QUICK CHICKEN CACCIATORE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper.
- Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore and serve with crusty bread and grated cheese.
- Tidbits: Beef broth and stock is now available in resealable paper containers, which can be found on the soup aisle of your market. These paper containers make storage of remaining broth easier; keep some on hand in your refrigerator. Beef broth is used instead of chicken broth in this recipe because it pairs better with the beefy taste of portobello mushrooms. The broth will make your cacciatore taste as if it simmered all day because it accents the mushroom taste well.
- Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar free.
MOM'S CHICKEN CACCIATORE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
- Heat the olive oil in a large, wide pot over medium-high heat until shimmering. Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Remove the thighs to a plate.
- Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes.
- Sprinkle with the basil. Serve immediately.
CHICKEN CACCIATORE
This classic Italian dish must have hundreds of versions, all resulting in a rustic braise of chicken, aromatic vegetables and tomatoes. My version includes lots of mushrooms, both dried and fresh. You can add kale to the dish if you want to work in some leafy greens (see variation below).
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h45m
Yield 4 to 5 servings.
Number Of Ingredients 14
Steps:
- Place the dried mushrooms in a bowl or heat-proof glass measuring cup and pour on 2 cups boiling water. Let sit 15 to 30 minutes, until mushrooms are softened. Drain through a strainer lined with cheesecloth or a paper towel and set over a bowl. Rinse the mushrooms in several changes of water, squeeze out excess water and chop coarsely. Set aside. Measure out 1 cup of the soaking liquid and set aside.
- Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy nonstick skillet. Season the chicken with salt and pepper and brown, in batches, for 5 minutes on each side. Transfer the chicken pieces to a bowl as they are done. Pour the fat off from the pan and discard.
- Turn the heat down to medium, add the remaining oil and the onion, carrot and celery, as well as a pinch of salt. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the garlic, parsley, rosemary, red pepper flakes and salt to taste. Cover, turn the heat to low and cook, stirring often, for 5 minutes, until the mixture is soft and aromatic. Stir in the fresh and dried mushrooms, turn the heat back up to medium, and cook, stirring, until the mushrooms are just tender, about 5 minutes. Season with salt and pepper. Stir in the wine and bring to a boil. Cook, stirring, for a few minutes, until the wine has reduced by about half. Add the tomatoes and salt and pepper to taste. Cook over medium heat for 5 to 10 minutes, stirring often, until the tomatoes have cooked down a little and smell fragrant. Stir in the mushroom soaking liquid that you set aside.
- Return the chicken pieces to the pan and stir so that they are well submerged in the tomato mixture. Cover and simmer over medium heat for 30 minutes, until the chicken is tender. Taste, adjust seasoning and serve with pasta or rice.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 27 grams, Carbohydrate 24 grams, Fat 41 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 1184 milligrams, Sugar 7 grams, TransFat 0 grams
MUSHROOM CHICKEN CACCIATORE
Jane Bone from Cape Coral, Florida gives an Italian treatment to chicken by slow-cooking it in a zesty tomato sauce and serving it over spaghetti. "It's great for company because it frees up time to spend with guests. Toss a salad and you're ready to eat," she suggests.
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chicken in oil on both sides. Transfer to a 3-qt. slow cooker. In a bowl, combine the tomato sauce, mushrooms, onion, wine, garlic, oregano, thyme, salt and pepper; pour over chicken. , Cover and cook on low for 4-5 hours or until meat is tender. Serve with spaghetti.
Nutrition Facts : Calories 255 calories, Fat 10g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 744mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.
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 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
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.
SCARLETT'S CHICKEN CACCIATORE
A great chicken dish full of veggies. You can have it for dinner tonight, or freeze it for later.
Provided by scarlett
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a large skillet over medium heat, and cook and stir the chicken, onion, green pepper, mushrooms, and garlic until the chicken is no longer pink inside, 10 to 15 minutes. Stir in the crushed tomatoes, parsley, salt, pepper, Italian seasoning, and basil, bring the mixture to a boil, and reduce heat. Cover the skillet and simmer for 30 minutes.
