EASY CHICKEN CACCIATORE
A 'back to basics' version of the classic Chicken Cacciatore. Chicken meat simmered with garlic, onion, green bell pepper, tomatoes, beans and oregano. This recipe can easily be doubled. Serve over cooked noodles or rice, if desired.
Provided by sal
Categories World Cuisine Recipes European Italian
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- In a large skillet, saute onion, garlic and bell pepper until soft. Add chicken, then stir in tomatoes, beans and oregano.
- Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly. Remove from heat and serve hot.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 8.6 g, Cholesterol 119.2 mg, Fat 5.5 g, Fiber 2.5 g, Protein 38 g, SaturatedFat 1.4 g, Sodium 220.6 mg, Sugar 3.6 g
QUICK CHICKEN CACCIATORE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
EASY CHICKEN CACCIATORE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, oil, portobello mushroom, large white onion, large red bell pepper, garlic, fresh rosemary, diced tomato, red wine, low sodium chicken broth, fresh basil
Provided by Joey Firoben
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Season the chicken breasts on both sides with salt and pepper.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat.
- Place 4 pieces of the chicken in the skillet and sear until until golden-brown, about 1-3 minutes on each side. Transfer the chicken to a plate and repeat searing with the remaining chicken pieces. Set aside.
- Heat 1 tablespoon of oil in the empty skillet.
- Add the mushrooms and stir occasionally until most of the moisture has evaporated from the pan, about 8 minutes.
- Transfer the mushrooms to a plate and set aside.
- Heat the remaining 1 tablespoon of oil in the pan.
- Add the onions and bell peppers and season with salt and pepper. Stir occasionally until the onions and peppers have softened, about 2 minutes.
- Add in the garlic and rosemary and stir until the garlic is fragrant.
- Add in the tomatoes, red wine, and broth and stir until the sauce has thickened slightly.
- Add the mushrooms and chicken back into the sauce and bring to a low simmer.
- Cover and let cook until the chicken registers 165°F (74°C), about 5-8 minutes.
- Serve topped with basil.
- Enjoy!
Nutrition Facts : Calories 402 calories, Carbohydrate 23 grams, Fat 18 grams, Fiber 3 grams, Protein 35 grams, Sugar 9 grams
CHICKEN CACCIATORE
Chicken Cacciatore is an authentic Italian chicken recipe comprising chicken thighs, red peppers, tomatoes and capers. You'll learn what to serve with chicken cacciatore too!
Provided by Michelle Minnaar
Categories Stew
Time 1h15m
Number Of Ingredients 11
Steps:
- Heat the oil in a large ovenproof pan.
- Dust the chicken with flour and brown the pieces on a high heat.
- Remove the chicken, lower the heat and add the onions.
- Once the onions are translucent, add the garlic and red peppers and fry for 2 minutes.
- Turn up the heat, add the wine and let it bubble for 2 minutes.
- Add the tomatoes and stock, and stir well.
- Return the chicken to the pan with the sauce and let the mixture reach a bubbling point.
- Lower the heat until the stew slowly simmers and continue to cook for 45 minutes or until the chicken is cooked and tender.
- Add the capers at the last minute and sprinkle the parsley upon serving.
- Serve with buttered pasta.
Nutrition Facts : ServingSize 1 serving, Calories 423 calories, Sugar 3 g, Sodium 709 mg, Fat 17.8 g, SaturatedFat 3.9 g, Carbohydrate 13.2 g, Fiber 1.6 g, Protein 42.8 g, Cholesterol 125 mg
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.
HUNTER'S CHICKEN STEW (POLLO ALLA CACCIATORA)
This beautiful chicken cacciatore simply bubbles away in the oven, making it perfect for gatherings
Provided by Jamie Oliver
Categories Mains Jamie's Italy Chicken Bonfire night recipes Italian Stew Beef
Time 2h
Yield 6
Number Of Ingredients 12
Steps:
- Chicken cacciatora seems to be reasonably well known in Britain because it's the classic pre-packed dish you find in Italian food ranges in supermarkets (which, to be honest, never taste of much). When you get the real deal cooked at home with love and passion it's a totally different experience. It's a simple combination of flavours that just works really well. Cacciatore means 'hunter', so this is obviously the type of food that a hunter's wife cooks for her fella when he gets home from a hard morning spent in the countryside. This is also a great dish for big parties, as it looks after itself in the oven. In the picture I've made it for about 12 people.
- Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves and rosemary sprigs and the crushed clove of garlic and cover with the wine. Leave to marinate for at least an hour, but preferably overnight in the fridge.
- Preheat your oven to 180ºC/350ºF/gas 4. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake off any excess. Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side.
- Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with their reserved marinade. Bring to the boil, cover with a lid or a double thickness layer of foil and bake in the preheated oven for 1½ hours.
- Skim off any oil that's collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves and rosemary sprigs, and serve with a salad, or some cannellini beans, and plenty of Chianti.
Nutrition Facts : Calories 855 calories, Fat 11.7 g fat, SaturatedFat 2.7 g saturated fat, Protein 79.7 g protein, Carbohydrate 9.9 g carbohydrate, Sugar 5.0 g sugar, Sodium 0 g salt, Fiber 0 g fibre
EASY CHICKEN CACCIATORE
This Easy Chicken Cacciatore takes all of your favorite flavors of Chicken Cacciatore and makes it even more simple to make by baking them together in one dish.
Provided by Kimber
Categories Dinner
Time 55m
Number Of Ingredients 12
Steps:
- Combine the crushed tomatoes, bell pepper, onion, mushrooms, and garlic and stir to combine.
- In a large baking dish, place the chicken breasts flat on the bottom of the dish. Season with salt, pepper, and garlic powder, then spread the tomato mixture over the chicken. Sprinkle the parmesan cheese on top.
- Bake at 400˚F uncovered for 45-55 minutes or until the chicken is cooked through (165˚F internal temp) and the sauce is bubbling.
- Garnish with fresh chopped parsley and serve over pasta, greens, or rice. Enjoy!
Nutrition Facts : ServingSize 4 oz chicken and 1/4 cup sauce, Calories 167 kcal, Carbohydrate 10 g, Protein 26 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 58 mg, Sodium 557 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 1 g
CROCK POT CHICKEN CACCIATORE
The easiest Chicken Cacciatore yet! Throw it in the Crock-Pot and run all day to come home to the savory smells coming from your kitchen. Spice it up to your liking.
Provided by TishT
Categories Chicken
Time 9h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place onions in bottom of crock pot.
- Add chicken pieces.
- Stir all the other ingredients together.
- Pour over chicken.
- Cook on low heat 7 to 9 hours or high heat for about 3 to 4 hours.
- Serve over pasta or rice.
EASY CHICKEN CACCIATORE
We love this combination of chicken and tomatoes. I like to top it with a little grated Parmesan cheese or part-skim mozzarella.-Rachel Greenawalt Keller, Roanoke, Virginia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 366 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 931mg sodium, Carbohydrate 49g carbohydrate (14g sugars, Fiber 6g fiber), Protein 32g protein. Diabetic Exchanges
CHICKEN CACCIATORE
This easy chicken cacciatore recipe makes a good Sunday dinner, since it's so simple to prepare. This recipe is the best because it's loaded with lots of vegetables and is a family favorite. -Barbara Roberts, Courtenay, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter. , In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.
Nutrition Facts : Calories 517 calories, Fat 25g fat (8g saturated fat), Cholesterol 112mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 6g fiber), Protein 39g protein.
EASY CHICKEN CACCIATORE RECIPE
Take your tastebuds to the Italian countryside! Perfect for any day of the week, this easy Chicken Cacciatore recipe is quick to make and ready to serve in just 30 minutes. Full of flavor, this rustic Italian cacciatore chicken features fork-tender chicken and an aromatic sauce made from onion, green bell pepper, garlic salt, black pepper, diced tomatoes, tomato sauce, sugar and McCormick® Perfect Pinch® Italian Seasoning. If you're not short on time, try swapping bone-in thighs for the boneless chicken breasts, since dark meat is juicier. One of the best simple recipes for chicken, you can easily add in your favorite mushrooms. Planning to enjoy your meal with a glass of red wine? Try adding a cup from the bottle into the stew for a more robust flavor profile. Fantastic when served atop pasta, this is the perfect dish for an intimate family dinner or for entertaining friends. Pair this hearty meal with a Shaved Vegetable Salad with Italian Herb Vinaigrette and Quick Italian Breadsticks with an Italian Bread Dipping Oil. This quick and easy recipe for chicken is sure to have everyone become members of the Clean Plate Club.
