Veggie Filled Chicken Cacciatore Recipes

CHICKEN & VEGETABLE CACCIATORE

Steps:

• Saute garlic through carrots in olive oil for approximately 5 minutes.
• Add chicken thighs to pan and brown on all sides.
• Add zucchini, spaghetti sauce and chicken broth and bring to a simmer.
• Cover and reduce heat to low. Simmer for 30 minutes.
• Serve over brown rice or pasta.

CHICKEN CACCIATORE WITH ROASTED VEGETABLES AND POTATOES

Steps:

• preheat oven to 400ºF. Set chicken pieces on a roasting pan. Brush with olive oil (about 2 tablespoons total) on both sides. Season both sides with salt (about 1 teaspoon total) and several grinds of pepper.
• Put peppers, onions and carrots in a large bowl. Toss with 2 tablespoons olive oil and 1 teaspoon kosher salt. Spread them out on a roasting pan. Cook vegetables on the upper shelf of the oven and chicken on the lower shelf. After 25 minutes, remove the chicken and let it cool. Move the vegetables to the lower shelf, toss them, and roast for an additional 15 minutes. When chicken is cool enough to handle, cut it into bite-sized pieces and set aside.
• Meanwhile (while everything is roasting) heat 2 tablespoons olive oil in a large dutch oven or soup kettle over medium heat. Add garlic and red pepper flakes and cook for about 30 seconds, just until the garlic is fragrant. Add mushrooms and cook, stirring often, for about 5 minutes, until the mushrooms lose their water and start to brown. Add white wine and cook, stirring, for 30 seconds or so. Stir in broth, tomatoes, tomato paste, spices and salt. Bring to a boil, lower heat and simmer for 10 minutes. Add potatoes, chicken, vegetables, and capers. Bring to a gentle simmer and cook, uncovered, for 35 minutes, until potatoes are tender and the sauce has thickened a bit. Season, to taste, with salt and pepper.

CHICKEN CACCIATORE WITH OVEN ROASTED VEGETABLES

Steps:

• Preheat oven to 400°F
• Combine plum tomatoes, mushrooms, and onion in large bowl.
• Add 3 tablespoons oil and vinegar; toss to blend.
• Sprinkle generously with salt and pepper. Spread vegetable mixture in single layer on large rimmed baking sheet.
• Roast until onion slices are golden brown and all vegetables are tender, stirring frequently, about 50 minutes.
• Remove from oven and set aside.
• Reduce oven temperature to 350°F
• Sprinkle chicken with salt, pepper, and 1 tablespoon rosemary.
• Heat remaining 2 tablespoons oil in heavy large deep ovenproof skillet over medium-high heat.
• Add chicken and sauté until golden brown, about 6 minutes per side. Transfer chicken to bowl. Add wine to skillet and boil until wine is reduced by half, scraping up browned bits, about 1 minute.
• Stir in canned tomatoes with juice, then broth and bring to boil. Reduce heat to medium and simmer 10 minutes to blend flavors.
• Return chicken to sauce in skillet. Place skillet in oven and roast uncovered until chicken is cooked through and juices run clear when pierced with knife, about 25 minutes.
• Remove skillet from oven. Stir in roasted vegetables, remaining 1/2 tablespoon rosemary, half of basil, and half of capers.
• Simmer over medium heat until vegetables are heated through. Season with salt and pepper.

VEGGIE-FILLED CHICKEN CACCIATORE

Steps:

• Mix salt, pepper& flour together.
• Wash chicken (taking off excess skin& roll in flour mixture).
• Put a little onion& a bit of the garlic& a few whole basil leaves in 3/4 the oil, then brown chicken on all sides in the oil.
• Remove from the pan and drain on paper towels (May need to add more oil as you go along).
• Remove gristle from pan, leaving the oil; add the onion& half the garlic and stir until onion is just wilted, then add, zucchini& mushrooms- cook, stirring for a moment (not long, it will also be cooking in the oven).
• Place the browned chicken pieces into a large oven-proof casserole& pour the onion-veggie mixture over the chicken.
• In the same frying pan, add the rest (1/4 cup) of the oil& add the other half of the garlic, then add the crushed tomatoes, bay leaves, Italian spices, and wine.
• Simmer a few minutes.
• Pour over the chicken, cover and bake in a 350 degree oven about 45 minutes or until the chicken is done; then, uncover the chicken, top with chopped basil& parmesan and bake an additional 15-20 minutes to allow cheese to melt& sauce to thicken.
• Serve with white rice with a little of the sauce on top.
• Note: To reduce fat& calories, you can remove the skin from the chicken& omit the olive oil from the sauce.
• I prefer to remove the skin while eating- the basil& chesse form a kind of crust so you can still have that without the skin.
• Cooking with the skin on keeps the chicken moist.

