Bobby Flays Chicken Cacciatore Recipes

BOBBY FLAY'S PAN-ROASTED CHICKEN WITH MINT SAUCE

Bobby Flay's Pan-Roasted Chicken With Mint Sauce image

Bobby Flay served a version of this chicken at Bolo, the elegant little jewel box of a restaurant he had on 22nd Street until 2007, when the building that housed it was sold. It came pan-roasted beneath a blanket of what Flay called Spanish spices, with a vibrant green mint sauce rich with chiles, honey, salt and mustard. The dish was one of the restaurant's best sellers. I ate it about 3,000 times there before getting the recipe and adapting it for those of us who cook at home. Of course you can make the exact same dish with chicken thighs if you want. But some will prefer the breast meat. Some always have.

Provided by Sam Sifton

Time 40m

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 bone-in, skin-on chicken breasts
Kosher salt to taste
2 tablespoons Spanish paprika
2 teaspoons ground cumin
2 teaspoons ground mustard
2 teaspoons ground fennel seed
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 cup fresh mint leaves
½ cup fresh parsley leaves
4 cloves garlic, peeled and roughlychopped
1 serrano chile, seeds removed androughly chopped
1 tablespoon honey
1 tablespoon Dijon mustard
½ cup extra-virgin olive oil
Kosher salt and freshly groundblack pepper.

Steps:

Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fine accompaniment, along with sautéed greens.

Nutrition Facts : @context http, Calories 687, UnsaturatedFat 42 grams, Carbohydrate 12 grams, Fat 55 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 609 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN CACCIATORE

Chicken Cacciatore image

This recipe is from Keith Young who won the "throwdown for Chicken Cacciatore" with Bobby Flay. It is sooo good and even better the next day. I doubled the recipe using 22 chicken thighs and doubled the rest of the ingredients. I left out the hot pepper flakes because I don't like them and served it over fettuccine. I doubled it so I could freeze some for another meal. My family loved this recipe and it is now my go to recipe for cacciatore. I baked mine in a large catering pan for about and hour uncovered at 375 after doing all the prep work on the top of the stove.

Provided by Mainely Debbie

Categories Very Low Carbs

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 16

Ingredients

flour, to coat chicken
2 whole chickens, each cut into 8 pieces with the breasts cut into 1/3 's
3/4 cup olive oil
6 garlic cloves, peeled and halved
10 -12 ounces white mushrooms, sliced
1 large onion, peeled and sliced
2 green bell peppers, cored, seeded, and sliced into 1/2-inch strips
2 red bell peppers, cored, seeded, and sliced into 1/2-inch strips
1 cup dry white wine
1 (15 1/2 ounce) can chicken broth
1 (28 ounce) can whole tomatoes, with their juice, crushed
1 teaspoon crushed red pepper flakes
kosher salt
1 teaspoon dried oregano
2 -3 tablespoons tomato paste
6 leaves fresh basil, chopped

Steps:

Place the flour in a shallow dish and coat the chicken pieces, shaking off any excess. Heat the oil in a large saucepot over medium-high heat.
Add the chicken in batches and fry until golden brown on all sides. When all the chicken has been cooked, set it aside.
Add the garlic to the pan and cook until it turns golden brown. Add the mushrooms and saute for 5 to 7 minutes, until they release most of their liquid. Add the onion and bell peppers and saute until the vegetables are soft, approximately 6 minutes.
Add the wine and let reduce for about 1 minute. Add the chicken broth, tomatoes, crushed red pepper, salt oregano and tomato paste. Return the chicken to the pot and bring the liquid to a boil, stirring constantly. Turn down the heat and simmer for 30 to 45 minutes. Stir in the fresh basil just before serving.
This dish goes well with any pasta or rice and tastes even better the following day.

