Caper Chicken Cacciatore Food

CAPER CHICKEN CACCIATORE

Steps:

• In a large skillet heat oil over medium heat. Season chicken pieces with salt and pepper to taste and brown chicken in hot oil. Remove chicken from skillet. Set aside.
• In same skillet saute onions and mushrooms until translucent. Return chicken to skillet and add the tomatoes, soup and wine. When liquids start to simmer add the green olives, black olives, capers and pepperoni. Cover skillet and let simmer for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Remove skillet cover, pour skillet mixture into a 9x13 inch baking dish and bake in preheated oven for about 15 minutes, until chicken is tender and juices run clear.

CHICKEN CACCIATORE

Steps:

• Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
• In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
• Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

EASY CHICKEN CACCIATORE

Steps:

• Combine the crushed tomatoes, bell pepper, onion, mushrooms, and garlic and stir to combine.
• In a large baking dish, place the chicken breasts flat on the bottom of the dish. Season with salt, pepper, and garlic powder, then spread the tomato mixture over the chicken. Sprinkle the parmesan cheese on top.
• Bake at 400˚F uncovered for 45-55 minutes or until the chicken is cooked through (165˚F internal temp) and the sauce is bubbling.
• Garnish with fresh chopped parsley and serve over pasta, greens, or rice. Enjoy!

CHICKEN CACCIATORE

Steps:

• Heat the oil in a large ovenproof pan.
• Dust the chicken with flour and brown the pieces on a high heat.
• Remove the chicken, lower the heat and add the onions.
• Once the onions are translucent, add the garlic and red peppers and fry for 2 minutes.
• Turn up the heat, add the wine and let it bubble for 2 minutes.
• Add the tomatoes and stock, and stir well.
• Return the chicken to the pan with the sauce and let the mixture reach a bubbling point.
• Lower the heat until the stew slowly simmers and continue to cook for 45 minutes or until the chicken is cooked and tender.
• Add the capers at the last minute and sprinkle the parsley upon serving.
• Serve with buttered pasta.

CHICKEN CACCIATORE

Steps:

• Preheat oven to 400°F. Combine plum tomatoes, mushrooms, and onion in large bowl. Add 3 tablespoons oil and vinegar; toss to blend. Sprinkle generously with salt and pepper. Spread vegetable mixture in single layer on large rimmed baking sheet. Roast until onion slices are golden brown and all vegetables are tender, stirring frequently, about 50 minutes. Remove from oven and set aside. Reduce oven temperature to 350°F.
• Sprinkle chicken with salt, pepper, and 1 tablespoon rosemary. Heat remaining 2 tablespoons oil in heavy large deep ovenproof skillet over medium-high heat. Add chicken and sauté until golden brown, about 6 minutes per side. Transfer chicken to bowl. Add wine to skillet and boil until wine is reduced by half, scraping up browned bits, about 1 minute. Stir in canned tomatoes with juice, then broth and bring to boil. Reduce heat to medium and simmer 10 minutes to blend flavors. Return chicken to sauce in skillet. Place skillet in oven and roast uncovered until chicken is cooked through and juices run clear when pierced with knife, about 25 minutes. Remove skillet from oven. Stir in roasted vegetables, remaining 1/2 tablespoon rosemary, half of basil, and half of capers. Simmer over medium heat until vegetables are heated through. Season with salt and pepper.
• Place pasta in large shallow bowl. Top with chicken and sauce. Sprinkle remaining basil and capers over.

CHICKEN CACCIATORE WITH MARSALA AND CAPERS

Steps:

• Sprinkle chicken with salt and pepper. Heat 3 T oil in a large skillet over medium high heat. Add chicken and saute until brown, about 4 minutes per side. Transfer chicken to plate.
• Pour off fat from the skillet. Add remaining oil to the skillet. Add mushrooms, zucchini, onion, garlic and oregano. Saute until onion is tender, about 7 - 10 minutes. In a bowl, mix in marinara sauce, broth, Marsala and capers.
• Return chicken to skillet, spooning sauce over. Bring sauce to a boil. Reduce heat to medium low, cover and simmer until chicken is tender, about 20 minutes.
• Using tongs, transfer chicken to a large platter. Boil sauce until slightly thickened, about 5 minutes; spoon off fat.
• Season sauce to taste with salt and pepper; spoon over chicken.

CHICKEN CACCIATORE

Steps:

• Heat oil in large skillet on medium heat. Add chicken; sprinkle evenly with 1/2 tsp. of the salt and 1/4 tsp. of the black pepper. Cook until browned on both sides. Remove chicken from skillet; cover to keep warm. Add mushrooms, onions, green pepper and garlic to drippings in skillet; cook and stir 5 minutes or until onions are tender.
• Stir in tomatoes, tapioca, thyme, bay leaf, remaining 2 tsp. salt and remaining 1/4 tsp. pepper. Bring to boil, stirring frequently.
• Add chicken. Reduce heat to low; cover. Simmer 30 minutes or until chicken is cooked through. Remove and discard bay leaf.

CHICKEN CACCIATORE

Steps:

• Preheat oven to 350 F. Whisk flour and all "chicken seasoning" together in a shallow dish. Pat chicken dry and dredge each piece in the mixture, pressing the flour into the chicken, shake off any excess, then transfer to a dry surface.
• Melt 1 tablespoon butter in 2 tablespoons oil over medium-high heat in a deep, oven-proof skillet/braiser. Once hot, add chicken and cook approximately 4 minutes per side, until golden (it will not be cooked through) - do NOT let the drippings burn/blacken. Reduce heat if necessary. Remove chicken to a plate but do not discard drippings.
• Reduce heat to medium. To the now empty skillet, melt 2 tablespoons butter. Add enough olive oil to equal 2 tablespoons when combined with the drippings (eyeball it).. Add onions, carrots, bell peppers and mushrooms and cook until softened, about 10 minutes. Add a drizzle of olive oil if the vegetables become too dry. Add garlic and red pepper flakes and sauté for 30 seconds.
• Stir in all remaining ingredients up to "for serving." Season with salt and pepper to taste. Return chicken pieces to the skillet along with any juices and spoon some sauce over the top.
• Bring to a simmer, cover, and bake at 350 degrees F for 45-60 minutes, until the chicken is cooked through and fall apart very tender.
• You can shred the chicken in the sauce or serve it whole with the sauce spooned over top. Serve chicken cacciatore over pasta, potatoes, rice, polenta, or veggie noodles, with freshly chopped basil and freshly grated Parmesan.