CHICKEN-LEG CACCIATORE WITH SWEET PEPPERS, FENNEL, AND GREEN OLIVES
This recipe for delicious chicken-leg cacciatore is courtesy of chef Andrew Carmellini, and can be found in "Urban Italian."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 16
Steps:
- Place chicken legs and thighs in a large bowl; add brine and toss to coat. Transfer to refrigerator for 30 minutes. Remove chicken from brine and pat dry.
- Preheat broiler and preheat oven to 375 degrees.
- Season chicken with 1 teaspoon salt, 1/2 teaspoon pepper, oregano, and 1 tablespoon olive oil. Place chicken on a broiler pan on the middle rack and broil until skin begins to crisp, about 2 1/2 minutes. Rotate pan and continue cooking until skin is crisp, about 2 1/2 minutes more.
- Transfer chicken to oven and bake until juices run clear, about 15 minutes.
- Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil. Add sausage and cook until fat is rendered, about 2 minutes. Add onion, fennel, and remaining salt. Cover pan and let cook until vegetables are just softened, about 3 minutes.
- Uncover and stir in garlic; cook for 1 minute. Add wine and cook until evaporated, about 30 seconds. Add roasted peppers and tomatoes; cook until tomatoes are broken down, vegetables have softened, and mixture is thickened, about 20 minutes.
- Add olives and cook, stirring, for 1 minute. Remove pan from heat and add basil, parsley, and chicken; stir to coat. Serve immediately with generous portions of sauce poured over the chicken.
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 THIGHS WITH OLIVES AND FENNEL
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken with 1 teaspoon ground coriander, 1/2 teaspoon salt and a few grinds of pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. Add the chicken and cook until browned, 1 to 2 minutes per side; remove to a plate.
- Reduce the heat to medium and add the remaining 1 tablespoon olive oil, the fennel chunks, leeks and garlic; season with the remaining 1/2 teaspoon coriander, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables start to wilt and brown, about 3 minutes. Add the olives and lemon slices and cook until the lemons brown around the edges, about 2 minutes.
- Return the chicken to the skillet and add the chicken broth. Bring to a simmer. Cover and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes. Uncover and increase the heat to medium high; bring to a boil and cook until the sauce is reduced, 2 to 3 minutes. Stir in the fennel fronds. Top each serving with parsley.
HOMEMADE CHICKEN CACCIATORE, SICILIAN-STYLE
This recipe was shown to me by my Sicilian employer years ago in Lynchburg, VA. It is made from scratch with tomatoes, onions, peppers, wine, and seasonings. Do not cook chicken before adding to this recipe; it must all blend together to get this particular flavor. Leaving the skin on the chicken helps the flavors to blend together while cooking. You can remove the skin after cooking.
Provided by Kim Shepheard
Categories World Cuisine Recipes European Italian
Time 2h25m
Yield 6
Number Of Ingredients 13
Steps:
- Melt the butter in a large stockpot over medium heat. Cook the onion, bell pepper, and garlic in the melted butter until they begin to soften, about 3 minutes. Add the tomatoes, wine, Italian seasoning, salt, pepper, and garlic salt; cook and stir until the mixture just begins to boil. Reduce the heat to medium low; add the chicken and cook until the meat is tender enough to fall off the bone, about 1 1/2 hours. Remove the bones and skin from the chicken, returning the meat to the pot.
- Heat 3/4 cup of the reserved liquid from the tomatoes in the microwave until just warmed. Stir the flour into the tomato liquid until thick. Add to the stockpot and stir continually until the mixture begins to thicken. Remove from heat and allow to sit for about 15 minutes.
- While the chicken mixture rests, bring a large pot of lightly-salted water to a boil. Stir the spaghetti into the water and return to a boil. Cook until the pasta is slightly tender but still firm to the bite, about 12 minutes. Drain. Ladle the chicken mixture over the drained spaghetti to serve.
Nutrition Facts : Calories 874.8 calories, Carbohydrate 68.1 g, Cholesterol 175.3 mg, Fat 37.5 g, Fiber 5.1 g, Protein 54.1 g, SaturatedFat 11.3 g, Sodium 932.5 mg, Sugar 7.5 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
SKILLET CHICKEN WITH SILKY PEPPERS AND GREEN OLIVES
Made with diced fresh tomato and colorful sweet bell peppers, this savory chicken dish is lively and bright. Cooked as written, the sauce is on the brothy side, perfect for pouring over rice or couscous, or for sopping up with bread. But if you prefer it to be heartier, remove the chicken pieces from the pan once they're cooked, then simmer to reduce the sauce, stirring occasionally, for another 5 to 8 minutes. Return chicken to the pan and stir in olives, then garnish with herbs to serve.
