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
MEDITERRANEAN CHICKEN WITH TOMATOES, KALAMATA AND MUSHROOMS
This also may be made using skin on chicken pieces also such as legs and/or thighs, for the best flavor try to use a mixture of red and yellow teardrop tomatoes, this is not for anyone with a plain palette.
Provided by Kittencalrecipezazz
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a skillet over medium-high heat.
- Season the chicken with salt and pepper, then brown on both sides (about 3-4 minutes on each side) remove to a large platter, cover with foil to keep warm (I put my plate in a 200 degree oven to stay warm).
- To the same skillet, add in the mushrooms and saute until all of the liquid is absorbed (about 6-7 minutes).
- Add in onions, garlic and dried chili flakes (if using) to the mushrooms and saute for about 3-4 minutes.
- Add in the chicken broth; simmer for about 6 minutes or until most of the liquid is absorbed.
- Add in the Kalamata olives, plum tomatoes and capers, season with salt and pepper; bring to a boil, then reduce heat and simmer for about 10 minutes or until the liquid is reduced by half.
- Add in butter and stir until melted.
- Mix in the small teardrop tomatoes; simmer for about 5 minutes (you can simmer a bit longer).
- Season again with salt and pepper.
- Spoon the mixture over the chicken.
- Sprinkle with fresh chopped parsley.
Nutrition Facts : Calories 666, Fat 37, SaturatedFat 13.5, Cholesterol 208.5, Sodium 690.4, Carbohydrate 14.2, Fiber 3.8, Sugar 7.7, Protein 69.4
CHICKEN WITH TOMATOES AND MUSHROOMS
Also known as chicken cacciatore, this rustic stew cooks in a rich tomato mushroom sauce. Serve over rice or with a thick slice of crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
- Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
- Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.
Nutrition Facts : Calories 274 g, Fat 6 g, Fiber 2 g, Protein 44 g
CHICKEN WITH GRAPE TOMATOES AND MUSHROOMS
Here's a way to get great flavor, fast. This quick-cooking skillet dish features strips of sauteed chicken with mushrooms, green onions and grape tomatoes.
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet. Heat the remaining oil in the skillet over medium heat. Add the mushrooms and cook until tender, stirring occasionally. Add the garlic, tomatoes and onions to the skillet and cook and stir for 1 minute. Return the chicken to the skillet. Stir in the concentrated broth and water and cook until the chicken is cooked through.
HUNTER'S CHICKEN WITH TOMATOES AND MUSHROOMS
Steps:
- Gather the ingredients.
- Sprinkle the chicken with salt, pepper, and thyme.
- Heat the oil in a large skillet or sauté pan over medium-high heat. Add the chicken and cook, turning, to brown on all sides.
- Remove the chicken from the pan and set aside. Leave about 1 tablespoon of the oil in the skillet and add the onion and mushrooms. Sauté, stirring, until mushrooms are tender.
- Add the garlic and sauté for 1 minute longer. Add the wine and bring to a simmer. Simmer until tender.
- Add the tomatoes and chicken broth , then return the chicken to the pan. Cover and simmer for 15 minutes. Remove the cover and continue cooking for 5 to 10 minutes longer.
- Arrange the chicken on a platter, sprinkle with chopped parsley, and serve with oven-roasted or baked potatoes or noodles.
Nutrition Facts : Calories 302 kcal, Carbohydrate 10 g, Cholesterol 83 mg, Fiber 4 g, Protein 18 g, SaturatedFat 3 g, Sodium 708 mg, Sugar 5 g, Fat 20 g, ServingSize Serves 4, UnsaturatedFat 0 g
BALSAMIC CHICKEN WITH CHERRY TOMATOES & MUSHROOMS
Provided by Susan B
Number Of Ingredients 11
Steps:
- I have come to realize I really like to have my veggies cooked...so I have begun to sauté them before adding them into a casserole.
- Preheat oven to 325 degrees.
- In a skillet I pre-cooked my chicken in a small amount of water instead of olive oil to save on calories. In a second skillet I added 1 teaspoon of olive oil and sautéed the chopped onion and mushrooms until tender.
- In a mini food processor {or blender} I blended 2 tablespoons of balsamic vinegar, 1 teaspoon olive oil, garlic, basil and water.
- Fill the bottom of a casserole dish with the chicken, adding the mushroom and onion mixture and top with tomatoes. Add salt and pepper to taste then pour the balsamic mixture over the chicken and dust with cheese. Bake for 20 minutes or until tomatoes are wilted.
- Cauliflower rice makes a great alternative to rice.
CHICKEN WITH TOMATO COGNAC-WINE SAUCE AND MUSHROOMS
This recipe is similar to chicken cacciatore but it has a delicious rich cognac-wine sauce. This recipe can easily be doubled.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Set oven to 350 degrees.
- Season the chicken pieces with salt and pepper.
- heat oil and butter in a large Dutch oven over medium heat.
- Add in the chicken pieces and brown on both sides; remove and set aside.
- To the Dutch oven add in the onions, mushrooms and chili flakes; saute for about 6 minutes, adding in the garlic the last 2 minutes of cooking.
