This is a recipe my mom made often when I was a kid. I’m not sure when she stopped, but I have an idea why. This recipe is best when it sits on the stove or in the oven, all day. Stirring occasionally. Not always easy to do with a house full of kids and a busy life.
All day on low heat is how it gets its amazing flavor. Something an instant pot or slow-cooker cannot duplicate.
A dramatic Artic freeze for the weekend provided the perfect opportunity to make an old favorite.
Chicken Cacciatore
- 1 whole chicken, cut up or 6-8 thighs, skin on, bone-in
- basil, oregano, garlic powder, salt, pepper to season chicken
- 1/2 green pepper, diced
- 1/2 red pepper, diced
- 1/2 onion, diced
- 2 cloves of garlic, minced
- 28 oz crushed tomatoes
- 15 oz tomato sauce
- 6 oz tomato paste
- 2 tsp basil, 2 tsp oregano, sprig of rosemary
- 1/2 cup red wine (opt)
- Any or all of these: button mushrooms, sliced zucchini, eggplant, sliced carrots






