Buffet Chicken Cacciatore Recipe 445 Food

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BUFFET CHICKEN CACCIATORE RECIPE - (4.4/5)



Buffet Chicken Cacciatore Recipe - (4.4/5) image

Provided by Talk2usoon

Number Of Ingredients 15

olive oil
2 large onions, coarsely chopped
3 large garlic cloves, coarsely chopped
3 large frying chickens. cut up
salt & pepper
Two 28 oz cans Italian Whole Plum Tomatoes
1 teasp sugar
1/2 teasp red pepper flakes
1/2 teasp salt
1/4 teasp black pepper
1/2 teasp oregano
1/2 teasp basil
1/2 teasp thyme
1 bay leaf
3 green bell peppers cut into strips

Steps:

  • 1) Preheat oven to 350 degrees. 2) Cover bottom of large roasting pan with olive oil. Add onions and garlic and brown lightly. Salt, pepper chicken parts and lightly brown. 3) place tomatoes with juice in blender or food processor (I just break the tomatoes up by hand) and blend briefly to break up. Add sugar, red pepper flakes, salt, pepper, oregano, basil, thyme, & bay leaf. Mix well and add green peppers. 4) Remove chicken pieces to large shallow baking dishes. Layer dark meat in one and white meat in another. Pour sauce over all and cover with foil. Bake one hour (or less). 5) Remove foil, increase oven heat to 450 degrees and bake until chicken is delicately brown. Baste with sauce a few times and serve with your favorite small pasta.

CHICKEN CACCIATORE



Chicken Cacciatore image

Provided by Ellie Krieger

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 skinless chicken breast halves on the bone, about 2 pounds
Salt and freshly ground black pepper
2 teaspoons olive oil
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1/2 pound white mushrooms, thinly sliced
2 garlic cloves, minced
1/2 cup dry white wine
1 (14 1/2-ounce) can whole tomatoes in juice, chopped and juice reserved
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes or more to taste

Steps:

  • Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper.
  • Heat the oil in a saute pan over moderately-high heat. Brown the chicken on both sides, about 8 minutes. Remove the chicken.
  • Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes.
  • Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.

Nutrition Facts : Calories 302 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 105 milligrams, Sodium 418 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 45 grams, Sugar 6 grams

CACCIATORE CHICKEN



Cacciatore chicken image

Jazz up chicken breasts with an Italian tomato sauce with rosemary and garlic, baked like a casserole - it's a healthy choice, too

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 8

1 onion sliced
2 garlic cloves sliced
1 tsp olive oil
400g can chopped tomato
2 tbsp chopped rosemary leaves
4 chicken breasts
small handful basil leaves
favourite seasonal vegetables to serve (optional)

Steps:

  • Fry the onion and garlic in the oil until softened. Add the tomatoes, rosemary and seasoning, and cook for 10-15 mins until thickened.
  • Heat oven to 180C/160C fan/gas 4. Put the chicken on a baking tray, top with the sauce and bake for 15-20 mins until cooked through. Serve scattered with basil, with your favourite veg, if you like.

Nutrition Facts : Calories 171 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 0.3 milligram of sodium

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