- Stir in the flour; cook stirring with a wooden spoon until the butter is golden brown.
- Add in the wine, cognac, chicken broth and chopped tomatoes; simmer for about 10-15 minutes.
- Return the browned chicken back to the pan.
- Cover and bake for about 45 minutes, or until the chicken is done.
- Remove the cooked chicken to a large platter, tent with foil to keep warm.
- Bring the sauce to a boil on top of the stove, and cook until it is reduced to about 3 cups.
- Add in parsley, basil and dried oregano; simmer for a few minutes more.
- Season with salt and pepper to taste.
- Serve the sauce on the cooked linguine with the chicken.
- Pass the parmesan cheese at the table.
Nutrition Facts : Calories 1223.8, Fat 84.8, SaturatedFat 26.2, Cholesterol 363.4, Sodium 585.6, Carbohydrate 16.7, Fiber 3.3, Sugar 6.8, Protein 90.7
CHICKEN WITH MUSHROOMS AND TOMATO (CROCK POT)
In a small household, you are always left with part of a package of something. This recipe was born from my desire to use up things in the fridge. I've done the same on the stove, but this really worked well in the crock pot.
Provided by duonyte
Categories Chicken Thigh & Leg
Time 4h20m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Pour the spaghetti sauce into a bowl. Add the herbs and mix.
- Season chicken with salt and pepper. Heat a little olive oil in skillet and brown the chicken well; transfer to crock pot.
- Pour all but about 2 tablespoons of accumulated fats from skillet, return to medium low heat. Add the onion and garlic, and cook until soft and just starting to turn color.
- Put the onions, garlic and mushrooms over the chicken.
- Return skillet to burner. Pour the wine into the skillet and scrape up all the fond (browned bits) from the skillet. Pour the wine into the spaghetti sauce and mix. Pour over the chicken.
- Set to LOW and cook for 4 to 5 hours.
- Serve with hot pasta.
- Note1: Use whatever herbs you like - oregano, basil, thyme are all good, or use an Italian seasoning mix. I also sometimes add 1/4 teaspoons crushed red pepper for some heat.
- Note2: Obviously, you can add different vegetables and herbs or spices, to suit your tastes and needs. Sweet bell peppers are a natural, I will also add fresh tomatoes or whatever needs using.
- Note3: I try not to use added salt, but you may want an additional 1/2 teaspoons or so in the sauce. I find commercial sauces salty enough.
- Note4: I like red wine, but any wine or dry vermouth will work. Or use chicken broth.
Nutrition Facts : Calories 785.9, Fat 48.8, SaturatedFat 13.6, Cholesterol 256.4, Sodium 574.8, Carbohydrate 20.6, Fiber 3.9, Sugar 11.3, Protein 57.1
BALSAMIC CHICKEN WITH SUN-DRIED TOMATOES AND MUSHROOMS
Modified from a recipe from www.weightwatchers.com called "Balsamic Chicken with Mushrooms". SERVING SUGGESTION: Serve with cranberry beans and parsleyed potatoes.
Provided by Natures Cuisine
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, heat oil.
- In a medium, non-reactive bowl, mix vinegar, mustard and garlic. Add chicken and turn to coat.
- Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 2-3 minutes per side. Transfer chicken to a platter and keep warm.
- Add tomatoes to skillet. Sauté mushrooms for 1 minute. Add broth and thyme. Cook, stirring occasionally, until mushrooms are deep brown (about 2 minutes longer).
- Serve chicken topped with mushrooms. Sprinkle feta on top and garnish with fresh thyme (if desired).
Nutrition Facts : Calories 188, Fat 5.8, SaturatedFat 2.3, Cholesterol 75.3, Sodium 299.6, Carbohydrate 3.4, Fiber 0.8, Sugar 1.1, Protein 29.6
CHICKEN WITH TOMATOES AND MUSHROOMS
Make and share this Chicken With Tomatoes and Mushrooms recipe from Food.com.
Provided by Redsie
Categories Chicken Livers
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
- Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
- Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.
CHICKEN WITH MUSHROOMS AND TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Put the pancetta and 1 tablespoon of the oil in a large skillet and cook over medium heat until the pancetta crisps, about 3 minutes. Remove pancetta with a slotted spoon, reserve the oil in the pan. Season the chicken thighs with salt and pepper, and add skinned side down to the pan, and brown, in batches if needed, over high heat, about 4 minutes per side. Transfer the chicken to a plate.
- Add a tablespoon of oil and the mushrooms to the skillet and cook, without stirring until beginning to brown, 2 to 3 minutes. Shake pan and continue to cook the mushrooms until evenly golden brown, about 3 minutes more. Add the onion, garlic, marjoram, and pepper flakes; cook stirring and scraping the bottom of the pan with a wooden spoon until fragrant. Crush the tomatoes through your fingers and add to the pot; cook until brick red. Stir in the tomato juices. Bring the sauce to a simmer. Return the chicken and pancetta to the pan and cook it in the oven until the meat is cooked through and tender about 30 minutes more.
