Cacciatore Pizza Recipes

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.

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.

Steps:

• Chicken Cacciatore:.
• Slice mushrooms and onion, crush garlic.
• Heat oil in pan, fry chicken pieces until golden brown.
• Remove from pan, drain well.
• Add onion, mushrooms and garlic to pan, saute until onion is tender.
• Return chicken to the pan, add ndrained, mashed tomatoes, bayleaf and wine.
• Cook slowly, covered, for 45 minutes, or until chicken is tender.
• Remove bay leaf and leave Cacciatore to cool.
• Remove chicken from the bones and shred. Stir back into the sauce.
• Spread 2 cups of chicken cacciatore over the pizza base.
• sprinkle cheeses over the top.
• Bake at 180C for 20 minutes.

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.

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, cook the bacon in a large pot or Dutch oven over medium-high heat until browned, about 7 minutes. Pour off all but 2 tablespoons drippings from the pot.
• Add the mushrooms and red onion to the pot with the bacon and season with salt. Cook, stirring occasionally, until the vegetables are softened, about 4 minutes. Add the garlic and red pepper flakes and cook until the garlic is golden, about 1 minute. Add the tomatoes, oregano and 1/2 teaspoon salt. Cook, stirring occasionally, until the sauce is slightly thickened, about 6 minutes.
• Add the spaghetti and reserved cooking water to the pot; cook, tossing, until coated, about 2 minutes. Add the parmesan, season with salt and toss. Drizzle each serving of pasta with the olive oil and top with parsley and more parmesan.

Steps:

• Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, about 5 minutes. Turn chicken over; sauté 3 minutes. Transfer chicken to plate. Add bell pepper and next 4 ingredients to skillet; stir 2 minutes. Mix in tomatoes with juices, tomato paste, wine and vinegar. Return chicken to skillet; spoon some sauce over. Bring to boil. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 4 minutes per side. Arrange spaghetti on large platter; top with chicken and sauce.

Steps:

• In a large bowl, whisk flour, baking powder and salt. Stir in water and oil until combined. Turn onto a lightly floured surface. Gently form into a ball. Cover and let rest 10 minutes. Divide dough in half. On parchment, roll each half into a 10-in. circle. Transfer (leaving dough on parchment) to a 12-in. pizza pan. , Preheat oven to 425°. Combine sauce ingredients; spread over pizzas. Top with pepperoni, green pepper, onion and cheese. If desired, sprinkle with additional dried basil and oregano. Bake on a low oven rack, one at a time, until bottom of crust is golden and cheese is lightly browned, 15-20 minutes. Cut into squares.

Steps:

• In a skillet, saute the green pepper, onion and garlic in oil until crisp-tender. Crumble sausage into skillet; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato juice, pepperoni, oregano, basil and pepper. Reduce heat; cover and simmer for 10 minutes. Add mushrooms and olives. Simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in cheese. Serve over pasta.