BAKED CHICKEN CACCIATORE
This baked chicken cacciatore was inspired by a lonely can of stewed tomatoes that were in the pantry. This is simple to make and sooooo good! I love to serve this with mashed potatoes, but it also goes great with rice or pasta. We like it just as is, but feel free to "spice it up" any way you wish.
Provided by Christina
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 6
Number Of Ingredients 14
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).
Nutrition Facts : Calories 276.2 calories, Carbohydrate 14.6 g, Cholesterol 70.1 mg, Fat 13 g, Fiber 2.2 g, Protein 22.3 g, SaturatedFat 2.9 g, Sodium 607.9 mg, Sugar 5.6 g
CHICKEN CACCIATORE
Make and share this Chicken Cacciatore recipe from Food.com.
Provided by Food.com
Categories Stew
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a shallow dish, combine the flour with 1 teaspoon salt and 1 teaspoon pepper. Sprinkle the chicken pieces with 1 teaspoon each salt and pepper. Working in batches, dredge the chicken pieces in the flour mixture, turn to coat and shake off the excess flour.
- Heat the oil in a large heavy-bottomed saute pan or Dutch-oven over medium heat. Start browning the chicken in the pan a few pieces at a time to avoid overcrowding. Cook the chicken 5 minutes on each side. Remove and transfer the chicken to a plate.
- In the same pan, add the mushroom, onion, red bell pepper, and garlic and saute just until tender. Add the wine and simmer until reduced by half. Add the broth, tomatoes, and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Add the thyme to the sauce and bring the mixture to a simmer. Reduce the heat to medium-low, and cover. Continue simmering the mixture for 40 minutes, or until tender.
- Serve the chicken cacciatore with crusty Italian bread, over pasta, or over polenta and garnish with fresh basil.
- Cook's Note:
- There are many variations of this dish based on the regions of Italy. In Southern Italy they use red wine and in Northern Italy they use white. Try both to determine your preference.
- Cacciatore Variation:
- Substitute veal for the chicken pieces and replace the red wine with white wine.
Nutrition Facts : Calories 228, Fat 10.9, SaturatedFat 1.6, Sodium 302.1, Carbohydrate 24.7, Fiber 4.5, Sugar 9.2, Protein 5.8
CHICKEN CACCIATORE PASTA
A yummy marinara pasta packed with veggies that kids will love.
Provided by ChefBillT
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sprinkle chicken with 1 teaspoon salt. Heat oil in a wide, heavy, oven-safe pot over medium-high heat until hot but not smoking, about 1 minute. Add chicken, skin sides down, and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
- Pour off all but 2 tablespoons fat. Reduce heat to medium and cook pepper, onion, and garlic, stirring, until softened, about 5 minutes. Stir in oregano, thyme, tomato puree, water, and remaining 3/4 teaspoon salt; bring to a simmer. Return chicken to pot, return to a simmer, cover, and transfer to oven. Bake until chicken is tender, 45 to 50 minutes.
- Transfer chicken to a bowl and chill, uncovered, until cool enough to handle (20 minutes). Discard skin and bones. Pull meat into coarse shreds.
- Add chicken, beans, and vinegar to tomato mixture in pot and simmer until heated through, about 5 minutes.
- Meanwhile, cook pasta in salted water according to package directions. Drain, reserving 1 cup pasta water. Stir pasta into chicken mixture, thinning with pasta water as needed. Season with additional salt, if desired.
Nutrition Facts : Calories 631 calories, Carbohydrate 54.5 g, Cholesterol 116.9 mg, Fat 26.4 g, Fiber 7.6 g, Protein 44.3 g, SaturatedFat 6.3 g, Sodium 1456.6 mg, Sugar 9.6 g
CHICKEN CACCIATORE SUBS
Make and share this Chicken Cacciatore Subs recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 50m
Yield 4 large sandwiches
Number Of Ingredients 17
Steps:
- Heat a grill pan or large skillet over medium to med-high heat.
- Drizzle olive oil on chicken, making sure it is coated; season chicken with steak seasoning.
- Grill or pan-fry 6 minutes on each side; set aside.
- Preheat broiler; place rolls on cookie sheet; lightly toast them under the broiler; remove but leave the broiler on.
- Heat a large skillet over med-high heat; add 2 tablespoons olive oil, the garlic, red pepper flakes, mushrooms, bell peppers, onions, and oregano.
- Stir/saute vegetables and season with salt/pepper; cook 5 minutes, then add wine.
- Scrape up tasty browned bits off the bottom of the pan with a wooden spoon or heat-safe spatula.
- Add in tomatoes and parsley.
- Slice chicken breasts on an angle and set into sauce.
- Pile chicken and veggies into sub rolls; cover with sliced provolone.
- Place sandwiches on cookie sheet and melt cheese under broiler; serve and prepare to get messy.
Nutrition Facts : Calories 467.1, Fat 19.3, SaturatedFat 8, Cholesterol 124.8, Sodium 662.4, Carbohydrate 16, Fiber 3.3, Sugar 7.2, Protein 51.6
CACCIATORE PENNE OAMC
Make and share this Cacciatore Penne OAMC recipe from Food.com.
Provided by Trish Kenney
Categories One Dish Meal
Time 24m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Advance Prep---Cook chicken; Cut into cubes. Slice green pepper. Halve mushrooms. Cook pasta according to package directions until just tender. Rinse in cold water; place in large pan of cold water; store in refrigerator until ready to use.
- Preparation---In large skillet combine broth, sliced green bell pepper, mushrooms, and tomatoes. Cook over medium-hign until green pepper slices are tender and cooked through.
- Remove from heat. Stir in chicken and drained pasta.
- Pour into labeled freezer bag; seal and freeze.
- To Serve---Thaw completely. Reheat in large skillet until heated through. Serve hot, sprinkled with Parmesan cheese.
Nutrition Facts : Calories 245.6, Fat 5.7, SaturatedFat 1.9, Cholesterol 42.9, Sodium 100.2, Carbohydrate 29.7, Fiber 4.4, Sugar 1, Protein 19.4
PENNE PASTA WITH CACCIATORE CHICKEN
Make and share this Penne Pasta with Cacciatore Chicken recipe from Food.com.
Provided by Audrey M
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Spray Dutch oven with non-stick cooking spray.
- Heat over high heat until hot.
- Add chicken; cook and stir 1 to 2 minutes or until browned.
- Remove chicken from Dutch oven; place on plate.
- In same Dutch oven, combine broth, bell pepper, mushroom, tomatoes, and penne; mix well.
- Top with chicken; press into mixture slightly.
- Reduce heat to medium; cover tightly and cook 15 minutes or until chicken is no longer pink in the center.
- Remove Dutch oven from heat, let stand 5 minutes to finish cooking pasta.
- To serve, ladle mixture into serving bowls.
- Sprinkle with cheese.
Nutrition Facts : Calories 344, Fat 13, SaturatedFat 4, Cholesterol 55.8, Sodium 219, Carbohydrate 37.4, Fiber 5.8, Sugar 1.8, Protein 20.4
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