Chicken Cacciatore With A Kick Recipes

CHICKEN CACCIATORE

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.

CHICKEN CACCIATORE (WITH A KICK!)

Steps:

• In a dutch oven pot cook onions, garlic and Jalapenos in oil until onions are tender.
• Remove onion mixture and set aside.
• In same pot brown chicken on all sides (add more oil if needed).
• Return onion mixture to pot.
• In a bowl combine tomatoes, tomato sauce, mushrooms, bay leaves, oregano or basil, salt, pepper and rosemary.
• Pour mixture over chicken and onions in pot.
• Cover and simmer for 30 minutes.
• Stir in white wine.
• Remove cover and continue to cook over low heat for about 15 more minutes stirring frequently to help break up some of the chicken as to thicken the sauce.
• Discard bay leaves.
• Serve over hot cooked noodles.
• OPTIONAL: Remove chicken from pot after first 30 minutes of cooking--Let cool and debone--Add meat back to pot and continue cooking (This is my favorite way to prepare this dish-No bones!).

CHICKEN CACCIATORE WITH RICE

Steps:

• Heat oil in a pot over medium heat. Add chicken, onion, and garlic; cook until chicken is browned and onion and garlic are softened, 8 to 10 minutes. Stir in tomatoes, tomato sauce, bell pepper, salt, basil, and cayenne. Bring to boil; cook for 5 minutes. Stir in rice.
• Cover and remove from heat. Let stand for 5 minutes. Stir before serving.

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.