SPAGHETTI CACCIATORE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, cook the bacon in a large pot or Dutch oven over medium-high heat until browned, about 7 minutes. Pour off all but 2 tablespoons drippings from the pot.
- Add the mushrooms and red onion to the pot with the bacon and season with salt. Cook, stirring occasionally, until the vegetables are softened, about 4 minutes. Add the garlic and red pepper flakes and cook until the garlic is golden, about 1 minute. Add the tomatoes, oregano and 1/2 teaspoon salt. Cook, stirring occasionally, until the sauce is slightly thickened, about 6 minutes.
- Add the spaghetti and reserved cooking water to the pot; cook, tossing, until coated, about 2 minutes. Add the parmesan, season with salt and toss. Drizzle each serving of pasta with the olive oil and top with parsley and more parmesan.
Nutrition Facts : Calories 530, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 14 milligrams, Sodium 930 milligrams, Carbohydrate 71 grams, Fiber 8 grams, Protein 18 grams, Sugar 6 grams
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.
CHICKEN CACCIATORE
Chicken Cacciatore is an authentic Italian chicken recipe comprising chicken thighs, red peppers, tomatoes and capers. You'll learn what to serve with chicken cacciatore too!
Provided by Michelle Minnaar
Categories Stew
Time 1h15m
Number Of Ingredients 11
Steps:
- Heat the oil in a large ovenproof pan.
- Dust the chicken with flour and brown the pieces on a high heat.
- Remove the chicken, lower the heat and add the onions.
- Once the onions are translucent, add the garlic and red peppers and fry for 2 minutes.
- Turn up the heat, add the wine and let it bubble for 2 minutes.
- Add the tomatoes and stock, and stir well.
- Return the chicken to the pan with the sauce and let the mixture reach a bubbling point.
- Lower the heat until the stew slowly simmers and continue to cook for 45 minutes or until the chicken is cooked and tender.
- Add the capers at the last minute and sprinkle the parsley upon serving.
- Serve with buttered pasta.
Nutrition Facts : ServingSize 1 serving, Calories 423 calories, Sugar 3 g, Sodium 709 mg, Fat 17.8 g, SaturatedFat 3.9 g, Carbohydrate 13.2 g, Fiber 1.6 g, Protein 42.8 g, Cholesterol 125 mg
CONTEST-WINNING CHICKEN CACCIATORE
My husband and I own and operate a busy farm. There are days when there's just no time left for cooking! It's really nice to be able to come into the house at night and smell this wonderful slow cooker chicken cacciatore. -Aggie Arnold-Norman, Liberty, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place onions in a 5-qt. slow cooker. Add the chicken, seasonings, tomatoes, tomato sauce, mushrooms and wine., Cover and cook on low for 6-8 hours or until chicken is tender. Discard bay leaf. Serve chicken with sauce over pasta.
Nutrition Facts : Calories 207 calories, Fat 6g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 787mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
CHICKEN CACCIATORE PASTA
A yummy marinara pasta packed with veggies that kids will love.
Provided by ChefBillT
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sprinkle chicken with 1 teaspoon salt. Heat oil in a wide, heavy, oven-safe pot over medium-high heat until hot but not smoking, about 1 minute. Add chicken, skin sides down, and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
- Pour off all but 2 tablespoons fat. Reduce heat to medium and cook pepper, onion, and garlic, stirring, until softened, about 5 minutes. Stir in oregano, thyme, tomato puree, water, and remaining 3/4 teaspoon salt; bring to a simmer. Return chicken to pot, return to a simmer, cover, and transfer to oven. Bake until chicken is tender, 45 to 50 minutes.
- Transfer chicken to a bowl and chill, uncovered, until cool enough to handle (20 minutes). Discard skin and bones. Pull meat into coarse shreds.
- Add chicken, beans, and vinegar to tomato mixture in pot and simmer until heated through, about 5 minutes.
- Meanwhile, cook pasta in salted water according to package directions. Drain, reserving 1 cup pasta water. Stir pasta into chicken mixture, thinning with pasta water as needed. Season with additional salt, if desired.
Nutrition Facts : Calories 631 calories, Carbohydrate 54.5 g, Cholesterol 116.9 mg, Fat 26.4 g, Fiber 7.6 g, Protein 44.3 g, SaturatedFat 6.3 g, Sodium 1456.6 mg, Sugar 9.6 g
CHICKEN CACCIATORE OVER PASTA
Make and share this Chicken Cacciatore over Pasta recipe from Food.com.
