Oven Chicken Cacciatore Recipes

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BAKED CHICKEN CACCIATORE

This baked chicken cacciatore was inspired by a lonely can of stewed tomatoes that were in the pantry. This is simple to make and sooooo good! I love to serve this with mashed potatoes, but it also goes great with rice or pasta. We like it just as is, but feel free to "spice it up" any way you wish.

Provided by Christina

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 14



Baked Chicken Cacciatore image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
  • Mix together flour, 1/4 teaspoon salt, pepper, and garlic powder in a shallow bowl. Dredge chicken in the flour mixture, shaking off any excess.
  • Heat oil in a large skillet over medium-high heat. Add chicken and cook until nicely browned, 4 to 5 minutes per side. Transfer chicken to the prepared baking dish.
  • Add onions and garlic to the skillet and saute until onion has softened and turned translucent, about 5 minutes. Add mushrooms and more oil, if necessary, and cook until mushrooms have softened, about 5 minutes. Pour 1/2 cup wine into the pan, scrape the browned bits of food off the bottom of the pan with a wooden spoon, and cook until liquid has evaporated, about 5 minutes. Stir in stewed tomatoes with juice, tomato sauce, and remaining 1/4 teaspoon salt. Simmer for 1 to 2 minutes, adding extra wine if sauce seems too thick. Pour mixture over chicken in the baking dish and cover with aluminum foil.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 276.2 calories, Carbohydrate 14.6 g, Cholesterol 70.1 mg, Fat 13 g, Fiber 2.2 g, Protein 22.3 g, SaturatedFat 2.9 g, Sodium 607.9 mg, Sugar 5.6 g

nonstick cooking spray
¼ cup all-purpose flour
½ teaspoon salt, divided
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
6 (4 ounce) skinless, bone-in chicken thighs
2 tablespoons olive oil, or more as needed
2 small onions, chopped
2 cloves garlic, minced, or more to taste
1 (8 ounce) package sliced fresh mushrooms
½ cup red wine, or more as needed
1 (14.5 ounce) can stewed tomatoes with juice
1 (8 ounce) can tomato sauce
aluminum foil

ROASTED CHICKEN CACCIATORE

Provided by Giada De Laurentiis

Categories     main-dish

Time 4h55m

Yield 4 servings

Number Of Ingredients 16



Roasted Chicken Cacciatore image

Steps:

  • For the chicken: In the bowl of a small food processor add the olive oil, tomato-vegetable juice, fennel seeds, oregano, salt, onion powder, paprika and garlic. Puree until it forms a rough paste. Place the chicken pieces in a plastic resealable bag. Add the paste to the bag and rub the marinade all over the chicken pieces. Seal the bag and marinate in the refrigerator for at least 4 hours or up to 8 hours.
  • Preheat the oven to 400 degrees F. Place one rack in the middle of the oven and another in the top third of the oven.
  • Remove the chicken from the bag and place on a rimmed baking sheet. Place in the oven on the middle rack and bake for 30 minutes.
  • For the salad: In a large bowl, toss the bread with the olive oil and 1/2 cup of the cheese. Scatter the bread cubes around the chicken pieces. Place the tray back in the oven, this time on the top third, until the bread is toasted and the chicken is golden brown and an internal thermometer placed in the meat reads 160 degrees F, 15 to 20 minutes.
  • Rest the chicken for 10 minutes and reserve all of the juices in the tray.
  • In the same large bowl add the tomatoes, basil, lemon juice, fennel, the toasted bread cubes, the remaining 1 cup cheese and all of the juices from the chicken tray. Add a bit of olive oil if needed, depending on the amount of juice from the chicken. Toss well with a large spoon. Serve the bread salad with the roasted chicken.

