CHICKEN CACCIATORE OR HUNTER'S CHICKEN
Modified from The Joy of Cooking. Great tasty,low-fat meal. The system is picky about wording. The brandy is listed as optional, but I think its adds a lot to the flavor. You can add it or not.
Provided by Gravelgertie
Categories European
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Skin chicken pieces and brown in hot olive oil.
- Remove chicken.
- Saute onion, green pepper, optional mushrooms, and garlic.
- Add all remaining ingredients. Stir to combine.
- Simmer, covered, about 1 hour.
- Serve over hot cooked pasta.
Nutrition Facts : Calories 1126.6, Fat 76, SaturatedFat 20.8, Cholesterol 340.2, Sodium 1535.2, Carbohydrate 12.3, Fiber 2.6, Sugar 6.5, Protein 89
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 HUNTER'S STYLE: POLLO ALLA CACCIATORE
Steps:
- Rinse the chicken, pat it dry, and season with salt and pepper. In a large casseroleset over moderately high heat, warm 2 tablespoons of the oil until hot. Add the chicken and cook it until no longer pink on all sides. Transfer to a plate. Heat the remaining oil in the casserole over moderate heat until hot. Add the onion, carrot, and salt and pepper to taste, and cook, stirring occasionally, for 3 minutes, or until softened. Add the tomato, garlic, oregano, thyme, rosemary, and bay leaves, and cook the mixture, stirring occasionally, for 5 minutes more. Return the chicken to the casserole, add the wine, and reduce it over moderately high heat for 1 minute. Add the water, bouillon cube, sun-dried tomatoes, dried red pepper, if desired, and more salt to taste, bring to a boil, and simmer, stirring occasionally, for 15 minutes more, or until chicken is tender. Add olives and cook 5 minutes more. Transfer chicken to a serving plate and reduce sauce over moderately high heat until lightly thickened. Discard bay leaves, spoon sauce over chicken, and sprinkle with parsley.
CACCIATORE CHICKEN
Jazz up chicken breasts with an Italian tomato sauce with rosemary and garlic, baked like a casserole - it's a healthy choice, too
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 8
Steps:
- Fry the onion and garlic in the oil until softened. Add the tomatoes, rosemary and seasoning, and cook for 10-15 mins until thickened.
- Heat oven to 180C/160C fan/gas 4. Put the chicken on a baking tray, top with the sauce and bake for 15-20 mins until cooked through. Serve scattered with basil, with your favourite veg, if you like.
Nutrition Facts : Calories 171 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 0.3 milligram of sodium
ITALIAN HUNTER'S CHICKEN
The flour is the key to this rich, satisfying dish - it transforms the tomato sauce into more of a gravy. And the mushrooms lend lots of flavor with their rich, earthy juices, too. It's perfect served over spaghetti or bucatini (one of my favorites).
Provided by EdsGirlAngie
Categories Chicken
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the flour, salt and pepper in a plastic bag and shake chicken pieces in flour mixture until coated.
- Heat oil in a large skillet and brown chicken pieces on both sides.
- Remove from skillet and add onion, garlic and bell pepper to the skillet.
- Saute until the onion is golden, even a little browned.
- Return the chicken to the skillet and add the tomatoes, oregano and red wine.
- Cover and simmer for 30 minutes over medium low heat, or until sauce thickens.
- Add mushrooms, salt and pepper to taste.
- Simmer for 10 more minutes (can simmer longer if you have the time and want a thicker sauce).
- Serve over spaghetti or bucatini.
Nutrition Facts : Calories 508.5, Fat 26.9, SaturatedFat 7.2, Cholesterol 115, Sodium 354.9, Carbohydrate 30.6, Fiber 2.2, Sugar 3.5, Protein 32.6
HUNTER STYLE CHICKEN CACCIATORE
Traditional chicken cacciatore is brought to a new level with onions, peppers, mushrooms and red wine. This hunter-style version gives a heartiness and warmth that will satisfy any appetite! This recipe is inspired by the cacciatore that we enjoy from our favorite Italian restaurant. Serve over pasta with freshly-grated Parmesan and a green salad!
Provided by Pam
Categories World Cuisine Recipes European Italian
Time 2h35m
Yield 12
Number Of Ingredients 23
Steps:
- Heat 2 teaspoons of olive oil in a large pot over low heat, and cook and stir the garlic until tender but not browned, about 3 minutes. Pour in the tomatoes with their juice, and mash with a potato masher to leave the tomatoes in chunks. Stir in tomato paste, red wine, sugar, oregano, basil, salt, and black pepper, and mix until the tomato paste is smoothly combined into the sauce. Bring to a simmer, and cook, stirring often, while you prepare the vegetables.
- Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the carrot and celery until tender, 5 to 8 minutes. Stir into the sauce. In the same skillet, cook and stir the green peppers and onions until the onions are translucent, 5 to 8 more minutes; mix them to the sauce. Heat 1 more tablespoon of olive oil in the skillet, and cook and stir the mushrooms until they give up their liquid, about 10 minutes; stir the mushrooms into the sauce. Allow sauce to simmer while you cook the chicken.
- Beat the eggs in a bowl. Place the flour in a separate shallow bowl. Heat 1/4 cup of olive oil in a large skillet over medium heat. Dip chicken pieces in egg, then dredge in flour. Tap off any excess flour, and brown the chicken pieces in the hot oil until browned on both sides, about 15 minutes. Set the chicken pieces aside.
- Preheat oven to 325 degrees F (165 degrees C).
- Spoon about 1 cup of the tomato sauce into the bottom of a large Dutch oven. Place the chicken pieces into the Dutch oven, and pour remaining sauce and vegetables over the chicken; cover.
- Bake in the preheated oven until the chicken is tender and no longer pink inside, about 1 hour. If sauce begins to boil harder than a simmer, reduce oven heat to 300 degrees F (150 degrees C).
- About 15 minutes before serving time, bring a large pot of lightly salted water to a boil. Stir in the linguine pasta, bring back to a boil, and cook, stirring often, until the linguine is tender but still slightly firm, 10 to 12 minutes. Drain the pasta well.
- Turn the linguine out onto a large platter, and top with the chicken and sauce. Sprinkle with parsley and Parmesan cheese to serve.
Nutrition Facts : Calories 655 calories, Carbohydrate 72.9 g, Cholesterol 114.2 mg, Fat 21.3 g, Fiber 6.8 g, Protein 40.1 g, SaturatedFat 5.1 g, Sodium 597.7 mg, Sugar 9.2 g
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