Chicken Cacciatore From Swanson Food

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CHICKEN CACCIATORE



Chicken Cacciatore image

Try Giada De Laurentiis' Chicken Cacciatore recipe, a rustic poultry-vegetable hunter's stew, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

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.

SAVORY SLOW-COOKED CHICKEN CACCIATORE



Savory Slow-Cooked Chicken Cacciatore image

The only thing better than coming home after a long day is having this flavorful pasta topper almost ready to serve. The slow cooker really makes it easy!

Provided by Food Network

Time 7h40m

Yield 6 servings

Number Of Ingredients 11

1 tablespoon olive oil
3 pounds chicken parts, skin removed
4 cloves garlic, minced
2 teaspoons Italian seasoning, crushed
1 can (28 ounces) crushed tomatoes in puree
1 pound mushrooms, cut in half (about 5 cups)
2 large onions, chopped (about 2 cups)
1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1/4 cup cornstarch
1 package (1 pound) pappardelle or fettuccine, cooked and drained

Steps:

  • Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Stir the garlic, Italian seasoning, tomatoes, mushrooms, onions, pepper and 1 cup broth in a 6-quart slow cooker. Add the chicken and turn to coat. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Remove the chicken from the cooker, cover and keep warm. Stir the cornstarch and remaining broth in a small bowl until the mixture is smooth. Stir the cornstarch mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens. Serve with the chicken and pappardelle.

CHICKEN CACCIATORE RECIPE BY TASTY



Chicken Cacciatore Recipe by Tasty image

Here's what you need: chicken thighs, olive oil, mushroom, medium onion, red bell pepper, tomato paste, garlic, dried oregano, crushed red pepper flake, dried rosemary, red wine, canned diced tomato, chicken stock, fresh parsley, salt, pepper

Provided by Jordan Kenna

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 ½ lb chicken thighs
3 tablespoons olive oil
8 oz mushroom, sliced
½ medium onion, sliced
1 red bell pepper, sliced
2 tablespoons tomato paste
4 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon crushed red pepper flake
½ teaspoon dried rosemary
½ cup red wine
14 oz canned diced tomato
1 cup chicken stock
¼ cup fresh parsley
salt, to taste
pepper, to taste

Steps:

  • Liberally season chicken thighs with salt and pepper.
  • In a 4-quart jumbo cooker, heat 1 tablespoon of olive oil over medium-high heat. Add chicken and cook 3-4 minutes a side, until lightly browned. Transfer to a plate.
  • Add another tablespoon of olive oil to the skillet before adding the mushrooms. Lightly season with salt and pepper, and cook until mushrooms begin to brown, about 5 minutes.
  • Once browned, remove mushrooms to the same dish with the reserved chicken thighs.
  • Add the final tablespoon of olive oil followed by the sliced onion and pepper. Season with salt and pepper, and cook over medium heat until they begin to brown, about 5-7 minutes.
  • Create a well in the middle of the onion-pepper mixture and add the tomato paste. Cook out the tomato paste for about 1 minute before mixing it together with the onions and peppers.
  • Add garlic, oregano, red pepper flakes, and rosemary. Mix them into the onion and peppers before adding the red wine. Use the moisture from the red wine to scrape off any stuck-on bits from the bottom of the pan.
  • Let wine reduce by half before adding the diced tomatoes and chicken stock. Return to a simmer.
  • Place chicken and mushrooms on top of the simmering sauce, being sure to also add any accumulated juices that may have collected. Sprinkle with chopped parsley.
  • Cook while covered for 12 minutes or until chicken's internal temperature reaches 165˚F (75˚C).
  • Serve chicken and sauce with a side of pasta or bread.
  • Enjoy!

Nutrition Facts : Calories 512 calories, Carbohydrate 35 grams, Fat 29 grams, Fiber 3 grams, Protein 26 grams, Sugar 11 grams

CHICKEN CACCIATORE



Chicken Cacciatore image

Make and share this Chicken Cacciatore recipe from Food.com.

Provided by Food.com

Categories     Stew

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/4 cup flour, for dredging
salt & freshly ground black pepper
one 3 to 4-pound chicken, cut into pieces, rinsed and dried
3 tablespoons olive oil
10 ounces cremini mushrooms, quartered
1 onion, chopped
1 large red bell pepper, seeded and coarsely chopped
3 garlic cloves, chopped
1/2 cup dry red wine
1/2 cup low sodium chicken broth
1 (28 ounce) can diced tomatoes with juice
4 teaspoons dried oregano
2 teaspoons dried thyme leaves or 4 sprigs fresh thyme, leaves picked
1/3 cup fresh basil, chiffonade, for serving
serve the dish with crusty Italian bread, over pasta or over polenta

Steps:

  • In a shallow dish, combine the flour with 1 teaspoon salt and 1 teaspoon pepper. Sprinkle the chicken pieces with 1 teaspoon each salt and pepper. Working in batches, dredge the chicken pieces in the flour mixture, turn to coat and shake off the excess flour.
  • Heat the oil in a large heavy-bottomed saute pan or Dutch-oven over medium heat. Start browning the chicken in the pan a few pieces at a time to avoid overcrowding. Cook the chicken 5 minutes on each side. Remove and transfer the chicken to a plate.
  • In the same pan, add the mushroom, onion, red bell pepper, and garlic and saute just until tender. Add the wine and simmer until reduced by half. Add the broth, tomatoes, and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Add the thyme to the sauce and bring the mixture to a simmer. Reduce the heat to medium-low, and cover. Continue simmering the mixture for 40 minutes, or until tender.
  • Serve the chicken cacciatore with crusty Italian bread, over pasta, or over polenta and garnish with fresh basil.
  • Cook's Note:
  • There are many variations of this dish based on the regions of Italy. In Southern Italy they use red wine and in Northern Italy they use white. Try both to determine your preference.
  • Cacciatore Variation:
  • Substitute veal for the chicken pieces and replace the red wine with white wine.

