Comforting Chicken Cacciatore Food
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.
SLOW COOKER CHICKEN CACCIATORE
Rustic Italian food just tastes better when it's cold outside! This Slow Cooker Chicken Cacciatore is one of our favorite dinners on a chilly winter day!
Provided by David
Categories Main Course
Time 6h20m
Number Of Ingredients 14
Steps:
- Using a standard 6-quart slow cooker, add all ingredients except for pasta, basil and Parmesan cheese. Cover and cook on low for 6 hours.
- Remove the cooked chicken thighs from slow cooker and shred using 2 forks. Return shredded chicken to slow cooker and stir until well combined.
- Cook pasta in salted water according to package instructions.
- Divide pasta evenly onto plates and top with a spoonful of chicken cacciatore.
- {Optional} Garnish with fresh basil and grated Parmesan cheese prior to serving.
Nutrition Facts : Calories 596 kcal, Carbohydrate 63 g, Protein 54 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 215 mg, Sodium 610 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
COMFORTING CHICKEN CACCIATORE
This recipe has been in my family for a long time. I remember my grandmother making it on special occasions. In those days, chicken was a treat, and we relished every bite-especially if Grandmother cooked it!
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place flour in a paper or plastic bag. Shake chicken, a few pieces at a time, to coat. In a large skillet, heat oil over medium-high. Brown chicken on all sides. Remove chicken and set aside. In the skillet, add garlic and onions; saute until onion is soft. Add mushrooms, broth, tomato puree, oregano, parsley, salt and pepper; bring to a boil. Return chicken to skillet; cover and simmer 1 hour or until chicken is tender. Serve over spaghetti.
Nutrition Facts :
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Instructions. In a dutch oven (or heavy pan), heat 1 Tbsp. olive oil over medium-high heat. Season chicken with salt and pepper and place in hot …
From yummyhealthyeasy.com
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- Season chicken with salt and pepper and place in hot pan. Brown chicken on both sides. Remove from skillet and set aside on a plate.
- Pour remaining tablespoon of olive oil in dutch oven and add in onion, garlic and bell pepper. Stir until fairly tender, being careful not to burn the garlic.
- Pour in tomatoes, broth, Italian seasoning and mushrooms. Cook until mushrooms are almost tender. Taste and season as needed. Add in browned chicken and juices.
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- Heat olive oil in a large deep sided skillet until hot. Sprinkle the chicken with salt then brown the chicken skin side down for 5-7 minutes until golden. Turn the chicken around and brown on the other side for 2 minutes then remove and set aside on a plate. Drain the excess fat from the skillet but don’t wipe it clean.
- Add the pancetta to the hot skillet and fry for 2-3 minutes. Next add the finely chopped carrot, celery and onion and saute until soft but not browned around 5 minutes.
- Once soft, add the garlic, rosemary and bay and saute for another 2 minutes. Add the white wine and simmer for 1-2 minutes or until you can no longer smell the alcohol.
- Add the tomatoes and stock and stir everything together. Finally, add the chicken back to the pot, cover and simmer for 45 minutes.
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- Add the thighs in the slow cooker, then peel and chop the onion, garlic, potatoes and carrots, and add the to the slow cooker too.
- If you use small mushrooms, you can add them whole, otherwise you can quarter or half them. Roughly cut the peppers, and add them as well.
- Add the chicken stock, tomato passata and herbs, and cook on high for 4 hours, low for 7-8 hours until the vegetables are tender.
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CHICKEN CACCIATORE - RICARDO
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SLOW COOKER CHICKEN CACCIATORE - VALERIE'S KITCHEN
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- Add the olive oil to a 12-inch skillet and place it over medium heat. Add the carrot, onion and garlic and sauté for 4 or 5 minutes, until the carrot and onion have just softened. Add the tomato paste, oregano, basil, red pepper flakes, salt and black pepper, and stir the mixture. Allow it to cook for 1 to 2 minutes to toast the spices. Add the wine and bring the mixture to a simmer.
- Add the chicken to the slow cooker. Spoon the mixture from the skillet over the chicken and add the crushed tomatoes. Cover and cook on low for 4 to 5 hours, just until the chicken is tender and cooked through. Stir in the mushrooms and parsley, cover, and continue to cook for an additional 30 to 60 minutes on low, just until the mushrooms have softened.
- Garnish individual servings with plenty of shredded Parmesan cheese, and serve over pasta or rice.
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- Add the olive oil and butter to a large oven-safe skillet with a lid, and heat until butter has melted.