3 tablespoons extra-virgin olive oil
3 tablespoons tomato-vegetable juice, such as V8
1 teaspoon fennel seeds, toasted
1 teaspoon dried oregano
3/4 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 clove garlic, peeled and smashed
One 3-pound chicken, cut into 6 pieces
3 cups diced bread
2 tablespoons olive oil, plus more to finish
1 1/2 cups freshly grated Parmesan
1 cup cherry tomatoes, halved
1/2 cup fresh basil leaves, torn
1 tablespoon lemon juice (1 lemon)
1 small bulb fennel, thinly sliced

CHICKEN CACCIATORE

Categories     Chicken     Mushroom     Pasta     Tomato     Roast     Quick & Easy     Dinner     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 13



Chicken Cacciatore image

Steps:

  • Preheat oven to 400°F. Combine plum tomatoes, mushrooms, and onion in large bowl. Add 3 tablespoons oil and vinegar; toss to blend. Sprinkle generously with salt and pepper. Spread vegetable mixture in single layer on large rimmed baking sheet. Roast until onion slices are golden brown and all vegetables are tender, stirring frequently, about 50 minutes. Remove from oven and set aside. Reduce oven temperature to 350°F.
  • Sprinkle chicken with salt, pepper, and 1 tablespoon rosemary. Heat remaining 2 tablespoons oil in heavy large deep ovenproof skillet over medium-high heat. Add chicken and sauté until golden brown, about 6 minutes per side. Transfer chicken to bowl. Add wine to skillet and boil until wine is reduced by half, scraping up browned bits, about 1 minute. Stir in canned tomatoes with juice, then broth and bring to boil. Reduce heat to medium and simmer 10 minutes to blend flavors. Return chicken to sauce in skillet. Place skillet in oven and roast uncovered until chicken is cooked through and juices run clear when pierced with knife, about 25 minutes. Remove skillet from oven. Stir in roasted vegetables, remaining 1/2 tablespoon rosemary, half of basil, and half of capers. Simmer over medium heat until vegetables are heated through. Season with salt and pepper.
  • Place pasta in large shallow bowl. Top with chicken and sauce. Sprinkle remaining basil and capers over.

1 1/2 pounds plum tomatoes, coarsely chopped (scant 4 cups)
8 ounces crimini (baby bella) mushrooms
1 very large red onion, thinly sliced (about 3 cups)
5 tablespoons olive oil, divided
2 tablespoons Sherry wine vinegar
1 4 1/2- to 4 3/4-pound chicken, cut into 8 pieces, excess fat trimmed
1 1/2 tablespoons chopped fresh rosemary, divided
1/2 cup dry red wine
1 14 1/2-ounce can diced tomatoes in juice
1 cup low-salt chicken broth
1/3 cup thinly sliced basil, divided
2 tablespoons drained capers, divided
12 ounces gemelli or penne, freshly cooked

CHEF JOHN'S CHICKEN CACCIATORE

This simple Italian dish is packed with chicken, peppers, mushrooms and herbs for a satisfying one pot meal.

Provided by Chef John

Categories     Main Dish Recipes     Chicken     Chicken Cacciatore Recipes

Time 1h50m

Yield 6

Number Of Ingredients 15



Chef John's Chicken Cacciatore image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.
  • Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.
  • Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.
  • Cover and cook in the preheated oven for 1 hour 15 minutes.

Nutrition Facts : Calories 512.8 calories, Carbohydrate 11.1 g, Cholesterol 149.4 mg, Fat 29.1 g, Fiber 3.2 g, Protein 50.2 g, SaturatedFat 7.4 g, Sodium 400.9 mg, Sugar 5.9 g

2 tablespoons olive oil
1 whole roasting chicken, cut in quarters
1 large onion, sliced
8 ounces fresh mushrooms, quartered
1 pinch salt
1 pinch ground black pepper
4 cloves garlic, sliced
3 sprigs rosemary
1 teaspoon dried oregano
½ teaspoon red pepper flakes, or to taste
1 cup tomato sauce
½ cup water
salt and ground black pepper to taste
2 red bell peppers, sliced
2 green bell peppers, sliced

CHICKEN CACCIATORE

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 18



Chicken Cacciatore image

Steps:

