Shrimp Chicken Cacciatore Eleanor R Food

CHICKEN CACCIATORE

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.

THE BEST CHICKEN CACCIATORE

Steps:

• Heat 2 tablespoons of the oil a large Dutch oven over medium heat.
• Sprinkle the chicken with salt and pepper. Working in batches, cook the chicken until golden brown, 5 to 6 minutes per side. Transfer the browned chicken to a plate or baking sheet.
• Discard the oil. Put the pot over medium heat and add the remaining 2 tablespoons oil. Add the pancetta and cook, stirring, until golden brown, 4 to 5 minutes. Transfer the pancetta with a slotted spoon to a small plate.
• Reduce the heat to medium-low and add the carrots, celery and onions. Cook, stirring occasionally, until the vegetables are golden brown, about 10 minutes. Add the garlic and oregano and cook until fragrant, about 1 minute.
• Add the wine and scrape up any browned bits with a wooden spoon. Increase the heat to high and bring to a boil. Cook, stirring frequently, until the liquid is reduced by about two-thirds, 3 to 4 minutes. Stir in the tomatoes and reserved pancetta. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Reduce the heat to low and bring the sauce to a gentle simmer. Cover partially and cook, stirring occasionally, until the flavors come together, 35 to 40 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Add the chicken skin-side up to the sauce, cover and transfer the pot to the oven. Cook until the chicken is cooked through and tender, 35 to 40 minutes.
• Transfer the chicken pieces to a serving platter and cover loosely with foil to keep warm.
• If necessary, skim off any fat from the surface of the sauce with a large spoon or ladle and discard. Stir in the parsley and season with salt and pepper. Pour the sauce over the chicken and top with more parsley.

SHRIMP & CHICKEN CACCIATORE, ELEANOR R.

Steps:

• 1. Sauté chicken tenders in olive oil for 5 minutes. Remove from pan. 2. Add peppers, onions, mushrooms & garlic and sauté for 5 minutes. 3. Add chicken back in pan. 4. Mix tomato paste with 1 can water (use can from tomato paste); add to pan. 5. Add diced tomatoes to pan. 6. Season to taste with salt & pepper. Add oregano. Simmer for 15 minutes. 7. Add shrimp and cook 5 minutes more or until shrimp are pink. (Do not overcook). 8. Serve over rice.

SHRIMP CACCIATORE

Steps:

• Tomato Sauce Base: Heat olive oil and brown the carrot, salt pork and garlic for 5 minutes.
• Add remaining sauce ingredients and simmer for 40 minutes. After simmering is done discard the carrot, salt pork and green pepper.
• Cacciatore: Heat 2 Tbl oil and add red pepper, green pepper, garlic, salt and pepper and saute for 5 minutes.
• Add the tomatoes, onion, mushrooms and stir fry until onion is softened, but not mushy.
• Stir in 1 1/2 cups tomato sauce base and the white wine. Simmer for 10 minutes.
• In a separate pan heat 1 Tbl olive oil and add shrimp and garlic salt and cook until shrimp are JUST cooked.
• Add shrimp to the sauce and serve over pasta.

CHICKEN CACCIATORE

Steps:

• Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper.
• Heat the oil in a saute pan over moderately-high heat. Brown the chicken on both sides, about 8 minutes. Remove the chicken.
• Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes.
• Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.

EASY CHICKEN CACCIATORE RECIPE

Steps:

• Pat the chicken dry and season with salt and pepper on both sides and underneath the sikn.
• In a large pan or braiser (with a lid), heat 2 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side (about 8 minutes total). Remove the chicken and set aside on a plate.
• In the same braiser, add the onions, celery, peppers, mushrooms, and garlic. Cook over medium heat, tossing regularly. Add koserh salt, pepper, oregano, fresh thyme, parsley and red pepper flakes. Allow the vegetables to cook for 5 to 6 minutes or until tender.
• Add the red wine and cook for a few minutes until the wine has reduced by about 1/2, then add the tomatoes. Cook 5 to 10 minutes over medium heat, stirring occasionally.
• Now add the chicken pieces back to the pan. Reduce the heat to medium-low. Cover and allow the chicken to cook for 30 minutes or until cooked through.
• Garnish with parsley.

CHICKEN AND SHRIMP

Steps:

• Heat 1 tablespoon oil in a large skillet over medium high heat. Saute mushrooms until golden; remove from skillet with a slotted spoon and set aside.
• Add another 2 tablespoons oil to skillet. Saute onion, garlic and shrimp until opaque. Remove from skillet and add to mushrooms.
• In a shallow dish or bowl mix 2 tablespoons flour with 3/4 teaspoon salt. Dredge chicken in flour to coat. Add 1 tablespoon oil to skillet and saute chicken in oil for 3 to 5 minutes or until no longer pink. Add chicken to mushroom/shrimp mixture.
• Heat 1 tablespoon oil in skillet and stir in 1 tablespoon flour. Cook about 30 seconds, stirring constantly, until brown. Stir in wine, 1/2 teaspoon salt and water. Boil for 1 minute.
• Reduce heat to medium low and return shrimp and chicken mixture to skillet. Simmer for about 10 minutes, season with pepper and serve.

SHRIMP CACCIATORE

Steps:

• 1. Tomato Sauce Base: Heat olive oil and lightly brown the carrot for 5 minutes. Add remaining sauce ingredients and simmer for 40 minutes. After simmering is done discard the carrot and green pepper.
• 2. Cacciatore: Heat 2 Tbl oil and add red pepper, green pepper, garlic, salt and pepper and saute for 5 minutes. Add the tomatoes, onion, mushrooms and stir fry until onion is softened. Stir in 1 1/2 cups tomato sauce base and the white wine. Simmer for 10 minutes. In a separate pan heat 1 Tbl olive oil and add shrimp, salt,pepper and garlic,cook until shrimp are JUST cooked. Add shrimp to the sauce and serve over pasta.