Provided by AZPARZYCH
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into bite size pieces.
- Spray large skillet with olive oil cooking spray.
- Saute chicken, onions, and green peppers for 6-8 minutes.
- Stir in drained tomatoes and tomato sauce.
- Add Splenda, Italian seasoning, olives, and black pepper.
- Simmer for 10-15 minutes, stirring occasionally.
- For each serving place 1/2 cup pasta on plate and spoon 2/3 cup chicken mixture over top.
CHICKEN CACCIATORE AND PASTA
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
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
This easy chicken cacciatore recipe with boneless chicken thighs, mushrooms, and wine is made on the stovetop and ready in under an hour.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 50m
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons olive oil in a Dutch oven or similar deep, sturdy pot over medium-high. Season both sides of the chicken with salt and pepper.
- Once the oil is hot and shimmering (but not so hot it starts smoking), add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. Transfer the chicken to a large, clean plate. The chicken does not need to be cooked through.
- Reduce the heat to medium. Add the remaining 1 tablespoon oil, onion, and bell pepper. Cook until the vegetables begin to soften, about 4 minutes.
- Add the garlic and cook for 1 minute, or until the garlic is fragrant.
- Add the white wine. Stir and let simmer until the wine is reduced by approximately half, about 3 minutes.
- Add the tomatoes with their juices, mushrooms, Italian seasoning, and balsamic vinegar, stirring to combine. Bring to a simmer. Let the sauce simmer, uncovered, for 10 minutes.
- Nestle the chicken thighs into the tomato sauce, along with any drippings that have collected on the plate. The chicken should be mostly submerged, though some may peek through.
- Partially cover the pot and let simmer 15 to 20 additional minutes, or until the chicken is cooked through, the sauce is thickened, and the mushrooms are tender.
- If you'd like to dice or shred the chicken, remove it to a cutting board. When cool enough to handle, dice or shred it, then return it to the pot. You also can serve the chicken thighs whole.
- Taste and season the sauce with additional salt and pepper as desired. If you've chopped or shredded the chicken, return it to the sauce and toss to combine and warm through. Otherwise, serve the chicken pieces whole with a generous amount of sauce on top.
- Serve hot over pasta, rice, polenta, or veggie noodles, with a big extra spoonful of sauce and a sprinkle of parsley and Parmesan.
Nutrition Facts : ServingSize 1 (of 6), Calories 335 kcal, Carbohydrate 16 g, Protein 33 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 144 mg, Fiber 4 g, Sugar 8 g
CHICKEN CACCIATORE
The BEST Chicken Cacciatore in a rich and rustic sauce with chicken falling off the bone is simple Italian comfort food at its best! Authentic Chicken Cacciatore is an Italian classic, and you'll never get a more succulent home cooked meal than this recipe! Easy to make and loved by the entire family!
Provided by Karina
Categories Dinner
Time 50m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 310 kcal, Carbohydrate 22 g, Protein 27 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 107 mg, Sodium 511 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving
CHICKEN CACCIATORE OVER ANGEL HAIR PASTA AGLIO OLIO
I cant tell you how good this is. You just need to try it. I served it over Angel Hair pasta Aglio Olio (garlic and oil).
Provided by Joanne
Categories Poultry
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees F.
- Soak chicken in vinegar and enough water to cover chicken. Let soak for a few minutes. Rinse well, pat dry and transfer to large bowl. Season chicken 1 teaspoons oregano, and salt black pepper to taste.
- In another bowl combine the flour, 1 teaspoons oregano and salt and black pepper to taste. Mix well.
- Dredge the chicken in the seasoned flour. Shake off excess flour.
- Heat a large dutch oven or heavy skillet (oven safe) over medium/high heat. Add olive oil and butter, when butter melts add chicken pieces (4 pieces at a time). Brown chicken on both sides, transfer chicken to a plate.
- Pour off half of the grease in the pan and discard. Add onions, peppers and garlic, cook stirring for 1 minute. Add crushed red pepper flakes and chicken bouillon cube, cook stirring 1 more minute.
- Add water, bring to boil. Stir in diced tomatoes and Italian seasoning. Add chicken pieces back to pan. Cover and bake for 45 minutes. Remove cover and raise temperature to 375 degrees F. Cook for an additional 15 minutes.