Nutrition Facts : Calories 228, Fat 10.9, SaturatedFat 1.6, Sodium 302.1, Carbohydrate 24.7, Fiber 4.5, Sugar 9.2, Protein 5.8

CHICKEN CACCIATORE FROM SWANSON®



Chicken Cacciatore from Swanson® image

Chicken Cacciatore gets even better when simmered in a Tuscan flavor infused broth. It adds fantastic flavor to an all-time favorite, and this dish pairs perfectly with your favorite pasta.

Provided by Campbell's Kitchen

Categories     Swanson®

Time 1h

Yield 4

Number Of Ingredients 12

4 pounds chicken parts
⅓ cup all-purpose flour
3 tablespoons olive oil
1 ½ cups diced onion
1 medium green bell pepper, diced
1 (8 ounce) package sliced fresh mushrooms
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, drained
2 tablespoons tomato paste
2 cups Swanson® Tuscan Chicken Flavor Infused Broth
¼ cup dry white wine
2 tablespoons chopped fresh parsley

Steps:

  • Season the chicken as desired. Coat the chicken with the flour.
  • Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet. Pour off any fat.
  • Heat the remaining oil in the skillet. Add the onion, green pepper and mushrooms and cook for 5 minutes, stirring occasionally. Add the garlic and cook and stir for 1 minute. Add the tomatoes and tomato paste and cook for 5 minutes, stirring often.
  • Add the broth and wine and heat to a boil. Cook for 5 minutes. Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 25 minutes or until the chicken is cooked through. Season to taste. Sprinkle with the parsley.

Nutrition Facts : Calories 975 calories, Carbohydrate 23.9 g, Cholesterol 282.7 mg, Fat 57.9 g, Fiber 3.6 g, Protein 81.8 g, SaturatedFat 14.7 g, Sodium 887.6 mg, Sugar 7.9 g

CHICKEN CACCIATORE AND PASTA



Chicken Cacciatore and Pasta image

Swanson® Chicken Stock creates a flavorful simmering tomato sauce that seasons the chicken, vegetables and pasta shells in this complete skillet supper.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 40m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
1 ¾ cups Swanson® Chicken Stock
1 teaspoon dried oregano leaves, crushed
1 teaspoon garlic powder
1 (14.5 ounce) can diced tomatoes
1 small green pepper, cut into 2-inch long strips
1 medium onion, cut into wedges
¼ teaspoon ground black pepper
2 ½ cups uncooked medium shell-shaped pasta

Steps:

  • Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
  • Stir the stock, oregano, garlic powder, tomatoes, green pepper, onion and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low. Cover and cook for 15 minutes or until the pasta is tender.

Nutrition Facts : Calories 448.5 calories, Carbohydrate 59 g, Cholesterol 60.8 mg, Fat 7.5 g, Fiber 4.3 g, Protein 35.4 g, SaturatedFat 1.6 g, Sodium 437.8 mg, Sugar 7.1 g

CHICKEN CACCIATORE



Chicken Cacciatore image

This easy chicken cacciatore recipe makes a good Sunday dinner, since it's so simple to prepare. This recipe is the best because it's loaded with lots of vegetables and is a family favorite. -Barbara Roberts, Courtenay, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 21

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1/4 cup all-purpose flour
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
2 celery ribs, sliced
1 large green pepper, cut into strips
1/2 pound sliced fresh mushrooms
1 can (28 ounces) tomatoes, drained and chopped
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 cup dry red wine or water
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
3 garlic cloves, minced
1 tablespoon sugar
Hot cooked pasta
Grated Parmesan cheese

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.

Nutrition Facts : Calories 517 calories, Fat 25g fat (8g saturated fat), Cholesterol 112mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 6g fiber), Protein 39g protein.

CHICKEN CACCIATORE



Chicken Cacciatore image

This appeared on the label of the canola oil that I always buy. Although the recipe calls for specific brands of ingredients, which I will put below, you can use any other brand. Also, since this recipe does not have any pork products or cheese in it, some one can always make this kosher by using kosher products. The recipe won't let me put this in the list of ingredients but you can also have chicken legs to the recipe. It's an and/or kind of thing.

Provided by Studentchef

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/4 cup Robin Hood all-purpose flour
1/2 teaspoon salt
3 lbs chicken breasts
1/3 cup Crisco cooking oil (Canola or Vegetable)
1 (28 ounce) can diced tomatoes, undrained
1 (14 ounce) can tomato sauce
1 (10 ounce) can sliced mushrooms, drained
1/2 cup chopped onion
1/4 cup green pepper
3/4 teaspoon salt
1 teaspoon dried basil, crushed
1 teaspoon dried rosemary, crushed
1 pinch garlic powder

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.

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