Carlas Veggie Loaded Chicken Cacciatore Food

CARLA'S VEGGIE-LOADED CHICKEN CACCIATORE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large Dutch oven or heavy pot over medium-high heat; cook chicken in hot oil until browned, 3 to 4 minutes per side. Transfer chicken and accumulated juices to a bowl.
• Mix onions and mushrooms together in the same large Dutch oven; add sherry. Cook and stir until onions and mushrooms are soft, 5 to 6 minutes. Add zucchini, red bell peppers, yellow squash, garlic, rosemary, Italian seasoning, oregano, 1 teaspoon salt, 1 teaspoon black pepper, and red pepper flakes; cook and stir until heated through, 3 to 4 minutes. Mix tomato sauce and chicken stock into vegetable mixture.
• Arrange chicken on top of vegetable mixture; pour in any accumulated juices left in the bowl. Season with salt and black pepper. Cover Dutch oven.
• Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CARLA'S VEGGIE-LOADED CHICKEN CACCIATORE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large Dutch oven or heavy pot over medium-high heat; cook chicken in hot oil until browned, 3 to 4 minutes per side. Transfer chicken and accumulated juices to a bowl.
• Mix onions and mushrooms together in the same large Dutch oven; add sherry. Cook and stir until onions and mushrooms are soft, 5 to 6 minutes. Add zucchini, red bell peppers, yellow squash, garlic, rosemary, Italian seasoning, oregano, 1 teaspoon salt, 1 teaspoon black pepper, and red pepper flakes; cook and stir until heated through, 3 to 4 minutes. Mix tomato sauce and chicken stock into vegetable mixture.
• Arrange chicken on top of vegetable mixture; pour in any accumulated juices left in the bowl. Season with salt and black pepper. Cover Dutch oven.
• Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

VEGGIE-FILLED CHICKEN CACCIATORE

Steps:

• Mix salt, pepper& flour together.
• Wash chicken (taking off excess skin& roll in flour mixture).
• Put a little onion& a bit of the garlic& a few whole basil leaves in 3/4 the oil, then brown chicken on all sides in the oil.
• Remove from the pan and drain on paper towels (May need to add more oil as you go along).
• Remove gristle from pan, leaving the oil; add the onion& half the garlic and stir until onion is just wilted, then add, zucchini& mushrooms- cook, stirring for a moment (not long, it will also be cooking in the oven).
• Place the browned chicken pieces into a large oven-proof casserole& pour the onion-veggie mixture over the chicken.
• In the same frying pan, add the rest (1/4 cup) of the oil& add the other half of the garlic, then add the crushed tomatoes, bay leaves, Italian spices, and wine.
• Simmer a few minutes.
• Pour over the chicken, cover and bake in a 350 degree oven about 45 minutes or until the chicken is done; then, uncover the chicken, top with chopped basil& parmesan and bake an additional 15-20 minutes to allow cheese to melt& sauce to thicken.
• Serve with white rice with a little of the sauce on top.
• Note: To reduce fat& calories, you can remove the skin from the chicken& omit the olive oil from the sauce.
• I prefer to remove the skin while eating- the basil& chesse form a kind of crust so you can still have that without the skin.
• Cooking with the skin on keeps the chicken moist.

CHICKEN & VEGETABLE CACCIATORE

Steps:

• Saute garlic through carrots in olive oil for approximately 5 minutes.
• Add chicken thighs to pan and brown on all sides.
• Add zucchini, spaghetti sauce and chicken broth and bring to a simmer.
• Cover and reduce heat to low. Simmer for 30 minutes.
• Serve over brown rice or pasta.

