20 Minute Chicken Cacciatore Food
20-MINUTE CHICKEN CACCIATORE
Grab just 5 ingredients and a skillet to make this extra-easy Italian chicken dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Cook linguine to desired doneness as directed on package. Drain; cover to keep warm.
- Meanwhile, spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms; cook and stir 2 minutes.
- Add pasta sauce and chicken; mix well. Bring to a boil. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally or until hot. Serve sauce over linguine. Sprinkle with cheese.
Nutrition Facts : Calories 355, Carbohydrate 48 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 10 g
CHICKEN CACCIATORE
Steps:
- In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Rinse the chicken and pat it dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.
- Heat the oil in a large saucepan over medium heat. Add some of the chicken to the pan. Cook until browned, 4 to 5 minutes per side. Transfer to a plate. Repeat with the remaining chicken.
- Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook for 10 minutes.
- Crush the tomatoes and stir them into the vegetables. Add the wine and the remaining salt and pepper and bring to a simmer. Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley and serve on individual plates.
CHICKEN CACCIATORE
This has been my daughter's favourite supper since she was three years old. I serve it over plain white rice, and it's very tasty.
Provided by BrendaM
Categories One Dish Meal
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash chicken and pat dry.
- In a large skillet, melt shortening (or use olive oil), over medium heat.
- Coat chicken with flour.
- Cook chicken in hot shortening (oil) over medium heat 15 to 20 minutes or until brown.
- Remove chicken and set aside.
- Add onion rings, green pepper and garlic to skillet; cook and stir over medium heat until onion and pepper are tender.
- Stir in remaining ingredients.
- Add chicken, cover and simmer 30 to 40 minutes or until the thickest pieces are tender.
- (4 servings).
Nutrition Facts : Calories 975.8, Fat 64.8, SaturatedFat 18, Cholesterol 255.4, Sodium 1128.8, Carbohydrate 28.5, Fiber 4, Sugar 8.8, Protein 68.2
MEXICAN STYLE CHICKEN CACCIATORE
This came from an idea to use up left-over baked chicken. I adapted my favorite Italian Cacciatore recipe and the results were wonderful, so said my family. So I worked it a bit so it could be made from the start. This is now in my regular rotation. Play around with the spices until it suits you! This can be made with any type of chicken, with or without bones. And, of course, if using leftover baked chicken go to step 3 where veggies are added.
Provided by Nancygirl
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 500
- In a skillet,in hot olive oil, cook skinless chicken until it's evenly browned, remove to casserole dish.
- Add red pepper, sliced onion and garlic to drippings, cook about 5 minutes.
- Spread veggies over chicken.
- Turn off skillet and mix undrained tomatos, wine, beans and seasonings,
- Pour over all chicken and vegetables.
- Cover with tin foil, bake 20 minutes at 500.
- Reduce oven temp to 350 bake an additional 30 to 40 minutes.
- Uncover and bake 10 more.
- Sprikle parsley over all and serve over rice or pasta, or alone!
- note* Different cuts or sizes of chicken will alter the cooking time. The general rule is the longer the better!
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