Chicken Cacciatore My Way Recipes

CHICKEN CACCIATORE

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Saute chicken in bacon grease, with salt and pepper, until browned. Discard bacon and set chicken aside.
• To the pan add butter and melt; saute onion, garlic and mushrooms until onions are transparent. Stir in 1 cup wine, brown sugar and vinegar. Cook, stirring, until hot and bubbly; add chicken and carrots.
• Reduce heat to medium and cook 30 minutes, until chicken is well cooked and carrots are tender crisp.
• Blend together 1 tablespoon wine and cornstarch. Stir into chicken and mix well to thicken.

CHICKEN CACCIATORE

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 (MY WAY, WITH BEER)

Steps:

• HEAT ABOUT 2 TABLESPOONS OF EXTRA VIRGIN OLIVE OIL IN A PAN OVER MEDIUM HEAT. IN A SHALLOW BOWL OR PLATE, COMBINE FLOUR, PEPPER, SALT AND GARLIC POWDER. THPROUGHLY WASH AND CLEAN CHICKEN LEGS, PAT DRY WITH PAPER TOWELS AND COAT WITH FLOUR MIXTURE (DON'T SKIP THIS STEP, THE FLOUR WILL THICKEN THE SAUCE AS THE CHICKEN SIMMERS IN THE TOMATOES). PAN-FRY TO SEAR THE CHICKEN LEGS, TURNING ONCE TO BROWN THE OTHER SIDE.
• TAKE SEARED CHICKEN LEGS OUT OF THE PAN, SET ASIDE. IN THE SAME PAN, ADD A LITTLE MORE OLIVE OIL AND SAUTE THE GARLIC, THEN THE ONION AND TOMATOES, COOK UNTIL THE WATER FROM THE TOMATOES DRIES OUT AND THE TOMATOES ARE TENDER; THEN ADD A LITTLE OF THE CHICKEN STOCK AND THE TOMATO PASTE, STIR UNTIL THE PASTE IS WELL-BLENDED. ADD THE REST OF THE CHICKEN STOCK AND BEER.
• SEASON WITH FISH SAUCE, IF USING AND PEPPER, STIR TO BLEND WELL, ADD 1/4 TEASPOON OF GROUND DRIED OREGANO AND 1/4 TEASPOON OF DRIED BASIL, (RUB IT BETWEEN YOUR PALMS TO RELEASE THE OIL). BOIL; LOWER HEAT AND LET SIMMER FOR ABOUT 10-15 MINUTES, COVERED.
• ADD THE CHICKEN PIECES AND BRAISE FOR ABOUT AN HOUR OR UNTIL THE CHICKEN LEGS ARE VERY,VERY TENDER AND MOST OF THE SAUCE HAS EVAPORATED. YOU MAY NEED TO ADD SOME WATER IF THE LIQUID DRIES BEFORE COOKING TIME IS FINISHED, YOU MAY WANT TO LOWER YOUR HEAT TO PREVENT IT FROM HAPPENING AGAIN. GIVE IT AN OCCASIONAL STIR AND TURN THE CHICKEN PIECES HALFWAY, HAVE A TASTE AND ADJUST SEASONING IF NEEDED.
• THAT'S IT. SERVE HOT WITH PASTA OR STEAMED RICE
• NOTE: PREPARE THIS DISH 1 1/2 -2 HOURS AHEAD OF MEAL TIME OR YOUR FAMILY WILL GET HUNGRY WAITING.

CHICKEN CACCIATORE

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.