Chicken Cacciatore Soup Food

CHICKEN CACCIATORE SOUP

Steps:

• In a Dutch oven, saute mushrooms and leeks in oil until tender. Stir in the broth, chicken, tomatoes, zucchini, peppers, pasta, thyme and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until pasta and vegetables are tender. Top each serving with cheese and basil. Freeze option: Before adding cheese and basil, cool soup and transfer to freezer containers. Freeze up to 3 month. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Sprinkle each serving with cheese and basil.

SLOW COOKER CHICKEN CACCIATORE

Steps:

• Season chicken with salt and black pepper. Heat olive oil in a large non-tick skillet over medium high heat. Sear chicken until golden brown, about 3 minutes per side. Transfer chicken to slow cooker. Alternatively, if pressed for time, skip browning and add chicken straight to a 6 quart slow cooker.
• Add the garlic, onion, bell peppers, carrots, mushrooms, diced tomatoes, tomato paste, dried basil, oregano, rosemary, thyme and salt and black pepper to taste. Stir to combine. **(Do not worry if the mixture looks dry, the tomatoes will release more liquid as this cooks - if you like this dish more saucy or soup-y - you can add 1/2 cup chicken broth or water)
• Cover and cook on high for 3-4 hours or on low for 4-6 hours.
• minutes prior to serving, stir in the olives, kale and corn starch / water slurry into the slow cooker and cook for an additional 20-30 minutes on HIGH, or until sauce thickens up slightly and kale is wilted.
• Sprinkle with chopped parsley, basil leaves and taste and season with additional salt or black pepper, as needed.
• Serve hot over pasta, zucchini noodles, rice or your favorite sides and top with grated parmesan, if desired.

AUTHENTIC ITALIAN CHICKEN CACCIATORE RECIPE (POLLO ALLA CACCIATORA)

Steps:

• First, clean the chicken thoroughly and cut it into pieces. Don't peel off the skin, as it will give it more flavor.
• Heat the oil in a frying pan and fry the chicken pieces on both sides for about 10 minutes, until golden.
• At this point, add the finely chopped onions, garlic, the chopped carrots and celery, with a pinch of salt, pepper and rosemary, and leave it all in a sauté for another 5 minutes.
• When the mix gets a nice color, pour red wine over the chicken and let it evaporate.
• Then add the tomatoes, cover with a lid and let it cook on medium heat for 30 minutes (or until the chicken is well cooked and soft) during which, if the chicken becomes dry, add a bit of water or broth.
• Once cooked, add the chopped parsley and serve the chicken with polenta or mashed potatoes.

SLOW-COOKER CHICKEN CACCIATORE

Steps:

• Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 15 to 20 minutes or until brown on all sides; drain.
• Cut bell pepper and onions crosswise in half; cut each half into fourths.
• In 3 1/2- to 6-quart slow cooker, place half of the chicken pieces. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture.
• Cover; cook on Low heat setting 4 to 6 hours or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). Serve with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

CHICKEN CACCIATORE SOUP

Steps:

• Heat oil in a large sauce pan over medium heat. Add onion and green bell pepper; cook until vegetables are tender, 5 to 7 minutes. Add garlic, red pepper flakes and oregano; cook until fragrant, about 1 minute. Place the mixture into a 6 quart slow cooker. Add the chicken stock, chicken, diced tomatoes, tomato paste, Italian seasoning, salt and black pepper, turn on high and cook for 10 minutes. Reduce heat to low and cook 6 to 8 hours. Remove chicken and shred, return to slow cooker. Add pasta and cook on high until pasta is cooked al-dente, about 10 minute. Add cheese and stir until melted. Season with salt and pepper to taste.Sprinkle with basil and serve. Stove Top Option: Heat oil in a large sauce pan over medium heat. Add onion and green bell pepper; cook until vegetables are tender, 5 to 7 minutes Add garlic, red pepper flakes and oregano; cook until fragrant, about 1 minute. Add the chicken stock, chicken, diced tomatoes, tomato paste, Italian seasoning, salt and black pepper, bring to a boil. Reduce heat and simmer for 10 minutes before adding the pasta. Simmer until pasta is cooked al-dente, about 10 minutes. Mix in Parmesan cheese and stir until cheese has melted. Season again with salt and black pepper to your taste. Sprinkle with basil and serve.