  • Preheat the oven to 350 degrees F.
  • Salt and pepper both sides of the chicken. Dredge the chicken in the flour.
  • Heat the olive oil and butter in a heavy ovenproof skillet or Dutch oven over medium-high heat. Place the chicken skin-side down in the skillet, four pieces at a time. Brown on both sides, then remove to a clean plate. Repeat with the remaining chicken. Pour off half the fat and discard.
  • Add the sliced bell peppers and onions to the skillet, as well as the garlic. Stir around for 1 minute. Add the mushrooms and stir around for 1 minute. Add the thyme, turmeric and 1/2 teaspoon salt. And the crushed red pepper flakes if you like things a little spicy. Add extra black pepper to taste. Stir, then pour in the wine and allow to bubble.
  • Pour in the tomatoes and stir to combine. Add the chicken back to the skillet skin-side up, without totally submerging it. Cover and put into the oven for 45 minutes. Remove the lid and increase the heat to 375 degrees F. Cook for an additional 15 minutes.
  • Meanwhile, cook the pasta according to the package directions. Do not overcook! Drain and set aside.
  • Transfer the chicken pieces to a plate, followed by the vegetables. Return the skillet to the burner and turn the heat to medium high. Cook and reduce the sauce for a couple of minutes.
  • Pour the noodles onto a large platter or into a big serving bowl. Add the vegetables all over the top, then place the chicken pieces on top of the vegetables. Spoon the juices from the skillet over the chicken and noodles.
  • Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

Kosher salt and freshly ground black pepper
8 whole chicken thighs, skin on (you can use any whole chicken pieces)
1/2 cup all-purpose flour
1/4 cup olive oil
2 tablespoons butter
2 green bell peppers, cored and sliced (not too thin)
2 red bell peppers, cored and sliced (not too thin)
1 medium onion, halved and sliced
5 cloves garlic, diced
12 ounces mushrooms (white or cremini), sliced
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
Crushed red pepper flakes, to taste, optional
3/4 cup dry white wine
One 28-ounce can whole or diced tomatoes (with their juice)
1 pound pasta or egg noodles
Chopped fresh flat-leaf parsley, for sprinkling
Grated Parmesan, for sprinkling

OVEN CHICKEN CACCIATORE

Our chicken cacciatore recipe includes a surprise ingredient that helps you serve up your chicken and fresh veggies with Italian flair.

Provided by My Food and Family

Categories     Home

Time 55m

Yield Makes 6 servings.

Number Of Ingredients 8



Oven Chicken Cacciatore image

Steps:

  • Heat oven to 400°F.
  • Combine first 4 ingredients in large shallow baking dish; set aside. Mix 1/4 cup cheese and coating mix in separate shallow dish. Add chicken; turn to evenly coat both sides of each piece. Place over zucchini mixture.
  • Bake 45 min. or until chicken is done (165°F). Meanwhile, cook pasta as directed.
  • Drain pasta. Serve topped with chicken, zucchini mixture and remaining cheese.

Nutrition Facts : Calories 510, Fat 18 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 1220 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 36 g

2 zucchini, sliced
1 can (14.5 oz.) Italian-style diced tomatoes, undrained
1 can (14 oz.) artichoke hearts, drained, halved
1/2 cup pitted black olives
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 pkt. SHAKE 'N BAKE Italian Seasoned Coating Mix
3 each chicken thighs and legs (2-1/2 lb.)
3 cups penne pasta, uncooked

ROASTED CHICKEN CACCIATORE

This a mash-up of several recipes I had from various sources. The roasting and the balsamic give it such a deep taste, it was the best. I just had to share it! Traditional Chicken Cacciatore uses bone in chicken but I find that boneless skinless thighs stay nice and moist and make it easier to eat. No knife needed to cut the thighs, that's how tender they get. And don't worry about the garlic, it mellows into a sweet dream with the roasting. I've tried this recipe with both dry white and dry red, and I prefer the white, but it's a personal preference.

