Northern Italian Style Chicken Cacciatore Food

ITALIAN CHICKEN CACCIATORE

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat and cook onion, stirring often, until soft and translucent, about 5 minutes. Transfer to a pot.
• Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss chicken thighs in the flour mixture until evenly coated.
• Heat remaining 2 tablespoons olive oil in the skillet over medium heat, add chicken thighs, and brown on one side, without turning, for 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer browned chicken thighs to the pot.
• Pour white wine into the skillet; bring to a boil. Stir to loosen all the browned bits of chicken and flavors in the skillet pour into the pot. Add diced tomatoes, tomato paste, and sugar; season with salt and pepper. Add as much chicken stock as needed to cover the chicken. Cover pot and simmer over medium heat, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes.
• Stir in olives, parsley, and basil. Stir to heat through.

AUTHENTIC ITALIAN CHICKEN CACCIATORE RECIPE (POLLO ALLA CACCIATORA)

Steps:

• First, clean the chicken thoroughly and cut it into pieces. Don't peel off the skin, as it will give it more flavor.
• Heat the oil in a frying pan and fry the chicken pieces on both sides for about 10 minutes, until golden.
• At this point, add the finely chopped onions, garlic, the chopped carrots and celery, with a pinch of salt, pepper and rosemary, and leave it all in a sauté for another 5 minutes.
• When the mix gets a nice color, pour red wine over the chicken and let it evaporate.
• Then add the tomatoes, cover with a lid and let it cook on medium heat for 30 minutes (or until the chicken is well cooked and soft) during which, if the chicken becomes dry, add a bit of water or broth.
• Once cooked, add the chopped parsley and serve the chicken with polenta or mashed potatoes.

NORTHERN ITALIAN-STYLE CHICKEN CACCIATORE

Steps:

• Rinse chicken pieces and pat dry.
• Heat oil in a large skillet over medium heat. Add chicken and brown, 4 to 5 minutes per side. Remove chicken to a plate.
• Add mushrooms, onion, and celery to the pan drippings and sauté until soft, about 5 minutes. Add garlic and cook until fragrant, about 2 more minutes.
• Return chicken to the skillet. Add white wine and cook until it has almost completely evaporated, 2 to 3 minutes. Add diced tomatoes, chicken broth, parsley, oregano, pepper flakes, salt, and pepper. Cover and simmer until chicken is no longer pink at the bone and the juices run clear, about 30 minutes.

CHICKEN CACCIATORE - SLOW COOKED TO ITALIAN PERFECTION

Steps:

• Pour dressing into a zip-lock plastic bag; add chicken pieces and refrigerate for an hour.
• Heat olive oil in a large sauté pan.
• Mix the flour, 1/2 teaspoon of salt and 1/4 teaspoon pepper together; lightly dredge chicken in the seasoned flour.
• Brown the chicken pieces on both sides and transfer to crock pot when done.
• Sauté onion until translucent in the olive oil used to brown the chicken; add wine and 2 tablespoons of the tomato paste to deglaze the pan. Transfer to crock pot.
• Stir together remaining 2 cans of tomato paste and all the ingredients EXCEPT for the bay leaf, olives, garbanzo beans, capers, and Parmesan cheese; spread over chicken in crock pot.
• Lay bay leaf on top of chicken; cover and cook on LOW for 7 to 9 hours (HIGH: 3 to 4 hours).
• During the last hour of cooking, add the olives, garbanzo beans and capers. If at this time the sauce appears too thin, add 1 or 2 tablespoons of tomato paste to thicken slightly.
• To serve, discard the bay leaf and arrange the chicken over your favorite hot pasta; ladle with sauce and sprinkle with Parmesan cheese.

ITALIAN CHICKEN CACCIATORE

Steps:

• Sprinkle the chicken with the salt, pepper, and flour, shaking to remove the excess flour. Heat 4 tablespoons of the olive oil in a large non-stick high-sided frying pan set on high heat. (I use my electric frying pan for this.) Add the chicken to the pan and cook until well-browned, about 3 minutes per side. Transfer the chicken to a plate and set aside.
• Save the chicken fat left in the pan, adding enough of the oil to make 4 tablespoons Cook the onion and bay leaves over medium heat till tender. Add the garlic, pancetta, red pepper flakes, and half of the parsley. Cook for 3 minutes. Pour in the wine and cook for 3 minutes, stirring and scraping the bottom of the pan. Add the tomatoes and their juice, the chicken stock, tomato sauce, and browned chicken pieces. Break the tomatoes into smaller pieces. Bring to a boil, reduce heat, simmer uncovered for 15-20 minutes.
• Transfer the chicken to a serving dish. Cook the sauce 5 more minutes. Taste for salt and pepper. Pour the sauce over the chicken. Sprinkle the remaining parsley on top and serve.
• (I have also posted the recipes for the homemade chicken stock and the homemade basic tomato sauce if anyone needs it.).

ITALIAN INN CHICKEN CACCIATORE

Steps:

• Heat 1 T oil in medium skillet over high heat. Season chicken with salt & pepper. Cook in.
• the skillet until browned on both sides, about 6 minutes. Transfer to a plate.
• Wipe out skillet, and heat another tablespoon of olive oil. Add mushrooms and cook until.
• browned, about 5 minutes, set aside. Reduce heat to low.
• Heat remaining tablespoon of oil in skillet, add onion, celery, and garlic, cook stirring, until onion is translucent, about 8 minutes. DO NOT BURN GARLIC
• Add wine, raise heat to high. Cook until wine is almost evaporated, about 30 seconds.
• Add tomatoes, yellow peppers, rosemary and stock. Season with salt & pepper. Stir to
• combine. Add chicken and mushrooms, bring to a boil.
• Reduce heat to medium low, cover.
• and simmer until chicken is tender, about 30 minutes. Serve with your favorite pasta.