CHICKEN CACCIATORE

Steps:

• Preheat oven to 350 F. Whisk flour and all "chicken seasoning" together in a shallow dish. Pat chicken dry and dredge each piece in the mixture, pressing the flour into the chicken, shake off any excess, then transfer to a dry surface.
• Melt 1 tablespoon butter in 2 tablespoons oil over medium-high heat in a deep, oven-proof skillet/braiser. Once hot, add chicken and cook approximately 4 minutes per side, until golden (it will not be cooked through) - do NOT let the drippings burn/blacken. Reduce heat if necessary. Remove chicken to a plate but do not discard drippings.
• Reduce heat to medium. To the now empty skillet, melt 2 tablespoons butter. Add enough olive oil to equal 2 tablespoons when combined with the drippings (eyeball it).. Add onions, carrots, bell peppers and mushrooms and cook until softened, about 10 minutes. Add a drizzle of olive oil if the vegetables become too dry. Add garlic and red pepper flakes and sauté for 30 seconds.
• Stir in all remaining ingredients up to "for serving." Season with salt and pepper to taste. Return chicken pieces to the skillet along with any juices and spoon some sauce over the top.
• Bring to a simmer, cover, and bake at 350 degrees F for 45-60 minutes, until the chicken is cooked through and fall apart very tender.
• You can shred the chicken in the sauce or serve it whole with the sauce spooned over top. Serve chicken cacciatore over pasta, potatoes, rice, polenta, or veggie noodles, with freshly chopped basil and freshly grated Parmesan.

HEALTHY CHICKEN CACCIATORE SOUP

Steps:

• In a large stock pot brown the chicken in oil and butter over medium heat.
• Add the garlic, onions, celery, and carrots. Sauté for 3-5 minutes, then and 1 cup of the stock simmering for 3 minutes.
• Add everything except the fresh basil, Parmesan cheese, and pasta. Stir in 1 teaspoon salt and 1/2 teaspoon ground black pepper. Simmer for 10 minutes.
• Add the pasta and half of the fresh basil. Simmer for 8-10 more minutes until the pasta is al dente. At this point add 1-2 cups water if needed. Stir in Parmesan cheese.
• Garnish with a sprinkle of Parmesan cheese and more fresh basil.

HEARTY CHICKEN CACCIATORE SOUP

Steps:

• Add the olive oil and butter to a soup pot or dutch oven over medium heat. Add the onions and mushrooms and cook for 5-7 minutes until the onions are softened and the mushrooms are brown.
• Stir in the garlic, tomato paste, salt, pepper and rosemary, then pour in the red wine to deglaze the pot. Let the wine cook out for 1 minute, then pour in the chicken broth and crushed tomatoes.
• Add the chicken and spinach to the soup, stir and simmer for 25 minutes, uncovered.
• Whisk the cream cheese into the soup until fully incorporated, then add the cooked noodles. Alternately, you can add noodles to each bowl and then ladle the soup on top.
• Serve with grated parmesan cheese and fresh black pepper.

CHICKEN CACCIATORE

Steps:

• Preheat oven to 350 degrees (F). Cook pasta according to package directions. Do not overcook! Drain and set aside.Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour. Heat olive oil and butter in a heavy skillet or Dutch oven on the stovetop over medium-high heat. Place chicken skin down in pan, four pieces at a time. Brown chicken on both sides, then remove to a clean plate. Repeat with remaining chicken. Pour off half the fat in the pan and discard.Add sliced onions and peppers, as well as the garlic. Stir around for 1 minute. Add mushrooms and stir around for 1 minute. Add thyme, turmeric, and salt. (And crushed red pepper flakes if you like things a little spicy.) Add extra black pepper to taste. Stir, then pour in wine. Allow to bubble.Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and put it into the oven for 45 minutes. Remove lid and increase heat to 375 degrees. Cook for an additional 15 minutes. Remove pan from the oven. Remove chicken from the pot and place it on a plate. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes. Pour cooked, drained noodles on a large platter or in a big serving bowl. Add vegetables all over the top, then place chicken pieces on top of the vegetables. Spoon juices from the pot over the chicken and pasta (amount to taste.)Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

'NDUJA & SPRING GARLIC CARBONARA

Steps:

• Whisk up eggs & cheese. Bring water to a boil. Season it with salt, cook pasta 1 minute less than package directions. Reserve 1 cup of boiling water, whisk into egg yolks. Meanwhile, heat EVOO in a large skillet, melt 'nduja into it, stir in garlic, add wine. Add pasta to 'nduja, toss and remove pan from heat, add tempered eggs & cheese, toss a minute more. Top pasta with black pepper. Pass extra cheese & EVOO at table.

