Chicken Cacciatore Ala 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

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