- While the chicken mixture is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Serve the chicken cacciatore over the hot cooked noodles. Sprinkle with Parmesan cheese before serving.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 37.8 g, Cholesterol 76.2 mg, Fat 8.1 g, Fiber 3.3 g, Protein 24.8 g, SaturatedFat 2.4 g, Sodium 836.3 mg, Sugar 1.9 g
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
SLOW COOKER CHICKEN CACCIATORE WITH MUSHROOMS AND BACON
Cacciatore means "hunter style" in Italian, and this is a slow cooker riff on that classic Italian braise, which usually features chicken or rabbit with lots of peppers, tomatoes and wine. In this recipe, the mushrooms, bacon and wine give the finished dish a deep and delicious savoriness. The bacon does triple duty: It provides most of the fat in the recipe, it suffuses the dish with smoky flavor, and its little crispy bits hold up nicely over the long simmer. As the dish cooks, the vegetables release their juices, which don't evaporate in the slow cooker, so this may be a more stew-like cacciatore. This makes it delicious served over pasta or polenta or in a bowl served with a hunk of crusty bread to sop up the juices. To serve it as a hoagie or submarine sandwich, use a slotted spoon to scoop the chicken and sauce onto the rolls.
Provided by Sarah DiGregorio
Categories dinner, poultry, soups and stews, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Fry the bacon in a large (12-inch) skillet over medium-high heat until crisp and the fat is rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a 6- to 8-quart slow cooker, leaving the fat behind in the skillet. Add the mushrooms to the fat in the skillet and let them cook over medium-high, stirring only a few times, until the mushrooms have shrunk, released their liquid and started to lightly brown, about 8 to 10 minutes. Stir in the chopped garlic and tomato paste. Pour in the wine and let it come to a bubble, scraping up the browned bits from the bottom of the pan. Scrape the mixture into the slow cooker.
- Add the onion, bell pepper, roasted peppers, tomatoes, capers, vinegar, oregano, red-pepper flakes and garlic powder to the slow cooker and stir to combine. Add the chicken, season with 1 teaspoon salt and a generous amount of pepper and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, about 4 hours. (At this point, the dish holds well on the warm setting for several hours.)
- Using two forks, break the chicken up into large chunks. Stir in the parsley and let it warm through. Taste and add salt and pepper if necessary. Serve over polenta or pasta or in hoagie rolls, if desired, or alone in bowls. Top with basil and Parmesan.
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
Easy chicken cacciatore is a super tasty recipe, created in northern Italy by the hunter's wife and usually served on the eve of the hunting, to fuel the energy needed for the hunt. Nowadays is a well-known recipe cooked all over the country.
Provided by Daniele
Categories Main Course
Number Of Ingredients 16
Steps:
- Butcher the chicken into 10 pieces, 2 drums, 2 thighs, 2 breasts tips 2 breasts centre and 2 top breast and wing. Alternatively ask your butcher to cut it for you or use 10 chicken thighs.
- 2 Pour the oil into a large, deep cast iron pan (skillet) and place on the heat.
- 3 Carefully place the chicken pieces in the pan (skillet) skin side down. Cook until golden brown, then turn around and sear the other side. It should take 3 minutes for each side.
- 4 Using tongs, remove the chicken and place aside. Place the diced carrots, celery, onions, and bay leaves in the pan (skillet), cook down for a couple of minutes before adding the quartered mushrooms and the peppers strips.
- 5 Season slightly and cook until the mushrooms are softened, then add the tomato paste, the red wine, the tomato sauce and about 250 ml of water. Steer well, add the olives and bring to the boil.
- 6 Lower the heat to a minimum, carefully place the chicken one piece at the time, pushing it down in the sauce, then cover with a lid and slowly cook for about 45 minutes. Adjust the seasoning halfway thought.
- 7 Before serving, sprinkle the chopped garlic, rosemary, and thyme on top.