Provided by McCormick
Categories Entrees,
Yield 5
Number Of Ingredients 10
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken, onion, bell pepper, garlic salt and pepper; cook and stir 5 to 7 minutes.
- Stir in tomatoes, tomato sauce, Italian seasoning and sugar. Reduce heat to low; cover and simmer 10 minutes.
- Serve over cooked pasta and sprinkle with grated Parmesan cheese, if desired.
Nutrition Facts : Calories 185 Calories
CHICKEN CACCIATORE
This easy chicken cacciatore recipe with boneless chicken thighs, mushrooms, and wine is made on the stovetop and ready in under an hour.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 50m
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons olive oil in a Dutch oven or similar deep, sturdy pot over medium-high. Season both sides of the chicken with salt and pepper.
- Once the oil is hot and shimmering (but not so hot it starts smoking), add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. Transfer the chicken to a large, clean plate. The chicken does not need to be cooked through.
- Reduce the heat to medium. Add the remaining 1 tablespoon oil, onion, and bell pepper. Cook until the vegetables begin to soften, about 4 minutes.
- Add the garlic and cook for 1 minute, or until the garlic is fragrant.
- Add the white wine. Stir and let simmer until the wine is reduced by approximately half, about 3 minutes.
- Add the tomatoes with their juices, mushrooms, Italian seasoning, and balsamic vinegar, stirring to combine. Bring to a simmer. Let the sauce simmer, uncovered, for 10 minutes.
- Nestle the chicken thighs into the tomato sauce, along with any drippings that have collected on the plate. The chicken should be mostly submerged, though some may peek through.
- Partially cover the pot and let simmer 15 to 20 additional minutes, or until the chicken is cooked through, the sauce is thickened, and the mushrooms are tender.
- If you'd like to dice or shred the chicken, remove it to a cutting board. When cool enough to handle, dice or shred it, then return it to the pot. You also can serve the chicken thighs whole.
- Taste and season the sauce with additional salt and pepper as desired. If you've chopped or shredded the chicken, return it to the sauce and toss to combine and warm through. Otherwise, serve the chicken pieces whole with a generous amount of sauce on top.
- Serve hot over pasta, rice, polenta, or veggie noodles, with a big extra spoonful of sauce and a sprinkle of parsley and Parmesan.
Nutrition Facts : ServingSize 1 (of 6), Calories 335 kcal, Carbohydrate 16 g, Protein 33 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 144 mg, Fiber 4 g, Sugar 8 g
CHICKEN CACCIATORE
Easy chicken cacciatore is a super tasty recipe, created in northern Italy by the hunter's wife and usually served on the eve of the hunting, to fuel the energy needed for the hunt. Nowadays is a well-known recipe cooked all over the country.
Provided by Daniele
Categories Main Course
Number Of Ingredients 16
Steps:
- Butcher the chicken into 10 pieces, 2 drums, 2 thighs, 2 breasts tips 2 breasts centre and 2 top breast and wing. Alternatively ask your butcher to cut it for you or use 10 chicken thighs.
- 2 Pour the oil into a large, deep cast iron pan (skillet) and place on the heat.
- 3 Carefully place the chicken pieces in the pan (skillet) skin side down. Cook until golden brown, then turn around and sear the other side. It should take 3 minutes for each side.
- 4 Using tongs, remove the chicken and place aside. Place the diced carrots, celery, onions, and bay leaves in the pan (skillet), cook down for a couple of minutes before adding the quartered mushrooms and the peppers strips.
- 5 Season slightly and cook until the mushrooms are softened, then add the tomato paste, the red wine, the tomato sauce and about 250 ml of water. Steer well, add the olives and bring to the boil.
- 6 Lower the heat to a minimum, carefully place the chicken one piece at the time, pushing it down in the sauce, then cover with a lid and slowly cook for about 45 minutes. Adjust the seasoning halfway thought.
- 7 Before serving, sprinkle the chopped garlic, rosemary, and thyme on top.
CHICKEN CACCIATORE
The BEST Chicken Cacciatore in a rich and rustic sauce with chicken falling off the bone is simple Italian comfort food at its best! Authentic Chicken Cacciatore is an Italian classic, and you'll never get a more succulent home cooked meal than this recipe! Easy to make and loved by the entire family!
Provided by Karina
Categories Dinner
Time 50m
Number Of Ingredients 18
Steps:
- Season chicken with salt and pepper.
- Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.
- Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
- Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
- Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top OR in the oven following the instructions below.
Nutrition Facts : Calories 310 kcal, Carbohydrate 22 g, Protein 27 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 107 mg, Sodium 511 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving
EASY CHICKEN CACCIATORE RECIPE
You'll love this hearty, rustic chicken caccaitore recipe with mushrooms and bell peppers in a flavorful tomato sauce. Fall apart tender chicken with all the comforting aromtics and Italian flavors the family loves. You can make it stovetop or in your crockpot. Serve it with crusty bread or on top of plain pasta, polenta or rice.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 15
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.
Nutrition Facts : Calories 348.4 kcal, Carbohydrate 15.8 g, Protein 22.3 g, SaturatedFat 5.2 g, Cholesterol 110.7 mg, Sodium 462.5 mg, Fiber 3.7 g, ServingSize 1 serving
CHICKEN CACCIATORE
Combine a variety of simple ingredients to bring out a set of complex flavors with this Italian classic, our Chicken Cacciatore recipe.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oil in large skillet on medium heat. Add chicken; sprinkle evenly with 1/2 tsp. of the salt and 1/4 tsp. of the black pepper. Cook until browned on both sides. Remove chicken from skillet; cover to keep warm. Add mushrooms, onions, green pepper and garlic to drippings in skillet; cook and stir 5 minutes or until onions are tender.
- Stir in tomatoes, tapioca, thyme, bay leaf, remaining 2 tsp. salt and remaining 1/4 tsp. pepper. Bring to boil, stirring frequently.
- Add chicken. Reduce heat to low; cover. Simmer 30 minutes or until chicken is cooked through. Remove and discard bay leaf.
Nutrition Facts : Calories 450, Fat 25 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 140 mg, Sodium 1280 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 5 g, Protein 40 g
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
EASY CHICKEN CACCIATORE
Make and share this Easy Chicken Cacciatore recipe from Food.com.
Provided by Virginia Chandler
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Roll chicken in flour and brown in olive oil.
- Add all other ingredients, cover and simmer at least one hour until chicken is tender.
BONELESS CHICKEN CACCIATORE RECIPE
Chicken cacciatore is one of those dishes that pretty much everyone will love, and this recipe is bound to please everyone in the family.
Provided by Christina Musgrave,Mashed Staff
Categories dinner, main course
Time 38m
Number Of Ingredients 13
Steps:
- Season chicken things with ½ teaspoon salt and ½ teaspoon black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium heat, then add chicken to the skillet and cook for 4 minutes a side, or until golden brown. Remove chicken from the pan and set aside.
- Add 8 ounces of sliced white mushrooms, 1 sliced white onion, and 2 cloves of minced garlic to the pan over medium-low heat and cook for 5 minutes.
- Add 1 cup red wine, the can of crushed tomatoes, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of oregano, and 1 tablespoon of capers to the pan and stir well.
- Return the chicken to the pan, then cover loosely and simmer for 20 minutes.
- Serve with fresh basil and enjoy.
Nutrition Facts : Calories 301 calories, Carbohydrate 15 g carbohydrates, Cholesterol 142 mg cholesterol, Fat 9 g fat, Fiber 4 g fiber, Protein 34 g protein, SaturatedFat 2 g saturated fat, ServingSize 0 g, Sodium 622 mg, Sugar 8 g, TransFat 0 g
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From favfamilyrecipes.com
5/5 (3)Total Time 45 minsCategory Main Course, DinnerCalories 518 per serving
- Heat oil over medium-high heat in a large skillet and cook for about 4-5 minutes on each side or until chicken is golden-brown (it doesn't need to be completely cooked through).
ITALIAN CHICKEN CACCIATORE RECIPE - CIAOFLORENTINA
From ciaoflorentina.com
4.9/5 (14)Total Time 1 hr 30 minsCategory Main DishesCalories 229 per serving
- Slice the leek in half lengthwise and then thinly slice it crosswise. Rinse well in a bowl of cold water, allowing all the dirt to fall to the bottom of the bowl. Gently scoop out all the leeks and lightly pad dry on paper towels.
- Heat up a large cast iron dutch oven over medium flame. Add the olive oil and the garlic cloves and sear them until golden all over. Add the leeks with a pinch of sea salt. Sautee for about 10 minutes then stir in the oyster mushrooms and carrots. Toss to coat and cook for a couple of more minutes to create layers of flavor.