- Meanwhile, heat a large pot of salted water to boil for the pasta. Cook pasta according to package "al dente" reserving 2 cups of the pasta water before draining.
- In a large deep skillet, heat olive oil over medium heat. Add garlic and cook, stirring for 2 minutes (do not burn garlic). Add crushed red pepper flakes and cook, stirring 1 minute. Add pasta water and salt to taste. Bring to a boil and reduce sauce to about half.
- Add the drained pasta to the sauce and remove from heat. Toss adding a final drizzle of olive oil and Parmesan cheese.
- Serve Chicken Cacciatore over the Angel hair Aglio Olio. Garnish with pamesan cheese and basil.
- Note: You can add mushrooms (I didn't have any), and you can substitute the 1 cup of water and chicken bouillon cube for 3/4 cups dry white wine (I just prefer the flavor of the bouillon cube or chicken stock over wine). Plus I'd rather drink the wine as I'm cooking ;-).
EASY CHICKEN CACCIATORE RECIPE
Take your tastebuds to the Italian countryside! Perfect for any day of the week, this easy Chicken Cacciatore recipe is quick to make and ready to serve in just 30 minutes. Full of flavor, this rustic Italian cacciatore chicken features fork-tender chicken and an aromatic sauce made from onion, green bell pepper, garlic salt, black pepper, diced tomatoes, tomato sauce, sugar and McCormick® Perfect Pinch® Italian Seasoning. If you're not short on time, try swapping bone-in thighs for the boneless chicken breasts, since dark meat is juicier. One of the best simple recipes for chicken, you can easily add in your favorite mushrooms. Planning to enjoy your meal with a glass of red wine? Try adding a cup from the bottle into the stew for a more robust flavor profile. Fantastic when served atop pasta, this is the perfect dish for an intimate family dinner or for entertaining friends. Pair this hearty meal with a Shaved Vegetable Salad with Italian Herb Vinaigrette and Quick Italian Breadsticks with an Italian Bread Dipping Oil. This quick and easy recipe for chicken is sure to have everyone become members of the Clean Plate Club.
Provided by McCormick
Categories Entrees,
Yield 5
Number Of Ingredients 10
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken, onion, bell pepper, garlic salt and pepper; cook and stir 5 to 7 minutes.
- Stir in tomatoes, tomato sauce, Italian seasoning and sugar. Reduce heat to low; cover and simmer 10 minutes.
- Serve over cooked pasta and sprinkle with grated Parmesan cheese, if desired.
Nutrition Facts : Calories 185 Calories
CHICKEN CACCIATORE
Steps:
- Remove the chicken pieces from the pan and set them aside, leaving the oil behind in the pan. Add more oil if needed.
Nutrition Facts : Calories 682 kcal, Carbohydrate 38 g, Cholesterol 154 mg, Fiber 6 g, Protein 53 g, SaturatedFat 8 g, Sodium 1203 mg, Sugar 20 g, Fat 35 g, UnsaturatedFat 0 g
SAUCY CHICKEN CACCIATORE
This is one of the best chicken cacciatore recipes I've ever tried. Goes great with garlic bread, rigatoni pasta and a nice red full bodied wine. Enjoy!
Provided by OINKEZE
Categories Whole Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium size pot, brown the chicken in the olive oil until browned on all sides.
- Add the remaining ingredients except for the capers and simmer for about 1 hour.
- Add the capers and cook slowly for an additional 10 minutes.
- Serve over prepared pasta.
Nutrition Facts : Calories 1568.4, Fat 80.6, SaturatedFat 16.9, Cholesterol 268.3, Sodium 2640.9, Carbohydrate 145.8, Fiber 10.2, Sugar 53.4, Protein 66.8
CHICKEN CACCIATORE LINGUINE
Guests are always impressed by this recipe! Adapted from a friend's recipe for chicken cacciatore that uses bone-in chicken pieces simmered in sauce. I decided to instead use cut-up boneless chicken breasts and turn it into a pasta sauce.
Provided by France C
Categories Chicken Pasta
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Cut each chicken breast into 3 to 4 large chunks or strips.
- Heat oil in a large pot over medium heat. Add chicken and brown for 2 to 3 minutes. Add onion and garlic and brown for 1 to 2 minutes more.
