CHICKEN CACCIATORE WITH POLENTA
The microwave makes quick work of homemade polenta, and the rest is done in one skillet. Save a little Parmesan for sprinkling on top before serving. -Yvonne Starlin, Hermitage, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a microwave-safe bowl, whisk water and cornmeal; microwave, covered, on high for 6 minutes. Stir; cook, covered, 5-7 minutes longer or until polenta is thickened, stirring every 2 minutes. Stir in cheese and salt., Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until browned. Remove with a slotted spoon., Add onion to the same pan; cook and stir 2-4 minutes or until tender. Add garlic; cook 1 minute longer. Return chicken to pan; stir in tomatoes and olives. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until chicken is no longer pink. Serve with polenta. Freeze option: Do not prepare polenta until later. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Prepare polenta as directed. Meanwhile, in a saucepan, reheat chicken, stirring occasionally; add a little water if necessary. Serve with polenta.
Nutrition Facts : Calories 448 calories, Fat 19g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 1214mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein.
CHICKEN CACCIATORE
Try Giada De Laurentiis' Chicken Cacciatore recipe, a rustic poultry-vegetable hunter's stew, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 15
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.
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.
CHICKEN CACCIATORE AND POLENTA
Italian chicken recipe that's not too much tomato--absolutely wonderful. Recipe originally from a pressure cooker recipe but can be used otherwise. (Just cook longer and add more broth).
Provided by Stefanie
Categories Chicken
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In cooker, heat olive oil then chicken, brown for approximately 5 minutes, then add rest of ingredients. Close the lid and bring to pressure, lower heat and cook for the suggested time. My pressure cooker says on position 1, 21 minutes. On position 2, 12 minutes. Release the pressure and remove the lid.
- If you are not using a pressure cooker then simmer for approximately 1 to 1 1/2 hours. (Watch your amount of fluids and add broth as needed).
- Serve over polenta (follow the directions on the polenta package). Enjoy!
Nutrition Facts : Calories 603.7, Fat 31.8, SaturatedFat 7.6, Cholesterol 145.3, Sodium 495.8, Carbohydrate 16.8, Fiber 3.4, Sugar 9.4, Protein 53
CHICKEN CACCIATORE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 38
Steps:
- For the roasted half chickens: Preheat the oven to 400 degrees F. Dry each chicken with paper towels until very dry.
- With a chef's knife, remove the backbone of each chicken by cutting down both sides of the backbone. Then split each chicken in half by cutting directly down the middle of the breast bone.
- Rub the chicken halves with the grapeseed oil and then season with the salt and pepper. Arrange the chickens on a rimmed baking sheet.
- Roast until the internal temperature in the middle of each breast is 155 degrees F., about 20 minutes. Turn the oven to a high broil and cook until the skin is evenly golden brown and crispy, 3 to 5 minutes.
- Remove the chickens from the oven. Melt the butter in the sheet pan and baste the chicken occasionally while they rest for 10 minutes. (The chickens should have an internal temperature of 165 degrees F. after resting.)
- For the cacciatore sauce: Heat the grapeseed oil a saucepan over high heat. Add the onions and garlic, reduce the heat to medium-high and saute until the onions are translucent, 3 to 4 minutes. Add the roasted red peppers and saute for another 2 minutes.
- Add the Tomato Sauce and tomato paste, stir and bring to a simmer. Cook the sauce for 10 to 15 minutes and then add the basil and parsley and cook for another 5 minutes. Season with some salt and pepper. Hold hot for serving.
- For the semolina polenta: Combine the chicken broth and heavy cream in a small pot and bring to a boil. Slowly whisk in the semolina. Bring the polenta back up to a boil and then reduce the heat to medium. Simmer the polenta while stirring regularly for 20 minutes.
- Stir in the Parmesan and then season with some salt and pepper. Hold hot for serving.
- For the broccoli rabe: Bring 1 gallon water and 2 tablespoons salt to a rolling boil in a large pot. Set up an ice bath for shocking the rabe after blanching.
- Blanch the broccoli rabe in batches: Cook the rabe in the water for 45 seconds to 1 minute and then remove from the water and shock it in the ice bath. Dry the broccoli rabe with a kitchen towel.
- Heat a saute pan over high heat, add the grapeseed oil and saute the broccoli rabe for 2 to 3 minutes. Season with salt and pepper and then squeeze the lemon juice over the top.
- For plating: Divide the polenta among 6 plates; drag it from one side of the plate to the other.
- Heat the cacciatore sauce. Place the chickens in the sauce and simmer for 1 minute before plating. Place a half chicken over the polenta and top with some cacciatore sauce. Lean 4 pieces of broccoli rabe against each chicken.