CHICKEN CACCIATORE
Chicken Cacciatore is the ultimate Italian comfort food dinner! A rustic chicken thigh recipe with bell peppers and mushrooms that can be served over pasta or mashed potatoes!
Provided by Dan
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- Add the oil to a large 12-13 inch skillet or dutch oven over medium heat. Season the chicken thighs with salt, pepper and paprika, just enough to coat the skin. Once the oil is hot, add the chicken thighs skin side down into the skillet and cook for 4-5 minutes until golden brown. Turn over and cook another 4-5 minutes on the other side. Remove the chicken to a plate and cover with foil.
- Add the onion, peppers and mushrooms to the same skillet. Season with 1 teaspoon of salt and fresh black pepper to taste. Cook for 8-10 minutes until the vegetables have softened and the mushrooms brown slightly. Add the garlic and cook 1 minute longer.
- Stir the tomato paste into the vegetables and cook for 1 minute, letting the tomato paste brown. Pour in the wine to deglaze the skillet, scraping up the bottom of the pan. Stir in the chicken broth, crushed tomatoes and oregano. Add the chicken thighs back to the skillet and nestle down into the sauce, spooning some of the sauce over the tops of the thighs.
- Cover the skillet and simmer for 25 minutes. Stir the chicken and sauce slightly to make sure nothing is sticking to the bottom and cook another 15 minutes with the lid partially covered. If the sauce is getting too thick, keep the lid on fully and/or add a splash of wine or chicken stock to thin it out. If your sauce is looking loose at this point, leave the lid off and let simmer uncovered for the last 15 minutes to let the sauce reduce.
- Check to make sure the chicken is cooked through by cutting into a thick part of the thigh. If the juices run clear and no pink remains, remove the skillet from the heat and serve with pasta or potatoes on the side.
Nutrition Facts : Calories 275 calories, Sugar 6 g, Sodium 507.2 mg, Fat 11.3 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 10.7 g, Fiber 2.8 g, Protein 32.5 g, Cholesterol 140.5 mg
EASY CHICKEN CACCIATORE RECIPE
You'll love this hearty, rustic chicken caccaitore recipe with mushrooms and bell peppers in a flavorful tomato sauce. Fall apart tender chicken with all the comforting aromtics and Italian flavors the family loves. You can make it stovetop or in your crockpot. Serve it with crusty bread or on top of plain pasta, polenta or rice.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 15
Steps:
- Pat the chicken dry and season with salt and pepper on both sides and underneath the sikn.
- In a large pan or braiser (with a lid), heat 2 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side (about 8 minutes total). Remove the chicken and set aside on a plate.
- In the same braiser, add the onions, celery, peppers, mushrooms, and garlic. Cook over medium heat, tossing regularly. Add koserh salt, pepper, oregano, fresh thyme, parsley and red pepper flakes. Allow the vegetables to cook for 5 to 6 minutes or until tender.
- Add the red wine and cook for a few minutes until the wine has reduced by about 1/2, then add the tomatoes. Cook 5 to 10 minutes over medium heat, stirring occasionally.
- Now add the chicken pieces back to the pan. Reduce the heat to medium-low. Cover and allow the chicken to cook for 30 minutes or until cooked through.
- Garnish with parsley.
Nutrition Facts : Calories 348.4 kcal, Carbohydrate 15.8 g, Protein 22.3 g, SaturatedFat 5.2 g, Cholesterol 110.7 mg, Sodium 462.5 mg, Fiber 3.7 g, ServingSize 1 serving
CHICKEN CACCIATORE
Chicken cacciatore is Italian comfort food at its best. It's flavorful, hearty, comforting and easy to make in one pot with pantry friendly ingredients! This chicken cacciatore recipe is made by browning juicy seasoned chicken then slowly braising it with carrots, onions, garlic mushrooms and bell peppers in a rich and hearty tomato sauce infused with herbs and spiked with sassy, salty capers. It's one of the most satisfying explosions of flavor you will ever sink your teeth into. And the best part is, you can customize the chicken cacciatore recipe to suite your family with different veggies or spices. I've also included step-by-step photos, tips and tricks to make the best chicken cacciatore of your life! Serve this scrumptious recipe with pasta, polenta, mashed potatoes, rice or low spaghetti squash, zoodles or cauliflower mash along with some dinner rolls or garlic bread for a comforting dinner the whole family will adore!