Provided by Irene H Forster

Categories     Chicken Breast

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16



Roasted Chicken Cacciatore image

Steps:

  • Preheat oven to 500°F
  • Prepare all roasting vegetables (tomatoes, mushrooms, pepper, garlic, onions) as indicated above. To simplify garlic peeling, smack the garlic clove with the flat side of the knife, the peel will just come right off.
  • In a large bowl combine chopped plum tomatoes, quartered mushrooms, chopped green pepper, garlic cloves, and chopped onion. Add 2 T Balsamic vinegar and 2 T olive oil and toss to combine well.
  • Place vegetables into a large roasting pan, sprinkle with salt and pepper, and into the oven. Roast, stirring occasionally, until the onions and garlic are golden brown and nearly all the liquid from the mushrooms and tomatoes has evaporated, about 40-50 mins, could be longer depending on the size of the pan.
  • Reduce oven temperature to 325°F.
  • Sprinkle chicken with salt and pepper and 1 T rosemary.
  • In a large skillet add remaining 3 T oil and heat on medium heat until oil is hot. Add one thigh at a time, making sure not to crowd them. I do them in a couple batches.
  • Brown both sides of the thighs until a golden brown, putting chicken into bowl as they are done.
  • Add wine and chicken broth to skillet and simmer until reduced by 1/2 scraping up any browned chicken bits that stuck to the bottom. Add canned tomatoes with liquid and combine thoroughly.
  • Remove roasting pan from oven. Nestle chicken in roasted vegetables and pour wine mixture over the top. Sprinkle remaining 1 T rosemary, marjoram and 1/2 of capers. Stir gently, incorporating any brown bits that may have stuck to the sides of the roasting pan.
  • Return roasting pan to oven and bake for 15 - 20 mins, or until chicken is done and juices run clear. Top with remaining capers.
  • Serve over pasta or polenta.

1 1/2 cups plum tomatoes, rough chopped
10 ounces mushrooms, any type, quartered
1 small green pepper, rough chopped
1 large onion, rough chopped
8 garlic cloves, peeled, left whole
5 tablespoons olive oil, divided
3 tablespoons balsamic vinegar
salt
pepper
2 lbs boneless skinless chicken thighs (4-6 thighs depending on the size)
2 tablespoons fresh rosemary, chopped, divided
1 cup dry white wine
1 (14 ounce) can whole tomatoes, squeeze and drain the tomatoes, reserving 1/2 cup of juice
1/2 cup chicken broth
1 tablespoon fresh marjoram, chopped
3 tablespoons capers, drained, divided

CHICKEN CACCIATORE

Many cooks overload Italian-American-style red sauce with olive oil. While it is a healthy fat, it's still a fat. At 120 calories per tablespoon, that's a lot of leeway in the hands of a liberal cook. In this version, the olive oil has been reduced to 1/2 tablespoon for all 4 portions and it still tastes great. If you use chicken thighs, you'll end up with a little more cholesterol but a lot more flavor. (If your diet requires very small amounts of cholesterol, use boneless, skinless chicken breast instead of the chicken thighs, and simmer them for only 10 to 12 minutes to prevent their drying out.

Yield serves 4

Number Of Ingredients 8



Chicken Cacciatore image

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

4 boneless, skinless chicken thighs (about 4 ounces each)
Salt and freshly ground black pepper
1/2 tablespoon extra-virgin olive oil
One 8-ounce package sliced button mushrooms
1 large green bell pepper, seeded and cut into large dice
1/2 cup dry red wine
1 3/4 cups Rocco's How Low Can You Go Low-Fat Marinara Sauce (page 206) or store-bought low-fat marinara sauce
1/2 cup fresh basil, roughly chopped

CHICKEN CACCIATORE WITH OVEN ROASTED VEGETABLES

This is from Epicurious. I was looking for a more sophisticated Chicken Cacciatore to serve for dinner.

Provided by Wendys Kitchen

Categories     Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12



Chicken Cacciatore With Oven Roasted Vegetables image

Steps:

  • Preheat oven to 400°F
  • Combine plum tomatoes, mushrooms, and onion in large bowl.
  • Add 3 tablespoons oil and vinegar; toss to blend.
  • Sprinkle generously with salt and pepper. Spread vegetable mixture in single layer on large rimmed baking sheet.
  • Roast until onion slices are golden brown and all vegetables are tender, stirring frequently, about 50 minutes.
  • Remove from oven and set aside.
  • Reduce oven temperature to 350°F
  • Sprinkle chicken with salt, pepper, and 1 tablespoon rosemary.
  • Heat remaining 2 tablespoons oil in heavy large deep ovenproof skillet over medium-high heat.
  • Add chicken and sauté until golden brown, about 6 minutes per side. Transfer chicken to bowl. Add wine to skillet and boil until wine is reduced by half, scraping up browned bits, about 1 minute.
  • Stir in canned tomatoes with juice, then broth and bring to boil. Reduce heat to medium and simmer 10 minutes to blend flavors.
  • Return chicken to sauce in skillet. Place skillet in oven and roast uncovered until chicken is cooked through and juices run clear when pierced with knife, about 25 minutes.
  • Remove skillet from oven. Stir in roasted vegetables, remaining 1/2 tablespoon rosemary, half of basil, and half of capers.
  • Simmer over medium heat until vegetables are heated through. Season with salt and pepper.