- Add the chicken to the skillet and season generously with salt and pepper. Fry the chicken on both sides until golden, about 4 min per side. The chicken doesn't have to be cooked through, as it will continue cooking while in the oven. Transfer the chicken to a plate and set aside.
- Add the garlic and onions to the skillet and saute for 2 minutes until the onion is translucent and the garlic becomes aromatic. Add the chopped mushrooms and cook for 5 min until the mushrooms cook down then add the peppers. I like to cook my mushrooms first, but you could add the mushrooms and peppers all at once. Stir and cook for a couple more minutes until the peppers soften a bit.
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- Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, if necessary, place chicken skin down in pan. Brown chicken on both sides, about 3 to 4 minutes per side; remove to plate. If needed, pour off fat in the pan so only about 1 tablespoon remains.
- Add onions and pepper to pan, and cook for 2-3 minutes or until onions begin to soften. Add mushrooms and garlic, continuing to cook, stirring, for about 2 minutes. Add oregano, thyme, salt, and red pepper flakes.
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- Add the chicken to the skillet in a single layer, skin side down, and lower the heat to medium and sauté for about 8 minutes, until the have browned nicely on the bottoms.
CHICKEN CACCIATORE RECIPE - LITTLE SUNNY KITCHEN
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- In a heavy-bottomed skillet, heat olive oil on medium heat. And brown the chicken starting skin side down. When the chicken is golden, remove from the skillet and set aside.
- Saute the onion, add the carrot and mushrooms, and cook together until the onion is soft and translucent (3-4 minutes). Then add the bell peppers, garlic, and the herbs and cook for 3 more minutes.
- Add the red wine, and deglaze the pan by scraping off any bits stuck to the bottom of the pan. Allow the wine to reduce (about 2 minutes), then add the tomato paste and crushed tomatoes. Add the olives, then season with salt and pepper, and add chili flakes if using.
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- Prep the Chicken: Pat dry the chicken thighs with paper towels, then season evenly with the salt and pepper on both sides.
- Sear the Chicken: Heat the olive oil in a large skillet. Add the chicken to the skillet and fry on book sides, about 4 minutes per side. The chicken doesn't have to be cooked through, as it will continue to braise later on. Transfer the chicken to a plate and set aside.
- Cook Vegetables: In the same skillet add the onion, bell peppers, mushrooms and stir. Cook for about 5 to 7 minutes, until the onion has softened. Add the garlic and cook for another 30 seconds until fragrant.
- Combine: Add the Italian seasoning, diced tomatoes, red wine, red pepper flakes and olives. Stir everything together and simmer covered for 20 minutes. Taste for seasoning and adjust with salt and pepper as needed. Add the chicken back to the skillet, skin side up and cook for an additional 40 minutes covered over low heat.
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CHICKPEA CACCIATORE RECIPE - GOOP
1. To cook the chickpeas, combine all the ingredients in the multicooker and set to pressure-cook on high for 30 minutes. (It will take a few minutes to reach pressure, and …
From goop.com
Servings 4-6Category Recipes
From goop.com
Servings 4-6Category Recipes
- To cook the chickpeas, combine all the ingredients in the multicooker and set to pressure-cook on high for 30 minutes. (It will take a few minutes to reach pressure, and another 15 to 20 minutes to naturally release the steam once it’s cooked.)
- Once the steam has naturally released, carefully remove the lid and discard the onion and bay leaf. Separate the chickpeas from the cooking liquid and reserve 1½ cups for the cacciatore (save the rest to use as you’d use regular broth).
- Replace the pot in the multicooker base. Set it to sauté on high. Add the olive oil to heat up for a minute or so. Then add the onions, carrots, garlic, red pepper flakes, and a big pinch of salt. Sauté until the onions are translucent and the carrots are just getting tender, stirring occasionally adding a little extra olive oil if needed. Add the tomato paste and olives (if using) and cook for a few minutes. Then add the red wine, crushed tomatoes, and chickpea cooking liquid and let it simmer for 8 to 10 minutes, just to cook some of the alcohol out.
- Place the lid on top and set to slow-cook for 1 hour on high or 3 hours on low (depending on your schedule). Once the stew is done slow-cooking, make sure your multicooker is set to warm (most of them do this automatically). Taste to adjust seasoning and fold in the Swiss chard. After a couple minutes, the chard should be just wilted and tender, and you’re ready to serve.
