Chicken And Sausage Cacciatore Food

EASY CHICKEN CACCIATORE RECIPE

Steps:

• Pat the chicken dry and season with salt and pepper on both sides and underneath the sikn.
• In a large pan or braiser (with a lid), heat 2 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side (about 8 minutes total). Remove the chicken and set aside on a plate.
• In the same braiser, add the onions, celery, peppers, mushrooms, and garlic. Cook over medium heat, tossing regularly. Add koserh salt, pepper, oregano, fresh thyme, parsley and red pepper flakes. Allow the vegetables to cook for 5 to 6 minutes or until tender.
• Add the red wine and cook for a few minutes until the wine has reduced by about 1/2, then add the tomatoes. Cook 5 to 10 minutes over medium heat, stirring occasionally.
• Now add the chicken pieces back to the pan. Reduce the heat to medium-low. Cover and allow the chicken to cook for 30 minutes or until cooked through.
• Garnish with parsley.

CHICKEN THIGH AND FENNEL SAUSAGE CACCIATORE "HUNTER STYLE"

Steps:

• Preheat the oven to 350 degrees F.
• Add the olive oil and sausages to a large Dutch oven set over medium-high heat and sear until browned, about 3 minutes. Remove the sausages to a plate and set aside. Sprinkle the chicken thighs on both sides with salt and pepper, then sear the chicken in the Dutch oven, 4 to 5 minutes per side; remove to a plate and set aside.
• Now, add the mushrooms, pearl onions, red peppers, roasted garlic and pepper flakes to the pot; sprinkle with salt and pepper. Saute until the vegetables are softened and the pearl onions translucent, 4 minutes. Add the wine, bring to a boil, and then simmer for 5 minutes, deglazing the pan.
• In a large roasting pan add the browned sausages and chicken thighs, the sauteed vegetables, and the chicken stock and marinara sauce. Tie the thyme and rosemary into a bundle using butcher's twine and add it to the pan. Stir all the ingredients together and transfer the roasting pan to the oven. Cook until the chicken thighs are cooked through and tender and the sauce has thickened, 35 to 45 minutes. Remove the herb bundle.
• Serve the cacciatore on a large serving platter, garnished with parsley.

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.

INSTANT POT® CHICKEN CACCIATORE

Steps:

• Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot®) on "Saute" mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
• Place celery, onion, and mushrooms in the pot; cook and stir until soft, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Place chicken back in the pot; add tomatoes and tomato paste. Sprinkle with herbes de Provence. Top with water and bouillon.
• Close and lock the lid. Select high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Cook for 11 minutes.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid carefully, turning it away from you. Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season the chicken to taste with red pepper flakes and black pepper.

ITALIAN SAUSAGE CACCIATORE

Steps:

• In a skillet, saute the green pepper, onion and garlic in oil until crisp-tender. Crumble sausage into skillet; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato juice, pepperoni, oregano, basil and pepper. Reduce heat; cover and simmer for 10 minutes. Add mushrooms and olives. Simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in cheese. Serve over pasta.

CHICKEN AND SAUSAGE CACCIATORE

Steps:

• Saute vegetables in olive oil; brown chicken and sausages. Put all ingredients other than basil and olives into crockpot; may need to augment liquid with broth or water. Cook at low 4 hours for boneless thighs or longer for bone-in thighs. May wish to remove chicken and sausages from liquid and reduce liquid + vegetables prior to serving OR may wish to cook liquid and vegetables to smooth flavors prior to adding chicken and sausages. Sprinkle with basil and olives (if using) prior to serving. Serve over soft polenta or pasta.

CROCK POT CHICKEN AND SAUSAGE CACCIATORE

Steps:

• Layer vegetables in a slow cooker. Top with meat.
• Sprinkle with oregano, basil and Italian seasoning. Top with tomato sauce.
• Cover. Cook on low 8 hours.
• Remove cover during last 30 minutes of cooking to reduce and thicken the sauce.
• Serve over cooked spiral pasta.

CHICKEN SAUSAGE CACCIATORE

Steps:

• 1. Cook pasta according to package directions; drain and set aside.
• 2. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat then add sausage, and cook 8 to 10 minutes, or until no longer pink in center. Remove to a bowl and cover with plastic wrap.
• 3. Add remaining 2 tablespoons oil to skillet. Add garlic, bell pepper, and onion, and cook 5 minutes, stirring occasionally. Stir in mushrooms, tomatoes, salt, and black pepper, and cook 7 to 10 more minutes, or until tomatoes have broken down.
• 4. Return sausage to skillet and cook 2 to 3 minutes, or until heated through. Serve over warm penne pasta.

ITALIAN SAUSAGE CACCIATORE

Steps:

• In a sauce pan heat oil over medium heat.
• Fry sausage, and bacon if using until golden.
• Remove all but 1 tbsp of fat from pan.
• Add onion, green peppers, celery, mushrooms, carrots, garlic, oregano, salt, pepper until mushroom liquid evaporates.
• Add tomatoes and tomato paste, bring to a boil.
• Stir, reduce heat and simmer for about 10 minutes.
• Add sausage to tomato mixture, cover and simmer for about another 10 minutes.
• Ladle over individual servings of pasta.
• Sprinkle with Romano cheese.
• Cook your favorite pasta according to package direction.

SAUSAGE CACCIATORE

Steps:

• Cook onions and peppers over medium high heat for 5 minutes until they begin to soften.
• Add garlic, reduce heat to medium low and cook for 5 minutes more.
• Add tomatos and tomato soup, basil, oregano, salt, and pepper. Stir to combine. Increase heat and bring to a boil, then reduce heat back to medium low and simmer for 15 minutes.
• Add sausage. If using raw sausage, cover and simmer for about 20 minutes or until sausage is completely cooked through. If using pre-cooked sausage, reduce simmering time to 10 minutes.
• Add zucchini and summer squash slices, and cook for 5-8 minutes more. Squash should still be firm, not mushy, but cooked through.
• Remove from heat and let stand 5 minutes before serving.
• Serving suggestion: Spoon over angel hair or linguini. Also great with cheese tortellini. Pass the parmigiana!

CHICKEN CACCIATORE

Steps:

• Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter. , In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.