Little Bee's Note:
Found this one on the internet so its not my Grandpa's recipe! :) It was listed as one of the top 100's. The author said her grandfather was a chef and owned a restaurant in Long Island during the Depression. This was a dish he created. I have not tried it yet but I was attracted to the fact that is is not loaded with green peppers (yuk) and has all of the Mediteranian flavors I so love (especially the Kalamata olives!) This is a piquant version of an Italian favorite. Tell me what you think.
My Private Note
Units: US | Metric
- 1 whole chicken, cut up
- extra virgin olive oil
- fresh ground pepper
- kosher salt
- 1 white onions, halved and sliced or 1 sweet onion, halved and sliced large onion
- 1/2 lb button mushroom, cleaned (trim stems but do not remove)
- 1/2 lb baby portabella mushrooms, cleaned (trim stems but do not remove)
- 3 large garlic cloves, chopped
- 2 tablespoons fresh oregano leaves
- 3/4 cup good quality white wine or 3/4 cup Chardonnay wine or 3/4 cup pinot grigio wine
- 1 3/4 cups chicken stock
- 1/4 cup bottled pepperoncini pepper juice
- 8 small pepperoncini peppers
- 1/2 cup banana pepper ring
- 1 cup kalamata olives or 1 cup small black olives, pitted
- 1/2 cup fresh Italian parsley, chopped
- 1Wash chicken pieces, pat until dried very well.
- 2Season with pepper and salt.
- 3Heat a non-stick electric fry pan or large skillet to medium-high heat. When hot, add just enough olive oil to cover the bottom of the pan. Saute chicken pieces in oil, until browned on both sides. Remove chicken to a plate.
- 4Add a little more oil ONLY if necessary, and saute onions one minute.
- 5Add mushrooms, cook two to three minutes longer until mushrooms are lightly browned.
- 6Add chopped garlic and fresh oregano; stir and saute two additional minutes, being sure not to burn garlic.
- 7Add white wine and cook a minute or two to deglaze pan before adding the chicken broth and pepperoncini juice.
- 8Cook a minute or two, stirring to combine liquids and get to a simmer.
- 9Return chicken to pan and add pepperoncini peppers.
- 10Cook, partially covered, over semi low heat at a good simmer for approximately 25 minutes, occasionally spooning juices over the chicken.
- 11The last 10 minutes of cooking add the pepper rings and olives.
- 12The last five minutes add chopped parsley. Taste for seasoning and add additional parsely for garnish.
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Nutritional Facts for Grandpa Jimmy's Cacciatore
Serving Size: 1 (830 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 916.4
- Calories from Fat 526
- Total Fat 58.4 g
- Saturated Fat 16.0 g
- Cholesterol 246.9 mg
- Sodium 2398.8 mg
- Total Carbohydrate 24.4 g
- Dietary Fiber 5.8 g
- Sugars 10.4 g
- Protein 65.6 g
The following items or measurements are not included:
pepperoncini pepper juice