CREAMY CHICKEN CACCIATORE SOUP

Steps:

• Heat the olive oil and butter in a 5 1/2-quart Dutch oven over medium-high heat. Season the chicken with salt and pepper on both sides and place skin-side down in the pot. Brown for 4 to 6 minutes on the first side, then flip and brown for 4 to 6 minutes on the other side. Remove to a plate and set aside.
• Add the mushrooms, garlic, bell peppers, onion, thyme and turmeric to the pot. Cook, stirring occasionally, until the vegetables are softened and the edges are starting to brown, about 2 minutes. Add the tomato paste and cook for an additional minute. Pour in the white wine, bring to a simmer and simmer for 3 minutes. Use your spoon to scrape the sides and bottom of the pot to loosen any browned bits that might be stuck there. Add the chicken stock, diced tomatoes and chicken thighs. Season the soup with a healthy pinch of salt and pepper. Bring to a boil, reduce to a simmer and cook, uncovered, until the chicken is cooked through and the vegetables are tender, about 20 minutes.
• Fill a 4-quart pot with water and bring to a boil. Cook the egg noodles until al dente according to the package directions. Drain the noodles, put back into the pot they were cooked in and toss with a scant tablespoon of olive oil; set aside.
• When the chicken is ready, transfer it to a cutting board. Using 2 forks, remove the chicken from the bones and shred. Some skin will end up in the mix, which is totally fine. Add the shredded meat back to the soup. Discard the skin and bones.
• Add the noodles to the soup, as well as the heavy cream and 2 tablespoons of the parsley. Simmer for a few minutes to heat everything through. Taste the soup and adjust the seasoning as needed. Serve hot in bowls and garnish with the remaining chopped parsley.
• If you are making this soup ahead of time, undercook the noodles by 2 minutes as directed on the package, so they don't overcook when the soup is reheated. Alternatively, cook the noodles, drain, toss in olive oil and store separately, adding them to the soup once it has been reheated. Serve as directed above.

CHICKEN CACCIATORE SOUP

Steps:

• 1. In a large soup pot heat 2 tablespoons of olive oil and brown cut chicken on all sides remove from pan. In same pan add addional tablespoon of olive oil and saute onion mushrooms pepper potatos and 4 cloves of the garlic adding after a few min of sauteing each one.
• 2. deglaze pan with red wine scraping bottom of the pan for 3 or 4 min. Add chicken stock, canned tomatos basil, rosemary and pepper flakes and cooked chicken to the pot and simmer on med low for 20 to 30 min.
• 3. Grate pamesan cheese, place in bowl and put on table to sprinkle on top of stoup.

CHICKEN CACCIATORE SOUP

Steps:

• Cook rotini according to package directions, substituting 1 can vegetable broth for part of the water. Cook until done (about 10 minutes). Drain and set aside. Cut chicken breasts into a 1-inch dice. In a large pan, combine spaghetti sauce, 2 cans of vegetable broth, onions, garlic puree, chicken, Italian seasoning, red wine, tomatoes, and zucchini. Cook until vegetables are tender and chicken is cooked through (20 to 30 minutes). Add cooked rotini, and cook until heated through.

SARASOTA'S SPEEDY CHICKEN CACCIATORE SOUP

Steps:

• Bacon -- In a large pot, saute your bacon in 1 teaspoon olive oil on medium heat until crisp.
• Vegetables -- To the bacon and drippings, add your onions, mushrooms, garlic and cook until slightly softened, just a couple of minutes. Add in the roasted red pepper, Optional green pepper, red pepper flakes and cook another minute.
• Broth -- Add the red wine and vinegar and cook just a minute scraping up any bits off the bottom of the pan. Add in the broth, tomatoes, and chicken. Check for seasoning (salt and pepper). Lower to medium low heat and continue to simmer for about 15 minutes. Finish with the fresh basil the last couple of minutes.
• Garnish -- As your soup is simmering, make your garnish and polenta. For the olives -- in a small bowl, fine chop and mix the two olives together and drizzle with a bit of olive oil. I like a mix of black and green, but use what you like best - and let people help themselves. And for the polenta, simply make your favorite kind. I used a quick cooking which was. Two (2) cups chicken broth and 1/2 cup polenta, and stir in 1/2 cup parmesan right at the end, salt and pepper. I used quick cooking so 5 minutes and it was done. Use your favorite.
• Serve -- A couple of ladles per bowl, top with a scoop of the cheesy polenta and garnish with the olives.