CHICKEN CACCIATORE

Steps:

• Preheat the oven to 350F (180C).
• In a plasitc bag, combine All-Purpose flour and 1/2 tsp salt.
• Add chicken a few pieces at a time and shake to coat.
• In a frying pan heat oil. Add chicken and brown on all sides. Remove chicken and place in 13 x 9 x 2 inch (3.5L) baking dish.
• Combine diced tomatoes, tomato sauce, mushrooms, onion, green pepper, 3/4 tsp salt, crushe basil, crushed rosemary and garlic powder. Por over chicken.
• Cover and bake until chicken is tender, 45 to 50 minutes. Skim off fat, if necassary.

CHICKEN CACCIATORE AND RIGATONI

Steps:

• Heat a pot of salted water to a boil; add in the pasta; cook to al dente with a bite to it.
• Meanwhile, heat a deep skillet over med-high heat.
• Add in the olive oil and chicken (both white and dark meat); season with salt and pepper.
• Let the chicken sit for 3-4 minutes, then turn it and brown the opposite side for 2-3 minutes, seasoning it after the flip as well.
• Transfer the browned chicken to a plate and set aside.
• Add the pancetta to the pan and crisp it up for 2-3 minutes.
• Add in the garlic and red pepper flakes; stir for 30 seconds; add in the mushrooms; brown for 8-10 minutes, stirring often, until deep brown and tender.
• Season the mushrooms with salt and pepper after they have darkened.
• Deglaze the pan with the red wine; reduce for 30 seconds, then stir in the stock and tomatoes.
• Bring the sauce to a bubble and add the chicken back to the pan; simmer the chicken for 5 minutes in the sauce.
• Add in the cooked pasta and parsley; stir to combine and check seasoning.
• Serve with grated parmigiano-reggiano cheese.

STUFFED CHICKEN CACCIATORE

Steps:

• Need Ziplock gallon freezer bag, toothpicks, large oven proof skillet and lid.
• Peal and crush garlic, dice, place into small bowl, salt and cover with olive oil.
• Start the pasta water.
• Place chicken breasts one at a time into a gallon Ziplock bag with a little water, use smooth head of meat mallet and pound chicken into rectangles about 1/8 in thick.
• With flattened chicken breasts arranged in a row, add dried tomatoes, basil, garlic, and Parmesan to each breast. Roll up each breast and use toothpicks to secure each roll.
• In a small covered bowl, microwave mushrooms for 1-1/2 minutes, pour off water.
• Preheat oven to 375°F.
• In large skillet over medium heat, heat olive oil, add chicken rolls, add chardonnay, cook chicken rolls about 6 minutes per side. Remove chicken rolls.
• Add onion rings, crushed red pepper, and red pepper slices to skillet and cook until tender. Add canned tomatoes, mushrooms, merlot, and Italian seasoning and simmer for 5 minutes.
• Add chicken rolls to skillet, cover, and place into oven for about 20 minutes.
• Cook pasta.
• Remove skillet from oven and remove toothpicks from chicken rolls.

CHICKEN CACCIATORE

Steps:

• In a large skillet, heat oil; add the chicken and mushrooms. Cook over medium-low heat until golden, about 3 minutes per side.
• Add the garlic, salt and pepper to taste; stir until blended. Transfer the chicken and mushrooms to a side dish.
• Add the wine to the skillet. Increase the heat to high and boil the wine, scraping up any browned pieces from the bottom of the skillet, until reduced to a thin film.
• Add the tomatoes and heat to boiling, breaking the whole tomatoes into pieces with the side of a wooden spoon or spatula.
• Return the chicken, mushrooms, and any juices to the skillet. Add the dried oregano (if using fresh, add later). Bring to a gentle simmer over medium-low heat, stirring occasionally; cover and cook until the chicken is cooked through, about 8 minutes. Add salt and pepper to taste.
• If chicken is done, but sauce is too thin for your liking: Transfer the chicken to a side dish. Boil the tomato sauce over high heat, stirring occasionally, until slightly thickened. Then return chicken to skillet.
• Sprinkle with parsley and serve immediately.