Chicken With Cacciatore Sauce 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:

• 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.

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:

• In a large skillet, saute onion and green pepper in oil until crisp-tender. Remove and keep warm. Cook chicken over medium-high heat until juices run clear, 4-5 minutes on each side. Remove and set aside., Add the tomatoes, wine, garlic salt, rosemary and pepper to the skillet. Stir in onion mixture and heat through. Serve with chicken.

Steps:

• Preheat oven to 350°F.
• Sprinkle chicken on all sides with salt and pepper.
• Heat 2 tbsp of garlic oil in a large skillet, add the garlic and stir until it just starts to turn brown.
• Add the chicken in batches and brown on both sides. Move to a large baking dish, at least 9x11-inch.
• Add remaining oil to the pan and sauté the the vegetables until soft.
• Mix the beer, wine and marinara together and pour over the veggies.
• Pour the veggie sauce mixture over the chicken and cover with foil.
• Bake for 45 minutes. Verify that the chicken has reached an internal temp of 175°F with a probe thermometer.
• Optional step -- Pull the chicken from the oven, remove the foil. Slice up some fresh mozzarella and put on top of the chicken and place back int he oven with the broiler turned on. Keep an eye on it the whole time. Pull then the cheese starts to bubble.

Steps:

• Heat a Dutch oven over medium heat. Season the chicken with salt and pepper to taste. When the pot is hot, add the olive oil. Add the chicken and sear it on both sides until it is golden brown, about 4 minutes. Transfer the chicken to a plate and set it aside.
• Add the mushrooms and bell peppers to the Dutch oven. Season the vegetables with salt and pepper, and cook until they have softened a little bit, about 8 minutes.
• Add the wine and cook until it has reduced by half. Add the marinara sauce and the basil, and bring the sauce to a simmer. Add the browned chicken, pushing each piece down in order to submerge it as much as possible in the sauce. Cover the pot and bring the stew to a simmer. Then reduce the heat to medium-low and simmer, covered, until the chicken is cooked through and tender, about 15 minutes. Season with salt and pepper to taste, if desired, and serve.
• Fat: 38.1g (before), 6.9g (after)
• Calories: 670 (before), 240 (after)
• Protein: 26g
• Carbohydrates: 12g
• Cholesterol: 95mg
• Fiber: 2g
• Sodium: 348mg

Steps:

• Heat 1 Tbsp. oil in large skillet on medium heat. Add chicken; cook 2 to 3 min. on each side or until golden brown on both sides. Remove chicken from skillet; cover to keep warm.
• Heat remaining oil in same skillet. Add vegetables; cook 5 to 6 min. or until vegetables are crisp-tender and mushroom liquid is cooked off, stirring occasionally. Stir in pasta sauce; top with chicken. Cover; simmer on medium-low heat 8 to 10 min. or until chicken is done (165ºF).
• Meanwhile, cook pasta as directed on package, omitting salt.
• Top chicken with cheese; cook, covered, 1 min. or until melted. Drain pasta; serve topped with chicken and pasta sauce mixture.

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
• Stir the stock, oregano, garlic powder, tomatoes, green pepper, onion and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low. Cover and cook for 15 minutes or until the pasta is tender.

Steps:

• Lay chicken pieces out and sprinkle with salt and pepper. In a skillet with hot oil brown chicken on both sides. Remove from the skillet and set aside.
• To the same skillet add onion and garlic and saute. Stir in the tomatoes, tomato paste, chicken broth, oregano and basil. Add browned chicken to the mixture and simmer for 45 minutes. Add mushrooms and wine and simmer for another twenty minutes.
• In a large pot cook pasta according to package directions. Drain the pasta well. Serve chicken and sauce over hot pasta.