THE BEST CHICKEN CACCIATORE
This chicken cacciatore is a real stick-to-your ribs dinner. Dark meat chicken is seared and braised in a hearty wine and tomato sauce until tender for a rustic homestyle meal. We love it as-is with maybe just a side salad, but no one would be upset if you served it on a bed of creamy polenta!
Provided by Food Network Kitchen
Categories main-dish
Time 2h25m
Yield 6 servings
Number Of Ingredients 13
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 CACCIATORE W. SHIRATAKI NOODLES - LOWER CAL, LOWER CARB
Shirataki Noodles are a traditional Japanese noodle with almost no digestible carbs. They're nearly all fiber. They're sold in wetpacks with a nasty smelling liquid - drain, rinse and boil them for about 2 minutes and they're ready to eat. I haven't figured out the Weight Watchers points on this one yet - as soon as I do, I'll edit the recipe.
Provided by Rhiannon Deux
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare noodles according to package directions.
- Heat non-stick 12-inch skillet with 2-inch sides over medium high heat. Add butter and oil. Add peppers and onions and chicken and cook until soft and onions are lightly browned.
- Add mushrooms, cook 1- 2 minutes. Pour in sauce, mix well.
- Reduce heat. Cover and simmer gently 5 minutes.
- Spray a non-stick pan with oil, add noodles and stir-fry 1 minute until hot and dry.
- Place noodles on 4 warm serving plates and portion the chicken and sauce on top. Sprinkle 2 tablespoons Parmesan cheese over each serving.
Nutrition Facts : Calories 262.1, Fat 11.4, SaturatedFat 4.9, Cholesterol 84.5, Sodium 288.6, Carbohydrate 6.9, Fiber 1.4, Sugar 3, Protein 32.3
EASY CHICKEN CACCIATORE
A 'back to basics' version of the classic Chicken Cacciatore. Chicken meat simmered with garlic, onion, green bell pepper, tomatoes, beans and oregano. This recipe can easily be doubled. Serve over cooked noodles or rice, if desired.
Provided by sal
Categories World Cuisine Recipes European Italian
Time 20m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 8.6 g, Cholesterol 119.2 mg, Fat 5.5 g, Fiber 2.5 g, Protein 38 g, SaturatedFat 1.4 g, Sodium 220.6 mg, Sugar 3.6 g
LOW CARB CHICKEN W/SHIRATAKI NOODLES
I put this together last night. Had no idea what to make so I started going thru my cupboards and came up with this! I used Nasoya pasta zero plus Shirataki spaghetti. I do not like Shirataki Noodles but I really like this brand and style, the only kind I will eat. I rinse really good, squeeze them several times, and I dry them...
Provided by Holly Miller
Categories Chicken
Time 55m
Number Of Ingredients 7
Steps:
- 1. Cut Chicken thighs in to pieces. lightly salt and pepper
- 2. Cut Mushrooms into slices.
- 3. Melt butter in pan add chicken and mushrooms. cook for a little while then add 2 tablespoons of the chicken broth.
- 4. cook for about 20 minutes or so until chicken is almost done, adding a little more broth if needed. it should be a little bit soupy!
- 5. Cut up the "pasta" and add it to the mixture and also add the marsala wine at this time.
- 6. cook for about another 10 minutes to incorporate all flavors and to thicken it a little bit.
- 7. add sour cream and cook for another few minutes. Enjoy!!!
CHICKEN CACCIATORE
This easy chicken cacciatore recipe makes a good Sunday dinner, since it's so simple to prepare. This recipe is the best because it's loaded with lots of vegetables and is a family favorite. -Barbara Roberts, Courtenay, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 517 calories, Fat 25g fat (8g saturated fat), Cholesterol 112mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 6g fiber), Protein 39g protein.
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