CHICKEN CACCIATORE WITH RED WINE
This "hunter style" dish is beloved not just in Italy, but all around the world. This hearty recipe has all the bright and sunny flavors of the Italian countryside.
Provided by Cheri Liefeld
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Sprinkle salt and pepper over chicken breasts; coat chicken with flour. In Dutch oven, heat oil over medium-high heat. Add chicken; cook until browned on both sides. Remove chicken from Dutch oven; place on plate. Set aside.
- In same Dutch oven, melt butter over medium heat. Add onion, bell pepper and garlic; cook and stir 5 minutes. Add red wine; cook until reduced in half.
- Stir in tomatoes, broth and oregano. Place chicken over tomatoes. Heat to boiling. Reduce heat to medium-low; simmer about 20 minutes or until juice of chicken is clear when center of thickest part is cut (165°F).
- Serve chicken over mashed potatoes or spaghetti, spooning sauce over chicken. Sprinkle with basil.
Nutrition Facts : Calories 470, Carbohydrate 27 g, Cholesterol 115 mg, Fat 1, Fiber 3 g, Protein 41 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 11 g, TransFat 0 g
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
CHICKEN CACCIATORE WITH WINE
This is an outstanding recipe with layers and layers of flavor. It's really easy to make and well worth the effort! I think it is important to use chicken breasts that have the skin on and bone in. It makes for a better tasting end result. This recipe comes from my Italian cooking class Chef-instructor. Cookbook source, unknown. Serving suggestion: Rice is the classic accompaniment with this braise.
Provided by Chicagoland Chef du
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Rinse the chicken well and pat dry with paper towels.
- Season generously with salt and pepper on all sides.
- In a large frying pan over medium-high heat, heat 2 T olive oil.
- Working in batches to avoid overcrowding of the pan, add the chicken and brown on all (3) sides, 3-5 minutes per side. Transfer to a bowl and set aside. NOTE: Properly browned & seared chicken ensures that the red wine will not seep into the chicken and discolor the breast meat.
- Add the remaining 2 T of olive oil.
- Add the onions and saute' until softened and lightly browned, about 5 minutes.
- Add the mushrooms and bell peppers and saute' until slightly softened, 3-4 minutes longer.
- Add the garlic and cook for 1 minute longer.
- Pour the red wine into the pan. Bring to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Add the tomatoes with their juices, tomato paste, parsley, basil and oregano.
- Season with salt and pepper if desired.
- Reduce the heat to med-low and simmer until the sauce is slightly thickened, about 10 minutes.
- Add the reserved chicken along with any accumulated juices back into the pan. Cover and braise, reduce heat to the lowest setting & simmer gently until the chicken is cooked through and opaque in color. About 20 minutes. I usually flip the breast over to ensure that the meat is cook through & through. NOTE: depending on the size of the breasts, this may take longer. Do not cover, the sauce will turn out very watery. If it becomes too thick, you need to add a bit some chicken stock or water.
- Add the vinegar and olives. Cook until the olives are heated through, about 3 minutes.
- Taste and adjust seasoning.
- At this point I like to debone & remove the skin to make it easier to eat at the table.
- Serve in warmed shallow bowls over white rice. Enjoy.
Nutrition Facts : Calories 472.1, Fat 17.9, SaturatedFat 3.5, Cholesterol 46.4, Sodium 351.1, Carbohydrate 46, Fiber 4.7, Sugar 8.7, Protein 23.3
More about "chicken cacciatore with red wine recipes"
ROAST CHICKEN CACCIATORE WITH RED WINE BUTTER RECIPE
From foodandwine.com
4/5
- Season the chicken with 2 teaspoons of salt and stuff the thyme sprigs in the cavity. Transfer the chicken to a bowl, cover with plastic wrap and poke holes in the top; refrigerate overnight.
- In a saucepan, boil the wine over moderately high heat until reduced to 2 tablespoons, 7 minutes. Off the heat, whisk in the tomato paste, butter and 1 teaspoon of salt. Let cool slightly.
- Preheat the oven to 400°. Loosen the breast and thigh skin of the chicken and spread three-fourths of the red wine butter under the skin. Stuff the basil sprigs, oregano sprigs and garlic into the cavity and tie the legs with string. Rub the remaining butter over the chicken and let stand for 30 minutes.