Nutrition Facts : Calories 508.3, Fat 35, SaturatedFat 8.3, Cholesterol 115, Sodium 362.7, Carbohydrate 13.5, Fiber 3, Sugar 7.2, Protein 32.1

1 1/2 lbs plum tomatoes, coarsely chopped (scant 4 cups)
8 ounces cremini mushrooms (baby bella)
1 very large red onion, thinly sliced (about 3 cups)
5 tablespoons olive oil, divided
2 tablespoons sherry wine vinegar
1 chicken, cut into 8 pieces, excess fat trimmed
1 1/2 tablespoons chopped fresh rosemary, divided
1/2 cup dry red wine
1 (14 1/2 ounce) can diced tomatoes with juice
1 cup low sodium chicken broth
1/3 cup thinly sliced basil, divided
2 tablespoons drained capers, divided

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From rosemaryandmaple.com


BEST CHICKEN CACCIATORE RECIPE INA GARTEN - CHEFS & RECIPES
Allow your chicken to cook until golden brown, then turn over to brown on the other side, it should take about 8 minutes in total. Once it’s done, remove the chicken and set it aside on a plate. …
From chefsandrecipes.com


OVEN BAKED CHICKEN CACCIATORE | DONAL SKEHAN | EAT LIVE GO
Season the chicken pieces all over before browning in the casserole on all sides. Transfer to a plate lined with kitchen paper. Preheat the oven to 180˚C/350°F/Gas Mark 4. Add little more …
From donalskehan.com


BAKED CHICKEN CACCIATORE RECIPE - DINNER, THEN DESSERT
Preheat oven to 375 degrees. Heat olive oil in a large sauce pan on medium-high heat. Season chicken with salt and pepper and add to pan skin-side down, for 5-6 minutes. …
From dinnerthendessert.com


DUTCH OVEN CHICKEN CACCIATORE – DAD'S COOKIN'
Nestle the chicken into the sauce, move some of the coals to the lid, cover the Dutch oven and cook for 15 minutes. Remove the lid, stir in the mushrooms and cook for …
From dadscookin.net


EASY CHICKEN CACCIATORE - EASY PEASY FOODIE
Instructions. Place the oil in wide shallow pan and heat on high for 1 minute. Add the bacon and fry for 2-3 minutes until brown and crispy, stirring frequently. Remove the bacon …
From easypeasyfoodie.com


ONE PAN EASY CHICKEN CACCIATORE - HEATHER LIKES FOOD
Instructions. Heat olive oil over medium-high heat and cook peppers and onion with salt until just barely tender. Stir in garlic and cook for 1 minute or until fragrant. Pour cut …
From heatherlikesfood.com


OVEN CHICKEN CACCIATORE BEST RECIPES
Yogurt-Filled Chocolate Cauldrons. Cute chocolate "cauldrons" hold a cool, creamy orange-flavored yogurt in this recipe. The unfilled cups can be made days in advance and stored at …
From findrecipes.info


ITALIAN CHICKEN CACCIATORE DUTCH OVEN CAMPING RECIPE
Place contents of freezer bag in 10-inch camp Dutch oven, cover and cook at simmer over medium heat until chicken is cooked through (about 30-45 minutes) stirring …
From campingforfoodies.com


CHICKEN CACCIATORE RECIPE | INSTANT POT, CROCK-POT OR STOVETOP
Uncover and follow Steps 5 to 7 to complete the recipe. Stovetop Chicken Cacciatore: Fry the bacon (as instructed in Step 1) in a large stockpot over medium-high heat. …
From gimmesomeoven.com


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