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 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.
THE BEST CHICKEN CACCIATORE
This chicken cacciatore is a real stick-to-your ribs dinner. Dark meat chicken is seared and braised in a hearty wine and tomato sauce until tender for a rustic homestyle meal. We love it as-is with maybe just a side salad, but no one would be upset if you served it on a bed of creamy polenta!
Provided by Food Network Kitchen
Categories main-dish
Time 2h25m
Yield 6 servings
Number Of Ingredients 13
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.
CHICKEN CACCIATORE RECIPE BY TASTY
Here's what you need: chicken thighs, olive oil, mushroom, medium onion, red bell pepper, tomato paste, garlic, dried oregano, crushed red pepper flake, dried rosemary, red wine, canned diced tomato, chicken stock, fresh parsley, salt, pepper
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Liberally season chicken thighs with salt and pepper.
- In a 4-quart jumbo cooker, heat 1 tablespoon of olive oil over medium-high heat. Add chicken and cook 3-4 minutes a side, until lightly browned. Transfer to a plate.
- Add another tablespoon of olive oil to the skillet before adding the mushrooms. Lightly season with salt and pepper, and cook until mushrooms begin to brown, about 5 minutes.
- Once browned, remove mushrooms to the same dish with the reserved chicken thighs.
- Add the final tablespoon of olive oil followed by the sliced onion and pepper. Season with salt and pepper, and cook over medium heat until they begin to brown, about 5-7 minutes.
- Create a well in the middle of the onion-pepper mixture and add the tomato paste. Cook out the tomato paste for about 1 minute before mixing it together with the onions and peppers.
- Add garlic, oregano, red pepper flakes, and rosemary. Mix them into the onion and peppers before adding the red wine. Use the moisture from the red wine to scrape off any stuck-on bits from the bottom of the pan.
- Let wine reduce by half before adding the diced tomatoes and chicken stock. Return to a simmer.
- Place chicken and mushrooms on top of the simmering sauce, being sure to also add any accumulated juices that may have collected. Sprinkle with chopped parsley.
- Cook while covered for 12 minutes or until chicken's internal temperature reaches 165˚F (75˚C).
- Serve chicken and sauce with a side of pasta or bread.
- Enjoy!
Nutrition Facts : Calories 512 calories, Carbohydrate 35 grams, Fat 29 grams, Fiber 3 grams, Protein 26 grams, Sugar 11 grams
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 FOR FOUR
This is probably one of my favorite recipes. Olives and pearl onions make it a little different from the traditional dish.-R. K Richardson, Indianapolis, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Place flour in a large resealable plastic bag; add chicken and shake to coat. In a large skillet, brown chicken in oil on both sides. Remove chicken to a greased 13-in. x 9-in. baking dish. , In the same skillet, saute the mushrooms, onion and garlic until tender. Add the tomatoes, pearl onions, broth, tomato paste and seasonings. Bring to a boil; pour over chicken. , Cover and bake at 350° for 45-50 minutes or until chicken juices run clear. Add olives; bake 15 minutes longer. Discard bay leaf. Serve with pasta.
Nutrition Facts : Calories 425 calories, Fat 19g fat (4g saturated fat), Cholesterol 111mg cholesterol, Sodium 664mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 43g protein.
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
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
CHICKEN CACCIATORE FOR TWO
Make and share this Chicken Cacciatore for Two recipe from Food.com.
Provided by gailanng
Categories Chicken
Time 1h
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 10-inch skillet over medium-high heat until just smoking. Add chicken and cook until browned, about 5 minutes per side. Transfer to plate, skin side up.
- Pour off all but 1 tablespoon fat from skillet; heat fat over medium heat until shimmering. Add mushrooms, onion, bell pepper, teaspoon salt, and 1/4 teaspoon pepper and cook, uncovered, stirring occasionally, until vegetables are softened and browned, 8 to 10 minutes.
- Stir in tomato paste, garlic, rosemary and pepper flakes and cook until mixture is rust colored and fragrant, stirring frequently, about 2 minutes. Stir in wine and any accumulated chicken juices, scraping up any browned bits, and cook until liquid is evaporated, about 1 minute. Add tomatoes (I also add a pinch of sugar) and their juice and broth and bring to boil.
- Nestle chicken into sauce, skin side up. Reduce heat to medium-low, cover and simmer until chicken registers 175 degrees, 22 to 25 minutes. Remove lid, increase heat to medium-high and continue to cook until sauce is slightly thickened, about 5 minutes longer. Sprinkle with basil.
- Note: If serving with pasta, adjust sauce consistency with reserved pasta cooking water as needed.
Nutrition Facts : Calories 697.4, Fat 40, SaturatedFat 10.5, Cholesterol 235.3, Sodium 494.5, Carbohydrate 20.9, Fiber 4.9, Sugar 11.4, Protein 58
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.
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