QUICK CHICKEN CACCIATORE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper.
- Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore and serve with crusty bread and grated cheese.
- Tidbits: Beef broth and stock is now available in resealable paper containers, which can be found on the soup aisle of your market. These paper containers make storage of remaining broth easier; keep some on hand in your refrigerator. Beef broth is used instead of chicken broth in this recipe because it pairs better with the beefy taste of portobello mushrooms. The broth will make your cacciatore taste as if it simmered all day because it accents the mushroom taste well.
- Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar free.
QUICK CHICKEN CACCIATORE
Make and share this Quick Chicken Cacciatore recipe from Food.com.
Provided by jb41848
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy pot heat olive oil over medium heat.
- Add onion and garlic and cook until onion is soft.
- Add the chicken, cook until warmed.
- Add the wine and simmer for 5 minutes.
- Stir in the tomatoes, stewed tomatoes, and mushrooms and bring to a boil.
- Boil for 2 minutes and then reduce heat to low and simmer for 30 minutes.
- You can go longer only makes the flavors blend more and more.
- Serve over pasta.
QUICK & EASY CHICKEN CACCIATORE
I received a booklet from Kraft Foods today which is called "food & family" and this is one of the recipes in it that I am posting here to try at a later date.
Provided by senseicheryl
Categories One Dish Meal
Time 12m
Yield 4 pieces of chicken, 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook chicken in a large nonstick skillet on medium-high heat 2 minutes on each side. Add vegetables; cover. Cook 5 minutes.
- Stir in spaghetti sauce. Simmer 5 minutes on medium heat or until chicken is cooked through (165 degrees).
- Top with cheese.
Nutrition Facts : Calories 207.5, Fat 4, SaturatedFat 0.7, Cholesterol 68.4, Sodium 581.8, Carbohydrate 11.8, Fiber 0.4, Sugar 9.3, Protein 29.3
EASY CHICKEN CACCIATORE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, oil, portobello mushroom, large white onion, large red bell pepper, garlic, fresh rosemary, diced tomato, red wine, low sodium chicken broth, fresh basil
Provided by Joey Firoben
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Season the chicken breasts on both sides with salt and pepper.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat.
- Place 4 pieces of the chicken in the skillet and sear until until golden-brown, about 1-3 minutes on each side. Transfer the chicken to a plate and repeat searing with the remaining chicken pieces. Set aside.
- Heat 1 tablespoon of oil in the empty skillet.
- Add the mushrooms and stir occasionally until most of the moisture has evaporated from the pan, about 8 minutes.
- Transfer the mushrooms to a plate and set aside.
- Heat the remaining 1 tablespoon of oil in the pan.
- Add the onions and bell peppers and season with salt and pepper. Stir occasionally until the onions and peppers have softened, about 2 minutes.
- Add in the garlic and rosemary and stir until the garlic is fragrant.
- Add in the tomatoes, red wine, and broth and stir until the sauce has thickened slightly.
- Add the mushrooms and chicken back into the sauce and bring to a low simmer.
- Cover and let cook until the chicken registers 165°F (74°C), about 5-8 minutes.
- Serve topped with basil.
- Enjoy!
Nutrition Facts : Calories 402 calories, Carbohydrate 23 grams, Fat 18 grams, Fiber 3 grams, Protein 35 grams, Sugar 9 grams
EASY CHICKEN CACCIATORE
A 'back to basics' version of the classic Chicken Cacciatore. Chicken meat simmered with garlic, onion, green bell pepper, tomatoes, beans and oregano. This recipe can easily be doubled. Serve over cooked noodles or rice, if desired.
Provided by sal
Categories World Cuisine Recipes European Italian
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- In a large skillet, saute onion, garlic and bell pepper until soft. Add chicken, then stir in tomatoes, beans and oregano.
- Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly. Remove from heat and serve hot.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 8.6 g, Cholesterol 119.2 mg, Fat 5.5 g, Fiber 2.5 g, Protein 38 g, SaturatedFat 1.4 g, Sodium 220.6 mg, Sugar 3.6 g
QUICK CHICKEN CACCIATORE
Quick Chicken Cacciatore from Marcia Hostetter of Canton, New York is a colorful and flavorful fast-to-fix main dish. Serve it with a crisp lettuce and tomato salad topped with your favorite bottled dressing.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute green pepper, onion and mushrooms in olive oil for 4-5 minutes or until crisp-tender. Place the chicken breasts over the vegetables. , In a small bowl, combine tomato sauce, chilies and seasonings. Pour over the chicken; cover and simmer for 20 minutes or until a thermometer reads 170°. Serve with spaghetti or rice if desired.
Nutrition Facts : Calories 215 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
QUICK & EASY CHICKEN CACCIATORE
Enjoy Quick & Easy Chicken Cacciatore with only four ingredients! A bowl of Quick & Easy Chicken Cacciatore can be on your table in just 20 minutes.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 4
Steps:
- Cook chicken in large nonstick skillet on medium-high heat 2 min. on each side. Add vegetables; cover. Cook 5 min.
- Stir in pasta sauce. Simmer 5 min. on medium heat or until chicken is done (165ºF).
- Top with cheese.
Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g
EASY SKILLET CHICKEN CACCIATORE
Hamburger Helper® makes this a super easy way to get to cacciatore!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- In 10-inch skillet, melt butter over medium heat. Cook chicken and bell pepper in butter, stirring occasionally, until outside of chicken turns white.
- Stir in uncooked pasta and sauce mix (from Hamburger Helper box), water, tomatoes and mushrooms. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat; sprinkle with cheese.
- Cover; let stand 5 minutes (sauce will thicken as it stands).
Nutrition Facts : Calories 250, Carbohydrate 27 g, Cholesterol 55 mg, Fat 1, Fiber 1 g, Protein 22 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 7 g, TransFat 0 g
QUICK CHICKEN CACCIATORE
Our rendition of this Italian dinner classic features braised chicken with tomatoes, white wine, and rosemary.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h10m
Number Of Ingredients 10
Steps:
- Season chicken with 2 teaspoons salt and 1/4 teaspoon pepper; dredge in flour. Heat oil in a large Dutch oven over medium-high heat. Add half the chicken, skin side down; cook until dark-golden brown, about 4 minutes per side. Transfer to a plate. Repeat.
- Add onions, garlic, and rosemary; cook, stirring, until onions are translucent, about 3 minutes. Reduce heat to medium-low. Add wine, and simmer 4 minutes. Stir in tomatoes, reserved juice, stock, and 1 teaspoon salt. Return chicken to pot. Raise heat to medium high, and bring sauce to a boil. Reduce heat to medium-low. Partially cover, and simmer, stirring occasionally, until chicken is cooked through, 30 to 35 minutes. Transfer chicken to a plate; cover.
- Raise heat to medium. Cook until sauce thickens, about 10 minutes. Return chicken to pot. Serve sprinkled with more rosemary.
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