- Meanwhile, in a large, deep ovenproof skillet, toss the fennel, tomatoes, onions, both peppers and olive oil; season with salt. Set the chicken in the center of the vegetables. Pour in the stock. Roast for 1 hour and 10 minutes, until an instant-read thermometer inserted in the inner thigh registers 155°. Transfer to a carving board and let rest for 15 minutes.
ITALIAN CHICKEN CACCIATORE WITH RED WINE, ROSEMARY
From properfoodie.com
4.6/5 (11)Total Time 1 hr 15 minsCategory Dinner, Evening Meal, TeaCalories 418 per serving
- If slow cooking in the oven, pre-heat the oven to 170 degrees C. Place a casserole dish on the stove top and heat up 2 tbsp olive oil on a medium heat.
- Slice the chicken breasts into large chunks (I cut each breast into 3), season with salt and pepper and dust evenly with 2 tbsp plain flour. When the oil is hot; place the chicken chunks in the casserole dish and fry on each side for around 3-4 minutes, or until golden brown. The flour from the chicken will stick to the base of the dish and begin to turn brown - don't panic - leave this for the moment.
- Remove the chicken and place in a bowl and set to one side. With the casserole dish still on a medium add the peeled whole shallots and chopped garlic. Add more olive oil if needed. Cook for a minute or so before adding the red wine. The wine should sizzle as it enters the pan and loosen the brown flour from the base. Use a wooden spoon to fully remove all the flour (deglaze).
- Once the wine has reduced by at least half; add 160g whole baby tomatoes, 2 tins of chopped tomatoes, and 2 tbsp tomato puree. Mix well and bring to a simmer.
CROCK POT CHICKEN CACCIATORE WITH RED WINE SAUCE …
From cdkitchen.com
4/5 (7)Total Time 5 hrsServings 4Calories 559 per serving
CHICKEN CACCIATORE WITH RED WINE - MASTRO® SAN DANIELE® …
From sharemastro.com
CROCKPOT CHICKEN CACCIATORE {WITH RED WINE} - FAMILY TABLE …
From familytabletreasures.com
ROAST CHICKEN CACCIATORE WITH RED WINE BUTTER RECIPE RECIPES
From obermieming.autoprin.com
CHICKEN CACCIATORE RECIPE STORY - CHEF DENNIS
From askchefdennis.com
SIMPLE CHICKEN CACCIATORE RECIPE - MASHED.COM
From mashed.com
CHICKEN CACCIATORE WITH RED PEPPERS, TOMATO, AND ONION RECIPE
From seriouseats.com
CHICKEN CACCIATORE WITH RED WINE RECIPES ALL YOU NEED IS …
From stevehacks.com
CHICKEN CACCIATORE WITH RED WINE - BETTYCROCKER.COM
From bettycrocker.com
CHICKEN CACCIATORE WITH RED WINE SAUCE — DEB'S TRAVEL TREATS
From debstraveltreats.com
HOW TO COOK CHICKEN CACCIATORE? - TEST FOOD KITCHEN
From testfoodkitchen.com
CHICKEN CACCIATORE RECIPE - CLASSIC COMFORT ITALIAN DISH
From healthyrecipes101.com
MOM'S EASY CHICKEN CACCIATORE (HUNTERS STYLE) – A SIMPLE PALATE
From asimplepalate.com
ITALIAN CHICKEN CACCIATORE RECIPE • CIAOFLORENTINA
From ciaoflorentina.com
ROAST CHICKEN CACCIATORE WITH RED WINE BUTTER RECIPE RECIPES
From istimewa.dixiesewing.com
CHICKEN CACCIATORE WITH RED WINE RECIPE - EASY RECIPES
From recipegoulash.cc
SLOW-COOKED CHICKEN CACCIATORE RECIPE | WEGMANS
From shop.wegmans.com
HEALTHY & DELICIOUS CHICKEN CACCIATORE RECIPE | BISTROMD
From bistromd.com
CHICKEN CACCIATORE RECIPE | FEASTING AT HOME
From feastingathome.com
CHICKEN CACCIATORE RED WINE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
JOE TRIVELLI’S RICH AND WARMING WINTER RECIPES | FOOD | THE GUARDIAN
From theguardian.com
CHICKEN CACCIATORE - SPEND WITH PENNIES
From spendwithpennies.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love