EASY CHICKEN CACCIATORE - EASY PEASY FOODIE
Instructions. Place the oil in wide shallow pan and heat on high for 1 minute. Add the bacon and fry for 2-3 minutes until brown and crispy, stirring frequently. Remove the bacon …
From easypeasyfoodie.com
5/5 (7)Total Time 1 hrCategory Main Course, StewCalories 639 per serving
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- Place the oil in wide shallow pan and heat on high for 1 minute. Add the bacon and fry for 2-3 minutes until brown and crispy, stirring frequently. Remove the bacon onto a plate.
- Season the chicken pieces with salt and pepper and add the chicken pieces to the pan, skin side down. Cook for 3-4 minutes on each side until lightly browned, then remove the chicken pieces onto a plate.
- Turn the heat under the pan right down and add the onions and peppers. Cook for 5 minutes, stirring occasionally, then add the garlic and cook for 2 more minutes.
- Add the wine and cook for 2 minutes until reduced slightly, then add the tomatoes, herbs, olives and bacon and bring back to the boil.
EASY SKILLET CHICKEN CACCIATORE - A TASTY ITALIAN COMFORT FOOD
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- Rinse and pat dry the chicken with paper towels. Sprinkle with 1/2 teaspoon of salt and pepper.
- In a large pan heat the olive oil, add the chicken and cook until browned on one side, flip the chicken over and move to one side of the frying pan. Then add the chopped onion and garlic, cook until onion is translucent then add the pepper, tomatoes, water, bay leaf, oregano, basil, hot pepper flakes and 1/2 teaspoon of salt, bring to a boil.
- Simmer until chicken is tender and sauce has thickened, about 45 minutes (cover and simmer for 20 minutes then remove lid for the rest of the cooking time, stir occasionally, after about 30 minutes taste for salt and add if necessary). Serve immediately. Enjoy!
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CHICKEN CACCIATORE: PART 1 (THE MARINADE) - SIMPLY SCRATCH
Cozy and comforting Chicken Cacciatore or Hunter’s Stew! One pot, onions, wine and braised chicken is the perfect meal on a cold winters day. Usually I’m all about the easy recipes, nothing to high maintenance or fussy. Not that this Chicken Cacciatore recipe is necessarily either of the two, but it does take some time management; for ...
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Add spinach, chicken, garlic, Italian seasoning, bay leaf, salt and pepper, tomato paste and chicken broth. Stir to mix well. Make sure the tomato paste is well mixed with liquid. Cover and cook on medium low heat for approximately 45 minutes or until chicken thighs are thoroughly cooked and have reached an internal temperature of 165°F (74°C).
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CHICKEN CACCIATORE - KATE BATTISTELLI
Cuisine: Italian. Prep time: 15 mins. Cook time: 1 hour 20 mins. Total time: 1 hour 35 mins. Serves: 6-8 servings. Nothing says good old Italian comfort food like a steaming bowl of Chicken Cacciatore over warm pasta, dusted with freshly grated parmesan cheese. Every Italian cook has their own version of this classic chicken dish.
From katebattistelli.com
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From katebattistelli.com
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CHICKEN CACCIATORE - THE COOKIE ROOKIE®
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From tfrecipes.com
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Cacciatore is a great dish to make in the slow cooker. To do so: Omit chicken broth and reduce wine to 1/2 cup. Heat olive oil in extra large saute pan over medium-high. Cook the thighs 3 mins per side. Add to slow cooker. Over medium heat saute onion, then add garlic and saute 30 seconds.
From cookingclassy.com
From cookingclassy.com
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Chicken Cacciatore is a traditional Italian meal (that translates to Chicken Hunter Style) made with tomatoes, herbs, and a variety of vegetables such as bell peppers, garlic, anchovies, onions, and black olives. In some instances, you’ll also have a little wine tossed in for extra measure. Dense with flavour, acidity is a must, as it ...
From drinkandpair.com
From drinkandpair.com
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This recipe has been in my family for a long time. I remember my grandmother making it on special occasions. In those days, chicken was a treat, and we relished every bite—especially if Grandmother cooked it!
From preprod.tasteofhome.com
From preprod.tasteofhome.com
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Ree Drummond’s take on the Cacciatore, or “hunter-style” chicken, uses skin-on thighs, onions, herbs and tomatoes. Place the cooked chicken and vegetables on a bed of cooked pasta, and serve it family style in a large bowl or platter. For more inspiration, check out The Pioneer Woman’s best pasta recipes ever.
From foodnetwork.ca
From foodnetwork.ca
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This recipe has been in my family for a long time. I remember my grandmother making it on special occasions. In those days, chicken was a treat, and we relished every bite—especially if Grandmother cooked it!
From stage.tasteofhome.com
From stage.tasteofhome.com
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