CHICKEN CACCIATORE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rinse the chicken and pat dry; sprinkle with 1 teaspoon salt, then toss with the flour. Heat the olive oil in a Dutch oven or deep skillet over medium-high heat. Add the chicken, skin-side down; cover and cook until browned, 5 to 6 minutes per side. Transfer to a plate and set aside.
- Add the onion, rosemary and red pepper flakes to the pot and cook, stirring occasionally, until the onion starts to brown, about4 minutes. Add the wine, scraping up any browned bits from the bottom of the pot. Stir in the tomatoes and 1/2 cup water.
- Return the chicken to the pot, skin-side up. Cover and bring to a rapid simmer. Uncover, spoon the sauce over the chicken and continue simmering until cooked through, about 8 more minutes.
- Meanwhile, cook the polenta as the label directs; season with salt and pepper. Serve with the chicken.
Nutrition Facts : Calories 695 calorie, Fat 36 grams, SaturatedFat 9 grams, Cholesterol 158 milligrams, Sodium 658 milligrams, Carbohydrate 45 grams, Fiber 6 grams, Protein 38 grams
INA GARTEN'S BEST CHICKEN CACCIATORE RECIPE
If you're looking for the perfect chicken cacciatore recipe, you've come to the right place. Ina Garten's chicken cacciatore recipe is among the best, and it is no wonder as she is such a highly-rated chef. Here is how to make chicken cacciatore step by step, as well as some information about storing and reheating it.
Provided by Emily Hill
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- Add olive oil to a deep pot and heat it over medium-high heat.
- Season the chicken with salt and black pepper, and brown it in the hot oil and in batches if necessary.
- As soon as all the chicken is browned, remove it to a plate and discard most of the fat.
- Add 1 tbsp olive oil to the bottom of the pot if necessary.
- Saute the onions and crushed red pepper over low heat for 8 to 10 minutes; season it with salt.
- Stir in the garlic, and cook it for about a minute.
- Stir in the peppers and let them cook for a few minutes until they're soft.
- Stir in the mushrooms and season with salt to taste.
- Add the white vinegar and simmer it until it has reduced by half.
- Return the chicken to the pot and add the tomatoes.
- Place the thyme bundles and bay leaves in the pot.
- Bring the mixture to a boil, and then reduce it to a simmer.
- Partially cover the pot and simmer it for 20 to 30 minutes.
- Throughout the cooking process, check the level of the sauce periodically and replenish it with water as needed; the liquid should be about the same level as the chicken.
- Prepare a pretty serving platter and place the chicken on it after it has been removed from the pot.
- Check the seasoning of the sauce and adjust if necessary.
- If the sauce seems excessively greasy, you can skim the fat off.
- Pour the sauce over the chicken.
- Serve and enjoy!
Nutrition Facts : Calories 265 cal
CHICKEN CACCIATORE
Provided by Anne Burrell
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Coat a large, wide pot with olive oil and bring to a high heat. Season the chicken with salt and brown in the hot oil, working in batches if needed. Once all the chicken is brown, remove to a plate and discard most of the excess fat.
- If needed to coat the bottom of the pan, add 1 tablespoon olive oil. Add the onions and crushed red pepper, then season with salt, and sweat over low heat, 8 to 10 minutes. Add the garlic and sweat for 1 to 2 minutes. Add the peppers, and cook until they are soft, about 2 to 3 minutes. Add the mushrooms, season with salt and cook until they are soft. Add the white wine and reduce by half.
- Return the chicken to the pan and add the tomatoes; taste for seasoning. Add the thyme bundle and bay leaves. Bring the liquid to a boil and reduce to a simmer. Partially cover the pot and simmer for 20 to 30 minutes. Check the level of the sauce periodically during the cooking process and replenish it with water as needed; the level of liquid should be about even with the chicken.
- Remove the chicken from the pot and place it on a pretty serving platter. Taste the sauce for seasoning, adjust if needed. Skim the surface of the sauce if excessively greasy. Spoon the sauce over the chicken. Taste 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 CACCIATORE
"Cacciatore," meaning "hunter" in Italian, refers to an earthy Italian chicken dish with vegetables. Every Italian may make it differently, but Bobby Flay's chicken cacciatore has loads of fresh mushrooms and his signature touch of spicy chile.
Provided by Bobby Flay
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Sprinkle the chicken pieces on both sides with salt and pepper. Working in batches, place the chicken in the pan, skin-side down, and cook until golden brown, 3 to 4 minutes. Turn the chicken over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate.
- Add another tablespoon of the oil to the pan and heat until almost smoking. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until they are golden brown and their liquid has evaporated, about 10 minutes. Remove to a plate.
- Add the remaining 1 tablespoon oil, the onions and the bell peppers to the pan and cook until soft, about 4 minutes. Add the garlic, serrano chiles and red pepper flakes, and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken broth, tomatoes, rosemary and thyme, and bring to a simmer. Return the dark meat and mushrooms to the pan, reduce the heat to medium-low, cover the pan and cook until the chicken is tender, about 30 minutes.
- Add the white meat to the pan, cover and continue cooking for 10 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent it loosely with foil.
