Cacciatore Lasagna Recipe 485

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CHICKEN CACCIATORE LASAGNA



Chicken Cacciatore Lasagna image

Tender braised chicken loaded with those familiar Cacciatore flavors is layered with fresh pasta and a luxurious béchamel sauce to create this decadent lasagna.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 15

1/4 cup extra-virgin olive oil, plus more for drizzling
2 1/2 pounds skinless, boneless chicken thighs
Kosher salt and freshly ground pepper
2 onions, finely chopped
4 cloves garlic, minced
1 tablespoon minced fresh rosemary
3/4 cup dry white wine
4 bay leaves (preferably fresh)
2 28-ounce cans whole San Marzano tomatoes, crushed by hand
1 1/4 pounds fresh lasagna noodles
4 tablespoons unsalted butter, plus more for the dish
1/4 cup all-purpose flour
4 cups whole milk
Pinch of freshly grated nutmeg
1 1/2 cups grated Parmesan cheese, plus more for topping

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Season the chicken with salt and pepper. Working in two batches, add the chicken to the pot and cook until browned, 4 to 5 minutes per side. Remove to a plate. Add the onions to the pot and cook, stirring, until browned, 3 to 5 minutes. Add the garlic and rosemary and cook, stirring, until softened, about 30 seconds. Stir in the wine, scraping up any browned bits, and simmer until reduced by half, 1 to 2 minutes. Return the chicken and its juices to the pot.
  • Add 3 bay leaves to the pot along with the tomatoes, 3/4 teaspoon salt and a few grinds of pepper. Bring the sauce to a boil and stir, then reduce the heat and simmer, stirring occasionally, until the chicken is tender and the sauce is thickened, 25 to 30 minutes. Let cool.
  • Meanwhile, bring a large pot of salted water to a boil. Fill a large bowl with ice water. Line a baking sheet with a kitchen towel. Cook the lasagna noodles in the boiling water a few at a time until just al dente, 2 minutes. Carefully remove the noodles with a slotted spoon, transfer to the ice water and let cool, then remove the noodles to the baking sheet and blot dry. Drizzle the noodles very lightly with olive oil to prevent sticking; set aside. Preheat the oven to 375 ̊ F.
  • Make the béchamel: Melt the butter in a large saucepan over medium heat. Whisk in the flour; cook, whisking constantly, until smooth, 1 to 2 minutes. Increase the heat to medium high and whisk in 1 cup milk until combined. Continue whisking in the remaining 3 cups milk, 1 cup at a time, until combined. Add the remaining bay leaf, a big pinch each of salt and pepper and the nutmeg and cook, whisking, until the sauce comes to a simmer. Reduce the heat to maintain a simmer and cook until thickened, 5 to 7 minutes. Season with salt and pepper and let cool slightly, about 10 minutes. Discard the bay leaf.
  • Butter a 9-by-13-inch baking dish. Shred the chicken in the sauce with two forks; discard the bay leaves. Spread 1 1/2 cups of the chicken sauce in the baking dish and top with a layer of noodles, overlapping them slightly and trimming if necessary. Top with another layer of the chicken sauce, 1/2 cup béchamel and 1/4 cup Parmesan. Repeat the layering three more times (noodles, chicken sauce, béchamel, Parmesan), then top with a final layer of noodles (you might not use all of the noodles). Top with the remaining béchamel and parmesan. Put the lasagna on a rimmed baking sheet.
  • Bake the lasagna until bubbling around the edges and lightly browned on top, 30 to 35 minutes. Let sit 15 minutes before serving. Top with more Parmesan.

CACCIATORE LASAGNA RECIPE - (4.8/5)



Cacciatore Lasagna Recipe - (4.8/5) image

Provided by á-4084

Number Of Ingredients 19

LASAGNA:
1 onion, finely chopped
2 tablespoons butter (30 ml)
1 pound chicken thighs, skinless and boneless (454 g)
2 cloves garlic, finely chopped
1 pound white button mushrooms, sliced (454 g)
3 ounces pancetta, thinly sliced, chopped (85 g)
1/2 cup white wine (125 ml)
1 can (28 ounce) tomatoes, diced (796 ml)
1/4 cup parsley, chopped (60 ml)
9 lasagna noodles, cooked al dente
2 cups mozzarella cheese, grated (500 ml)
Salt & pepper, to taste
Parmesan Béchamel sauce
3 tablespoons butter, (45 ml)
3 tablespoons unbleached all-purpose flour (45 ml)
1 1/2 cups milk (375 ml)
1/2 cup Parmigiano-Reggiano cheese, grated (125 ml)
1/4 teaspoon ground nutmeg, (1 ml)