- Meanwhile, combine undrained tomatoes, tomato paste, 1/2 cup wine, mushrooms, parsley, sugar, salt, rosemary, thyme, oregano, and pepper in a medium bowl. Pour mixture over the chicken and bring to a boil. Reduce heat and simmer until chicken is cooked through and tender, 35 to 40 minutes, stirring in additional wine during cooking if needed.
- While the sauce is cooking, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and serve with hot sauce over top.
Nutrition Facts : Calories 489.5 calories, Carbohydrate 67.9 g, Cholesterol 53.7 mg, Fat 8.7 g, Fiber 5.3 g, Protein 32 g, SaturatedFat 1.6 g, Sodium 604.4 mg, Sugar 8.2 g
PENNE PASTA WITH CACCIATORE CHICKEN
Make and share this Penne Pasta with Cacciatore Chicken recipe from Food.com.
Provided by Audrey M
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Spray Dutch oven with non-stick cooking spray.
- Heat over high heat until hot.
- Add chicken; cook and stir 1 to 2 minutes or until browned.
- Remove chicken from Dutch oven; place on plate.
- In same Dutch oven, combine broth, bell pepper, mushroom, tomatoes, and penne; mix well.
- Top with chicken; press into mixture slightly.
- Reduce heat to medium; cover tightly and cook 15 minutes or until chicken is no longer pink in the center.
- Remove Dutch oven from heat, let stand 5 minutes to finish cooking pasta.
- To serve, ladle mixture into serving bowls.
- Sprinkle with cheese.
Nutrition Facts : Calories 344, Fat 13, SaturatedFat 4, Cholesterol 55.8, Sodium 219, Carbohydrate 37.4, Fiber 5.8, Sugar 1.8, Protein 20.4
CHICKEN CACCIATORE OVER RICE
Not only is this satisfying chicken over rice easy to fix, it tastes fantastic. And it has plenty of nicely spiced sauce. -Susan Adair, Somerset, Kentucky
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the chicken, onion and green pepper in oil until chicken is lightly browned and vegetables are tender. Add tomato sauce, stewed tomatoes and seasonings; bring to a boil. , Reduce heat; simmer, uncovered, for 5 minutes or until chicken is no longer pink. Serve with rice.
Nutrition Facts : Calories 218 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 702mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
CHICKEN CACCIATORE PASTA
My husband makes an excellent Chicken Cacciatore -- however, we usually have a lot of chicken left over, as well as a good bit of the tasty tomato sauce...so, I got creative and with my Italian Heritage behind me, came up with this great sauce you can serve with your favorite Pasta (we chose rigatoni) -- manja!
Provided by stephanierndos
Categories Chicken
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In a large heavy sauce pan, heat the olive oil on medium-low to medium heat and add chopped onions and shallots, cook approximately 2-3 minutes or until onions/shallots are clear and soft. Next, add garlic - continue to stir all and cook another 1-2 minutes longer to allow garlic to penetrate the oil and flavor to develop.
- Next add the prepared marinara sauce, chopped tomato, and can of crushed tomatoes, stir well and begin to add all dry seasonings. Continue to stir and allow sauce to begin bubbling. After sauce begins to bubble, stir in the red wine and add your Bay leaf. Next, add the shredded cooked chicken as well as the diced portobello, squash, & olives. Stir well and add the 1/2 teaspoon sugar, (this will help cut the acidity of the tomatoes and bring all flavors together nicely). Cover, and allow to cook for 10 minutes on simmer. You may want to check the consistency of the sauce to ensure it is not too thick, if so - add about 1/2 cup of water, though do so gradually and stir after each addition - you may or may not need that much water. If your sauce looks too thin, just take the lid off while the sauce is cooking on simmer to allow moisture to evaporate naturally. Of course the seasoned italian cook, (or chef) knows to taste the sauce to see if it is missing something, which you can then add what you think is missing. Salt & pepper to taste. Sauce can be left on Simmer for up to 30 minutes, as long as you check frequently and stir to ensure the bottom is not scorching. Serve with your favorite Al Dente Pasta, a good crusty bread (our favorite is Ciabatta), and of course use the best pecorino romano or locatelli cheese you can find & a glass of your favorite wine.
Nutrition Facts : Calories 270.2, Fat 11.8, SaturatedFat 2.3, Cholesterol 47.6, Sodium 498.3, Carbohydrate 18.9, Fiber 2.6, Sugar 12, Protein 20.7
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