Hearty Chicken Cacciatore Food

HEARTY CHICKEN CACCIATORE

Steps:

• In a bowl or dish, combine the flour, salt, paprika and pepper. Add the chicken, a few pieces at a time, and toss to coat., Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown the chicken , in batches. Return all chicken to cooker; add green pepper, onion, garlic, tomatoes and water. Press cancel., Lock lid; close pressure-release valve. Pressure-cook on high for 12 minutes. Let pressure release naturally. (A thermometer inserted in chicken should read at least 165°.) , Using a slotted spoon, remove chicken to a platter. If desired, skim fat from cooking juices. Add tomato paste and mushrooms to the pan juices. Select saute and adjust for low heat; cook and stir until heated through. Stir in hot pepper sauce and chicken.In a bowl or dish, combine the flour, salt, paprika and pepper. Add the chicken, a few pieces at a time, and toss to coat.

TERESA'S HEARTY CHICKEN CACCIATORE

Steps:

• Heat the olive oil in a large nonstick skillet over medium heat, and cook and stir the pancetta until it begins to turn dark brown, 5 to 8 minutes. Remove the pancetta pieces from the skillet with a slotted spoon and set aside.
• Mix the flour, Italian seasoning, and red pepper flakes in a shallow bowl.
• Press the chicken thighs into the flour mixture, tapping off any loose flour.
• Brown the chicken thighs in the skillet with the oil and pancetta drippings, 8 to 10 minutes per side. Transfer the chicken thighs to a platter and keep warm.
• Cook and stir the green bell pepper, sweet onion, and portobello mushrooms in the same skillet until the onion turns translucent, about 8 minutes.
• Stir the basil, garlic, tomato paste, diced tomatoes with their juice, and red wine into the sauce.
• Bring the sauce to a boil, and return the chicken and pancetta to the sauce. If sauce does not almost cover the chicken pieces, mix in more dry red wine.
• Reduce heat to low, and simmer the chicken and sauce until the chicken thighs are tender and no longer pink inside, 35 to 50 minutes.
• If you prefer a thicker sauce, whisk cornstarch with water and 1 tablespoon of the sauce, and stir the mixture into the skillet until thickened.
• About 15 minutes before serving time, bring a large pot of lightly salted water and bring to a boil.
• Stir in the rigatoni and return to a boil. Cook uncovered over medium heat, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 13 minutes; drain.
• To serve, transfer the cooked rigatoni to a large platter and top with the chicken thighs.
• Generously ladle sauce over the chicken and pasta, and sprinkle the dish with Parmesan cheese, salt, and black pepper. Serve any extra sauce on the side.

HEARTY CHICKEN CACCIATORE

Steps:

• Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Brown the chicken pieces in hot oil in a large skillet over medium-high heat; remove chicken, and set aside.
• Add onion to the skillet and saute 5 minutes over medium heat, or until transparent.
• Add minced garlic, saute 1 minute.
• Stir in tomatoes, tomato paste, and chicken broth.
• Add bell pepper, oregano, basil, and remaining salt and pepper.
• Return chicken to skillet; cover and simmer over medium-low heat 45 minutes or until chicken is tender.
• Add mushrooms and wine; cook, uncovered, 40 minutes.
• Serve with hot cooked linguine.

HEART HEALTHY CHICKEN CACCIATORE

Steps:

• Combine all ingredients except for the chicken and the pasta in a large stock pot.
• Bring to a boil.
• Reduce heat, cover and simmer for 25 minutes.
• Add chicken and cook until tender.
• Serve over cooked spaghetti with optional parmesan cheese.

CLASSIC CHICKEN CACCIATORE

Steps:

• Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.
• Cut bell pepper and onions crosswise in half; cut each half into fourths.
• Stir bell pepper, onions and remaining ingredients except cheese into chicken in skillet. Heat to boiling; reduce heat. Cover and simmer 30 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve with cheese.