CHICKEN CACCIATORE
The BEST Chicken Cacciatore in a rich and rustic sauce with chicken falling off the bone is simple Italian comfort food at its best! Authentic Chicken Cacciatore is an Italian classic, and you'll never get a more succulent home cooked meal than this recipe! Easy to make and loved by the entire family!
Provided by Karina
Categories Dinner
Time 50m
Number Of Ingredients 18
Steps:
- Season chicken with salt and pepper.
- Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.
- Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
- Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
- Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top OR in the oven following the instructions below.
Nutrition Facts : Calories 310 kcal, Carbohydrate 22 g, Protein 27 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 107 mg, Sodium 511 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving
CHICKEN WITH TOMATO SAUCE AND BACON (POLLO ALLA CAMPAGNA)
Make and share this Chicken With Tomato Sauce and Bacon (Pollo Alla Campagna) recipe from Food.com.
Provided by CJAY8248
Categories Chicken
Time 2h
Yield 8 pieces chicken, 4 serving(s)
Number Of Ingredients 10
Steps:
- Pat the chicken completely dry with paper towels. Sprinkle the pieces on all sides with the salt and a few grindings of pepper. Then coat the chicken with flour and shake each piece vigorously to remove any excess.
- In a heavy 10- to 12-inch skillet, melt 3 Tblsp. of the butter with 2 Tblsp. of the olive oil over high heat.
- When the foam begins to subside, brown the chicken in the hot fat, 4 pieces at a time.
- Start the pieces skin side down and turn them frequently with tongs or a slotted spoon until they are richly and evenly colored.
- As they brown, transfer the pieces to a plate and brown the rest of the chicken similarly, adding the remaing butter and oil to the pan if necessary.
- Pour off the fat remaining in the skillet and in its place add the bacon. Stirring frequently, cook over moderate heat until the bacon is crisp and brown and has rendered all its fat.
- With a slotted spoon, remove the bacon to paper towels to drain. Pour off all but 2 Tblsp. of the bacon fat remaining in the pan.
- Add the shallots to the fat and, stirring constantly, cook for about 3 minutes, or until they are soft, transparent and lightly brown.
- Add the tomatoes and wine and, stirring from time to time, cook briskly, uncovered, over high heat until most of the liquid has evaporated and the mixture is thick enough to hold its shape lightly in a spoon.
- Return the chicken and bacon to the skillet and turn them about with a spoon until they are well coated with the tomato sauce. Bring to a boil, reduce heat to low, and simmer partially covered for 35 to 40 minutes.
- When the chicken is done it should show no resistance when a thigh is pierced with a small, sharp knife. Taste the sauce for seasoning.
- With tongs, remove the chicken from the skillet and arrange the pieces skin side up on a large heated platter. Pour the sauce over the chicken and serve at once.
CHICKEN CAMPAGNOLA
Serve this hearty Italian chicken dish over fettucini or broad noodles and have some crusty bread handy to soak up its robust sauce. This is a creation of the chef at Ecco restaurant from an article in a July 1986 issue of Bon Appetit magazine that featured a "Tour of Restaurants of New York".
Provided by Leslie in Texas
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Char peppers over gas flame or in broiler, turning until blackened on all sides.
- Place in paper bag and let stand 10 minutes to steam.
- Peel and seed pepper, rinse if necessary, pat dry and cut into thin strips.
- Heat oil in large skillet over medium heat.
- Add sausage and cook until brown, turning frequently, about 6 minutes.
- Transfer sausage to plate using slotted spoon.
- Add chicken to skillet and cook until just springy to touch, stirring frequently, about 5 minutes.
- Add to sausage, using slotted spoon.
- Pour off all but a thin film of pan drippings.
- Add garlic and stir 2 minutes.
- Add wine and broth and bring to boil, scraping up any browned bits.
- Add peppers, half of rosemary and oregano and boil sauce until thickened and richly flavored, about 8 minutes.
- Whisk in butter 1 tablespoon at a time; stir in sausage and chicken into sauce.
- Season with salt and pepper, sprinkle with remaining rosemary and oregano and serve immediately.
Nutrition Facts : Calories 742.8, Fat 50.9, SaturatedFat 17.5, Cholesterol 173.5, Sodium 855.4, Carbohydrate 10.2, Fiber 2.4, Sugar 3.9, Protein 55.7
CREAMY CHICKEN, BACON & TOMATO PASTA
Make a Creamy Chicken, Bacon & Tomato Pasta in just 20 minutes! This deliciously cheesy Creamy Chicken, Bacon & Tomato Pasta dish is great for weeknights.
Provided by My Food and Family
Categories Healthy Living Dinner Recipes
Time 20m
Yield 6 servings, 1-1/2 cups each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook chicken in large skillet on medium heat 5 to 6 min. or until done, stirring occasionally. Add all remaining ingredients except Parmesan; mix well. Cook 3 min. or until Neufchatel is completely melted and chicken mixture is heated through, stirring frequently.
- Drain pasta; place in large bowl. Add chicken mixture; mix lightly. Sprinkle with Parmesan.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g
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- In a very large saute pan over medium high heat, heat the extra virgin olive oil until hot, then add the chicken pieces (don't remove the skin as it adds flavour.) Sauté for about 5 minutes each side or until it begins to brown. It should not be thoroughly cooked.
- Add, the diced onion, garlic, carrot, celery, about 3/4 tsp. of Kosher or sea salt (less if regular) and some ground black pepper. Next, add the rosemary and let cook for about 5 minutes. (If you want to use a crock pot, do so at this point and just add the wine, tomato puree and a cup of water or chicken broth, and set it to low.)
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