Steps:

  • Lasagna: In a large non-stick skillet, brown the onion in the butter. Add the chicken and garlic and cook over high heat until the chicken is golden brown. Season with salt and pepper. Set aside in a bowl. In the same skillet, brown the mushrooms and pancetta. Add butter, if needed. Season with salt and pepper. Deglaze with the wine. Add the chicken mixture and tomatoes. Bring to a boil. Cover and simmer for about 20 minutes or until the chicken is cooked. Break the chicken apart with a fork, put it back in the sauce and add the parsley. Adjust the seasoning. Parmesan Béchamel Sauce: Meanwhile, in a saucepan, melt the butter. Add the flour and stir well. Add the milk and bring to a boil, stirring with a whisk. Simmer for 1 minute. Stir in the Parmesan and nutmeg. Season with salt and pepper. Set aside. Assembly: With the rack in the middle position, preheat the oven to 180 °C (350 °F). At the bottom of a 33 x 23-cm (13 x 9-inch) baking dish, spread 250 ml (1 cup) of the chicken sauce and cover with a layer of noodles. Spread half of the remaining chicken sauce and cover with a layer of noodles. Cover with the béchamel sauce and then the remaining noodles. Add the remaining chicken sauce and sprinkle with the mozzarella. Bake for about 30 minutes. Finish cooking under the broiler for about 5 minutes. Let rest for 10 minutes before serving. Note: Once the lasagna is assembled, you can keep it in the refrigerator for a few days. The cooking time for a cold lasagna is about 45 minutes. If it is frozen, count at least 1 hour and 10 minutes at 165 °C (325 °F) and finish cooking under the broiler, if needed.

CACCIATORE LASAGNA



Cacciatore Lasagna image

Another recipe from Ricardo. I made this lasagna yesterday. I adapted it to our taste. It's so yummy.

Provided by Boomette

Categories     Chicken Thigh & Leg

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 17

1 onion, finely chopped
2 tablespoons butter
1 lb skinless and boneless chicken thighs
2 garlic cloves, finely chopped
454 g white button mushrooms, sliced
85 g thinly sliced pancetta, chopped (optional)
1/2 cup white wine
28 ounces diced tomatoes
1/4 cup chopped parsley
9 lasagna noodles, cooked al dente
2 cups grated light cheddar cheese or 2 cups mozzarella cheese
salt and pepper
3 tablespoons butter
3 tablespoons unbleached all-purpose flour
1 1/2 cups 1% low-fat milk
1/2 cup grated parmigiano-reggiano cheese
1/4 teaspoon ground nutmeg

Steps:

  • Lasagna: In a large non-stick skillet, brown the onion in the butter. Add the chicken and garlic and cook over high heat until the chicken is golden brown. Season with salt and pepper. Set aside in a bowl.
  • In the same skillet, brown the mushrooms and pancetta. Add butter, if needed. Season with salt and pepper. Deglaze with the wine. Add the chicken mixture and tomatoes. Bring to a boil.
  • Cover and simmer for about 20 minutes or until the chicken is cooked. Break the chicken apart with a fork, put it back in the sauce and add the parsley. Adjust the seasoning.
  • Parmesan Bechamel Sauce: Meanwhile, in a saucepan, melt the butter. Add the flour and stir well. Add the milk and bring to a boil, stirring with a whisk. Simmer for 1 minute. Stir in the Parmesan and nutmeg. Season with salt and pepper. Set aside.
  • Assembly: With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  • At the bottom of a 33 x 23-cm (13 x 9-inch) baking dish, spread 250 ml (1 cup) of the chicken sauce and cover with a layer of noodles. Spread half of the remaining chicken sauce and cover with a layer of noodles. Cover with the béchamel sauce and then the remaining noodles. Add the remaining chicken sauce and sprinkle with the mozzarella.
  • Bake for about 30 minutes. Finish cooking under the broiler for about 5 minutes. Let rest for 10 minutes before serving.
  • TIP: Once the lasagna is assembled, you can keep it in the refrigerator for a few days. The cooking time for a cold lasagna is about 45 minutes. If it is frozen, count at least 1 hour and 10 minutes at 165 °C (325 °F) and finish cooking under the broiler, if needed.

MY ITALIAN GRANDFATHER'S CHICKEN CACCIATORE



My Italian Grandfather's Chicken Cacciatore image

Favorite recipe handed down to me by my Italian grandfather Alfredo Marchese aka "Pop." Loved when we cooked this together while listening to the opera! Serve with polenta or spaghetti, spooning sauce over all. This was my Italian grandfather's sauce for game (mostly rabbit) but I love it for chicken. Mangia!

