Chicken Cacciatore Ii Food

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.

CHICKEN CACCIATORE II

Steps:

• Season the chicken pieces with salt and black pepper.
• Place the flour in a shallow bowl. Press each chicken piece into the flour and tap off excess.
• Heat the olive oil in a large Dutch oven over medium heat until almost smoking hot.
• Pan-fry the chicken until golden brown on both sides, about 3 minutes per side. Work in batches so as to not overcrowd the pan. Set the browned chicken aside.
• Stir the onion, green bell pepper, and garlic into the Dutch oven; cook, stirring occasionally, until tender, about 5 minutes.
• Stir in the mushroom; cook until they release their juice, 5 to 8 more minutes.
• Mix in oregano, tomatoes, tomato paste, white wine, and chicken stock; bring to a boil.
• Return the chicken pieces to the sauce, cover the pan, reduce heat to medium-low, and simmer until the chicken is no longer pink inside and the juices run clear, 30 to 40 minutes.
• Stir in capers and sprinkle with basil to serve.

CLASSIC CHICKEN CACCIATORE

Steps:

• Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.
• Cut bell pepper and onions crosswise in half; cut each half into fourths.
• Stir bell pepper, onions and remaining ingredients except cheese into chicken in skillet. Heat to boiling; reduce heat. Cover and simmer 30 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve with cheese.

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.

CHEF JOHN'S CHICKEN CACCIATORE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.
• Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.
• Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.
• Cover and cook in the preheated oven for 1 hour 15 minutes.

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:

• 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.

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:

• Heat a Dutch oven over medium heat. Season the chicken with salt and pepper to taste. When the pot is hot, add the olive oil. Add the chicken and sear it on both sides until it is golden brown, about 4 minutes. Transfer the chicken to a plate and set it aside.
• Add the mushrooms and bell peppers to the Dutch oven. Season the vegetables with salt and pepper, and cook until they have softened a little bit, about 8 minutes.
• Add the wine and cook until it has reduced by half. Add the marinara sauce and the basil, and bring the sauce to a simmer. Add the browned chicken, pushing each piece down in order to submerge it as much as possible in the sauce. Cover the pot and bring the stew to a simmer. Then reduce the heat to medium-low and simmer, covered, until the chicken is cooked through and tender, about 15 minutes. Season with salt and pepper to taste, if desired, and serve.
• Fat: 38.1g (before), 6.9g (after)
• Calories: 670 (before), 240 (after)
• Protein: 26g
• Carbohydrates: 12g
• Cholesterol: 95mg
• Fiber: 2g
• Sodium: 348mg