Ww Core Italian Chicken Cacciatore Recipes

SLOW COOKER CHICKEN CACCIATORE

Steps:

• Place chicken in a 3- to 5-quart slow cooker. Add mushrooms, green pepper, onion, garlic, tomato paste, tomatoes and juice, wine, oregano, 1/2 teaspoon of salt and black pepper.
• Cover slow cooker; cook on high heat for 5 to 6 hours or on low heat for 6 to 8 hours. Taste just before serving and add remaining 1/4 teaspoon of salt if necessary. Yields about 1 cup per serving.

ITALIAN CHICKEN CACCIATORE

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat and cook onion, stirring often, until soft and translucent, about 5 minutes. Transfer to a pot.
• Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss chicken thighs in the flour mixture until evenly coated.
• Heat remaining 2 tablespoons olive oil in the skillet over medium heat, add chicken thighs, and brown on one side, without turning, for 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer browned chicken thighs to the pot.
• Pour white wine into the skillet; bring to a boil. Stir to loosen all the browned bits of chicken and flavors in the skillet pour into the pot. Add diced tomatoes, tomato paste, and sugar; season with salt and pepper. Add as much chicken stock as needed to cover the chicken. Cover pot and simmer over medium heat, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes.
• Stir in olives, parsley, and basil. Stir to heat through.

CHICKEN CACCIATORE

Steps:

• Season chicken with salt and pepper. Lightly coat a large nonstick skillet with cooking spray. Add olive oil and heat. Add chicken breasts and cook over medium heat until browned and juices run clear, about 5 minutes on each side.
• Add onions, pepper and garlic to skillet. Cook until vegetables are softened, about 2 minutes.
• Stir in wine, tomatoes and Italian seasoning. Bring to boil, then reduce heat to medium-low. Cover and simmer 20 minutes. Sprinkle with parsley and serve with pasta.

WW CORE ITALIAN CHICKEN CACCIATORE

Steps:

• Preheat oven to 400.
• Put all into a baking dish, stir and cover.
• Bake 45 minute Uncover and stir.
• Continue to cook the veggies are to your liking and the chicken is cooked.
• Meanwhile, boil water for pasta and cook.
• Or nuke red or white potatoes.

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.

ITALIAN INN CHICKEN CACCIATORE

Steps:

• Heat 1 T oil in medium skillet over high heat. Season chicken with salt & pepper. Cook in.
• the skillet until browned on both sides, about 6 minutes. Transfer to a plate.
• Wipe out skillet, and heat another tablespoon of olive oil. Add mushrooms and cook until.
• browned, about 5 minutes, set aside. Reduce heat to low.
• Heat remaining tablespoon of oil in skillet, add onion, celery, and garlic, cook stirring, until onion is translucent, about 8 minutes. DO NOT BURN GARLIC
• Add wine, raise heat to high. Cook until wine is almost evaporated, about 30 seconds.
• Add tomatoes, yellow peppers, rosemary and stock. Season with salt & pepper. Stir to
• combine. Add chicken and mushrooms, bring to a boil.
• Reduce heat to medium low, cover.
• and simmer until chicken is tender, about 30 minutes. Serve with your favorite pasta.

KITTENCAL'S CHICKEN CACCIATORE

Steps:

• Heat olive oil in a large skillet over medium-high heat (I have listed 6 tablespoons oil, use enough oil to cover the bottom of your skillet).
• In a shallow bowl mix the flour with garlic powder, then coat each piece of chicken lightly in the flour mixture (shaking off any excess).
• Cook the chicken in oil over medium-high heat on both sides until just lightly browned (about 4 minutes per side) then remove to a plate and set aside.
• Add in mushrooms, onions and green bell pepper; cook stirring for about 3-4 minutes or until just softened scraping any browned bits that have accumulated on the bottom of the skillet.
• Add in fresh garlic, chili flakes, oregano and basil; cook stirring for 2 minutes.
• Add in tomato paste; cook stirring constantly for 2 minutes.
• Add in diced tomatoes with juice, chicken broth and wine, olives, seasoned salt and bay leaf; bring to a boil.
• Reduce heat to low and simmer covered for about 15 minutes stirring occasionally (just to blend the flavors).
• Return the browned chicken back to the skillet (carefully turn the chicken to coat with the sauce).
• Reduce heat to low and simmer covered for about 1-1/4 hours, stirring occasionally and turning the chicken pieces a few times during cooking.
• Season sauce with more salt if desired and black pepper about halfway through cooking.
• Serve with cooked pasta.

ITALIAN CHICKEN CACCIATORE

Steps:

• Sprinkle the chicken with the salt, pepper, and flour, shaking to remove the excess flour. Heat 4 tablespoons of the olive oil in a large non-stick high-sided frying pan set on high heat. (I use my electric frying pan for this.) Add the chicken to the pan and cook until well-browned, about 3 minutes per side. Transfer the chicken to a plate and set aside.
• Save the chicken fat left in the pan, adding enough of the oil to make 4 tablespoons Cook the onion and bay leaves over medium heat till tender. Add the garlic, pancetta, red pepper flakes, and half of the parsley. Cook for 3 minutes. Pour in the wine and cook for 3 minutes, stirring and scraping the bottom of the pan. Add the tomatoes and their juice, the chicken stock, tomato sauce, and browned chicken pieces. Break the tomatoes into smaller pieces. Bring to a boil, reduce heat, simmer uncovered for 15-20 minutes.
• Transfer the chicken to a serving dish. Cook the sauce 5 more minutes. Taste for salt and pepper. Pour the sauce over the chicken. Sprinkle the remaining parsley on top and serve.
• (I have also posted the recipes for the homemade chicken stock and the homemade basic tomato sauce if anyone needs it.).