I remember my mom making chicken cacciatore when I was growing up and loving it. When I moved out and started cooking, I turned to the web for something like she made.
I should have known better.
None of it sounded like what I remember eating as a kid. Instead, I emailed Mom.
Not only did I get the recipe — a Grandma Crippes original — but I got my mom’s wonderful commentary. My mom still had my grandma’s original recipe, but had made some changes so she included the original recipe with her own asides.
My very favorite? “1/2 lb fresh mushrooms (not on your life).”
Until recently, my family wouldn’t touch the things. (My brother has since developed his palate for the slimy, earthy monstrosity.) I wouldn’t add them even if they were in the recipe, but I loved that Mom noted both.
Like my mom, I tweak ingredients, and I’m not much for exact measurements.
1 to 1 ½ cups flour, for dredging
1 ½ pounds chicken
3 (6 ounces) jars of marinated artichoke hearts
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2 tablespoons oil, plus more for coating
1 (28 ounces) can crushed tomatoes
½ cup white wine (I like to use chardonnay, technically it calls for a dry sherry)
4 cloves garlic, minced
2 tablespoons fresh basil, chopped
1 tablespoons fresh parsley, chopped
Salt and pepper, to taste
Preheat oven to 350 F. Lightly grease 9x13-inch casserole dish.
Cube chicken and dredge in flour. Working in two batches, pour marinade from one jar artichokes into large pan over medium heat. Add 1 tablespoon oil. Brown half the chicken in marinade and oil. Place browned chicken into casserole dish. Empty another jar of artichokes and 1 tablespoon oil into pan and brown remaining chicken.
Combine tomatoes, artichoke hearts (drain last one first!), garlic, wine, herbs and spices into hot skillet. Stir. When thoroughly mixed, pour tomato mixture over chicken.
Cover and bake 30 to 35 minutes. Serve over cooked spaghetti noodles, and enjoy!