Valerie Bertinelli Makes Her Mom's Chicken Cacciatore Recipe | Valerie's Home Cooking

Chicken dinners DON'T have to be boring! Bring the flavor to the table with Valerie's Chicken Cacciatore. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/35LbEqj Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Mom's Chicken Cacciatore RECIPE COURTESY OF VALERIE BERTINELLI Level: Easy Total: 1 hr 15 min Active: 45 min Yield: 4 to 6 servings Ingredients 6 bone-in, skin-on chicken thighs, skin removed Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 2 tablespoons olive oil 1 small onion, finely chopped 1/2 pound sliced cremini mushrooms 4 cloves garlic, minced 1 red bell pepper, thinly sliced 1/2 cup dry white wine 1 teaspoon finely chopped fresh oregano 1 teaspoon finely chopped fresh rosemary One 28-ounce can whole tomatoes, cut up with kitchen shears 3/4 cup halved black olives 2 tablespoons drained capers 1/4 cup torn fresh basil leaves Directions Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat. Heat the olive oil in a large, wide pot over medium-high heat until shimmering. Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Remove the thighs to a plate. Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes. Sprinkle with the basil. Serve immediately. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ValeriesHomeCooking #ValerieBertinelli #FoodNetwork #MomsChickenCacciatore Valerie Bertinelli Makes Her Mom's Chicken Cacciatore Recipe | Valerie's Home Cooking | Food Network https://youtu.be/Fi9ukEWJvUo