- Add the chicken legs to the pot and sprinkle with the sea salt, then toss to coat well. Pour in the red wine and bring to a simmer. Allow it to reduce a little, about 5 minutes. Add the sliced bell pepper, bay leaves, thyme, red pepper flakes, and tomatoes to the pot. Bring to a simmer and cover with a tight lid.
CHICKEN CACCIATORE - RICARDO
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4/5 (134)Total Time 1 hr 20 minsCategory Main DishesCalories 335 per serving
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EASY CHICKEN CACCIATORE - CANADIAN LIVING
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CHICKEN CACCIATORE - ITALIAN FOOD FOREVER
From italianfoodforever.com
Servings 4Total Time 1 hr 35 minsCategory ChickenCalories 911 per serving
- Heat the oil in a large pot or Dutch oven over medium heat, and brown the chicken pieces well on both sides, about 4 minutes per side.
- Remove the chicken pieces and set aside.Add the onions, garlic, celery, and mushrooms and saute until tender, about 5 minutes.
- Add the wine to the pan and cook over high heat scraping up the browned bits from the bottom until the wine has reduced by half.
AUTHENTIC ITALIAN CHICKEN CACCIATORE - EASY RECIPE CHEF
From easyrecipechef.com
Cuisine ItalianCategory Main CourseServings 4Total Time 40 mins
- In a large skillet heat oil and butter on medium high heat. Season chicken thighs with salt and pepper and coat with flour. Brown chicken in the pan for 3 minutes per side, just until browned. Remove from skillet and set aside.
- Add onions, peppers, and mushrooms to pan and cook until softened, about 7 to 10 minutes, stirring occasionally. Add in tomato paste, garlic, Italian seasoning, and red pepper flakes and cook 1 to 2 minutes more.
- Return chicken to pan and let simmer until chicken is cooked through to an internal temperature of 165 degrees Fahrenheit, about 15 minutes. Taste and add salt and pepper as desired.
STOVETOP CHICKEN CACCIATORE RECIPE - RECIPES.NET
From recipes.net
Cuisine EuropeanCategory PastaServings 6Total Time 1 hr
- Add the peppers, onion, and garlic to the pan and sauté over medium heat for about 3 to 4 minutes until the onion is tender then add mushrooms and cook another 2 to 3 minutes.
SPICY CHICKEN CACCIATORE RECIPE - BARBARA LYNCH | FOOD & WINE
From foodandwine.com
4/5
- In a deep skillet, heat the olive oil. Season the chicken thighs with salt and pepper and add the chicken to the skillet, skin side down. Cook over moderately high heat, turning once until lightly browned and crisp, about 8 minutes. Transfer to a plate.
- Add the onion, bell pepper, pickled peppers and garlic and cook over low heat, stirring occasionally, until softened, about 10 minutes. Pour in the wine and simmer, stirring occasionally, until nearly evaporated, about 5 minutes.
- Add the chicken stock and tomatoes to the skillet and season lightly with salt and pepper. Return the chicken to the pan, nestling it in the vegetables skin side up, and bring to a simmer. Cover partially and cook over moderate heat for 30 minutes, until the chicken is tender and the sauce is reduced by half. Sprinkle with the parsley.
EASY SKILLET CHICKEN CACCIATORE - A TASTY ITALIAN COMFORT FOOD
From anitalianinmykitchen.com
4.1/5 (23)Calories 253 per servingCategory Main Dish
- Rinse and pat dry the chicken with paper towels. Sprinkle with 1/2 teaspoon of salt and pepper.
- In a large pan heat the olive oil, add the chicken and cook until browned on one side, flip the chicken over and move to one side of the frying pan. Then add the chopped onion and garlic, cook until onion is translucent then add the pepper, tomatoes, water, bay leaf, oregano, basil, hot pepper flakes and 1/2 teaspoon of salt, bring to a boil.
- Simmer until chicken is tender and sauce has thickened, about 45 minutes (cover and simmer for 20 minutes then remove lid for the rest of the cooking time, stir occasionally, after about 30 minutes taste for salt and add if necessary). Serve immediately. Enjoy!
CHICKEN CACCIATORE RECIPE - REAL SIMPLE
From realsimple.com
3.5/5 (48)Total Time 1 hr 50 minsServings 4Calories 803 per serving
- In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Pat the chicken dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.
