Chicken Cacciatore Alla Calabrese Food

CHICKEN CACCIATORE

Steps:

• Season chicken with salt and pepper.
• Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.
• Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
• Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
• Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top OR in the oven following the instructions below.

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.

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:

• 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:

• In a large skillet, heat oil; add the chicken and mushrooms. Cook over medium-low heat until golden, about 3 minutes per side.
• Add the garlic, salt and pepper to taste; stir until blended. Transfer the chicken and mushrooms to a side dish.
• Add the wine to the skillet. Increase the heat to high and boil the wine, scraping up any browned pieces from the bottom of the skillet, until reduced to a thin film.
• Add the tomatoes and heat to boiling, breaking the whole tomatoes into pieces with the side of a wooden spoon or spatula.
• Return the chicken, mushrooms, and any juices to the skillet. Add the dried oregano (if using fresh, add later). Bring to a gentle simmer over medium-low heat, stirring occasionally; cover and cook until the chicken is cooked through, about 8 minutes. Add salt and pepper to taste.
• If chicken is done, but sauce is too thin for your liking: Transfer the chicken to a side dish. Boil the tomato sauce over high heat, stirring occasionally, until slightly thickened. Then return chicken to skillet.
• Sprinkle with parsley and serve immediately.

CHICKEN CALABRESE

Steps:

• Split or butterfly the chicken breasts. Layer prosciutto, a teaspoon of pesto, and 1 tablespoon of sun dried tomatoes. Roll up the chicken breasts while tucking in the sides to completely envelop the filling.
• In a deep skillet, brown the chicken rolls on both sides. In the same skillet, add the wine, the tomato sauce and the basil.
• Salt and pepper as needed and simmer 30 minutes.
• Serve with rice or polenta.

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 ALLA CALABRESE

Steps:

• The trick to this dish's rich, deep flavor is caramelizing the onions. Don't be shy. You want them good and brown! Heat 2-3 tablespoons olive oil in large, heavy skillet, add onions. Sautee onions until most are browned, not not tan, not golden, not translucent: browned. This will take several minutes. Don't rush and don't skimp. They will shrink drastically. Once you have well-done onions, add chicken pieces, nestling them in so they aren't on top of onions. The goal is to form a bit of crust on chicken. Time for each side will depend on cut/bone in or out, etc. Cook each side until crust forms. (Hint: if you over fill the skillet and/or don't cook the liquid off the onions first, you will have a hard time getting a crust on chicken. Not to worry, it will still taste great.). After both sides have browned (and your onions will be getting semi-crusty in spots, even a few close to burnt), add Rosemary, salt and pepper, Oregano and Basil; Immediately add two cups each: Marsala and broth (or water). If you prefer a more pronounced Marsala flavor, adjust your proportions. You want the chicken nearly covered by liquids but not submerged, so adjust amounts as needed; Next, take a metal spatula and loosen up all the bits of onion and chicken stuck to the pan, thoroughly integrating with the liquids. You should have a beautiful dark brown gravy in the making; Lower heat, partially cover. Turn chicken every 15-20 minutes. Add more wine/broth during the cooking process as needed. Your goal is to finish with plenty of liquid in the pan for pouring over and sopping up with crusty bread; Cook for at least 90 minutes, 2 - 2 1/2 hours is better as it it renders the meat fall-off-the-bone tender. Even better the next day. Reheat on slowly on stove, not microwave. You can also cook 90 minutes day one, then about 60 the next day. Add salt to taste. Serve covered with the onion gravy.