It’s the universal law of food. Everything always tastes better at someone else’s house. I don’t know why that is. It just is. So when we were visiting long-time family friends in
Nayarit, Mexico a few years ago, we spent the first part of the meal gobbling up a scrumptious Pan-Seared Pork Chop Casserole and the remainder of the time sitting at a tiny wooden table writing down every detail of every delicious morsel. The pork chop casserole has been a regular weeknight meal in the Montez Family for decades and makes for a deliciously flavorful fall dish. Unfortunately, it went the way of many recipes scribbled down in the “gotta-have-this-recipe-right-now” moment. It got forgotten about and lost in life’s shuffle. That is, until this weekend when un-cluttering and re-organizing the kitchen cabinets were on the agenda. Wahoo! Long lost and now loved again. You’ll be lickin’ your chops over this one!
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Momma’s Chicken Cacciatore
How about “Bliss in a Skillet” for Mother’s Day? That’s what my Momma’s Chicken Cacciatore recipe should be named. As a little Italian girl growing up, I just thought that it was one of those dishes that everyone ate at least once a week– just like we did–with polenta or pasta. I also assumed that all Chicken Cacciatore pretty much tasted the same. But many years later, having tasted Chicken Cacciatore in numerous restaurants, I’m going to finally go on the record and say that Momma’s is the best. You’re going to get to try it for yourself and see if you agree. Momma’s Cacciatore is simple, inexpensive, uses only one pan and the flavors are absolutely divine. It’s about as close to a fool-proof dish as you can get with the recipe I’m sharing with you today. Momma’s Chicken Cacciatore was one of the first recipes we included in our first cookbook, Momma & Me & You, and through the years we’ve tweaked it just a bit to make it even better! Here’s what Momma wrote in our cookbook:
“Almost every Italian restaurant has chicken cacciatore on the menu, and there are as many versions of the dish as there are places that serve it. Although it’s a Southern Italian specialty, it has been adopted as a treasure throughout Italy. When I introduced cacciatore on my restaurant menu back in 1957, our customer’s fell in love with the very first delicate bite! It became one of our most popular signature dishes for the celebrity crowd and locals alike.”
I find that good quality, fresh chicken enhances the taste—and that chicken thighs and legs seem to be the most flavorful. (Flavor-filled bones make all the difference!) Pick up a nice bottle of wine, some good sour dough bread and enjoy one of my Momma’s mainstay Italian meals!
Watch my how to video here!
Momma’s Chicken Cacciatore
Compound Butters
Do you love a great steak? A juicy piece of chicken? Savory seafood? How about adding a ton of flavor to a baked potato or a slice of grilled French bread? I’ve got the flavor bomb you need for all of these dishes and so much more! It’s called Compound Butter and it just elevates the flavor of so many foods in a very simple way! Compound butter is a real restaurant secret! It’s used a lot in high-end steak houses and many other establishments, and now you have the recipes to make your own right at home. Compound butter is simply unsalted butter, extra virgin olive oil and fresh herbs and spices mixed together and refrigerated. You can make one basic all-purpose compound or create several compounds with ingredients that enhance certain foods. For my compounds I use unsalted butter so I can control the salt content, and besides, in my opinion, unsalted butter just tastes better. Then you will add chopped fresh herbs, some spices and salt and pepper. I love the idea of compound butters because once you make them, you just roll the butter combination into logs on parchment paper, keep them in your refrigerator and use them any time you want! Flavor bombs, for an explosion of flavor!
Watch My Video for Compound Butter here!
