LOW-FAT CHICKEN CACCIATORE
We've recreated this Italian classic with lots of flavor and very little fat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 14
Steps:
- Spray nonstick skillet with olive-oil spray; place over high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook in skillet until browned on both sides, about 6 minutes. Transfer to a plate.
- Wipe out skillet, and respray. Add mushrooms, and cook until browned, about 5 minutes; set aside. Reduce heat to low.
- Respray skillet; add onions, celery, carrots, and garlic; cover, and cook, stirring, until onions are translucent, 7 to 8 minutes. Add wine, and raise heat to high; cook until wine is almost evaporated, about 30 seconds.
- Add tomatoes, yellow pepper, rosemary, stock, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper; stir to combine. Add chicken and mushrooms; bring to a boil. Reduce heat to medium low, cover, and simmer chicken until tender, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 187 g
SLOW-COOKED CHICKEN CACCIATORE
Here's an all-time favorite Italian dish made easy in the slow cooker! Dried herbs and fresh garlic give it an aromatic flavor. Green peppers, sliced mushrooms and diced tomatoes do a fine job of rounding out the juicy chicken entree. -Denise Hollebeke, Penhold, Alberta
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil on all sides. , Transfer to a 5-qt. slow cooker. Top with onions, green pepper and mushrooms. In a small bowl, combine the tomatoes, garlic, salt, oregano and basil; pour over vegetables. Cover and cook on low for 4-5 hours or until chicken juices run clear and vegetables are tender. Serve with cheese.
Nutrition Facts :
ELISE'S SLOW COOKER CHICKEN CACCIATORE
Yummy, and even better as leftovers. My go-to recipe! Serve over a bed of pasta tossed in Parmigiano Reggiano.
Provided by its816am
Categories World Cuisine Recipes European Italian
Time 6h38m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat a slow cooker on High.
- Stir tomatoes, wine, chicken stock, tomato paste, and chicken bouillon together in a large bowl. Trim chicken as necessary; sprinkle with Italian herb blend.
- Heat olive oil in a skillet over medium-low heat. Cook chicken breasts until browned, 3 to 5 minutes per side. Transfer chicken to slow cooker along with any accumulated juices.
- Place bell peppers, onion, mushrooms, and garlic in skillet, along with more olive oil if needed. Cook and stir until onion is translucent, about 5 minutes. Stir in flour; cook until vegetables are soft, about 5 minutes.
- Stir in tomato mixture; bring to a boil. Simmer until thickened slightly, about 5 minutes more. Stir in olives; transfer mixture to slow cooker.
- Reduce slow cooker heat to Low and cook until chicken is very tender, 5 1/2 to 6 1/2 hours. Stir pesto and sugar into chicken mixture; cook for 30 minutes more.
Nutrition Facts : Calories 371.7 calories, Carbohydrate 20.9 g, Cholesterol 67.4 mg, Fat 16.3 g, Fiber 4.8 g, Protein 28.9 g, SaturatedFat 3.2 g, Sodium 1061.1 mg, Sugar 7.6 g
CHICKEN CACCIATORE IN A SLOW COOKER
This is a very simple meal to make. You just throw everything in the crock pot and let it cook during the day. I like to serve this over thin spaghetti (especially garlic and herb thin spaghetti when I can find it).
Provided by LDP5
Categories World Cuisine Recipes European Italian
Time 6h10m
Yield 4
Number Of Ingredients 11
Steps:
- Place chicken in a slow cooker; stir in spaghetti sauce, tomato paste, mushrooms, onion, bell pepper, garlic, oregano, basil, black pepper, and red pepper flakes. Cover.
- Cook on Low until chicken is tender, 6 to 8 hours.
Nutrition Facts : Calories 364.1 calories, Carbohydrate 42 g, Cholesterol 68.5 mg, Fat 8.5 g, Fiber 8.4 g, Protein 30.8 g, SaturatedFat 2.2 g, Sodium 1200 mg, Sugar 24.6 g
LOW-N-SLOW CHICKEN CACCIATORE
The first time I had chicken cacciatore in a restaurant, it was made with skin-on, bone-in chicken. The skin was so yucky and the bones were hard to deal with through the sauce. This recipe uses bite size, skinless, boneless pieces so there is nothing to fight with or yuck up the sauce. All the veggies in the sauce give it a wonderful texture and flavor. This recipe would probably work in a crock pot, but I haven't tried it that way yet.
Provided by _Pixie_
Categories Stew
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in a (very) large non-stick sauce pan or pot.
- Add the garlic and cook for a minute or two at a medium heat.
- Add the chicken, stirring until the outside is no longer pink.
- Add the mushrooms and cook for several minutes.
- Add the oregano, black pepper, salt and crushed red peppers and stir well.
- Add the remaining ingredients, mix well and bring to a boil.
- Simmer, stirring occasionally over medium to low heat for 35-45 minutes until the chicken is very tender.
- Serve over rice or pasta.
Nutrition Facts : Calories 231.4, Fat 6.9, SaturatedFat 1.5, Cholesterol 94.4, Sodium 825, Carbohydrate 16.7, Fiber 2.8, Sugar 10.9, Protein 26.1
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