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Chicken Cacciatore – An Easy Classic!

laperlerose January 9, 2025 Howto & Style Leave a comment 1 Views

A long, long-time family favorite and Italian classic that my dad has been making for over 20 years! It’s just so so so delicious, my favorite cacciatore ever and I know you will love it too!

RECIPE:
3 Tbsp of Olive Oil
3lb (about 8) Mix of Drumsticks and Thighs, skin removed, see notes
1 Bell Pepper, seeded and thinly sliced
1 Large Yellow Onion, thinly sliced
10 oz of Cremini (baby bellas) Mushrooms, halved or quartered if really big
3 Cloves of Garlic, minced
Pinch of Hot Pepper Flakes
1 cup of Dry Red Wine, I used merlot
28oz can of Plum Tomatoes, hand crushed, see notes
Salt and Pepper to taste
Couple Sprigs of Rosemary
2 Tbsp of Finely Chopped Parsley

Printable recipe: http://www.laurainthekitchen.com

Instagram: @mrsvitale

00:00 – Intro
01:22 – Season and Sear Chicken
02:34 – Crush Tomatoes
03:12 – Saute Vegetables
05:00 – Deglaze pan
05:10 – Add Tomatoes
06:05 – Add Chicken Back In
07:00 – Dig In

Fan Mail:
PO Box 300
Minotola NJ 08341

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Potato and Hot Dog Frittata – A Must Try!

Potatoes, eggs & hot dogs , an Italian childhood classic that fed generations and still hits every time. Sure, it’s not fancy… but ask anyone who grew up on this and they’ll pick it over filet mignon any day. Bonus points if you eat it in a sandwich by the beach like a true Italian (I swear it tastes even better at the beach) it’s such a humble thing but I think many many cultures relate to how special dishes like these really are for the soul! Approx recipe and instructions below! 3 medium size russets, peeled and thinly sliced 4 to 6 hot dogs (all beef for me) slices up 6 eggs Plenty of grated parm Plenty of S&P Olive oil I like cooking the potatoes in some olive oil over medium heat until they are about half way cooked (season them with a pinch of salt and pepper) then once there, add the hot dogs and continue cooking until the potatoes are fully cooked, add in the whisked egg and cheese mixture and cook until golden and set on the bottom, I use a fish spatula to kind of “slice it” into 1/4 pieces so it’s easier to flip but honestly this DOES NOT have to be perfect, it’s rustic home food. Cook until fully set then sprinkle more parm and enjoy every single bite!

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