- Heat the oil in a Dutch oven or 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.
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From girlheartfood.com
Ratings 14Category Main CourseServings 6Total Time 1 hr 30 mins
- Heat 1.5 tablespoons of olive oil in a large 12-inch pan (like a sauté pan or one that's about 2.5 to 3 inches deep that comes with a lid) over medium-high heat.
- When oil is hot, place half of the chicken pieces (thighs and legs) in the pan. Cook on one side for about 5 minutes or until the chicken easily releases from the pan (no need to move around, chicken will release from the pan with it's ready.) Flip the chicken to the other side and continue to cook for another 3 to 5 minutes. Transfer the chicken to a plate and set aside. Once first batch is done, repeat process with remaining chicken (adding/heating another 1.5 tablespoons of oil to the pan before adding the chicken).Note: Chicken is NOT cooked at this point, we are just trying to get a little colour.
- Deglaze pan with wine, scraping up any brown bits that have accumulated in the bottom of the pan. Cook 1 to 2 minutes until wine is mostly evaporated.
EASY CHICKEN CACCIATORE - EASY PEASY FOODIE
From easypeasyfoodie.com
5/5 (7)Total Time 1 hrCategory Main Course, StewCalories 639 per serving
- Place the oil in wide shallow pan and heat on high for 1 minute. Add the bacon and fry for 2-3 minutes until brown and crispy, stirring frequently. Remove the bacon onto a plate.
- Season the chicken pieces with salt and pepper and add the chicken pieces to the pan, skin side down. Cook for 3-4 minutes on each side until lightly browned, then remove the chicken pieces onto a plate.
- Turn the heat under the pan right down and add the onions and peppers. Cook for 5 minutes, stirring occasionally, then add the garlic and cook for 2 more minutes.
- Add the wine and cook for 2 minutes until reduced slightly, then add the tomatoes, herbs, olives and bacon and bring back to the boil.
CHICKEN CACCIATORE - CURTIS STONE
From curtisstone.com
- Heat a heavy large frying pan over medium-high heat and add the oil to the pan. Season both sides of the chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Reduce the heat to medium and add the pancetta to the same pan. Sauté until golden, about 3 minutes. Using a slotted spoon, transfer the pancetta to a small bowl.
- Add the mushrooms to the pan and sauté until they become tender and golden, about 5 minutes. Add the bell pepper and onion and sauté until they are tender, about 5 minutes.
- Return the chicken and its accumulated juices to the pan, nestling the chicken into the sauce. Gently simmer uncovered until the tomatoes melt into the sauce and the sauce thickens slightly, about 40 minutes.
- Spoon the chicken and sauce onto plates. Sprinkle with the reserved sautéed pancetta and Parmesan cheese and serve. 1 Heat a heavy large frying pan over medium-high heat and add the oil to the pan.
CHICKEN CACCIATORE - RECIPE | COOKS.COM
From cooks.com
5/5 (5)
BEST CHICKEN CACCIATORE RECIPE INA GARTEN - HAMDI RECIPES
From hamdirecipes.com
Cuisine AmericanTotal Time 45 minsCategory DinnerCalories 265 per serving
EASY CHICKEN CACCIATORE - COOKING PERFECTED
From cookingperfected.com
5/5 (1)Calories 381 per servingCategory Dinner
BEST CHICKEN CACCIATORE RECIPE INA GARTEN - CHEFS & RECIPES
From chefsandrecipes.com
Cuisine ItalianTotal Time 1 hr 8 minsCategory MainCalories 208 per serving
SIMPLE CHICKEN CACCIATORE - MY FOOD AND FAMILY
From myfoodandfamily.com
Cuisine ItalianCategory HomeServings 8Total Time 1 hr 10 mins
CHICKEN CACCIATORE | CHICKEN.CA
From chicken.ca
Servings 4Calories 530 per serving
EASY CHICKEN CACCIATORE - PREGO® PASTA SAUCES
From campbells.com
4.1/5 (7)Total Time 40 minsServings 4Calories 545 per serving
CHICKEN CACCIATORE RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
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From alexguarnaschelli.com
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From vivarecipes.com
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From stevehacks.com
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From lidiasitaly.com
CHICKEN CACCIATORE | WOOLWORTHS TASTE
From taste.co.za
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