Moms Baked Chicken Cacciatore Recipes

MOM'S CHICKEN CACCIATORE

Steps:

• In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt and pepper. Add chicken and shake to coat. , In a large skillet, brown chicken in 1 tablespoon oil. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic in remaining oil. Stir in tomato paste until combined. Gradually add water and wine or broth. Stir in the thyme, parsley, oregano, allspice and remaining salt. Return chicken to the pan. , Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until a thermometer reads 170°. Serve with spaghetti if desired

BAKED CHICKEN CACCIATORE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
• Mix together flour, 1/4 teaspoon salt, pepper, and garlic powder in a shallow bowl. Dredge chicken in the flour mixture, shaking off any excess.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook until nicely browned, 4 to 5 minutes per side. Transfer chicken to the prepared baking dish.
• Add onions and garlic to the skillet and saute until onion has softened and turned translucent, about 5 minutes. Add mushrooms and more oil, if necessary, and cook until mushrooms have softened, about 5 minutes. Pour 1/2 cup wine into the pan, scrape the browned bits of food off the bottom of the pan with a wooden spoon, and cook until liquid has evaporated, about 5 minutes. Stir in stewed tomatoes with juice, tomato sauce, and remaining 1/4 teaspoon salt. Simmer for 1 to 2 minutes, adding extra wine if sauce seems too thick. Pour mixture over chicken in the baking dish and cover with aluminum foil.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

MOM'S CHICKEN CACCIATORE

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.

MOM'S CHICKEN CACCIATORE

Steps:

• In a large pot, heat the olive oil on medium heat. When hot, add garlic and rosemary. Let cook for one minute.
• Increase heat to med-high, add chicken. Cook the chicken until golden brown.
• Stir in the mushrooms, cook about 7-10 minutes--stirring often so nothing burns.
• Reduce to medium heat. Add 1 cup white wine and the tomato paste. Stir until the tomato paste is dissolved in the wine. The sauce should be about the same thickness as pasta sauce. If your sauce is too thick, slowly add the other 1/2 cup of white wine until desired consistency is reached.
• Reduce heat to low and let simmer for 1 hour.
• Salt and pepper to taste. Serve with italian bread for dipping.

MOM'S CHICKEN CACCIATORE

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.

MOM'S BAKED CHICKEN CACCIATORE

Steps:

• Heat oven to 350ºF.
• Heat oil in large skillet on medium-high heat. Add chicken, peppers, onions and mushrooms; cook and stir 5 min. or until chicken is done, adding garlic for the last minute.
• Add pasta, pasta sauce, Italian seasoning, 1 cup shredded cheese and 6 Tbsp. Parmesan; mix lightly.
• Spoon into 2-qt. casserole sprayed with cooking spray. Sprinkle with remaining cheeses; cover.
• Bake 30 min. or until heated through, uncovering for the last 10 min.