Provided by Mary Petnel

Categories     Chicken Cacciatore

Time 2h5m

Yield 4

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil, or to taste
8 (8 ounce) chicken leg quarters with skin
1 large bell pepper, finely chopped
1 medium onion, finely chopped
1 stalk celery with leaves, finely chopped
1 medium carrot, finely chopped
4 cloves garlic, minced
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed San Marzano tomatoes
1 cup red wine
1 tablespoon ground allspice
1 large bay leaf
⅛ teaspoon seasoning sauce (such as Maggi®)
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add chicken and cook until well browned, 3 to 4 minutes per side. Remove to a plate.
  • Reduce heat to medium and add bell pepper, onion, celery, carrot, and garlic. Sauté until translucent, about 5 minutes. Add tomato paste and stir to blend into the vegetables.
  • Add crushed tomatoes, wine, allspice, bay leaf, seasoning sauce, salt, and pepper. Return chicken to the pan and toss to coat all pieces.
  • Cover the Dutch oven and place in the preheated oven. Braise until chicken is falling off the bone and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 1092.6 calories, Carbohydrate 32.1 g, Cholesterol 376.9 mg, Fat 62.8 g, Fiber 7.6 g, Protein 88.7 g, SaturatedFat 16.6 g, Sodium 975.3 mg

CHEF JOHN'S CHICKEN CACCIATORE



Chef John's Chicken Cacciatore image

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

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

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

SPICY CHICKEN CACCIATORE



Spicy chicken cacciatore image

With a tub of homemade tomato sauce in the fridge, this dish is a cinch

Provided by Good Food team

Categories     Dinner, Main course

Time 1h25m

Number Of Ingredients 8

1 tbsp olive oil
4 chicken leg portions, skin on
2 red peppers , deseeded and cut into strips
1 medium red chilli , deseeded and sliced
glass red wine (about 175ml/6fl oz)
½ quantity tomato sauce (see 'Goes well with')
1-2 handfuls black olives
chopped flatleaf parsley , to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Heat the oil in a deep, ovenproof roasting pan that's big enough to fit the chicken in a single layer. Season the chicken pieces all over, then place the pan on the hob and cook on a medium heat for 7-10 mins on each side until well browned. Scoop out the chicken with a slotted spoon and put to one side.
  • Add the peppers and chilli to the pan (there should still be plenty of fat left in it) and cook for 10 mins until soft and beginning to brown at the edges. Pour away any excess fat, then pour in the wine and stir well for 1-2 mins as it bubbles up. Tip the tomato sauce into the pan and stir again. Add a little water (up to 150ml) to achieve a thick, pouring consistency. Nestle the chicken into the sauce and scatter with the olives. Cover, bake for 30 mins, then uncover and cook for 15-20 mins more to allow the chicken to crisp up. Spoon off any fat that has risen to the surface, scatter with parsley and serve with some rice, mashed potato or polenta.

Nutrition Facts : Calories 485 calories, Fat 31 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 0.76 milligram of sodium

ITALIAN SAUSAGE CACCIATORE



Italian Sausage Cacciatore image

This is one of my husband's favorite meals. I came up with this recipe after sampling a similar dish in a restaurant. This one is just as good.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 15

1/4 medium green or sweet yellow pepper, julienned
3 tablespoons chopped onion
1 garlic clove, minced
1-1/2 teaspoons olive oil
1 Italian sausage link (about 1/4 pound), casing removed
1 cup canned diced tomatoes, undrained
2/3 cup tomato juice
15 slices pepperoni, halved
1/4 teaspoon dried oregano
1/8 teaspoon dried basil
Pepper to taste
1/3 cup sliced fresh mushrooms
1 tablespoon sliced ripe olives
2 tablespoons Romano or Parmesan cheese
Hot cooked linguine orfettuccine

Steps:

  • In a skillet, saute the green pepper, onion and garlic in oil until crisp-tender. Crumble sausage into skillet; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato juice, pepperoni, oregano, basil and pepper. Reduce heat; cover and simmer for 10 minutes. Add mushrooms and olives. Simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in cheese. Serve over pasta.

Nutrition Facts :

CHICKEN CACCIATORE



Chicken Cacciatore image

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

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1/4 cup all-purpose flour
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
2 celery ribs, sliced
1 large green pepper, cut into strips
1/2 pound sliced fresh mushrooms
1 can (28 ounces) tomatoes, drained and chopped
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 cup dry red wine or water
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
3 garlic cloves, minced
1 tablespoon sugar
Hot cooked pasta
Grated Parmesan cheese

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.

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