Chicken Cacciatora Food

CHICKEN CACCIATORE

Steps:

• Preheat the oven to 350 degrees F.
• Salt and pepper both sides of the chicken. Dredge the chicken in the flour.
• Heat the olive oil and butter in a heavy ovenproof skillet or Dutch oven over medium-high heat. Place the chicken skin-side down in the skillet, four pieces at a time. Brown on both sides, then remove to a clean plate. Repeat with the remaining chicken. Pour off half the fat and discard.
• Add the sliced bell peppers and onions to the skillet, as well as the garlic. Stir around for 1 minute. Add the mushrooms and stir around for 1 minute. Add the thyme, turmeric and 1/2 teaspoon salt. And the crushed red pepper flakes if you like things a little spicy. Add extra black pepper to taste. Stir, then pour in the wine and allow to bubble.
• Pour in the tomatoes and stir to combine. Add the chicken back to the skillet skin-side up, without totally submerging it. Cover and put into the oven for 45 minutes. Remove the lid and increase the heat to 375 degrees F. Cook for an additional 15 minutes.
• Meanwhile, cook the pasta according to the package directions. Do not overcook! Drain and set aside.
• Transfer the chicken pieces to a plate, followed by the vegetables. Return the skillet to the burner and turn the heat to medium high. Cook and reduce the sauce for a couple of minutes.
• Pour the noodles onto a large platter or into a big serving bowl. Add the vegetables all over the top, then place the chicken pieces on top of the vegetables. Spoon the juices from the skillet over the chicken and noodles.
• Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

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.

MOM'S CHICKEN CACCIATORE

Steps:

• Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
• Heat the olive oil in a large, wide pot over medium-high heat until shimmering. Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Remove the thighs to a plate.
• Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes.
• Sprinkle with the basil. Serve immediately.

CROCK POT CHICKEN CACCIATORE

Steps:

• Place onions in bottom of crock pot.
• Add chicken pieces.
• Stir all the other ingredients together.
• Pour over chicken.
• Cook on low heat 7 to 9 hours or high heat for about 3 to 4 hours.
• Serve over pasta or rice.

CACCIATORE CHICKEN

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.

CHICKEN CACCIATORE

Steps:

• Place the flour in a shallow dish and coat the chicken pieces, shaking off any excess. Heat the oil in a large saucepot over medium-high heat.
• Add the chicken in batches and fry until golden brown on all sides. When all the chicken has been cooked, set it aside.
• Add the garlic to the pan and cook until it turns golden brown. Add the mushrooms and saute for 5 to 7 minutes, until they release most of their liquid. Add the onion and bell peppers and saute until the vegetables are soft, approximately 6 minutes.
• Add the wine and let reduce for about 1 minute. Add the chicken broth, tomatoes, crushed red pepper, salt oregano and tomato paste. Return the chicken to the pot and bring the liquid to a boil, stirring constantly. Turn down the heat and simmer for 30 to 45 minutes. Stir in the fresh basil just before serving.
• This dish goes well with any pasta or rice and tastes even better the following day.

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.

CHICKEN CACCIATORE

Steps:

• Set the oven at 400 degrees.
• In a large ovenproof dish, arrange the thighs in one layer, skinned side down.
• Sprinkle with salt and pepper.
• Roast the chicken for 20 minutes.
• In a large skillet, heat the oil.
• Cook the garlic, carrots, onions, celery, mushrooms and roasted peppers over medium heat, stirring often, for 20 minutes.
• Add the stock, port, balsamic vinegar, crushed tomatoes, and bay leaf.
• Pour this over the chicken thighs, cover with foil, and return the dish to the oven.
• Cook the cacciatore for 1 1/2 hours.
• Toss the pasta and cacciatore and transfer to a serving bowl.
• Sprinkle with cheese and basil.

CHICKEN CACCIATORE

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).

ITALIAN CHICKEN CACCIATORE

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat and cook onion, stirring often, until soft and translucent, about 5 minutes. Transfer to a pot.
• Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss chicken thighs in the flour mixture until evenly coated.
• Heat remaining 2 tablespoons olive oil in the skillet over medium heat, add chicken thighs, and brown on one side, without turning, for 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer browned chicken thighs to the pot.
• Pour white wine into the skillet; bring to a boil. Stir to loosen all the browned bits of chicken and flavors in the skillet pour into the pot. Add diced tomatoes, tomato paste, and sugar; season with salt and pepper. Add as much chicken stock as needed to cover the chicken. Cover pot and simmer over medium heat, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes.
• Stir in olives, parsley, and basil. Stir to heat through.

CHICKEN CACCIATORE

Steps:

• Put the vinegar, wine, rosemary leaves, and garlic in a small bowl.
• Put the extra-virgin olive oil in a skillet and turn the heat to medium. When the oil is hot, add the chicken and sauté until lightly browned. Add salt and pepper.
• Stir in the flour.
• Add the vinegar-wine mix, turn the heat to high and let the liquid evaporate.
• Turn the heat to medium low, cover, and cook for about 30 - 35 minutes or until the chicken becomes tender. Stir occasionally to prevent the chicken from sticking to the pan.
• In case there is too much liquid when the meat is almost ready, remove the lid and let the liquid evaporate until the sauce is thicker.
• When the chicken is ready, add the anchovies to the skillet, stirring vigorously for a few seconds until dissolved. Serve hot.