Chef Ninos Chicken Cacciatore Recipes
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
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
KEITH YOUNG'S CHICKEN CACCIATORE
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 5 servings
Number Of Ingredients 16
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.
CHICKEN CACCIATORE
Provided by Emeril Lagasse
Time 1h35m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Season the chicken with Creole seasoning. Season the flour with Creole seasoning. Dredge the chicken in the seasoned flour, coating completely and shaking off the excess. In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 3 to 4 minutes on each side. Remove the chicken and set aside. Add the onions. Season with salt and red pepper. Saute for 2 minutes. Add the mushrooms and garlic. Season with salt and red pepper. Continue to saute for 2 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the bay leaf, thyme and basil. Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 hour or until tender. Mound the pasta in the center of each plate. Lay the chicken over the pasta. Spoon the sauce over the chicken. Garnish with cheese and parsley.
- Combine all ingredients thoroughly.
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