CHICKEN CACCIATORE SUBS
Make and share this Chicken Cacciatore Subs recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 50m
Yield 4 large sandwiches
Number Of Ingredients 17
Steps:
- Heat a grill pan or large skillet over medium to med-high heat.
- Drizzle olive oil on chicken, making sure it is coated; season chicken with steak seasoning.
- Grill or pan-fry 6 minutes on each side; set aside.
- Preheat broiler; place rolls on cookie sheet; lightly toast them under the broiler; remove but leave the broiler on.
- Heat a large skillet over med-high heat; add 2 tablespoons olive oil, the garlic, red pepper flakes, mushrooms, bell peppers, onions, and oregano.
- Stir/saute vegetables and season with salt/pepper; cook 5 minutes, then add wine.
- Scrape up tasty browned bits off the bottom of the pan with a wooden spoon or heat-safe spatula.
- Add in tomatoes and parsley.
- Slice chicken breasts on an angle and set into sauce.
- Pile chicken and veggies into sub rolls; cover with sliced provolone.
- Place sandwiches on cookie sheet and melt cheese under broiler; serve and prepare to get messy.
Nutrition Facts : Calories 467.1, Fat 19.3, SaturatedFat 8, Cholesterol 124.8, Sodium 662.4, Carbohydrate 16, Fiber 3.3, Sugar 7.2, Protein 51.6
CHICKEN CACCIATORE SANDWICH
This chicken cacciatore sandwich is one of my favorite dishes to cook. You'll love all the flavors and the crunch of the toasted bread. Recipe doubles easily and freezes well. Enjoy!
Provided by Mark Stroginis
Categories Chicken Sandwiches
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; sauté until onions are translucent, about 5 minutes.
- Add sherry, capers, oregano, and basil; cook until 1/2 of the sherry has cooked out. Add marinara sauce. Stir in chicken and cook until sauce has reduced by a third, 5 to 7 minutes.
- While the sauce is reducing, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place split hoagie rolls on a baking sheet and top each with a slice of provolone cheese.
- Broil until cheese is melted and rolls are toasted, 1 to 2 minutes.
- Fill each toasted bun with chicken mixture and top with sliced olives.
Nutrition Facts : Calories 663.2 calories, Carbohydrate 55.8 g, Cholesterol 106.6 mg, Fat 26.3 g, Fiber 5.3 g, Protein 47.5 g, SaturatedFat 9.3 g, Sodium 1334.9 mg
CHICKEN CACCIATORE SUBS
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a grill pan or large skillet. Drizzle chicken with oil, to cover,and season with grill seasoning blend or salt and pepper. Grill or pan-fry 6 minutes on each side.
- Heat broiler, lightly toast rolls on cookie sheet and remove.
- Heat a large skillet over medium high heat. Add 2 tablespoons oil, garlic, crushed red pepper flakes, mushrooms, peppers, onions and oregano. Saute veggies and season with salt and pepper. Cook 5 minutes, then deglaze the pan with wine or stock. Pick up tasty bits off the bottom of the pan with a wooden spoon or heat safe spatula. Add tomatoes and parsley to the sauce. Slice chicken breasts on an angle and set into sauce. Pile chicken and veggies into sub rolls and cover with sliced provolone. Melt cheese under hot broiler. Serve.
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.
ITALIAN CHICKEN CACCIATORE
Chicken cacciatore is a classic Mediterranean chicken dish from Italy. This is my favorite recipe made with chicken thighs, tomatoes, herbs, and olives.
Provided by Ita
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium heat and cook onion, stirring often, until soft and translucent, about 5 minutes. Transfer to a pot.
- Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss chicken thighs in the flour mixture until evenly coated.
- Heat remaining 2 tablespoons olive oil in the skillet over medium heat, add chicken thighs, and brown on one side, without turning, for 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer browned chicken thighs to the pot.
- Pour white wine into the skillet; bring to a boil. Stir to loosen all the browned bits of chicken and flavors in the skillet pour into the pot. Add diced tomatoes, tomato paste, and sugar; season with salt and pepper. Add as much chicken stock as needed to cover the chicken. Cover pot and simmer over medium heat, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes.
- Stir in olives, parsley, and basil. Stir to heat through.
Nutrition Facts : Calories 520 calories, Carbohydrate 21 g, Cholesterol 116.7 mg, Fat 28.9 g, Fiber 3.6 g, Protein 35.3 g, SaturatedFat 5.9 g, Sodium 1083.9 mg, Sugar 8.5 g
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
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.
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