CHICKEN THIGH AND FENNEL SAUSAGE CACCIATORE "HUNTER STYLE"
Provided by Guy Fieri
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Add the olive oil and sausages to a large Dutch oven set over medium-high heat and sear until browned, about 3 minutes. Remove the sausages to a plate and set aside. Sprinkle the chicken thighs on both sides with salt and pepper, then sear the chicken in the Dutch oven, 4 to 5 minutes per side; remove to a plate and set aside.
- Now, add the mushrooms, pearl onions, red peppers, roasted garlic and pepper flakes to the pot; sprinkle with salt and pepper. Saute until the vegetables are softened and the pearl onions translucent, 4 minutes. Add the wine, bring to a boil, and then simmer for 5 minutes, deglazing the pan.
- In a large roasting pan add the browned sausages and chicken thighs, the sauteed vegetables, and the chicken stock and marinara sauce. Tie the thyme and rosemary into a bundle using butcher's twine and add it to the pan. Stir all the ingredients together and transfer the roasting pan to the oven. Cook until the chicken thighs are cooked through and tender and the sauce has thickened, 35 to 45 minutes. Remove the herb bundle.
- Serve the cacciatore on a large serving platter, garnished with parsley.
ITALIAN CHICKEN CACCIATORE
Chicken cacciatore is a classic Mediterranean chicken dish from Italy. This is my favorite recipe made with chicken thighs, tomatoes, herbs, and olives.
Provided by Ita
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium heat and cook onion, stirring often, until soft and translucent, about 5 minutes. Transfer to a pot.
- Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss chicken thighs in the flour mixture until evenly coated.
- Heat remaining 2 tablespoons olive oil in the skillet over medium heat, add chicken thighs, and brown on one side, without turning, for 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer browned chicken thighs to the pot.
- Pour white wine into the skillet; bring to a boil. Stir to loosen all the browned bits of chicken and flavors in the skillet pour into the pot. Add diced tomatoes, tomato paste, and sugar; season with salt and pepper. Add as much chicken stock as needed to cover the chicken. Cover pot and simmer over medium heat, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes.
- Stir in olives, parsley, and basil. Stir to heat through.
Nutrition Facts : Calories 520 calories, Carbohydrate 21 g, Cholesterol 116.7 mg, Fat 28.9 g, Fiber 3.6 g, Protein 35.3 g, SaturatedFat 5.9 g, Sodium 1083.9 mg, Sugar 8.5 g
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.
ITALIAN SAUSAGE CACCIATORE
I decided to try Cacciatore with some Italian Sausage I needed to use up. Excellent it was! I also used a few pieces of bacon, but that is up to you. Serve with your favorite pasta.
Provided by daisygrl64
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a sauce pan heat oil over medium heat.
- Fry sausage, and bacon if using until golden.
- Remove all but 1 tbsp of fat from pan.
- Add onion, green peppers, celery, mushrooms, carrots, garlic, oregano, salt, pepper until mushroom liquid evaporates.
- Add tomatoes and tomato paste, bring to a boil.
- Stir, reduce heat and simmer for about 10 minutes.
- Add sausage to tomato mixture, cover and simmer for about another 10 minutes.
- Ladle over individual servings of pasta.
- Sprinkle with Romano cheese.
- Cook your favorite pasta according to package direction.
Nutrition Facts : Calories 433.5, Fat 27.1, SaturatedFat 10.4, Cholesterol 62, Sodium 1774, Carbohydrate 25.4, Fiber 5.2, Sugar 11.9, Protein 24.3
SAUSAGE CACCIATORE
A take on chicken cacciatore from the busy girl's kitchen. Use italian sausage, bratwurst, kielbasa, turkey sausage, or chicken sausage flavored with sundried tomatoes if you can find it. In my opinion, the last sausage listed is the tastiest (and healthiest) with this dish. I added zucchini and yellow summer squash because I had them, you can leave them out if you prefer. Maybe add mushrooms instead! Serve over pasta.
Provided by AB_Fan
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook onions and peppers over medium high heat for 5 minutes until they begin to soften.
- Add garlic, reduce heat to medium low and cook for 5 minutes more.
- Add tomatos and tomato soup, basil, oregano, salt, and pepper. Stir to combine. Increase heat and bring to a boil, then reduce heat back to medium low and simmer for 15 minutes.
- Add sausage. If using raw sausage, cover and simmer for about 20 minutes or until sausage is completely cooked through. If using pre-cooked sausage, reduce simmering time to 10 minutes.
- Add zucchini and summer squash slices, and cook for 5-8 minutes more. Squash should still be firm, not mushy, but cooked through.
- Remove from heat and let stand 5 minutes before serving.
- Serving suggestion: Spoon over angel hair or linguini. Also great with cheese tortellini. Pass the parmigiana!
Nutrition Facts : Calories 410.1, Fat 26.8, SaturatedFat 8.7, Cholesterol 47.3, Sodium 1915.8, Carbohydrate 25.2, Fiber 3.5, Sugar 13.6, Protein 19.2
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