Saucy Chicken Cacciatore Recipes

THE BEST CHICKEN CACCIATORE

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 WITH CACCIATORE SAUCE

Steps:

• Position a rack in the upper third of the oven and preheat to 475 degrees F. Pat the chicken dry and season with salt and pepper. Place skin-side up in a shallow baking pan and roast until the skin is golden brown and the chicken is cooked through, about 35 minutes.
• Meanwhile, pulse the bacon, onion, mushrooms and rosemary in a food processor until finely chopped. Heat the olive oil in a large skillet over medium-high heat. Add the vegetable mixture and 1/4 teaspoon salt; cover and cook, stirring occasionally, until softened, about 8 minutes.
• Puree the tomatoes in the food processor. Add the wine to the skillet and boil, uncovered, until almost completely reduced, 2 to 3 minutes. Add the pureed tomatoes and return to a boil. Reduce the heat, partially cover and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Stir in the olives and brine and season with salt and pepper. Serve the chicken with the sauce.

CHICKEN CACCIATORE

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:

• Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter. , In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

SAUCY CHICKEN CACCIATORE

Steps:

• In a medium size pot, brown the chicken in the olive oil until browned on all sides.
• Add the remaining ingredients except for the capers and simmer for about 1 hour.
• Add the capers and cook slowly for an additional 10 minutes.
• Serve over prepared pasta.

EASY CHICKEN CACCIATORE

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.