Chicken Cacciatore A La Giada Recipes

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CHICKEN CACCIATORE



Chicken Cacciatore image

Provided by Giada De Laurentiis

Time 1h

Yield 4

Number Of Ingredients 14

4 chicken thighs
2 chicken breasts with skin and backbone (halved crosswise)
1 teaspoon salt (plus more to taste)
1 teaspoon freshly ground black pepper (plus more to taste)
1/2 cup all-purpose flour (for dredging 3 tablespoons olive oil)
1 large red bell pepper (chopped)
1 onion (chopped)
6 garlic cloves (finely chopped)
1 1/2 teaspoons dried oregano leaves
3/4 cup dry white wine
1 28-ounce can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1/4 cup coarsely chopped fresh basil

Steps:

  • Sprinkle the chicken pieces with 1 teaspoon each of salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
  • In a large, heavy saute pan, heat the oil over a medium-high flame. Working in 2 batches, add the chicken pieces to the pan and saute until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside. Add the bell pepper, onion, garlic, and oregano to the same pan and saute over medium heat until the onion is tender, about 5 minutes.
  • Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, the broth, and the capers. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes for the breast pieces, and 30 minutes for the thighs.
  • Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
  • Recipe from Everyday Italian by Giada De Laurentiis.

Nutrition Facts : ServingSize 4

CHICKEN CACCIATORE A'LA GIADA



Chicken Cacciatore A'la Giada image

This is a surprisingly easy dish to prepare straight from Giada de Laurentiis. Looks as if it had been cooked all day. I hope you enjoy it as much as we do.

Provided by FLUFFSTER

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

4 chicken thighs
2 chicken breasts (you may remove the skin)
2 teaspoons salt, plus more to taste
1 teaspoon fresh ground black pepper, plus more to taste
1/2 cup all-purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 (28 ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers (optional)
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaf

Steps:

  • Sprinkle the chicken pieces with 1 teaspoons of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
  • In a large, heavy saucepan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes. If all the chicken does not fit in the pan, sauté it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion, and garlic to the same pan and sauté over medium heat until the onion is tender, about 5 minutes.
  • Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers, and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minute for the breast pieces, and 20 minutes for the thighs.
  • Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Nutrition Facts : Calories 594.5, Fat 32.2, SaturatedFat 7.7, Cholesterol 125.4, Sodium 1729.2, Carbohydrate 33, Fiber 5, Sugar 10.9, Protein 36.5

GIADA'S CHICKEN CACCIATORE



Giada's Chicken Cacciatore image

Giada presents her take on this iconic Italian "hunter's dinner."You might also like these Fantastic Roast Chicken Recipes.

Provided by Giada De Laurentiis

Categories     chicken,dinner,herbs,Main,tomatoes,vegetables

Time 55m

Yield 4 servings

Number Of Ingredients 15

4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 tsp salt, plus more to taste
1 tsp black pepper, freshly ground, plus more to taste
½ cup all purpose flour, for dredging
3 Tbsp olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 cloves garlic, finely chopped
¾ cup dry white wine
1 (28-oz) diced tomatoes with juice
¾ cup reduced-sodium chicken broth
3 Tbsp capers, drained
1 ½ tsp dried oregano leaves
¼ cup fresh basil leaves, coarsely chopped

Steps:

  • Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
  • In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
  • Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

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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