EASY CHICKEN CACCIATORE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, oil, portobello mushroom, large white onion, large red bell pepper, garlic, fresh rosemary, diced tomato, red wine, low sodium chicken broth, fresh basil
Provided by Joey Firoben
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Season the chicken breasts on both sides with salt and pepper.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat.
- Place 4 pieces of the chicken in the skillet and sear until until golden-brown, about 1-3 minutes on each side. Transfer the chicken to a plate and repeat searing with the remaining chicken pieces. Set aside.
- Heat 1 tablespoon of oil in the empty skillet.
- Add the mushrooms and stir occasionally until most of the moisture has evaporated from the pan, about 8 minutes.
- Transfer the mushrooms to a plate and set aside.
- Heat the remaining 1 tablespoon of oil in the pan.
- Add the onions and bell peppers and season with salt and pepper. Stir occasionally until the onions and peppers have softened, about 2 minutes.
- Add in the garlic and rosemary and stir until the garlic is fragrant.
- Add in the tomatoes, red wine, and broth and stir until the sauce has thickened slightly.
- Add the mushrooms and chicken back into the sauce and bring to a low simmer.
- Cover and let cook until the chicken registers 165°F (74°C), about 5-8 minutes.
- Serve topped with basil.
- Enjoy!
Nutrition Facts : Calories 402 calories, Carbohydrate 23 grams, Fat 18 grams, Fiber 3 grams, Protein 35 grams, Sugar 9 grams
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
EASY CHICKEN CACCIATORE
This is a heavenly chicken dish. Very easy to make. I like making this in the summer, because it's fast and doesn't heat up the kitchen too much. Good for company!!
Provided by MizzNezz
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix sauce, italian seasoning and garlic powder in small bowl; set aside.
- Place eggs in a shallow bowl.
- Combine crumbs, parmesan cheese and parsley in a shallow bowl.
- Heat butter in large skillet.
- Dip chicken in eggs, then crumbs.
- Brown on both sides in butter; cook 5 minutes.
- Add tomato sauce, simmer for 10 minutes.
- Sprinkle with mozzarella, cover and cook until cheese is melted.
Nutrition Facts : Calories 324.4, Fat 16.7, SaturatedFat 9.2, Cholesterol 178.9, Sodium 573.3, Carbohydrate 6, Fiber 0.7, Sugar 2.4, Protein 36.4
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.
QUICK CHICKEN CACCIATORE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper.
- Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore and serve with crusty bread and grated cheese.
- Tidbits: Beef broth and stock is now available in resealable paper containers, which can be found on the soup aisle of your market. These paper containers make storage of remaining broth easier; keep some on hand in your refrigerator. Beef broth is used instead of chicken broth in this recipe because it pairs better with the beefy taste of portobello mushrooms. The broth will make your cacciatore taste as if it simmered all day because it accents the mushroom taste well.
- Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar free.
EASY CHICKEN CACCIATORE RECIPE
Bring our Easy Chicken Cacciatore Recipe to the table in only three simple steps. An Italian dressing mix and premade pasta sauce make our Easy Chicken Cacciatore Recipe simple to prepare in an efficient matter. In less than an hour you can have that classic chicken cacciatore flavor right at home.
Provided by My Food and Family
Categories Pasta
Time 50m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Heat oil in large skillet on medium heat. Add chicken; cook until browned on all sides, turning occasionally.
- Sprinkle dressing mix over chicken. Add pasta sauce and green pepper. Bring to boil. Reduce heat to low; cover.
- Simmer 25 to 30 min. or until chicken is cooked through, stirring occasionally. Serve over pasta.
Nutrition Facts : Calories 1180, Fat 27 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 235 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 100 g
QUICK & EASY CHICKEN CACCIATORE
Enjoy Quick & Easy Chicken Cacciatore with only four ingredients! A bowl of Quick & Easy Chicken Cacciatore can be on your table in just 20 minutes.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 4
Steps:
- Cook chicken in large nonstick skillet on medium-high heat 2 min. on each side. Add vegetables; cover. Cook 5 min.
- Stir in pasta sauce. Simmer 5 min. on medium heat or until chicken is done (165ºF).
- Top with cheese.
Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g
CHICKEN CACCIATORE RECIPE BY TASTY
Here's what you need: chicken thighs, olive oil, mushroom, medium onion, red bell pepper, tomato paste, garlic, dried oregano, crushed red pepper flake, dried rosemary, red wine, canned diced tomato, chicken stock, fresh parsley, salt, pepper
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 512 calories, Carbohydrate 35 grams, Fat 29 grams, Fiber 3 grams, Protein 26 grams, Sugar 11 grams
BONELESS CHICKEN CACCIATORE
This boneless chicken cacciatore is a quick and easy dinner option the whole family will enjoy (and they're getting their veggies in! Shhhh... they'll never realize it's good for them!). Serve over egg noodles or any other pasta you like and top with Parmesan cheese.
Provided by Patti82
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink in the middle, 5 to 7 minutes. Stir in celery, onion, bell peppers, garlic, tomatoes, tomato juice, tomato paste, parsley, salt, basil, oregano, marjoram, and black pepper. Cover and let simmer until vegetables are no longer crispy, about 10 minutes.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 14.5 g, Cholesterol 43.1 mg, Fat 4.4 g, Fiber 3.5 g, Protein 18.7 g, SaturatedFat 0.9 g, Sodium 1081.1 mg, Sugar 8.8 g
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.
EASY CHICKEN CACCIATORE
We love this combination of chicken and tomatoes. I like to top it with a little grated Parmesan cheese or part-skim mozzarella.-Rachel Greenawalt Keller, Roanoke, Virginia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine flour and Italian seasoning. Add chicken, a few at a time; seal and shake to coat. In a large nonstick skillet coated with cooking spray, cook chicken in 1 teaspoon oil for 4-5 minutes on each side or until browned. Remove chicken from skillet and keep warm. , In same skillet, cook onion in remaining oil for 2 minutes. Add mushrooms and zucchini; cook until onion is tender. Stir in the tomatoes, tomato paste and salt. Bring to a boil. , Return chicken to skillet. Reduce heat; cover and simmer 10-14 minutes or until a thermometer reads 160°. Cook pasta according to package directions; drain. Serve chicken mixture with spaghetti.
Nutrition Facts : Calories 366 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 931mg sodium, Carbohydrate 49g carbohydrate (14g sugars, Fiber 6g fiber), Protein 32g protein. Diabetic Exchanges
EASY CHICKEN CACCIATORE
Make and share this Easy Chicken Cacciatore recipe from Food.com.
Provided by Virginia Chandler
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Roll chicken in flour and brown in olive oil.
- Add all other ingredients, cover and simmer at least one hour until chicken is tender.
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