- Combine the whole tomatoes, onion, olive oil, 4 cloves of the garlic, the basil, oregano, salt and pepper in a 2-gallon container or large pot and puree with an immersion blender until smooth.
- Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium, add the grapeseed oil and the remaining 4 cloves garlic and quickly saute. Add the diced tomatoes and saute for 1 to 2 minutes. Add the pureed tomato sauce and bring to a simmer. Cook for 15 minutes and then remove from the heat. Bring back to a simmer when you are ready to serve. Yield: 6 servings
CHICKEN CACCIATORE
Few dishes are more evocative of autumn than this Italian specialty-a fragrant stew of chicken, tomatoes, and mushrooms. Our version gains extra depth from cooking the chicken and its skin separately. Cacciatore means "hunter-style," calling to mind a woodsman's sack filled with game and gathered herbs-all destined for a stockpot.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 15
Steps:
- Place 1 cup flour in a large bowl. Season chicken with salt and pepper, and toss in flour to coat evenly. Transfer chicken to a platter, and set aside.
- Heat a large Dutch oven over medium heat. Add the reserved chicken skin, and cook, stirring occasionally, until fat has been rendered and skin is golden brown and crisp. Discard skin. Remove all but 2 tablespoons of fat from pot. (Alternatively, if desired, use olive oil, heating until it is hot but not smoking.)
- Add half the chicken to the pot, and cook, turning occasionally with tongs, until well browned on all sides, about 5 minutes. Transfer to a platter; set aside. Repeat with remaining chicken. Add onion to pot; cook, stirring occasionally, until onion is translucent, about 4 minutes. Add garlic and mushrooms; cook, stirring, until vegetables are tender, about 5 minutes more. Raise heat to medium-high. Add the wine; scrape any browned bits from the bottom of the pot with a wooden spoon. Cook until most of the liquid has evaporated.
- Add stock, tomatoes with reserved juice, bay leaf, oregano, and rosemary to pot; stir to combine. Using tongs, return chicken to pot along with any juices that have accumulated on the platter. Submerge chicken in sauce. Bring to a gentle simmer, cover, and cook until the chicken is cooked through and very tender, about 30 minutes.
- In a small bowl, mix together the butter and remaining 1 1/2 tablespoons flour to form a smooth paste. Stir half the paste into the simmering stew, and cook about 3 minutes. If the stew is still not as thick as desired, stir in the remaining paste, and cook 3 minutes more. Remove and discard bay leaf; serve stew hot over warm polenta. Stew can be refrigerated up to 3 days or frozen up to 1 month in an airtight container. Cool completely before storing.
CHICKEN RUSTICA OVER POLENTA
I started with a recipe for Chicken Cacciatore and made several modifications to include polenta and cannellini beans - both hot trends in Italian cooking. The juicy chicken thighs simmer in a tomato sauce, and are then spooned over creamy polenta for a robust and flavorful meal.
Provided by CookinDiva
Categories Chicken Thigh & Leg
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Instructions: Brown bacon in large deep pan. Remove bacon, leaving 1-2 T. drippings in pan.
- Dust chicken pieces with flour, salt and pepper. Brown chicken pieces 4 minutes each side in bacon fat; remove to platter when browned both sides.
- Make sauce: Heat oil, add chopped onion; sauté over low heat 6-8 minutes. Add garlic, sauté 2 more minutes.
- Add all other sauce ingredients and mix. Add bacon and browned chicken pieces; gently simmer 30 minutes.
- Add drained beans and simmer 10 more minutes. During this last 10 minutes, make polenta.
- Polenta: combine water and salt in a large glass microwave-safe bowl; whisk in cornmeal. Cover and microwave on HIGH 4 minutes; stir. Uncover and microwave 2 minutes; stir. Microwave 2 more minutes; stir in Parmesan cheese; sprinkle with parsley.
- To serve, spoon polenta in a bowl, then top with chicken and plenty of the chunky sauce. Garnish with parsley.
More about "chicken cacciatore with polenta recipes"
CHICKEN CACCIATORE WITH CREAMY POLENTA - HEALTHY FOOD …
From healthyfood.com
5/5 Total Time 25 minsCategory MainsCalories 389 per serving
- 1 Spray a large non-stick frying pan with olive oil and set over a medium-high heat. Cook chicken thighs for 1 minute each side, or until golden.
- 2 Add capsicum to the pan and sauté for 2 minutes, or until just softened. Add olives, pasta sauce, wine, oregano and ¼ cup water. Bring to the boil. Reduce heat to low and simmer for 10 minutes, or until chicken is cooked through.
- 3 Meanwhile, in a medium saucepan set over a high heat, place stock and 1¼ cups of water. Bring to the boil, then reduce heat to low and pour in polenta in a steady stream, stirring constantly. Simmer, stirring occasionally, for 10 minutes, or until soft. Stir in parmesan.