Provided by Jen
Time 1h30m
Number Of Ingredients 25
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.
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 & SQUASH CACCIATORE, MUSHROOMS, TOMATOES, OLIVES, BREAD
This truly comforting one-pan supper contains three of our 5-a-day, and the chicken fulfills half of our daily vitamin B12 needs, helping us make healthy red blood cells.
Provided by Jamie Oliver
Categories Chicken Butternut Squash Kid-Friendly Mushroom Tomato Bread Healthy Low Fat HarperCollins Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Peel the onion and cut into eights, trim, wash, and slice the leek, peel and slice the garlic. Place a large ovenproof casserole pan over medium heat. Finely slice the pancetta, pick and finely chop the rosemary leaves, then place both in the pan with 1 tablespoon of oil and the bay leaves. Stir regularly for 2 minutes, then add the garlic, followed by the onion and leek. Cook for 10 minutes, stirring regularly.
- Meanwhile, chop the squash or sweet potato (wash first) into bite-sized chunks, leaving the skin on and discarding any squash seeds. I like to cut the stalk and face off the mushrooms because it looks nice-just add the trimmings straight to the pan, along with the whole mushrooms and chopped squash or sweet potato. Remove and discard the chicken skin and add the chicken to the pan. Pour in the wine and let it reduce slightly, then add the tomatoes and break them up with a wooden spoon. Half-fill each can with water, swirl about, pour into the pan, and mix it all together. Pit the olives, then poke them into the stew. Bring to a gentle simmer, then transfer to the oven to cook for 1 hour, or until thick, delicious, the chicken falls off the bone, and the squash or sweet potato is lovely and tender. Season to perfection, then serve with bread to mop up that tasty sauce.
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- Heat a dutch oven or large braising pan over medium heat. Add olive oil to the pan and heat until rippling. Working in batches, brown chicken pieces about 3 minutes each side. Remove chicken from pan; set aside.
- Add diced onion and pepper to pan and saute for 5 minutes. Add mushrooms and continue to saute for another 3 minutes. Push all vegetables to one side of pan. Add grated garlic, capers, oregano and rosemary; stir constantly for 1 minute.
CHICKEN CACCIATORE WITH PEPPERS, ONIONS AND MUSHROOMS
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- 1. In a bowl, season the flour with salt and pepper to taste. Lightly dredge the chicken pieces in the seasoned flour and shake off any excess.
- 2. Heat 1/2 cup of the olive oil in a large sauté pan over medium heat. Sear the chicken on all sides until golden brown, about 4 to 5 minutes. Set aside.
- 3. In the same pan, heat the remaining olive oil and sauté the garlic and onions until light brown, about 2 to 3 minutes.
CHICKEN CACCIATORE - CURTIS STONE
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- Heat a heavy large frying pan over medium-high heat and add the oil to the pan. Season both sides of the chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Reduce the heat to medium and add the pancetta to the same pan. Sauté until golden, about 3 minutes. Using a slotted spoon, transfer the pancetta to a small bowl.
- Add the mushrooms to the pan and sauté until they become tender and golden, about 5 minutes. Add the bell pepper and onion and sauté until they are tender, about 5 minutes.
FENNEL, PORCINI & CHICKEN CACCIATORE RECIPE | EATINGWELL
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- Meanwhile, heat oil in a large, high-sided skillet or Dutch oven over medium-high heat. Working in batches, brown chicken on all sides, turning occasionally, 4 to 5 minutes. Transfer the chicken to a 9-by-13-inch baking dish.
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