Mom Moms Cacciatore Sauce Recipes

Steps:

• Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
• Heat the olive oil in a large, wide pot over medium-high heat until shimmering. Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Remove the thighs to a plate.
• Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes.
• Sprinkle with the basil. Serve immediately.

Steps:

• Sprinkle the chicken thighs with salt and pepper on both sides, then toss them in a bowl with the flour to lightly coat.
• Heat the olive oil in a large wide pot over medium-high heat until shimmering. Add the thighs and cook until golden brown on both sides, 3 to 5 minutes per side. (Do this in batches if necessary.) Remove the thighs to a plate.
• Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell pepper and cook, stirring, until the pepper is just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any browned bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juices and bring to a simmer. Add the olives and capers.
• Return the chicken to the pot, nestling it in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, 25 to 30 minutes. Season lightly with salt and pepper and top with the basil.

Steps:

• 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). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
• Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.
• Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.

Steps:

• 1. Pat the chicken pieces dry and season with salt and pepper.
• 2. In large pot, head olive oil and fry chicken pieces - 4 pieces at a time - 3 minutes each side until golden brown.
• 3. When all the chicken is fried, remove oil from pot and add garlic and mushrooms - stir to get all the goodness from the bottom on the pot.
• 4. Add the crushed tomatoes, tomato sauce and wine to the pot.
• 5. Season with salt, pepper, parsley and basil. (I don't measure my seasoning - but I would guess approx 1-2 Tbsp parsley and 1 tbsp basil - salt and pepper to taste)
• 6. Return chicken to pot with tomato sauce and cover. Cook on low heat for approximately 1 hour. Shake the pot every once in a while to stir chicken. (If the sauce is too thin, move the cover slightly off pot so that steam can escape.)
• 7. Remove any chicken skin and place chicken in casserole dish and ladle sauce over the chicken. Serve with your favorite pasta. I usually use Angel Hair. You'll have enough sauce for the pasta too.

Steps:

• 1. -NOTE: Once you've cooked whatever meat/veggie you're going to use in a large, deep skillet, you can just begin making the sauce in that after taking everything out.-
• 2. Drizzle a large, deep skillet with a fair amount of olive oil. Add vegetables, garlic, salt and pepper to taste, and saute for 5 minutes.
• 3. Add in your wine, and allow it to reduce. (This usually takes 5-6 minutes, but I personally like a stronger wine taste in my sauce when I make it, so you can leave it stronger if you choose.)
• 4. Once the wine has had a chance to reduce, add in your chicken broth, spinach, and your crushed tomatoes. Give it a good stir. Toss in about 1 tsp. of salt, 1 tsp. of pepper, and about 1 Tbsp. chopped basil and oregano.
• 5. At this point, if you've previously cooked some sort of meat, put your meat back into the sauce, and be sure that it's covered.
• 6. Simmer on low heat, uncovered, for a few hours or until meat is fall-off-the-bone tender. Garnish with fresh chopped parsley if you wish.
• 7. Best served with pasta, warm crusty bread or a creamy, cheesy polenta. Enjoy! ♥

Steps:

• Cut celery and onion (and bell pepper if used) as fine as you prefer.
• If you like chunky style sauce make the pieces bigger, I like mine chopped fairly small.
• In a large skillet, heat 1-2 tblspn of oil, when oil is hot (not smoking) add celery and stirfry.
• As celery begins to clarify, add onion (and bell pepper, if used) and stirfry until it begins to glaze, add chopped garlic, stir for a short time (don't let anything begin to brown).
• If using meat, add ground beef or stew beef and brown, stirring regularly, adjust heat to make sure nothing burns.
• Salt and black pepper to taste.
• Transfer to a larger pot (if you have a good sized pot that you can brown in, you can just start with that instead of using the skillet.).
• Stir in tomato paste and cook until the color darkens.
• Stir in tomatos and tomato sauce.
• Add spices (Italian seasoning or individual spices) to taste.
• Add 3 Bay Leaves.
• Stir in mushrooms and/or black olives and crushed red pepper, if desired.
• Stir in 1-2 cans of water (I use the tomato paste, tomato and tomato paste cans to get the leavings out of them.).
• Adjust heat to simmer.
• Let cook for at least 1 hour, longer if you can, and stir regularly.
• Check spice to taste and add what you want.
• You can cook this for a little while or for a longer time.
• I prefer at least 2 hours to give all the spices a chance to blend well.
• But it can be cooked for as little as a half hour.
• If you want it to cook for a long time, monitor the thickness and add water as needed.
• Don't forget to remove the Bay Leaves before serving.
• Some people like to add a pinch of sugar to cut the acidity, but I believe that the Bay Leaves accomplish this and have never used sugar.
• When done, serve over or mix with the cooked pasta of your choice.
• Add grated parmissan if desired.
• Also individuals can add crushed red pepper to their own servings, for those who like it a little spicier.
• If making a baked dish such as Lasagna, Ziti, etc.
• you may want to make the sauce a little thinner (add water) to start with.

Steps:

• Heat oven to 350ºF.
• Heat oil in large skillet on medium-high heat. Add chicken, peppers, onions and mushrooms; cook and stir 5 min. or until chicken is done, adding garlic for the last minute.
• Add pasta, pasta sauce, Italian seasoning, 1 cup shredded cheese and 6 Tbsp. Parmesan; mix lightly.
• Spoon into 2-qt. casserole sprayed with cooking spray. Sprinkle with remaining cheeses; cover.
• Bake 30 min. or until heated through, uncovering for the last 10 min.

Steps:

• In a large pot, heat the olive oil on medium heat. When hot, add garlic and rosemary. Let cook for one minute.
• Increase heat to med-high, add chicken. Cook the chicken until golden brown.
• Stir in the mushrooms, cook about 7-10 minutes--stirring often so nothing burns.
• Reduce to medium heat. Add 1 cup white wine and the tomato paste. Stir until the tomato paste is dissolved in the wine. The sauce should be about the same thickness as pasta sauce. If your sauce is too thick, slowly add the other 1/2 cup of white wine until desired consistency is reached.
• Reduce heat to low and let simmer for 1 hour.
• Salt and pepper to taste. Serve with italian bread for dipping.