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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Salt and pepper both sides of the chicken. Dredge the chicken in the flour.
- Heat the olive oil and butter in a heavy ovenproof skillet or Dutch oven over medium-high heat. Place the chicken skin-side down in the skillet, four pieces at a time. Brown on both sides, then remove to a clean plate. Repeat with the remaining chicken. Pour off half the fat and discard.
- Add the sliced bell peppers and onions to the skillet, as well as the garlic. Stir around for 1 minute. Add the mushrooms and stir around for 1 minute. Add the thyme, turmeric and 1/2 teaspoon salt. And the crushed red pepper flakes if you like things a little spicy. Add extra black pepper to taste. Stir, then pour in the wine and allow to bubble.
- Pour in the tomatoes and stir to combine. Add the chicken back to the skillet skin-side up, without totally submerging it. Cover and put into the oven for 45 minutes. Remove the lid and increase the heat to 375 degrees F. Cook for an additional 15 minutes.
- Meanwhile, cook the pasta according to the package directions. Do not overcook! Drain and set aside.
- Transfer the chicken pieces to a plate, followed by the vegetables. Return the skillet to the burner and turn the heat to medium high. Cook and reduce the sauce for a couple of minutes.
- Pour the noodles onto a large platter or into a big serving bowl. Add the vegetables all over the top, then place the chicken pieces on top of the vegetables. Spoon the juices from the skillet over the chicken and noodles.
- Before serving, sprinkle on chopped fresh parsley and grated Parmesan.
CHICKEN CACCIATORE WITH WINE
This is an outstanding recipe with layers and layers of flavor. It's really easy to make and well worth the effort! I think it is important to use chicken breasts that have the skin on and bone in. It makes for a better tasting end result. This recipe comes from my Italian cooking class Chef-instructor. Cookbook source, unknown. Serving suggestion: Rice is the classic accompaniment with this braise.
Provided by Chicagoland Chef du
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Rinse the chicken well and pat dry with paper towels.
- Season generously with salt and pepper on all sides.
- In a large frying pan over medium-high heat, heat 2 T olive oil.
- Working in batches to avoid overcrowding of the pan, add the chicken and brown on all (3) sides, 3-5 minutes per side. Transfer to a bowl and set aside. NOTE: Properly browned & seared chicken ensures that the red wine will not seep into the chicken and discolor the breast meat.
- Add the remaining 2 T of olive oil.
- Add the onions and saute' until softened and lightly browned, about 5 minutes.
- Add the mushrooms and bell peppers and saute' until slightly softened, 3-4 minutes longer.
- Add the garlic and cook for 1 minute longer.
- Pour the red wine into the pan. Bring to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Add the tomatoes with their juices, tomato paste, parsley, basil and oregano.
- Season with salt and pepper if desired.
- Reduce the heat to med-low and simmer until the sauce is slightly thickened, about 10 minutes.
- Add the reserved chicken along with any accumulated juices back into the pan. Cover and braise, reduce heat to the lowest setting & simmer gently until the chicken is cooked through and opaque in color. About 20 minutes. I usually flip the breast over to ensure that the meat is cook through & through. NOTE: depending on the size of the breasts, this may take longer. Do not cover, the sauce will turn out very watery. If it becomes too thick, you need to add a bit some chicken stock or water.
- Add the vinegar and olives. Cook until the olives are heated through, about 3 minutes.
- Taste and adjust seasoning.
- At this point I like to debone & remove the skin to make it easier to eat at the table.
- Serve in warmed shallow bowls over white rice. Enjoy.
Nutrition Facts : Calories 472.1, Fat 17.9, SaturatedFat 3.5, Cholesterol 46.4, Sodium 351.1, Carbohydrate 46, Fiber 4.7, Sugar 8.7, Protein 23.3
CHICKEN CACCIATORE
Provided by Anne Burrell
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Coat a large, wide pot with olive oil and bring to a high heat. Season the chicken with salt and brown in the hot oil, working in batches if needed. Once all the chicken is brown, remove to a plate and discard most of the excess fat.
- If needed to coat the bottom of the pan, add 1 tablespoon olive oil. Add the onions and crushed red pepper, then season with salt, and sweat over low heat, 8 to 10 minutes. Add the garlic and sweat for 1 to 2 minutes. Add the peppers, and cook until they are soft, about 2 to 3 minutes. Add the mushrooms, season with salt and cook until they are soft. Add the white wine and reduce by half.
- Return the chicken to the pan and add the tomatoes; taste for seasoning. Add the thyme bundle and bay leaves. Bring the liquid to a boil and reduce to a simmer. Partially cover the pot and simmer for 20 to 30 minutes. Check the level of the sauce periodically during the cooking process and replenish it with water as needed; the level of liquid should be about even with the chicken.
