Agnello Alla Cacciatore Lamb Hunters Style Recipes

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HUNTER STYLE CHICKEN CACCIATORE



Hunter Style Chicken Cacciatore image

Traditional chicken cacciatore is brought to a new level with onions, peppers, mushrooms and red wine. This hunter-style version gives a heartiness and warmth that will satisfy any appetite! This recipe is inspired by the cacciatore that we enjoy from our favorite Italian restaurant. Serve over pasta with freshly-grated Parmesan and a green salad!

Provided by Pam

Categories     World Cuisine Recipes     European     Italian

Time 2h35m

Yield 12

Number Of Ingredients 23

2 teaspoons olive oil
6 cloves garlic, sliced
2 (28 ounce) cans whole peeled plum tomatoes with juice
1 (6 ounce) can tomato paste
¾ cup red wine
1 tablespoon white sugar
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons olive oil, divided
1 carrot, chopped
1 stalk celery, chopped
2 green bell peppers, cut into chunks
2 onions, cut into chunks
1 pound fresh mushrooms, sliced
2 eggs
2 cups all-purpose flour
¼ cup olive oil
5 pounds skinless, boneless chicken pieces
1 ½ pounds dry linguine pasta
½ cup chopped fresh parsley
1 tablespoon freshly shredded Parmesan cheese, or to taste

Steps:

  • Heat 2 teaspoons of olive oil in a large pot over low heat, and cook and stir the garlic until tender but not browned, about 3 minutes. Pour in the tomatoes with their juice, and mash with a potato masher to leave the tomatoes in chunks. Stir in tomato paste, red wine, sugar, oregano, basil, salt, and black pepper, and mix until the tomato paste is smoothly combined into the sauce. Bring to a simmer, and cook, stirring often, while you prepare the vegetables.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the carrot and celery until tender, 5 to 8 minutes. Stir into the sauce. In the same skillet, cook and stir the green peppers and onions until the onions are translucent, 5 to 8 more minutes; mix them to the sauce. Heat 1 more tablespoon of olive oil in the skillet, and cook and stir the mushrooms until they give up their liquid, about 10 minutes; stir the mushrooms into the sauce. Allow sauce to simmer while you cook the chicken.
  • Beat the eggs in a bowl. Place the flour in a separate shallow bowl. Heat 1/4 cup of olive oil in a large skillet over medium heat. Dip chicken pieces in egg, then dredge in flour. Tap off any excess flour, and brown the chicken pieces in the hot oil until browned on both sides, about 15 minutes. Set the chicken pieces aside.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Spoon about 1 cup of the tomato sauce into the bottom of a large Dutch oven. Place the chicken pieces into the Dutch oven, and pour remaining sauce and vegetables over the chicken; cover.
  • Bake in the preheated oven until the chicken is tender and no longer pink inside, about 1 hour. If sauce begins to boil harder than a simmer, reduce oven heat to 300 degrees F (150 degrees C).
  • About 15 minutes before serving time, bring a large pot of lightly salted water to a boil. Stir in the linguine pasta, bring back to a boil, and cook, stirring often, until the linguine is tender but still slightly firm, 10 to 12 minutes. Drain the pasta well.
  • Turn the linguine out onto a large platter, and top with the chicken and sauce. Sprinkle with parsley and Parmesan cheese to serve.

Nutrition Facts : Calories 655 calories, Carbohydrate 72.9 g, Cholesterol 114.2 mg, Fat 21.3 g, Fiber 6.8 g, Protein 40.1 g, SaturatedFat 5.1 g, Sodium 597.7 mg, Sugar 9.2 g

AGNELLO ALLA CACCIATORE (LAMB HUNTER'S STYLE)



Agnello Alla Cacciatore (Lamb Hunter's Style) image

I found this in a book (I will update as soon as I figure out which one). I made a few changes and now it is my own. This makes a wonderful sauce and the lamb is perfect. I hope you enjoy it too. Serve it as a meat dish as part of a larger meal or with pasta, risotto, polenta or mashed potatoes or as suggested by the book with 6 slices of good Tuscan bread, 1" thick toasted and rubbed with garlic arranged on a platter and the lamb spooned over, yum! The egg yolk at the end really gives it a nice touch.

Provided by Ilysse

Categories     Lamb/Sheep

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 lbs boneless leg of lamb, trimmed,lamb stew meat works well,i have also used chops with the bone and it works just as well jus
1 large onion, peeled and chopped (any color but green)
2 cloves garlic, peeled and chopped,to taste
6 fresh sage leaves, chopped (dried can be subed in a pinch)
1/2 cup olive oil
1 cup dry white wine
1 (2 lb) can diced tomatoes, drained (get the best you can afford)
salt and pepper
red pepper flakes, to taste (a little will go a long way)
2 large egg yolks

Steps:

  • Heat oil in heavy casserole and saute onion until soft.
  • Add garlic and sage, saute a minute or two more.
  • Add lamb and brown on all sides.
  • Raise heat and add wine Scrape pan and let boil for 20 seconds or so.
  • Lower heat and let reduce for 5 minutes or so.
  • Add tomatoes and season with salt, pepper, and pepper flakes.
  • Cover and simmer for 1 hour.
  • When the meat is cooked and soft remove the pan from the heat.
  • Beat the egg yolks into the sauce.
  • Serve hot and enjoy!

CHICKEN HUNTER'S STYLE: POLLO ALLA CACCIATORE



Chicken Hunter's Style: Pollo alla Cacciatore image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 18

1 small chicken cut in to 10 pieces and skinned
Salt and freshly ground pepper
3 tablespoons olive oil
1 onion, minced
1 large carrot, sliced
4 cups diced tomato
3 garlic cloves, minced
2 1/2 teaspoons minced fresh oregano, or 3/4 teaspoon dried oregano, crumbled
1 tablespoon minced fresh thyme, or 1 teaspoon dried thyme
1 tablespoon minced fresh rosemary leaves, or 1 teaspoon dried rosemary, crumbled
2 bay leaves, or to taste
1 cup dry red wine
2 cups water
1 bouillon cube, crumbled
4 sun-dried tomatoes, chopped
1/8 to 1/4 teaspoon dried red pepper (optional)
15 green olives
3 tablespoons minced fresh parsley leaves

Steps:

  • Rinse the chicken, pat it dry, and season with salt and pepper. In a large casseroleset over moderately high heat, warm 2 tablespoons of the oil until hot. Add the chicken and cook it until no longer pink on all sides. Transfer to a plate. Heat the remaining oil in the casserole over moderate heat until hot. Add the onion, carrot, and salt and pepper to taste, and cook, stirring occasionally, for 3 minutes, or until softened. Add the tomato, garlic, oregano, thyme, rosemary, and bay leaves, and cook the mixture, stirring occasionally, for 5 minutes more. Return the chicken to the casserole, add the wine, and reduce it over moderately high heat for 1 minute. Add the water, bouillon cube, sun-dried tomatoes, dried red pepper, if desired, and more salt to taste, bring to a boil, and simmer, stirring occasionally, for 15 minutes more, or until chicken is tender. Add olives and cook 5 minutes more. Transfer chicken to a serving plate and reduce sauce over moderately high heat until lightly thickened. Discard bay leaves, spoon sauce over chicken, and sprinkle with parsley.

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