Provided by Melissa Clark
Categories weekday, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Pat chicken dry with paper towels. Season all over with 1 tablespoon oregano, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Set aside at room temperature while preparing the vegetables (or refrigerate for up to 24 hours).
- Slice the peppers into 1/4-inch strips, removing the seeds. Peel and thinly slice the garlic cloves. Chop the tomato.
- In a large skillet, heat 1 tablespoon oil over medium-high. When the oil thins out and coats the bottom of the pan, add chicken, skin side down, and sear until browned on both sides, 4 to 6 minutes per side. Do this in batches if necessary; don't crowd the pan. Transfer the chicken pieces to a plate as they brown.
- Add remaining 1 tablespoon oil to the skillet and stir in peppers. Sauté until tender and lightly browned, 6 to 8 minutes. Add garlic, remaining oregano and red-pepper flakes, and cook until garlic is lightly golden, 2 to 3 minutes. Stir in tomato and remaining 1/2 teaspoon salt, and cook until tomatoes begin to release their juices, 3 minutes.
- Lower heat to a simmer and nestle in the browned chicken, skin side up, pouring in any accumulated juices from the plate. Partly cover the pan and cook until chicken is cooked through and peppers are soft and stewy, 20 to 30 minutes. Taste and add more salt if needed. In the last minute or two of cooking, stir in olives to let them heat up. Remove from heat, and sprinkle parsley or other herbs on top. Garnish with lemon wedges, if you like.
CHICKEN CACCIATORE
Hunter's style. This comes from Eleanora Scarpetta who was seen on the Martha Stewart show many, many years ago. My husband absolutely loves it! The original recipe calls for white wine and a hot pepper, which I omitted, and gaeta olives, for which I substituted green olives due to my husbands tastes, as well as oyster mushrooms, for which I used regular white mushrooms due to convenience and expense. It also called for fresh basil which I did not have so I just used dried. I am sure the ingredients I omitted would make for a more authentic dish. Any combination of chicken may be used, I prefer boneless because I am spoiled. :) This could also be done in a crock pot after the browning steps.
Provided by Chef Corn
Categories Chicken Breast
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil, garlic, onion, rosemary, parsley, 1/2 tsp oregano, 1/2 tsp salt in large shallow saucepan over medium heat. Cook, stirring occasionally until onions are translucent, but not browned.
- Add chicken and cook, turning occasionally until well browned on both sides, about 30 minutes.
- Add vinegar, and cook until reduced by half, about 10-12 minutes.
- In the meantime, place 1/3 of the tomatoes at a time in a blender or food processor and puree to crush, about 1 second each time.
- Add tomatoes, basil, remaining 1/4 tsp salt, and 1/4 tsp oregano to chicken. Cook to reduce and thicken tomatoes, abt 20 minutes.
- Add olives, peppers, and mushrooms. Cook until the peppers have softened and the chicken is very tender, about 15 minutes.
- Serve over cooked pasta.
Nutrition Facts : Calories 660.3, Fat 27, SaturatedFat 5.8, Cholesterol 83.6, Sodium 856.3, Carbohydrate 78.3, Fiber 13.1, Sugar 10.7, Protein 30.3
SPICY CHICKEN CACCIATORE
Provided by Mary Vaughan
Categories Chicken Poultry Tomato Sauté Quick & Easy Red Wine Summer Bon Appétit Arizona
Yield Serves 4
Number Of Ingredients 12
Steps:
- Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, about 5 minutes. Turn chicken over; sauté 3 minutes. Transfer chicken to plate. Add bell pepper and next 4 ingredients to skillet; stir 2 minutes. Mix in tomatoes with juices, tomato paste, wine and vinegar. Return chicken to skillet; spoon some sauce over. Bring to boil. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 4 minutes per side. Arrange spaghetti on large platter; top with chicken and sauce.