- Divide the chicken evenly among 4 plates, cover loosely with foil. With a large spoon or ladle, skim any fat off the surface of the sauce and discard. Stir the cheese and parsley into the sauce, and season with salt and pepper, to taste. Pour the sauce over the chicken and serve.
Nutrition Facts : Calories 461 calorie, Fat 23 grams, SaturatedFat 6 grams, Carbohydrate 12 grams, Fiber 3 grams, Protein 52 grams
CHICKEN WITH TOMATOES, ONIONS AND MUSHROOMS
Steps:
- Sprinkle chicken with salt and pepper. Dredge in flour; shake off excess. Melt butter with oil in heavy large pot over medium-high heat. Working in batches, add chicken to pot; cook until golden on all sides, about 6 minutes total. Transfer to bowl. Add mushrooms to pot; sauté until golden, about 5 minutes. Stir in tomatoes, wine and onions. Return chicken and any accumulated juices to pot. Reduce heat to medium. Cover and simmer 20 minutes.
- Uncover pot and simmer until chicken is cooked through, about 10 minutes longer. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.
CHICKEN MARENGO WITH MUSHROOMS, GARLIC, AND TOMATOES
Steps:
- Gather the ingredients.
- Put the chicken and flour in a food storage bag and shake to coat the pieces thoroughly. Set aside.
- In a large skillet or sauté pan over medium heat, sauté the onions and sliced bell pepper, if using, in 1 to 2 tablespoons of olive oil until translucent. Remove to a plate.
- Add the remaining 2 to 3 tablespoons olive oil to the pan and heat over medium heat. Add the coated chicken to the pan and sauté, turning frequently, until browned. Remove the chicken to a plate and set aside.
- Add the butter to the pan and heat over medium-low heat. Add the mushrooms and sauté until tender and lightly browned-about 3 to 4 minutes.
- Add the garlic and continue cooking for 1 minute longer.
- Pour the wine into the pan and cook until almost evaporated.
- Add the chicken stock , tomatoes, lemon juice, and tomato paste. Blend well and bring to a boil.
- Add the chicken and vegetables back to the pan along with the parsley sprigs and bay leaf. Taste and add salt and pepper, as needed.
- Reduce the heat to low. Cover the pan and simmer for about 10 minutes, or until the chicken is thoroughly cooked.
- Remove the bay leaf and parsley sprigs from the sauce.
- Spoon chicken mixture into a serving dish and garnish with fresh chopped parsley. Serve with hot cooked pasta, egg noodles, or rice.
Nutrition Facts : Calories 452 kcal, Carbohydrate 42 g, Cholesterol 108 mg, Fiber 5 g, Protein 44 g, SaturatedFat 4 g, Sodium 405 mg, Sugar 6 g, Fat 10 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
EASY BAKED CHICKEN WITH TOMATOES AND MUSHROOMS
Steps:
- Heat the oven to 350 F.
- Combine flour with salt and pepper; dredge chicken pieces in the mixture. Reserve the excess flour mixture.
- Heat butter and oil in a skillet over medium-low heat; brown chicken pieces slowly, until golden brown. Remove chicken to a baking dish or covered oven-safe Dutch oven .
- In the same skillet, brown mushrooms and onions. Stir in the reserved flour from coating the chicken. Add tomatoes and bay leaves, blending well.
- Cook the tomato and mushroom mixture for about 4 minutes. If the mixture is too thick, add some chicken broth.
- Pour the tomato mixture over the chicken in the Dutch oven. Cover the pan and bake in the preheated oven for 40 minutes or until chicken is tender.
Nutrition Facts : Calories 777 kcal, Carbohydrate 15 g, Cholesterol 216 mg, Fiber 3 g, Protein 68 g, SaturatedFat 13 g, Sodium 1154 mg, Fat 48 g, ServingSize 4 to 6 servings, UnsaturatedFat 30 g
CHICKEN WITH MUSHROOMS AND TOMATOES
Steps:
- Heat oil in non stick skillet over medium high heat. Season chicken strips with salt and pepper. Brown chicken in hot oil and remove to a plate. Stir in onions and cook until tender. Stir in mushrooms and cook until golden. Stir in wine and bring to simmer. Stir in tomatoes and return to a simmer. Season with salt and pepper and return chicken to pan. Cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley. Serve warm over pasta.
PASTA WITH CHICKEN, TOMATO AND MUSHROOMS
An easy pasta recipe with chicken, tomato and mushrooms.
Provided by Anina
Categories Main Dish
Yield 4 people
Number Of Ingredients 12
Steps:
- Heat the olive oil in a saucepan and brown the chicken. Set aside.
- In the same pan, saute the chili, garlic, thyme and mushrooms. Saute for 4 minutes.
- Add the tomatoes, cover and simmer for 15 minutes.
- Lastly add the cream and chicken and allow to simmer for 5 more minutes.
- Serve with cooked pasta, parmesan and fresh basil.
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- Pat chicken cutlets dry. Season on both sides with 1/2 tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly.
- Heat 2 tbsp olive oil in a large cast iron skillet with a lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutlets to a plate for now.
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