- Raise the heat under the pan to high and cook the liquid, stirring occasionally, until thickened to a sauce consistency, about 15 minutes.
- Season with salt, pepper and honey. Stir in the basil and capers, and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve over spaghetti and sprinkle with shaved Parmesan.
CHICKEN CACCIATORE
Steps:
- In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Rinse the chicken and pat it dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.
- Heat the oil in a large saucepan over medium heat. Add some of the chicken to the pan. Cook until browned, 4 to 5 minutes per side. Transfer to a plate. Repeat with the remaining chicken.
- Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook for 10 minutes.
- Crush the tomatoes and stir them into the vegetables. Add the wine and the remaining salt and pepper and bring to a simmer. Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley and serve on individual plates.
CHICKEN PICCATA (INA GARTEN)
Make and share this Chicken Piccata (Ina Garten) recipe from Food.com.
Provided by Brookelynne26
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
- Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
- Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
- For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
Nutrition Facts : Calories 564.4, Fat 15.8, SaturatedFat 7.4, Cholesterol 214.5, Sodium 912.4, Carbohydrate 57.4, Fiber 3.1, Sugar 3.7, Protein 40.7
INA GARTEN'S PARMESAN CHICKEN
I served mine next to spaghetti marinara and kept the salad on the side. I got this recipe out of Ina's cookbook Barefoot Contessa Family Style.
Provided by Barenakedchef
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
- Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.
- Add more butter and oil and cook the rest of the chicken breasts.
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
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
More about "ina garten chicken cacciatore food"
INA'S CHICKEN CACCIATORE RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
BAREFOOT CONTESSA | CHICKEN MARBELLA (UPDATED) | RECIPES
From barefootcontessa.com
10 BEST INA GARTEN BAREFOOT CONTESSA CHICKEN RECIPES | YUMMLY
From yummly.com
INA GARTEN'S CHICKEN CACCIATORE RECIPE : OPTIMAL ...
From recipeschoice.com
INA GARTEN'S BEST CHICKEN RECIPES
From foodnetwork.ca
INA GARTEN CHICKEN CACCIATORE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHICKEN CACCIATORE | RECIPE | CACCIATORE RECIPES, CHICKEN ...
From pinterest.com
CHICKEN CACCIATORE - PINTEREST
From pinterest.com
10 BEST INA GARTEN CHICKEN RECIPES | YUMMLY
From yummly.com
CHICKEN CACCIATORE RECIPE INA GARTEN - ALL INFORMATION ...
From therecipes.info
CHICKEN CACCIATORE RECIPE INA GARTEN - CREATE THE MOST ...
From recipeshappy.com
BAREFOOT CONTESSA MAKES CHICKEN PICCATA | BAREFOOT ...
From youtube.com
INA GARTEN CROCK POT CHICKEN : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
INA GARTEN RECIPES CHICKEN CACCIATORE - THERESCIPES.INFO
From therecipes.info
INA GARTEN CHICKEN CACCIATORE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CHICKEN CACCIATORE | GIADZY
From giadzy.com
OUR FAVORITE INA GARTEN CHICKEN RECIPES | BAREFOOT ...
From youtube.com
INA GARTEN CHICKEN CATETORI RECIPES - CREATE THE MOST ...
From recipeshappy.com
CHICKEN CACCIATORE - LIDIA
From lidiasitaly.com
CHICKEN RECIPES - EPICKITCHENNEWS.COM
From epickitchennews.com
BEST CHICKEN CACCIATORE RECIPE INA GARTEN - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE VALERIE BERTINELLI'S CHICKEN CACCIATORE ...
From facebook.com
CHICKEN BASICS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
INA GARTEN CHICKEN CACCIATORE RECIPE ITALIAN - CREATE THE ...
From recipeshappy.com
INA GARTEN'S CHICKEN CACCIATORE RECIPE - CREATE THE MOST ...
From recipeshappy.com
INA GARTEN'S BEST CHICKEN RECIPES - PUREWOW
From purewow.com
SLOW COOKER CHICKEN CACCIATORE INA GARTEN RECIPES ALL …
From stevehacks.com
INA GARTEN CHICKEN CACCIATORE - THERESCIPES.INFO
From therecipes.info
INA GARTEN ROASTED CHICKEN RECIPES RECIPES ALL YOU NEED IS ...
From stevehacks.com
INA GARTEN CHICKEN CACCIATORE RECIPE - ALL INFORMATION ...
From therecipes.info
BAREFOOT CONTESSA CHICKEN CACCIATORE RECIPES ALL YOU …
From stevehacks.com
BEST CHICKEN CACCIATORE RECIPE INA GARTEN: OPTIMAL ...
From recipeschoice.com
CHICKEN CACCIATORE INA GARTEN - ALL INFORMATION ABOUT ...
From therecipes.info
VALERIE BERTINELLI MAKES HER MOM'S CHICKEN CACCIATORE ...
From youtube.com
CHICKEN FRANCESE INA GARTEN - CHEFS & RECIPES
From chefsandrecipes.com
CHICKEN CACCIATORE - THE PIONEER WOMAN
From thepioneerwoman.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