CHICKEN CACCIATORE
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
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 (MY WAY, WITH BEER)
Provided by Olive
Number Of Ingredients 19
Steps:
- HEAT ABOUT 2 TABLESPOONS OF EXTRA VIRGIN OLIVE OIL IN A PAN OVER MEDIUM HEAT. IN A SHALLOW BOWL OR PLATE, COMBINE FLOUR, PEPPER, SALT AND GARLIC POWDER. THPROUGHLY WASH AND CLEAN CHICKEN LEGS, PAT DRY WITH PAPER TOWELS AND COAT WITH FLOUR MIXTURE (DON'T SKIP THIS STEP, THE FLOUR WILL THICKEN THE SAUCE AS THE CHICKEN SIMMERS IN THE TOMATOES). PAN-FRY TO SEAR THE CHICKEN LEGS, TURNING ONCE TO BROWN THE OTHER SIDE.
- TAKE SEARED CHICKEN LEGS OUT OF THE PAN, SET ASIDE. IN THE SAME PAN, ADD A LITTLE MORE OLIVE OIL AND SAUTE THE GARLIC, THEN THE ONION AND TOMATOES, COOK UNTIL THE WATER FROM THE TOMATOES DRIES OUT AND THE TOMATOES ARE TENDER; THEN ADD A LITTLE OF THE CHICKEN STOCK AND THE TOMATO PASTE, STIR UNTIL THE PASTE IS WELL-BLENDED. ADD THE REST OF THE CHICKEN STOCK AND BEER.
- SEASON WITH FISH SAUCE, IF USING AND PEPPER, STIR TO BLEND WELL, ADD 1/4 TEASPOON OF GROUND DRIED OREGANO AND 1/4 TEASPOON OF DRIED BASIL, (RUB IT BETWEEN YOUR PALMS TO RELEASE THE OIL). BOIL; LOWER HEAT AND LET SIMMER FOR ABOUT 10-15 MINUTES, COVERED.
- ADD THE CHICKEN PIECES AND BRAISE FOR ABOUT AN HOUR OR UNTIL THE CHICKEN LEGS ARE VERY,VERY TENDER AND MOST OF THE SAUCE HAS EVAPORATED. YOU MAY NEED TO ADD SOME WATER IF THE LIQUID DRIES BEFORE COOKING TIME IS FINISHED, YOU MAY WANT TO LOWER YOUR HEAT TO PREVENT IT FROM HAPPENING AGAIN. GIVE IT AN OCCASIONAL STIR AND TURN THE CHICKEN PIECES HALFWAY, HAVE A TASTE AND ADJUST SEASONING IF NEEDED.
- THAT'S IT. SERVE HOT WITH PASTA OR STEAMED RICE
- NOTE: PREPARE THIS DISH 1 1/2 -2 HOURS AHEAD OF MEAL TIME OR YOUR FAMILY WILL GET HUNGRY WAITING.
CHICKEN CACCIATORE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 18
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
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
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.
MOM'S CHICKEN CACCIATORE
Many food names reflect various occupations or trades. 'Cacciatore' literally means 'hunter' in Italian, and this 'hunter style' dish makes good use of mushrooms (easily available to hunters trekking through forests!), onions tomatoes and herbs. If desired, serve over hot spaghetti noodles.
Provided by Jana
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 13
Steps:
- Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
- Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.
- Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.
Nutrition Facts : Calories 670.2 calories, Carbohydrate 28.9 g, Cholesterol 170.3 mg, Fat 38.1 g, Fiber 2 g, Protein 46.9 g, SaturatedFat 10.3 g, Sodium 422.6 mg, Sugar 2.8 g
CHICKEN CACCIATORE
Chicken Cacciatore, though not always thought of as a stew, has the characteristics of one; chicken is paired with vegetables in a rich, thick broth. The mixture is then spooned over al dente linguine.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 12
Steps:
- Reserve chicken wings for another use. Remove skin from chicken; halve breasts crosswise; you will have 6 pieces of dark meat and 6 pieces of light meat.
- Heat a deep 10-inch skillet or 6-quart Dutch oven over medium heat until hot. Add half the chicken pieces; cook until browned, about 8 minutes, turning once. Transfer to a plate. Repeat with remaining chicken.
- In same pan, heat 1/2 tablespoon olive oil. Add mushrooms; cook on medium-high, stirring, until softened and browned, about 7 minutes. Transfer to a bowl.
- Add remaining 1/2 tablespoon oil to pan; add onions, peppers, and garlic; cook on medium-high, stirring occasionally, until golden, about 4 minutes. Pour in wine; bring to a boil. Cook until almost evaporated, about 3 minutes. Add tomatoes and broth; return chicken to pan. Simmer, turning occasionally, until meat is tender and sauce is thickened, about 1 hour. Stir in mushrooms. Cook linguine in a large pot of boiling salted water until al dente. Drain; serve with chicken and sauce. Garnish with basil or parsley if desired.
Nutrition Facts : Calories 599 g, Cholesterol 151 g, Fat 9 g, Fiber 6 g, Protein 59 g, Sodium 573 g
CHICKEN CACCIATORE
Combine a variety of simple ingredients to bring out a set of complex flavors with this Italian classic, our Chicken Cacciatore recipe.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oil in large skillet on medium heat. Add chicken; sprinkle evenly with 1/2 tsp. of the salt and 1/4 tsp. of the black pepper. Cook until browned on both sides. Remove chicken from skillet; cover to keep warm. Add mushrooms, onions, green pepper and garlic to drippings in skillet; cook and stir 5 minutes or until onions are tender.
- Stir in tomatoes, tapioca, thyme, bay leaf, remaining 2 tsp. salt and remaining 1/4 tsp. pepper. Bring to boil, stirring frequently.
- Add chicken. Reduce heat to low; cover. Simmer 30 minutes or until chicken is cooked through. Remove and discard bay leaf.
Nutrition Facts : Calories 450, Fat 25 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 140 mg, Sodium 1280 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 5 g, Protein 40 g
CHICKEN CACCIATORE
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
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 RECIPE BY TASTY
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
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
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