CHICKEN CACCIATORE
Try Giada De Laurentiis' Chicken Cacciatore recipe, a rustic poultry-vegetable hunter's stew, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 15
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.
EASY CHICKEN CACCIATORE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, oil, portobello mushroom, large white onion, large red bell pepper, garlic, fresh rosemary, diced tomato, red wine, low sodium chicken broth, fresh basil
Provided by Joey Firoben
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Season the chicken breasts on both sides with salt and pepper.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat.
- Place 4 pieces of the chicken in the skillet and sear until until golden-brown, about 1-3 minutes on each side. Transfer the chicken to a plate and repeat searing with the remaining chicken pieces. Set aside.
- Heat 1 tablespoon of oil in the empty skillet.
- Add the mushrooms and stir occasionally until most of the moisture has evaporated from the pan, about 8 minutes.
- Transfer the mushrooms to a plate and set aside.
- Heat the remaining 1 tablespoon of oil in the pan.
- Add the onions and bell peppers and season with salt and pepper. Stir occasionally until the onions and peppers have softened, about 2 minutes.
- Add in the garlic and rosemary and stir until the garlic is fragrant.
- Add in the tomatoes, red wine, and broth and stir until the sauce has thickened slightly.
- Add the mushrooms and chicken back into the sauce and bring to a low simmer.
- Cover and let cook until the chicken registers 165°F (74°C), about 5-8 minutes.
- Serve topped with basil.
- Enjoy!
Nutrition Facts : Calories 402 calories, Carbohydrate 23 grams, Fat 18 grams, Fiber 3 grams, Protein 35 grams, Sugar 9 grams
CHICKEN CACCIATORE
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
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.
CHICKEN CACCIATORE
This classic Italian dish must have hundreds of versions, all resulting in a rustic braise of chicken, aromatic vegetables and tomatoes. My version includes lots of mushrooms, both dried and fresh. You can add kale to the dish if you want to work in some leafy greens (see variation below).
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h45m
Yield 4 to 5 servings.
Number Of Ingredients 14
Steps:
- Place the dried mushrooms in a bowl or heat-proof glass measuring cup and pour on 2 cups boiling water. Let sit 15 to 30 minutes, until mushrooms are softened. Drain through a strainer lined with cheesecloth or a paper towel and set over a bowl. Rinse the mushrooms in several changes of water, squeeze out excess water and chop coarsely. Set aside. Measure out 1 cup of the soaking liquid and set aside.
- Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy nonstick skillet. Season the chicken with salt and pepper and brown, in batches, for 5 minutes on each side. Transfer the chicken pieces to a bowl as they are done. Pour the fat off from the pan and discard.
- Turn the heat down to medium, add the remaining oil and the onion, carrot and celery, as well as a pinch of salt. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the garlic, parsley, rosemary, red pepper flakes and salt to taste. Cover, turn the heat to low and cook, stirring often, for 5 minutes, until the mixture is soft and aromatic. Stir in the fresh and dried mushrooms, turn the heat back up to medium, and cook, stirring, until the mushrooms are just tender, about 5 minutes. Season with salt and pepper. Stir in the wine and bring to a boil. Cook, stirring, for a few minutes, until the wine has reduced by about half. Add the tomatoes and salt and pepper to taste. Cook over medium heat for 5 to 10 minutes, stirring often, until the tomatoes have cooked down a little and smell fragrant. Stir in the mushroom soaking liquid that you set aside.
- Return the chicken pieces to the pan and stir so that they are well submerged in the tomato mixture. Cover and simmer over medium heat for 30 minutes, until the chicken is tender. Taste, adjust seasoning and serve with pasta or rice.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 27 grams, Carbohydrate 24 grams, Fat 41 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 1184 milligrams, Sugar 7 grams, TransFat 0 grams
CACCIATORE LASAGNA
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
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.
CHICKEN MARSALA LASAGNA
I love Chicken Marsala, but most recipes do not serve a crowd. This version is one I invented and make enough for 12 people. -Debbie Shannon, Ringgold, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Cook noodles according to package directions; drain. Meanwhile, mix 2 teaspoons Italian seasoning and salt; sprinkle over chicken breasts. In a large skillet, heat oil over medium-high heat. Add chicken; saute until no longer pink. Remove and keep warm., In same skillet, cook onion in butter over medium heat 2 minutes. Stir in mushrooms; cook until tender, 4-5 minutes longer. Add garlic; cook and stir 2 minutes., Stir in broth, 1/2 cup wine and pepper; bring to a boil. Mix cornstarch and remaining wine until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in ham and chicken., Preheat oven to 350°. Combine ricotta cheese, spinach, Italian cheese blend, 3/4 cup Parmesan cheese, eggs and remaining Italian seasoning. Spread 1 cup chicken mixture into a greased 13x9-in. baking dish. Layer with 3 noodles, about 3/4 cup chicken mixture and about 1 cup ricotta mixture. Repeat layers 3 times., Bake, covered, 40 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, until casserole is bubbly and cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting. Freeze option: Cool unbaked lasagna; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover lasagna with foil; bake as directed until heated through and a thermometer inserted into the center reads 165°, increasing time to 45-50 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, until casserole is bubbly and cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 388 calories, Fat 20 g fat (12 g saturated fat), Cholesterol 107 mg cholesterol, Sodium 749 mg sodium, Carbohydrate 27 g carbohydrate, Fiber 2 g fiber, Protein 24 g protein.
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- Heat oil in large skillet set over medium-high heat; cook chicken, mushrooms, salt and pepper for 5 to 8 minutes or until starting to brown. Stir in onion, red pepper, olives, garlic and rosemary. Cook for 3 to 5 minutes or until onion is starting to soften.
- Stir in tomatoes and chicken broth; bring to boil. Reduce heat to medium-low; cook for 15 to 20 minutes or until sauce is slightly thickened. Stir in basil.
- Preheat oven to 400F (200C). Ladle 1/2 cup (125 mL) sauce into bottom of greased 13- x 9-inch (3 L) baking dish. Place 3 noodles on top, trimming to fit if needed.
- Layer one-third of the remaining sauce, 1/2 cup (125 mL) mozzarella and 1/4 cup (60 mL) Parmesan over top. Repeat layers twice. Layer remaining noodles over top. Sprinkle remaining mozzarella and Parmesan over top.
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