Nutrition Facts : Calories 1982.3, Fat 148.1, SaturatedFat 36.2, Cholesterol 487.6, Sodium 904, Carbohydrate 25.8, Fiber 6.8, Sugar 14.6, Protein 123.2

SLOW-COOKER CHICKEN CACCIATORE

Slow-Cooker Chicken Cacciatore image

The hearty Italian stew known as chicken cacciatore, prepared in the “hunter’s style,” is a breeze to make in a slow cooker. This recipe comes to us from award-winning chef and cookbook author Bobby Flay. He combines tomatoes, mushrooms, bell peppers and fresh herbs to create a delicious sauce for meaty chicken thighs, which emerge meltingly tender and juicy after several hours of gentle simmering. Serve this cozy dish in bowls with Bobby’s Cacio e Pepe Cauliflower & White Bean Gratin for serving.

Time 4h45m

Yield 4 servings

Number Of Ingredients 17

Ingredients

8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
3 Tbs. extra-virgin olive oil
1 lb. (500 g) cremini mushrooms, quartered
1 large red onion, halved and thinly sliced
1 large yellow bell pepper, seeded and thinly sliced
1 serrano or jalapeño chile, finely diced
3 garlic cloves, thinly sliced
1 Tbs. tomato paste
1/4 cup (2 fl. oz./60 ml) red wine, such as Cabernet Sauvignon
1/2 cup (4 fl. oz./125 ml) chicken stock
1 1/2 cups (10 1/2 oz./330 g) canned whole tomatoes, crushed with your fingers (about 6 tomatoes and their juices)
1/4 tsp. red pepper flakes
3 fresh rosemary sprigs
3 fresh thyme sprigs
2 Tbs. capers, drained
3 Tbs. chopped fresh basil, plus torn basil leaves for garnish

Steps:

Set a slow cooker to Preheat/Sear 400°F (200°C) and set for a maximum time of 15 minutes.
Season the chicken on both sides with salt and black pepper. Heat 2 Tbs. of the olive oil in the slow cooker. Working in batches, add the chicken, skin side down, and cook until golden brown, about 5 minutes. Turn the chicken over and cook until browned on the other side, about 3 minutes. Transfer to a large plate.
Add the mushrooms to the cooker, season with salt and black pepper and cook, stirring occasionally, until golden, about 4 minutes. Transfer to a separate plate.
Change the slow cooker to Slow Cook Hi and set the cook time for 4 hours. Heat the remaining 1 Tbs. olive oil in the slow cooker. Add the onion, bell pepper, serrano chile and garlic and cook, stirring occasionally, until starting to soften, about 3 minutes.
Add the tomato paste, stir to combine and cook until starting to brown, about 1 minute. Stir in the wine and cook until starting to reduce, about 2 minutes. Add the stock, tomatoes with their juices, red pepper flakes, rosemary and thyme sprigs and mushrooms, and season with salt and black pepper. Add the chicken, skin side up, nestling the pieces in the liquid.
Cover and cook for 3 1/2 hours. Uncover the cooker and stir in the capers and chopped basil. Partially cover the cooker and continue cooking to allow some steam to evaporate and the flavors to continue to meld, about 20 minutes more. Remove and discard the rosemary and thyme sprigs.
Transfer the chicken cacciatore to bowls and garnish with torn basil leaves. Serve immediately. Serves 4.
Courtesy of Bobby Flay, Chef, Author and Television Host

BOBBY FLAY'S CHICKEN FAJITAS

Bobby Flay's Chicken Fajitas image

These fajitas are healthy, fresh, and delicious! I added a little bit of lime juice to the avocado to prevent browning. I used my magic bullet to make the marinade and other two sauces. These were amazing. I kept it low fat and low calorie by sticking with the recipe, however my boyfriend added cheese and taco sauce because he thinks diet food is junk.

Provided by srosfeld

Categories Poultry

Time 40m

Yield 2 fajitas, 6 serving(s)

Number Of Ingredients 17

Ingredients

1 cup packed cilantro leaf, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low sodium chicken broth
3 scallions, cut into 1-inch pieces
2 garlic cloves
1 jalapeno, seeded if desired
1 tablespoon honey
kosher salt
1 1/2 lbs boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 bell peppers, quartered, seeds removed (orange, yellow, & or or red)
1 ripe avocado, halved, seeded and peeled
1 1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek yogurt
12 corn tortillas

Steps:

1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
2. Add the avocado, 1/2 cup water (more or less to get the consistency that you like), and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.