Chicken Cacciatore With Red Wine Recipes

Steps:

• Place the dried mushrooms in a bowl or heat-proof glass measuring cup and pour on 2 cups boiling water. Let sit 15 to 30 minutes, until mushrooms are softened. Drain through a strainer lined with cheesecloth or a paper towel and set over a bowl. Rinse the mushrooms in several changes of water, squeeze out excess water and chop coarsely. Set aside. Measure out 1 cup of the soaking liquid and set aside.
• Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy nonstick skillet. Season the chicken with salt and pepper and brown, in batches, for 5 minutes on each side. Transfer the chicken pieces to a bowl as they are done. Pour the fat off from the pan and discard.
• Turn the heat down to medium, add the remaining oil and the onion, carrot and celery, as well as a pinch of salt. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the garlic, parsley, rosemary, red pepper flakes and salt to taste. Cover, turn the heat to low and cook, stirring often, for 5 minutes, until the mixture is soft and aromatic. Stir in the fresh and dried mushrooms, turn the heat back up to medium, and cook, stirring, until the mushrooms are just tender, about 5 minutes. Season with salt and pepper. Stir in the wine and bring to a boil. Cook, stirring, for a few minutes, until the wine has reduced by about half. Add the tomatoes and salt and pepper to taste. Cook over medium heat for 5 to 10 minutes, stirring often, until the tomatoes have cooked down a little and smell fragrant. Stir in the mushroom soaking liquid that you set aside.
• Return the chicken pieces to the pan and stir so that they are well submerged in the tomato mixture. Cover and simmer over medium heat for 30 minutes, until the chicken is tender. Taste, adjust seasoning and serve with pasta or rice.

Steps:

• Sprinkle salt and pepper over chicken breasts; coat chicken with flour. In Dutch oven, heat oil over medium-high heat. Add chicken; cook until browned on both sides. Remove chicken from Dutch oven; place on plate. Set aside.
• In same Dutch oven, melt butter over medium heat. Add onion, bell pepper and garlic; cook and stir 5 minutes. Add red wine; cook until reduced in half.
• Stir in tomatoes, broth and oregano. Place chicken over tomatoes. Heat to boiling. Reduce heat to medium-low; simmer about 20 minutes or until juice of chicken is clear when center of thickest part is cut (165°F).
• Serve chicken over mashed potatoes or spaghetti, spooning sauce over chicken. Sprinkle with basil.

Steps:

• Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
• Heat the olive oil in a large, wide pot over medium-high heat until shimmering. Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Remove the thighs to a plate.
• Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes.
• Sprinkle with the basil. Serve immediately.

Steps:

• Put the vinegar, wine, rosemary leaves, and garlic in a small bowl.
• Put the extra-virgin olive oil in a skillet and turn the heat to medium. When the oil is hot, add the chicken and sauté until lightly browned. Add salt and pepper.
• Stir in the flour.
• Add the vinegar-wine mix, turn the heat to high and let the liquid evaporate.
• Turn the heat to medium low, cover, and cook for about 30 - 35 minutes or until the chicken becomes tender. Stir occasionally to prevent the chicken from sticking to the pan.
• In case there is too much liquid when the meat is almost ready, remove the lid and let the liquid evaporate until the sauce is thicker.
• When the chicken is ready, add the anchovies to the skillet, stirring vigorously for a few seconds until dissolved. Serve hot.

Steps:

• Rub the chicken pieces with the lemon halves and then sprinkle all over with salt and pepper.
• Let the chicken rest while you mix the red wine vinegar, rosemary, salt and pepper together in a big bowl.
• Over medium heat, heat the olive oil in a big skillet and add the chicken pieces. Fry the pieces slowly (for about half an hour) and turn them regularly until they are golden brown.
• Pour the vinegar mix over the chicken and bring to a boil. Stir and scrape the pan to loosen all the chunks on the bottom.
• Allow the liquid to reduce by half.
• Garnish with fresh rosemary sprigs and serve.

Steps:

• Liberally season chicken thighs with salt and pepper.
• In a 4-quart jumbo cooker, heat 1 tablespoon of olive oil over medium-high heat. Add chicken and cook 3-4 minutes a side, until lightly browned. Transfer to a plate.
• Add another tablespoon of olive oil to the skillet before adding the mushrooms. Lightly season with salt and pepper, and cook until mushrooms begin to brown, about 5 minutes.
• Once browned, remove mushrooms to the same dish with the reserved chicken thighs.
• Add the final tablespoon of olive oil followed by the sliced onion and pepper. Season with salt and pepper, and cook over medium heat until they begin to brown, about 5-7 minutes.
• Create a well in the middle of the onion-pepper mixture and add the tomato paste. Cook out the tomato paste for about 1 minute before mixing it together with the onions and peppers.
• Add garlic, oregano, red pepper flakes, and rosemary. Mix them into the onion and peppers before adding the red wine. Use the moisture from the red wine to scrape off any stuck-on bits from the bottom of the pan.
• Let wine reduce by half before adding the diced tomatoes and chicken stock. Return to a simmer.
• Place chicken and mushrooms on top of the simmering sauce, being sure to also add any accumulated juices that may have collected. Sprinkle with chopped parsley.
• Cook while covered for 12 minutes or until chicken's internal temperature reaches 165˚F (75˚C).
• Serve chicken and sauce with a side of pasta or bread.
• Enjoy!

Steps:

• Heat the oil in a large casserole dish. Brown the chicken, a few pieces at a time, until skin is golden on all sides. As each piece is done, lift out onto a plate. Turn the heat down and add the bacon. Cook gently so some of the fat melts into the pan and keep going until the bacon crisps. Lift out with a slotted spoon and put with the chicken pieces, then add the onions and rosemary to the casserole. Fry for 5-10 mins until the onions have softened, then return the chicken and bacon, along with the tomatoes, vinegar, sugar, stock and seasoning.
• Bring to a simmer, cover and cook for 40-50 mins until the chicken is tender - check one of the thigh or leg joints as they will take longer to cook. Stir in the parsley, if using, check the seasoning again and serve with mash, pasta or rice if eating straight away. Otherwise, cool and chill for up to 24 hrs. Or freeze for up to 3 months. Defrost overnight in the fridge, then bring out to room temperature the next day if not fully defrosted. Tip back into a saucepan, bring to a gentle simmer, then cover and gently cook until chicken is piping hot. Don't boil or the chicken may toughen up.