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.
MUSHROOM CHICKEN CACCIATORE
Jane Bone from Cape Coral, Florida gives an Italian treatment to chicken by slow-cooking it in a zesty tomato sauce and serving it over spaghetti. "It's great for company because it frees up time to spend with guests. Toss a salad and you're ready to eat," she suggests.
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chicken in oil on both sides. Transfer to a 3-qt. slow cooker. In a bowl, combine the tomato sauce, mushrooms, onion, wine, garlic, oregano, thyme, salt and pepper; pour over chicken. , Cover and cook on low for 4-5 hours or until meat is tender. Serve with spaghetti.
Nutrition Facts : Calories 255 calories, Fat 10g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 744mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.
MAMA LUCIA'S CHICKEN CACCIATORE
Provided by Lucy Carney
Categories Chicken Mushroom Tomato Kid-Friendly Marsala Bon Appétit Washington Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper. Place flour in plastic bag. Add chicken pieces and toss to coat completely.
- Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken pieces to skillet and sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour fat from skillet. Add remaining 3 tablespoons olive oil to skillet. Add halved mushrooms, diced green bell peppers, chopped onion, chopped garlic and oregano and sauté until onion is tender, about 10 minutes. Mix in marinara sauce, chicken broth, Marsala and capers. Return chicken pieces to skillet, spooning sauce over. Bring sauce to boil. Reduce heat to medium-low. Cover skillet and simmer until chicken is tender, about 20 minutes.
- Using tongs, transfer chicken to large platter. Boil sauce until slightly thickened, about 3 minutes; spoon off fat. Spoon sauce over chicken. Serve, passing Parmesan separately, if desired.
MAMA LEONE'S CHICKEN CACCIATORE
Make and share this Mama Leone's Chicken Cacciatore recipe from Food.com.
Provided by Bliss
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut each chicken into 4 pieces.
- Combine oil, salt pork and butter in a good-sized pot; heat.
- Add onions and brown slowly.
- Add the chicken pieces and chopped livers and gizzards and brown for 10 minute.
- Chop garlic, rosemary and parsley together and.
- add to the chicken along with the pepper and salt; stir well.
- Cook for 5 minute Add tomatoes and tomato paste and cook slowly for about 30 minute.
- ,or until done.
- Check for seasoning.
- Do NOT overcook.
- This chicken is delicious with freshly cooked spaghettini on the same place with the sauce spooned over all.
Nutrition Facts : Calories 435.4, Fat 38.2, SaturatedFat 13.8, Cholesterol 190.4, Sodium 495.9, Carbohydrate 12.2, Fiber 2.7, Sugar 6.2, Protein 13.1
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- Heat 2 tablespoons olive oil in a Dutch over or similar deep, sturdy pot over medium high. Season both sides of the chicken with salt and pepper.
- Once the oil is hot and shimmering (but not so hot it starts smoking), add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. Transfer the chicken to a large, clean plate. The chicken does not need to be cooked through.
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- In a large pan or braiser (with a lid), heat 2 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side (about 8 minutes total). Remove the chicken and set aside on a plate.
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