Chicken Cacciatore My Way Recipes

CHICKEN CACCIATORE

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.

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.

CHICKEN CACCIATORE / MY WAY

Steps:

• 1. Prepare all veggies. Preheat oven to 350 degree F.
• 2. In a 5 - 6 quart dutch oven, melt butter into the olive oil, over medium heat. While that's heating, season chicken pieces on both sides. Pat each side in flour. Brown each side, 4 - 5 pieces at a time until golden. Place on a plate and continue browning the remaining chicken. Set aside.
• 3. In the oil left in pot from chicken, add peppers, onion, carrots, garlic, celery...stir and cook for a few minutes.
• 4. Then, add mushrooms;continue cooking another minute or two.
• 5. Add the tumeric, thyme, oregano, hot pepper flakes, bay leaf...more salt and pepper. Stir.
• 6. Add the wine, stir and cook until bubbling. Continue for a few minutes.
• 7. Stir in the crushed and plum tomatoes. Add sugar if using...I use it to mellow out the tartness and acid of the tomato products.
• 8. Now, place the chicken on top. Place lid on pot and bake for 45 minutes to 1 hour. When through, re season if need be.
• 9. Remove the lid, and continue baking another 15 - 20 minutes. You can now - either take the chicken out and place on a plate, and cook the sauce down to thicken up on the stove top, if you like a thicker sauce. I then place the pasta or rice on each plate..add a thigh or two...then a ladle of veggie sauce over top, with a sprinkle of Parmesan cheese.
• 10. Enjoy!

CHICKEN CACCIATORE,MY WAY

Steps:

• Rinse chicken and pat dry. Season the chicken pieces on all sides with salt,pepper & garlic powder. Heat olive oil in a large skillet on medium heat. Work in batches so pan isn't crowded, place the chicken pieces skin side down in the pan. Cook until browned, about 5 minutes, then turn over and lightly brown the other side. Remove chicken to a platter, set aside. Drain off all but 2 tablespoons of the rendered fat. If you have less than 2 T. of fat in the pan, add more olive oil until you have 2 T.
• Add the sliced onions, bell peppers, and mushrooms to the pan. Increase the heat to medium high. Cook until the onions are translucent, and the mushrooms are dry, stirring frequently, about 10 minutes. Add the garlic cook a minute more.
• Add the wine and broth,scrape up any browned bits at the bottom of the pan. Simmer until the wine is reduced by half. Add the tomatoes. Stir in salt and pepper to taste and the spices. Taste & adjust seasonings. Simmer uncovered for 5 minutes. Place the chicken on top of the tomatoes and onions, skin side up. Lower the heat and cover the skillet with the lid slightly ajar.
• Cook the chicken on a low simmer, turning and basting from time to time. Cook until the thighs are tender, about 40 minutes.