Quick Cacciatore Food

QUICK CHICKEN CACCIATORE

Steps:

• Season chicken with 2 teaspoons salt and 1/4 teaspoon pepper; dredge in flour. Heat oil in a large Dutch oven over medium-high heat. Add half the chicken, skin side down; cook until dark-golden brown, about 4 minutes per side. Transfer to a plate. Repeat.
• Add onions, garlic, and rosemary; cook, stirring, until onions are translucent, about 3 minutes. Reduce heat to medium-low. Add wine, and simmer 4 minutes. Stir in tomatoes, reserved juice, stock, and 1 teaspoon salt. Return chicken to pot. Raise heat to medium high, and bring sauce to a boil. Reduce heat to medium-low. Partially cover, and simmer, stirring occasionally, until chicken is cooked through, 30 to 35 minutes. Transfer chicken to a plate; cover.
• Raise heat to medium. Cook until sauce thickens, about 10 minutes. Return chicken to pot. Serve sprinkled with more rosemary.

QUICK CHICKEN CACCIATORE

Steps:

• In a large skillet, saute green pepper, onion and mushrooms in olive oil for 4-5 minutes or until crisp-tender. Place the chicken breasts over the vegetables. , In a small bowl, combine tomato sauce, chilies and seasonings. Pour over the chicken; cover and simmer for 20 minutes or until a thermometer reads 170°. Serve with spaghetti or rice if desired.

QUICK CHICKEN CACCIATORE

Steps:

• Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper.
• Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore and serve with crusty bread and grated cheese.
• Tidbits: Beef broth and stock is now available in resealable paper containers, which can be found on the soup aisle of your market. These paper containers make storage of remaining broth easier; keep some on hand in your refrigerator. Beef broth is used instead of chicken broth in this recipe because it pairs better with the beefy taste of portobello mushrooms. The broth will make your cacciatore taste as if it simmered all day because it accents the mushroom taste well.
• Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar free.

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.

QUICK CACCIATORE

Steps:

• Mix pasta sauce, peppers, onions and mushrooms in large skillet; cover. Cook on medium heat 10 min., stirring occasionally.
• Add chicken; cook, covered, 5 min. or until heated through, stirring occasionally.
• Spoon over hot pasta; sprinkle with the cheese.

EASY CHICKEN CACCIATORE

Steps:

• In a large resealable plastic bag, combine flour and Italian seasoning. Add chicken, a few at a time; seal and shake to coat. In a large nonstick skillet coated with cooking spray, cook chicken in 1 teaspoon oil for 4-5 minutes on each side or until browned. Remove chicken from skillet and keep warm. , In same skillet, cook onion in remaining oil for 2 minutes. Add mushrooms and zucchini; cook until onion is tender. Stir in the tomatoes, tomato paste and salt. Bring to a boil. , Return chicken to skillet. Reduce heat; cover and simmer 10-14 minutes or until a thermometer reads 160°. Cook pasta according to package directions; drain. Serve chicken mixture with spaghetti.

QUICK CHICKEN CACCIATORE

Steps:

• In a heavy pot heat olive oil over medium heat.
• Add onion and garlic and cook until onion is soft.
• Add the chicken, cook until warmed.
• Add the wine and simmer for 5 minutes.
• Stir in the tomatoes, stewed tomatoes, and mushrooms and bring to a boil.
• Boil for 2 minutes and then reduce heat to low and simmer for 30 minutes.
• You can go longer only makes the flavors blend more and more.
• Serve over pasta.

QUICK & EASY CHICKEN CACCIATORE

Steps:

• Cook chicken in a large nonstick skillet on medium-high heat 2 minutes on each side. Add vegetables; cover. Cook 5 minutes.
• Stir in spaghetti sauce. Simmer 5 minutes on medium heat or until chicken is cooked through (165 degrees).
• Top with cheese.

QUICK CHICKEN CACCIATORE

Steps:

• Bring 4 cups of water to a boil in a large skillet. Add the garlic, pepper, onion, and orzo. Cook over medium-high heat, stirring occasionally, for 10 minutes. Drain and return to the skillet.
• Add the tomatoes, oregano, basil, salt, pepper, and water, breaking up the tomatoes with a wooden spoon. Bring mixture to a simmer and add the chicken, olives, and cheese.
• Cover and simmer, stirring occasionally, over medium heat for 10 minutes or until chicken is cooked through.
• Sprinkle with some Parmesan if desired and serve immediately.

QUICK FETTUCCINE CACCIATORE, ITALIAN

Steps:

• Cook pasta and directed, meanwhile, heat oil in a large skillet on a medium -high heat. ADD CHicken; cook and stir until its not pink. ADD peppers and mushrooms; cook 3 min., stirring occasionally.
• STIR in tomatoes with their liquid an the dressing. Reduce heat to medium low; simmer 5 minutes or until chicken is cooked through.
• TOSS pasta with chicken mixture. Sprinkle with cheese and basil.