Stanley Tucci's Mom's Go-To Chicken Dinner Favorite Comfort Food

[elleng]

How To Make Stanley Tucci’s Mom’s Chicken Cacciatore
It starts with a big glug of olive oil in a hot pan and some sliced bell peppers. Once those have softened, Tucci adds sliced mushrooms and cooks them until they're golden. The veggies are removed and then he adds one (3 pound) chicken, cut into pieces and sears them on all sides until golden. He removes the chicken from the pan and deglazes it with white wine, adding some garlic and onion to mix. After simmering for a bit, he adds 1 cup of canned whole tomatoes (you can also use marinara sauce he says) and the seared chicken. He covers the pan and lets everything simmer until the chicken is fully cooked, about 30 minutes. He adds the vegetables back to the pot for a final 10 minute simmer, and then the dish is ready to be served.

it smelled so amazing while it was cooking. When I could finally dig in, I grabbed a thigh and smothered it with sauce. The chicken was tender and perfectly cooked and the sauce exceeded my expectations. It was flavorful and thick and everything that a good pan sauce should be. This dish is the kind of thing that tastes expensive, but isn’t. Make it for your family, make it for your friends or heck, just make it for yourself. You deserve it.

serve this dish with crusty bread. The sauce is so delicious and every bit of it should be enjoyed. A piece of bread is the only legitimate way to accomplish this. A big green salad would be a lovely accompaniment and serve it with the wine you used to make the dish. I’d also recommend finishing it with freshly grated Parmesan cheese and some thinly sliced basil or parsley.

Tips for Making Stanley Tucci’s Mom’s Chicken Cacciatore
Buy chicken parts: If you don’t want to break down a chicken into pieces, buy the parts separately. Many grocery stores will sell bone-in pieces, so buy what you prefer or what your diners will enjoy and use those.

Cut the vegetables as instructed: Those big wedges of bell pepper and thick slices of mushroom are the perfect size for this saucy dish. Keeping them big ensures they don’t turn to mush while cooking and makes them easier to eat and enjoy.
Use a good wine: You’ve likely heard this tip, but don’t ignore it. Choose a wine that you would actually drink. A bad wine is bad. Don’t use it for cooking.

Finish it strong: While I loved the dish as written, I also wanted some grated Parmesan and some fresh herbs for finishing. The addition of both rounded out the dish and made it even better.

https://www.allrecipes.com/how-to-make-stanley-tuccis-moms-chicken-dinner-8420008

[LisaM]

1. Often, the butcher at a grocery store will cut up a chicken for you.

I ask for this fairly often, though I make sure they aren't busy and I am willing to go shop and come back for it.