CHICKEN WITH TOMATOES AND MUSHROOMS
Also known as chicken cacciatore, this rustic stew cooks in a rich tomato mushroom sauce. Serve over rice or with a thick slice of crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
- Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
- Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.
Nutrition Facts : Calories 274 g, Fat 6 g, Fiber 2 g, Protein 44 g
MEDITERRANEAN CHICKEN WITH TOMATOES, KALAMATA AND MUSHROOMS
This also may be made using skin on chicken pieces also such as legs and/or thighs, for the best flavor try to use a mixture of red and yellow teardrop tomatoes, this is not for anyone with a plain palette.
Provided by Kittencalrecipezazz
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a skillet over medium-high heat.
- Season the chicken with salt and pepper, then brown on both sides (about 3-4 minutes on each side) remove to a large platter, cover with foil to keep warm (I put my plate in a 200 degree oven to stay warm).
- To the same skillet, add in the mushrooms and saute until all of the liquid is absorbed (about 6-7 minutes).
- Add in onions, garlic and dried chili flakes (if using) to the mushrooms and saute for about 3-4 minutes.
- Add in the chicken broth; simmer for about 6 minutes or until most of the liquid is absorbed.
- Add in the Kalamata olives, plum tomatoes and capers, season with salt and pepper; bring to a boil, then reduce heat and simmer for about 10 minutes or until the liquid is reduced by half.
- Add in butter and stir until melted.
- Mix in the small teardrop tomatoes; simmer for about 5 minutes (you can simmer a bit longer).
- Season again with salt and pepper.
- Spoon the mixture over the chicken.
- Sprinkle with fresh chopped parsley.
Nutrition Facts : Calories 666, Fat 37, SaturatedFat 13.5, Cholesterol 208.5, Sodium 690.4, Carbohydrate 14.2, Fiber 3.8, Sugar 7.7, Protein 69.4
CHICKEN WITH MUSHROOMS AND TOMATO (CROCK POT)
In a small household, you are always left with part of a package of something. This recipe was born from my desire to use up things in the fridge. I've done the same on the stove, but this really worked well in the crock pot.
Provided by duonyte
Categories Chicken Thigh & Leg
Time 4h20m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Pour the spaghetti sauce into a bowl. Add the herbs and mix.
- Season chicken with salt and pepper. Heat a little olive oil in skillet and brown the chicken well; transfer to crock pot.
- Pour all but about 2 tablespoons of accumulated fats from skillet, return to medium low heat. Add the onion and garlic, and cook until soft and just starting to turn color.
- Put the onions, garlic and mushrooms over the chicken.
- Return skillet to burner. Pour the wine into the skillet and scrape up all the fond (browned bits) from the skillet. Pour the wine into the spaghetti sauce and mix. Pour over the chicken.
- Set to LOW and cook for 4 to 5 hours.
- Serve with hot pasta.
- Note1: Use whatever herbs you like - oregano, basil, thyme are all good, or use an Italian seasoning mix. I also sometimes add 1/4 teaspoons crushed red pepper for some heat.
- Note2: Obviously, you can add different vegetables and herbs or spices, to suit your tastes and needs. Sweet bell peppers are a natural, I will also add fresh tomatoes or whatever needs using.
- Note3: I try not to use added salt, but you may want an additional 1/2 teaspoons or so in the sauce. I find commercial sauces salty enough.
- Note4: I like red wine, but any wine or dry vermouth will work. Or use chicken broth.
Nutrition Facts : Calories 785.9, Fat 48.8, SaturatedFat 13.6, Cholesterol 256.4, Sodium 574.8, Carbohydrate 20.6, Fiber 3.9, Sugar 11.3, Protein 57.1
CHICKEN WITH RED GRAPES AND MUSHROOMS
Chicken breasts in a thyme cream sauce. Serve over bow tie pasta or wide egg noodles. The recipe lists red wine, but you can also use white - either one is fine.
Provided by Amy Marino
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 5
Number Of Ingredients 10
Steps:
- Melt butter with oil in a large skillet over medium high heat. When hot, add chicken breasts. Brown 3 to 5 minutes on both sides until golden.
- Add mushrooms, and saute for 2 to 3 minutes, or until soft. Deglaze pan with wine, making sure to loosen any brown bits from bottom of pan. Simmer for 5 minutes.
- Stir in cream. Add salt, pepper, and thyme. Reduce heat to low, and cover. Simmer for 5 to 7 minutes, stirring occasionally.
- Remove cover. Reduce cream for 3 minutes, until thickened. Add red grapes, and heat through.
Nutrition Facts : Calories 401.8 calories, Carbohydrate 9.6 g, Cholesterol 132.2 mg, Fat 26.4 g, Fiber 0.9 g, Protein 23.5 g, SaturatedFat 14.7 g, Sodium 581 mg, Sugar 5.9 g
CHICKEN WITH TOMATOES, ONIONS AND MUSHROOMS
Steps:
- Sprinkle chicken with salt and pepper. Dredge in flour; shake off excess. Melt butter with oil in heavy large pot over medium-high heat. Working in batches, add chicken to pot; cook until golden on all sides, about 6 minutes total. Transfer to bowl. Add mushrooms to pot; sauté until golden, about 5 minutes. Stir in tomatoes, wine and onions. Return chicken and any accumulated juices to pot. Reduce heat to medium. Cover and simmer 20 minutes.
- Uncover pot and simmer until chicken is cooked through, about 10 minutes longer. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.
CHICKEN AND SAUSAGE CACCIATORE WITH GRAPE TOMATOES
Provided by Bon Appétit Test Kitchen
Categories Chicken Mushroom Tomato Sauté Quick & Easy High Fiber Basil Rosemary Sausage Red Wine Simmer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and sausages to skillet. Sauté until brown, 4 to 5 minutes per side. Transfer chicken and sausages to bowl.
- Add mushrooms to skillet. Sauté until brown, about 4 minutes; add to same bowl. Add remaining 1 tablespoon oil to skillet; add tomatoes, red wine, garlic, and rosemary. Cover, reduce heat to medium, and cook until tomatoes soften, about 5 minutes. Using potato masher, lightly crush half of tomatoes. Return chicken to skillet. Reduce heat to medium-low. Simmer uncovered 5 minutes. Add remaining contents of bowl and simmer uncovered until chicken and sausages are cooked through, turning often, about 15 minutes longer.
- Place chicken and sausages on platter. Cut sausages on diagonal into thick slices. Stir basil into sauce. Season with salt and pepper. Spoon sauce over chicken.
CHICKEN WITH GRAPE TOMATOES AND MUSHROOMS
Here's a way to get great flavor, fast. This quick-cooking skillet dish features strips of sauteed chicken with mushrooms, green onions and grape tomatoes.
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.
- Heat the remaining oil in the skillet over medium heat. Add the mushrooms and cook until tender, stirring occasionally.
- Add the garlic, tomatoes and onions to the skillet and cook and stir for 1 minute. Return the chicken to the skillet. Stir in the concentrated broth and water and cook until the chicken is cooked through.
Nutrition Facts : Calories 354.3 calories, Carbohydrate 16.4 g, Cholesterol 80.8 mg, Fat 20.8 g, Fiber 2 g, Protein 26.2 g, SaturatedFat 4.6 g, Sodium 687.8 mg, Sugar 1.2 g
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