MOM'S CHICKEN CACCIATORE
Many food names reflect various occupations or trades. 'Cacciatore' literally means 'hunter' in Italian, and this 'hunter style' dish makes good use of mushrooms (easily available to hunters trekking through forests!), onions tomatoes and herbs. If desired, serve over hot spaghetti noodles.
Provided by Jana
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 13
Steps:
- Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
- Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.
- Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.
Nutrition Facts : Calories 670.2 calories, Carbohydrate 28.9 g, Cholesterol 170.3 mg, Fat 38.1 g, Fiber 2 g, Protein 46.9 g, SaturatedFat 10.3 g, Sodium 422.6 mg, Sugar 2.8 g
CHICKEN CACCIATORE
The BEST Chicken Cacciatore in a rich and rustic sauce with chicken falling off the bone is simple Italian comfort food at its best! Authentic Chicken Cacciatore is an Italian classic, and you'll never get a more succulent home cooked meal than this recipe! Easy to make and loved by the entire family!
Provided by Karina
Categories Dinner
Time 50m
Number Of Ingredients 18
Steps:
- Season chicken with salt and pepper.
- Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.
- Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
- Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
- Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top OR in the oven following the instructions below.
Nutrition Facts : Calories 310 kcal, Carbohydrate 22 g, Protein 27 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 107 mg, Sodium 511 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving
MOM'S CHICKEN CACCIATORE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
- Heat the olive oil in a large, wide pot over medium-high heat until shimmering. Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Remove the thighs to a plate.
- Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes.
- Sprinkle with the basil. Serve immediately.
EASY CHICKEN CACCIATORE RECIPE
You'll love this hearty, rustic chicken caccaitore recipe with mushrooms and bell peppers in a flavorful tomato sauce. Fall apart tender chicken with all the comforting aromtics and Italian flavors the family loves. You can make it stovetop or in your crockpot. Serve it with crusty bread or on top of plain pasta, polenta or rice.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 15
Steps:
- Pat the chicken dry and season with salt and pepper on both sides and underneath the sikn.
- In a large pan or braiser (with a lid), heat 2 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side (about 8 minutes total). Remove the chicken and set aside on a plate.
- In the same braiser, add the onions, celery, peppers, mushrooms, and garlic. Cook over medium heat, tossing regularly. Add koserh salt, pepper, oregano, fresh thyme, parsley and red pepper flakes. Allow the vegetables to cook for 5 to 6 minutes or until tender.
- Add the red wine and cook for a few minutes until the wine has reduced by about 1/2, then add the tomatoes. Cook 5 to 10 minutes over medium heat, stirring occasionally.
- Now add the chicken pieces back to the pan. Reduce the heat to medium-low. Cover and allow the chicken to cook for 30 minutes or until cooked through.
- Garnish with parsley.
Nutrition Facts : Calories 348.4 kcal, Carbohydrate 15.8 g, Protein 22.3 g, SaturatedFat 5.2 g, Cholesterol 110.7 mg, Sodium 462.5 mg, Fiber 3.7 g, ServingSize 1 serving
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
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
Steps:
- Pat chicken dry and sprinkle on all sides with 1 1/4 teaspoons salt and pepper. Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken to a plate.
- Reduce heat to moderate and add onion, bell pepper, and garlic to skillet. Cook, stirring occasionally and scraping up any brown bits, until onion and garlic are golden, 8 to 10 minutes. Add wine and simmer, scraping up brown bits, until liquid is reduced by half, 1 to 2 minutes. Add tomatoes with their juice and simmer, breaking up tomatoes with a wooden spoon, 5 minutes. Add chicken stock and nestle chicken pieces in sauce.
- Simmer, loosely covered with foil, until chicken is cooked through, 35 to 45 minutes. Season with remaining 1/2 teaspoon salt. For a thicker sauce, transfer cooked chicken to a platter and keep warm, covered, then boil sauce until it reaches desired consistency.
FABULOUS CHICKEN CACCIATORE
Make and share this Fabulous Chicken Cacciatore recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 57m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large dutch oven sauté bacon until brown.
- Add onions, garlic, and mushrooms, cook 1 minute.
- Add tomato sauce, salt, oregano, Italian seasoning and pepper.
- In another skillet, heat olive oil and brown chicken on all sides.
- Add chicken to sauce, cover and simmer for 45 minutes or until chicken is tender.
- Serve over hot spaghetti.
Nutrition Facts : Calories 955.6, Fat 68.8, SaturatedFat 17.8, Cholesterol 260.6, Sodium 2171.4, Carbohydrate 15.3, Fiber 4.2, Sugar 11.2, Protein 67.9
CHICKEN CACCIATORE
Chicken Cacciatore, though not always thought of as a stew, has the characteristics of one; chicken is paired with vegetables in a rich, thick broth. The mixture is then spooned over al dente linguine.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 12
Steps:
- Reserve chicken wings for another use. Remove skin from chicken; halve breasts crosswise; you will have 6 pieces of dark meat and 6 pieces of light meat.
- Heat a deep 10-inch skillet or 6-quart Dutch oven over medium heat until hot. Add half the chicken pieces; cook until browned, about 8 minutes, turning once. Transfer to a plate. Repeat with remaining chicken.
- In same pan, heat 1/2 tablespoon olive oil. Add mushrooms; cook on medium-high, stirring, until softened and browned, about 7 minutes. Transfer to a bowl.
- Add remaining 1/2 tablespoon oil to pan; add onions, peppers, and garlic; cook on medium-high, stirring occasionally, until golden, about 4 minutes. Pour in wine; bring to a boil. Cook until almost evaporated, about 3 minutes. Add tomatoes and broth; return chicken to pan. Simmer, turning occasionally, until meat is tender and sauce is thickened, about 1 hour. Stir in mushrooms. Cook linguine in a large pot of boiling salted water until al dente. Drain; serve with chicken and sauce. Garnish with basil or parsley if desired.
Nutrition Facts : Calories 599 g, Cholesterol 151 g, Fat 9 g, Fiber 6 g, Protein 59 g, Sodium 573 g
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