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
SPICY SLOW COOKER CHICKEN CACCIATORE WITH WINE
This is a delicious chicken cacciatore recipe that stems from my family's traditional recipes. Very flavorful and full of wholesome vegetables with an amazing flavor. So many tomato sauces are so bitter, but this utilizes plain white sugar to cut the bitterness and soften the sauce to make it delicious! This will end up sweet, savory, and spicy. Simple and easy to make as well! Serve over choice of pasta, rice, or just plain.
Provided by ryan7455
Categories Chicken Cacciatore
Time 16h20m
Yield 10
Number Of Ingredients 14
Steps:
- The night before cooking, layer ingredients into a slow cooker in the following order: chicken, wine, onion, bell peppers, garlic, red pepper flakes, Italian seasoning, salt, pepper, diced tomatoes, sugar, and tomato sauce. Cover and place in the refrigerator so chicken can soak up the wine, 8 hours to overnight.
- The next morning, remove from the refrigerator and cook on Low, stirring occasionally, for 6 hours. Remove chicken and shred meat with 2 forks; return meat to the cooker.
- Cook on High with lid slightly off to allow juices to evaporate and sauce to condense, about 2 more hours.
Nutrition Facts : Calories 278.3 calories, Carbohydrate 30.8 g, Cholesterol 52.7 mg, Fat 2 g, Fiber 4 g, Protein 24 g, SaturatedFat 0.5 g, Sodium 638.3 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.
CHICKEN CACCIATORE II
Great recipe from a high-end cooking store.
Provided by krzylittlecara
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 8
Number Of Ingredients 15
Steps:
- Season the chicken pieces with salt and black pepper.
- Place the flour in a shallow bowl. Press each chicken piece into the flour and tap off excess.
- Heat the olive oil in a large Dutch oven over medium heat until almost smoking hot.
- Pan-fry the chicken until golden brown on both sides, about 3 minutes per side. Work in batches so as to not overcrowd the pan. Set the browned chicken aside.
- Stir the onion, green bell pepper, and garlic into the Dutch oven; cook, stirring occasionally, until tender, about 5 minutes.
- Stir in the mushroom; cook until they release their juice, 5 to 8 more minutes.
- Mix in oregano, tomatoes, tomato paste, white wine, and chicken stock; bring to a boil.
- Return the chicken pieces to the sauce, cover the pan, reduce heat to medium-low, and simmer until the chicken is no longer pink inside and the juices run clear, 30 to 40 minutes.
- Stir in capers and sprinkle with basil to serve.
Nutrition Facts : Calories 586.9 calories, Carbohydrate 23.8 g, Cholesterol 145.5 mg, Fat 29.7 g, Fiber 3.1 g, Protein 51 g, SaturatedFat 7.8 g, Sodium 542.5 mg, Sugar 5.9 g
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