- Remove the chicken from the pot and place it on a pretty serving platter. Taste the sauce for seasoning, adjust if needed. Skim the surface of the sauce if excessively greasy. Spoon the sauce over the chicken. Taste the chicken!
CHICKEN CACCIATORE
Provided by Kelsey Nixon
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a shallow dish, combine the flour with 1 teaspoon salt and 1 teaspoon pepper. Sprinkle the chicken pieces with 1 teaspoon each salt and pepper. Working in batches, dredge the chicken pieces in the flour mixture, turn to coat and shake off the excess flour.
- Heat the oil in a large heavy-bottomed saute pan or Dutch-oven over medium heat. Start browning the chicken in the pan a few pieces at a time to avoid overcrowding. Cook the chicken 5 minutes on each side. Remove and transfer the chicken to a plate.
- In the same pan, add the mushroom, onion, red bell pepper, and garlic and saute just until tender. Add the wine and simmer until reduced by half. Add the broth, tomatoes, and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Add the thyme to the sauce and bring the mixture to a simmer. Reduce the heat to medium-low, and cover. Continue simmering the mixture for 40 minutes, or until tender.
- Serve the chicken cacciatore with crusty Italian bread, over pasta, or over polenta and garnish with fresh basil.
CHICKEN CACCIATORE
Pollo alla Cacciatora, I loved chicken cacciatore from a restaurant where I grew up. There were no tomatoes in it. I have never been able to find a recipe until now. Alla Cacciatora translates into "Hunter's Style." Game (such as pheasant, hare, and boar) can have a very strong taste, therefore the meat is often marinated at length in vinegar, wine, and spices. Marinades can tenderize and also enhance or disguise game flavor.
Provided by Lavender Lynn
Categories Chicken Thigh & Leg
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put the vinegar, wine, rosemary leaves, and garlic in a small bowl.
- Put the extra-virgin olive oil in a skillet and turn the heat to medium. When the oil is hot, add the chicken and sauté until lightly browned. Add salt and pepper.
- Stir in the flour.
- Add the vinegar-wine mix, turn the heat to high and let the liquid evaporate.
- Turn the heat to medium low, cover, and cook for about 30 - 35 minutes or until the chicken becomes tender. Stir occasionally to prevent the chicken from sticking to the pan.
- In case there is too much liquid when the meat is almost ready, remove the lid and let the liquid evaporate until the sauce is thicker.
- When the chicken is ready, add the anchovies to the skillet, stirring vigorously for a few seconds until dissolved. Serve hot.
Nutrition Facts : Calories 609.9, Fat 44.6, SaturatedFat 11.3, Cholesterol 172.7, Sodium 270.5, Carbohydrate 2.7, Fiber 0.2, Sugar 0.2, Protein 43.4
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- Season the chicken with 2 teaspoons of salt and stuff the thyme sprigs in the cavity. Transfer the chicken to a bowl, cover with plastic wrap and poke holes in the top; refrigerate overnight.
- In a saucepan, boil the wine over moderately high heat until reduced to 2 tablespoons, 7 minutes. Off the heat, whisk in the tomato paste, butter and 1 teaspoon of salt. Let cool slightly.
- Preheat the oven to 400°. Loosen the breast and thigh skin of the chicken and spread three-fourths of the red wine butter under the skin. Stuff the basil sprigs, oregano sprigs and garlic into the cavity and tie the legs with string. Rub the remaining butter over the chicken and let stand for 30 minutes.
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- In a large, deep skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper, add it to the skillet and cook over high heat until browned, about 8 minutes. Transfer the chicken to a plate.
- Add the onion, garlic, mushrooms and rosemary to the skillet. Season with salt and pepper and cook, stirring occasionally, until softened and lightly browned in spots, about 5 minutes. Stir in the tomato paste. Add the pureed tomatoes and 1/4 cup of water. Add the chicken and any juices and bring to a boil.
- Cover partially and simmer over moderately low heat until the chicken is cooked through and the sauce is thickened, about 15 minutes. Stir in the balsamic vinegar and serve with crusty bread.
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- Pinot Noir. Pinot noir. France. Dry and sweet. Cherry and raspberry. Bright acidity. 55-60 degrees. Glass Type.
- Sangiovese. Tuscany. Bone-dry. Cherry, roasted tomato, oregano. Medium-high. 15-20 degrees C.
- Merlot. France. Dark and fruity. Black cherry, blackberry, plum, raspberry, vanilla and mocha. Moderate acidity.
- Chardonnay. France. Sweet and dry. Apple and lemon. Moderately acidic. 50 degrees. Glass Type.
- Primitivo (Zinfandel) Croatia. Dry and Sweet. Raspberry, Cherry, Plum, and Blackberry. Moderately Acidic.
- Vermentino. Sardinia and Tuscany. Dry. Lime, grapefruit, green apple. Medium-high. 7-12 degrees C.
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