Mama Josephine’s Chicken Cacciatore

Mama Josephine’s Chicken Cacciatore

When Mark and Rick were kids, they always wondered why the heck Mama Josephine would marinate chicken for an entire weekend. Although you don’t have to marinate it quite that long, that was her secret to an every Tuesday dinner tradition that filled their house with incredible aromas and filled bellies with her incredible chicken cacciatore!

Prep time: 20 min; Cook time: 25 min


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½ cup Bove’s Mushroom & Wine Sauce
½ lb. fresh medium mushrooms, sliced thin
1 Tbs. butter
½ cup olive oil
1 tsp. dried oregano
Red pepper flakes (optional)
6 chicken breast halves, boneless & skinless
1 cup water (may substitute chicken stock for richer sauce)
1 medium onion, sliced thin (optional)
2 tsp. dried basil
Salt & pepper to taste

Prep: At least five hours before cooking, mix ¼ cup olive oil, basil, oregano, salt, pepper, and red pepper flakes together in a plastic container or Ziploc bag. Add chicken breasts, coating thoroughly, and refrigerate.

Cook: Wash and slice mushrooms. In large skillet, heat ¼ cup olive oil. Sauté marinated chicken breasts until lightly browned (no more than 1½ minutes each side). Add mushrooms and cook for another minute. Drain excess olive oil from skillet and add water (or chicken stock), butter, and Bove’s Mushroom & Wine Sauce. Heat to a quick boil, then cover and reduce heat. Simmer for 10-15 minutes.

Serve: Serve with pasta or risotto.