More about "chicken leg cacciatore with sweet peppers fennel and green olives food"
CHICKEN CACCIATORE RECIPE WITH RED PEPPER AND OLIVES
From olivemagazine.com
CHICKEN LEG CACCIATORE WITH SWEET PEPPERS, FENNEL, AND …
From saramoulton.com
SWEET PEPPER CHICKEN CACCIATORE - WINDSET FARMS®
From windsetfarms.com
DELICIOUS ITALIAN CHICKEN CACCIATORE RECIPE WITH …
From archanaskitchen.com
CHICKEN WITH BELL PEPPERS, ONION AND OLIVES - RECIPES …
From recipesfromitaly.com
CHICKEN CACCIATORE - FIFTEEN SPATULAS
From fifteenspatulas.com
CHICKEN CACCIATORI WITH BELL PEPPERS - RECIPES FOOD AND COOKING
From recipesfoodandcooking.com
CHICKEN CACCIATORE - CAFE DELITES
From cafedelites.com
CHICKEN STEW WITH PEPPERS - ITALIAN FOOD FOREVER
From italianfoodforever.com
THE BEST EASY CHICKEN CACCIATORE - SWEET CS DESIGNS
From sweetcsdesigns.com
CHICKEN LEG CACCIATORE FROM STEFANO FAITA | IGA RECIPES | OLIVES, …
From iga.net
CHICKEN CACCIATORE WITH CALABRIAN PEPPERS | ITALIAN FOOD FOREVER
From italianfoodforever.com
BEST ROASTED CHICKEN CACCIATORE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHICKEN WITH OLIVES - THE PIONEER WOMAN
From thepioneerwoman.com
CHICKEN CACCIATORE RECIPE - FEASTING AT HOME
From feastingathome.com
MEDITERRANEAN CHICKEN WITH FENNEL AND GREEN OLIVES
From leitesculinaria.com
CHICKEN CACCIATORE WITH MIXED PEPPERS - WORDEN FARM TO TABLE
From wordenfarmtotable.com
CHICKEN LEG CACCIATORE WITH SWEET PEPPERS FENNEL AND GREEN …
From wikifoodhub.com
INA GARTEN'S BEST CHICKEN CACCIATORE RECIPE - HALF-SCRATCHED
From halfscratched.com
CHICKEN CACCIATORE WITH GREEN PEPPERS : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CHICKEN LEG CACCIATORE WITH SWEET PEPPERS, FENNEL, AND GREEN …
From pinterest.co.uk
CHICKEN CACCIATORE WITH GREEN OLIVES : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CHICKEN LEG CACCIATORE WITH SWEET PEPPERS, FENNEL, AND GREEN …
From eatyourbooks.com
CHICKEN-LEG CACCIATORE WITH SWEET PEPPERS, FENNEL, AND GREEN …
From pinterest.co.uk
CHICKEN CACCIATORE WITH BLACK OLIVES - SIP AND FEAST
From sipandfeast.com
CHICKEN CACCIATORE WITH SWEET PEPPERS RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
HOW TO MAKE CHICKEN CACCIATORE - AMANDA'S COOKIN'
From amandascookin.com
CITRUS-AND-FENNEL CHICKEN WITH OLIVES AND CALABRIAN CHILES - FOOD …
From foodandwine.com
CHICKEN CACCIATORE WITH RED PEPPERS, TOMATO, AND ONION RECIPE
From seriouseats.com
CHICKEN CACCIATORE - THE PIONEER WOMAN
From thepioneerwoman.com
CHICKEN CACCIATORE WITH OLIVES AND MUSHROOMS - SUNBASKET
From sunbasket.com
CHICKEN CACCIATORE – ONE DAMN RECIPE
From onedamnrecipe.com
SEARCHABLE RECIPE DATABASE - CHICKEN LEG CACCIATORE WITH SWEET …
From directaccessrecipes.com
CHICKEN-LEG CACCIATORE WITH SWEET PEPPERS, FENNEL, AND …
From pinterest.com
CHICKEN-LEG CACCIATORE WITH SWEET PEPPERS, FENNEL, AND …
From pinterest.ca
CHICKEN DRUMSTICKS CACCIATORE RECIPES - THE SPRUCE EATS
From thespruceeats.com
CHICKEN CACCIATORE - WILL COOK FOR SMILES
From willcookforsmiles.com
CHICKEN CACCIATORE - JO COOKS
From jocooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love