic cuts (wings, breasts, and leg-quarters) and leave that skin on. Chicken skin is basically a free extra layer of flavor that rocks in any dish!
Next, grab your cast iron. If you don’t have a cast iron skillet, I highly suggest getting one – It’s the best investment you’ll ever make for your kitchen. It can be used for absolutely everything! Pour your olive oil and pan fry that chicken until it’s golden brown on either side. You need that color to add some flavor and texture to your meat.
From there, finely chop your carrots, celery, onions, and garlic. Toss those in along with your salt, pepper, and fresh herbs. Let all that hang out and cook for about 5 minutes or so, and chop up your peeled tomatoes. Toss those in tomatoes, throw on a lid, and let that stew on medium heat for 30 minutes. If it gets dry, you can add in some broth or water. It’s done when your chicken is fork tender!
For a really solid chicken cacciatore dish, remember cooking with your heart is the way to go! Find what you like and don’t like. For instance, I LOVE olives in everything. I put olives where they don’t belong more often than I’d care to admit (even sandwiches). My cacciatore always has dark olives and it’s amazing!
That being said, be yourself with this recipe. My great great grandma won’t mind, I promise!