CARLA'S VEGGIE-LOADED CHICKEN CACCIATORE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large Dutch oven or heavy pot over medium-high heat; cook chicken in hot oil until browned, 3 to 4 minutes per side. Transfer chicken and accumulated juices to a bowl.
• Mix onions and mushrooms together in the same large Dutch oven; add sherry. Cook and stir until onions and mushrooms are soft, 5 to 6 minutes. Add zucchini, red bell peppers, yellow squash, garlic, rosemary, Italian seasoning, oregano, 1 teaspoon salt, 1 teaspoon black pepper, and red pepper flakes; cook and stir until heated through, 3 to 4 minutes. Mix tomato sauce and chicken stock into vegetable mixture.
• Arrange chicken on top of vegetable mixture; pour in any accumulated juices left in the bowl. Season with salt and black pepper. Cover Dutch oven.
• Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ANNE BURRELL'S CHICKEN CACCIATORE

Steps:

• Coat a large, wide pot with olive oil and bring to a high heat. Season the chicken with salt and brown in the hot oil, working in batches, if needed. Once all the chicken is brown, remove to a plate and discard most of the excess fat.
• If needed to coat the bottom of the pan, add a tablespoon of olive oil. Add the onions and crushed red pepper, season with salt, and sweat over low heat for 8 to 10 minutes. Add the garlic and sweat for 1 to 2 minutes. Add the peppers and cook until they are soft, about 2 to 3 minutes. Add the mushrooms, season with salt and cook until they are soft. Add the white wine and reduce by half.
• Return the chicken to the pan and add the tomatoes; taste for seasoning. Add the thyme bundle and bay leaves. Bring the liquid to a boil and reduce to a simmer. Partially cover the pot and simmer for 20 to 30 minutes. Check the level of the sauce periodically during the cooking process and replenish it with water as needed; the level of liquid should be about even with the chicken.
• Remove the chicken from the pot and place it on a pretty serving platter. Taste the sauce for seasoning, adjust if needed. Skim the surface of the sauce if excessively greasy. Spoon the sauce over the chicken. Tastes like chicken!

CARLA'S VEGGIE-LOADED CHICKEN CACCIATORE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large Dutch oven or heavy pot over medium-high heat; cook chicken in hot oil until browned, 3 to 4 minutes per side. Transfer chicken and accumulated juices to a bowl.
• Mix onions and mushrooms together in the same large Dutch oven; add sherry. Cook and stir until onions and mushrooms are soft, 5 to 6 minutes. Add zucchini, red bell peppers, yellow squash, garlic, rosemary, Italian seasoning, oregano, 1 teaspoon salt, 1 teaspoon black pepper, and red pepper flakes; cook and stir until heated through, 3 to 4 minutes. Mix tomato sauce and chicken stock into vegetable mixture.
• Arrange chicken on top of vegetable mixture; pour in any accumulated juices left in the bowl. Season with salt and black pepper. Cover Dutch oven.
• Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN CACCIATORE

Steps:

• Preheat the oven to 350F (180C).
• In a plasitc bag, combine All-Purpose flour and 1/2 tsp salt.
• Add chicken a few pieces at a time and shake to coat.
• In a frying pan heat oil. Add chicken and brown on all sides. Remove chicken and place in 13 x 9 x 2 inch (3.5L) baking dish.
• Combine diced tomatoes, tomato sauce, mushrooms, onion, green pepper, 3/4 tsp salt, crushe basil, crushed rosemary and garlic powder. Por over chicken.
• Cover and bake until chicken is tender, 45 to 50 minutes. Skim off fat, if necassary.

CARLA'S VEGGIE-LOADED CHICKEN CACCIATORE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large Dutch oven or heavy pot over medium-high heat; cook chicken in hot oil until browned, 3 to 4 minutes per side. Transfer chicken and accumulated juices to a bowl.
• Mix onions and mushrooms together in the same large Dutch oven; add sherry. Cook and stir until onions and mushrooms are soft, 5 to 6 minutes. Add zucchini, red bell peppers, yellow squash, garlic, rosemary, Italian seasoning, oregano, 1 teaspoon salt, 1 teaspoon black pepper, and red pepper flakes; cook and stir until heated through, 3 to 4 minutes. Mix tomato sauce and chicken stock into vegetable mixture.
• Arrange chicken on top of vegetable mixture; pour in any accumulated juices left in the bowl. Season with salt and black pepper. Cover Dutch oven.
• Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN CACCIATORE WITH OVEN ROASTED VEGETABLES

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.