CHICKEN CACCIATORE WITH POLENTA RECIPE - THE DARING …
From daringgourmet.com
5/5 (1)Servings 4Cuisine ItalianEstimated Reading Time 3 mins
CHICKEN CACCIATORE WITH POLENTA RECIPE AT …
From womansday.com
10 BEST CHICKEN WITH POLENTA RECIPES - YUMMLY
From yummly.com
CHICKEN CACCIATORE WITH POLENTA - TASTY KITCHEN
From tastykitchen.com
CHICKEN CACCIATORE WITH CREAMY POLENTA RECIPE
From tablespoon.com
CHICKEN CACCIATORE RECIPE | POLLO ALLA CACCIATORA - RECIPES FROM ITALY
From recipesfromitaly.com
LIDIA BASTIANICH'S CHICKEN CACCIATORE RECIPE - TODAY.COM
From today.com
WINTER DINNER: TUSCAN-STYLE CHICKEN CACCIATORE WITH …
From rachaelrayshow.com
CHICKEN CACCIATORE OVER CREAMY POLENTA | THE FOODIE AFFAIR
From thefoodieaffair.com
CHICKEN CACCIATORE WITH CRISP POLENTA - BIGOVEN.COM
From bigoven.com
CHICKEN CACCIATORE WITH SOFT POLENTA | THE NEFF KITCHEN
From theneffkitchen.com.au
CHICKEN CACCIATORE WITH POLENTA — ADELSHEIM
From adelsheim.com
CHICKEN CACCIATORE RECIPE | MYRECIPES
From myrecipes.com
CHICKEN CACCIATORE WITH HERBED POLENTA - MY FOOD STORAGE …
From myfoodstoragecookbook.com
THE BEST CHICKEN CACCIATORE — COOKING WITH ROCCO
From cookingwithrocco.com
ROBERT IRVINE’S CHICKEN CACCIATORE WITH POLENTA | SAVORY
From savoryonline.com
CHICKEN CACCIATORE WITH PARMESAN POLENTA - CHEZ CARR …
From chezcarrcuisine.com
CHICKEN CACCIATORE - KRISTINE'S KITCHEN
From kristineskitchenblog.com
CHICKEN CACCIATORE RECIPE | FEASTING AT HOME
From feastingathome.com
CHICKEN CACCIATORE — DOMENICO'S FOODS
From domsfoods.com
CHICKEN CACCIATORE MADE SIMPLE AND HEALTHY - MIA'S CUCINA
From miascucina.com
CHICKEN CACCIATORE OVER CREAMY POLENTA - MEAL KIT DELIVERY
From makegoodfood.ca
CHICKEN CACCIATORE - WITH PASTA OR POLENTA - MANGIA BEDDA
From mangiabedda.com
CHICKEN CACCIATORE WITH CHEESY POLENTA - HEINEN'S GROCERY STORE
From heinens.com
CHICKEN CACCIATORE - ITALIAN COMFORT FOOD - COOKTHESTORY
From cookthestory.com
CHICKEN CACCIATORE OVER CREAMY PARMESAN POLENTA
From eat-drink-love.com
HUNTER STYLE CHICKEN CACCIATORE WITH PARMESAN POLENTA
From petalumapoultry.com
CHICKEN CACCIATORE - COOKING CLASSY
From cookingclassy.com
CHICKEN CACCIATORE AND POLENTA | CANADIAN LIVING
From canadianliving.com
CHICKEN CACCIATORE WITH POLENTA RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
BEST CHICKEN CACCIATORE RECIPE INA GARTEN - CHEFS & RECIPES
From chefsandrecipes.com
COMFORT FOOD AT IT’S BEST – MY CHICKEN CACCIATORE WITH POLENTA
From the2spoons.com
CHICKEN CACCIATORE WITH CREAMY PARMESAN POLENTA - MARKET OF …
From marketofchoice.com
CHICKEN CACCIATORE ON POLENTA - PREVENTION
From prevention.com
CHICKEN CACCIATORE WITH PARMESAN POLENTA - RECETTE MAGAZINE
From blog.suvie.com
CHICKEN CACCIATORE WITH SOFT POLENTA - TASTE LOVE AND NOURISH
From tasteloveandnourish.com
SLOW-COOKER CHICKEN CACCIATORE WITH POLENTA - EATINGWELL
From eatingwell.com
CHICKEN CACCIATORE W/ SOFT POLENTA - SPICE TRIBE
From spicetribe.com
HOW TO MAKE RACH’S TUSCAN CACCIATORE | CHICKEN THIGHS WITH …
From rachaelrayshow.com
You'll also love
Related Search