sweet yellow onion
It’s a One Pot Italian Wonder! That’s what my Momma’s comfort food 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 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!
It’s one of those favorite dishes on the menu at Mexican, Tex Mex and Southwestern-style restaurants. Fajitas refer to grilled meat or chicken usually served as a taco or alongside grilled peppers, onions and flour or corn tortillas. Fajitas are so simple to make at home. A delicious fajita starts with a great marinade. For this recipe, I’ve chosen a simple combination of ingredients, but if you prefer more heat, you can always add some red pepper flakes or a pinch of cayenne. For the chicken, I prefer skinless boneless chicken thighs, but chicken breasts work well too. For the meat, you’ll want something with a little bit of fat like a skirt or flank steak. With colorful peppers always available, a combination of green, red, yellow and orange bell peppers make a beautiful presentation along with a large, sweet yellow onion. To give the fajitas a real authentic flavor, you can toss your flour tortilla into a hot dry skillet or griddle for just a few seconds to give it the char marks and delicious flavor. Of course, you’ll want to top off your fajitas with all of your favorite fixings’ like avocado, pico de gallo, cilantro, shredded cheese and sour cream. Plan ahead so the protein can marinate for several hours, then fire up the skillet or grill and get cookin’ south of the border style!
Watch my How To Video for Fajitas here!