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.
THE BEST CHICKEN CACCIATORE
This chicken cacciatore is a real stick-to-your ribs dinner. Dark meat chicken is seared and braised in a hearty wine and tomato sauce until tender for a rustic homestyle meal. We love it as-is with maybe just a side salad, but no one would be upset if you served it on a bed of creamy polenta!
Provided by Food Network Kitchen
Categories main-dish
Time 2h25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of the oil a large Dutch oven over medium heat.
- Sprinkle the chicken with salt and pepper. Working in batches, cook the chicken until golden brown, 5 to 6 minutes per side. Transfer the browned chicken to a plate or baking sheet.
- Discard the oil. Put the pot over medium heat and add the remaining 2 tablespoons oil. Add the pancetta and cook, stirring, until golden brown, 4 to 5 minutes. Transfer the pancetta with a slotted spoon to a small plate.
- Reduce the heat to medium-low and add the carrots, celery and onions. Cook, stirring occasionally, until the vegetables are golden brown, about 10 minutes. Add the garlic and oregano and cook until fragrant, about 1 minute.
- Add the wine and scrape up any browned bits with a wooden spoon. Increase the heat to high and bring to a boil. Cook, stirring frequently, until the liquid is reduced by about two-thirds, 3 to 4 minutes. Stir in the tomatoes and reserved pancetta. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Reduce the heat to low and bring the sauce to a gentle simmer. Cover partially and cook, stirring occasionally, until the flavors come together, 35 to 40 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Add the chicken skin-side up to the sauce, cover and transfer the pot to the oven. Cook until the chicken is cooked through and tender, 35 to 40 minutes.
- Transfer the chicken pieces to a serving platter and cover loosely with foil to keep warm.
- If necessary, skim off any fat from the surface of the sauce with a large spoon or ladle and discard. Stir in the parsley and season with salt and pepper. Pour the sauce over the chicken and top with more parsley.
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
EASY CHICKEN CACCIATORE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, oil, portobello mushroom, large white onion, large red bell pepper, garlic, fresh rosemary, diced tomato, red wine, low sodium chicken broth, fresh basil
Provided by Joey Firoben
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Season the chicken breasts on both sides with salt and pepper.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat.
- Place 4 pieces of the chicken in the skillet and sear until until golden-brown, about 1-3 minutes on each side. Transfer the chicken to a plate and repeat searing with the remaining chicken pieces. Set aside.
- Heat 1 tablespoon of oil in the empty skillet.
- Add the mushrooms and stir occasionally until most of the moisture has evaporated from the pan, about 8 minutes.
- Transfer the mushrooms to a plate and set aside.
- Heat the remaining 1 tablespoon of oil in the pan.
- Add the onions and bell peppers and season with salt and pepper. Stir occasionally until the onions and peppers have softened, about 2 minutes.
- Add in the garlic and rosemary and stir until the garlic is fragrant.
- Add in the tomatoes, red wine, and broth and stir until the sauce has thickened slightly.
- Add the mushrooms and chicken back into the sauce and bring to a low simmer.
- Cover and let cook until the chicken registers 165°F (74°C), about 5-8 minutes.
- Serve topped with basil.
- Enjoy!
Nutrition Facts : Calories 402 calories, Carbohydrate 23 grams, Fat 18 grams, Fiber 3 grams, Protein 35 grams, Sugar 9 grams
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
Make and share this Chicken Cacciatore recipe from Food.com.
Provided by dojemi
Categories Chicken
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 564.3, Fat 10.7, SaturatedFat 2.6, Cholesterol 99, Sodium 515, Carbohydrate 66.4, Fiber 4.7, Sugar 15.5, Protein 35.1
CHICKEN CACCIATORE
Balsamic chicken cacciatore is fast and delicious, and needs no tomatoes to stand on its own. It's a marvelous dish to serve to company.
Provided by Karin
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Saute chicken in bacon grease, with salt and pepper, until browned. Discard bacon and set chicken aside.
- To the pan add butter and melt; saute onion, garlic and mushrooms until onions are transparent. Stir in 1 cup wine, brown sugar and vinegar. Cook, stirring, until hot and bubbly; add chicken and carrots.
- Reduce heat to medium and cook 30 minutes, until chicken is well cooked and carrots are tender crisp.
- Blend together 1 tablespoon wine and cornstarch. Stir into chicken and mix well to thicken.
Nutrition Facts : Calories 564.4 calories, Carbohydrate 10.6 g, Cholesterol 156.5 mg, Fat 36.8 g, Fiber 0.9 g, Protein 37.7 g, SaturatedFat 11.5 g, Sodium 280.2 mg, Sugar 6.5 g
CHICKEN CACCIATORE (WITH A KICK!)
I've made this dish for years and it is still one of my favorites. Not only do the Jalapenos add a slight kick to this dish, but truly enhance the flavor!!!
Provided by Rick B2
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a dutch oven pot cook onions, garlic and Jalapenos in oil until onions are tender.
- Remove onion mixture and set aside.
- In same pot brown chicken on all sides (add more oil if needed).
- Return onion mixture to pot.
- In a bowl combine tomatoes, tomato sauce, mushrooms, bay leaves, oregano or basil, salt, pepper and rosemary.
- Pour mixture over chicken and onions in pot.
- Cover and simmer for 30 minutes.
- Stir in white wine.
- Remove cover and continue to cook over low heat for about 15 more minutes stirring frequently to help break up some of the chicken as to thicken the sauce.
- Discard bay leaves.
- Serve over hot cooked noodles.
- OPTIONAL: Remove chicken from pot after first 30 minutes of cooking--Let cool and debone--Add meat back to pot and continue cooking (This is my favorite way to prepare this dish-No bones!).
Nutrition Facts : Calories 518.1, Fat 33.4, SaturatedFat 8.4, Cholesterol 129.4, Sodium 1011.6, Carbohydrate 17, Fiber 3.8, Sugar 8.7, Protein 35.5
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