Chicken Cacciatore With Marsala And Capers Recipes

CAPER CHICKEN CACCIATORE

Steps:

• In a large skillet heat oil over medium heat. Season chicken pieces with salt and pepper to taste and brown chicken in hot oil. Remove chicken from skillet. Set aside.
• In same skillet saute onions and mushrooms until translucent. Return chicken to skillet and add the tomatoes, soup and wine. When liquids start to simmer add the green olives, black olives, capers and pepperoni. Cover skillet and let simmer for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Remove skillet cover, pour skillet mixture into a 9x13 inch baking dish and bake in preheated oven for about 15 minutes, until chicken is tender and juices run clear.

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.

MOM'S CHICKEN CACCIATORE

Steps:

• Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
• Heat the olive oil in a large, wide pot over medium-high heat until shimmering. Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Remove the thighs to a plate.
• Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes.
• Sprinkle with the basil. Serve immediately.

CHICKEN CACCIATORE

Steps:

• Reserve chicken wings for another use. Remove skin from chicken; halve breasts crosswise; you will have 6 pieces of dark meat and 6 pieces of light meat.
• Heat a deep 10-inch skillet or 6-quart Dutch oven over medium heat until hot. Add half the chicken pieces; cook until browned, about 8 minutes, turning once. Transfer to a plate. Repeat with remaining chicken.
• In same pan, heat 1/2 tablespoon olive oil. Add mushrooms; cook on medium-high, stirring, until softened and browned, about 7 minutes. Transfer to a bowl.
• Add remaining 1/2 tablespoon oil to pan; add onions, peppers, and garlic; cook on medium-high, stirring occasionally, until golden, about 4 minutes. Pour in wine; bring to a boil. Cook until almost evaporated, about 3 minutes. Add tomatoes and broth; return chicken to pan. Simmer, turning occasionally, until meat is tender and sauce is thickened, about 1 hour. Stir in mushrooms. Cook linguine in a large pot of boiling salted water until al dente. Drain; serve with chicken and sauce. Garnish with basil or parsley if desired.

CHICKEN CACCIATORE RECIPE BY TASTY

Steps:

• Liberally season chicken thighs with salt and pepper.
• In a 4-quart jumbo cooker, heat 1 tablespoon of olive oil over medium-high heat. Add chicken and cook 3-4 minutes a side, until lightly browned. Transfer to a plate.
• Add another tablespoon of olive oil to the skillet before adding the mushrooms. Lightly season with salt and pepper, and cook until mushrooms begin to brown, about 5 minutes.
• Once browned, remove mushrooms to the same dish with the reserved chicken thighs.
• Add the final tablespoon of olive oil followed by the sliced onion and pepper. Season with salt and pepper, and cook over medium heat until they begin to brown, about 5-7 minutes.
• Create a well in the middle of the onion-pepper mixture and add the tomato paste. Cook out the tomato paste for about 1 minute before mixing it together with the onions and peppers.
• Add garlic, oregano, red pepper flakes, and rosemary. Mix them into the onion and peppers before adding the red wine. Use the moisture from the red wine to scrape off any stuck-on bits from the bottom of the pan.
• Let wine reduce by half before adding the diced tomatoes and chicken stock. Return to a simmer.
• Place chicken and mushrooms on top of the simmering sauce, being sure to also add any accumulated juices that may have collected. Sprinkle with chopped parsley.
• Cook while covered for 12 minutes or until chicken's internal temperature reaches 165˚F (75˚C).
• Serve chicken and sauce with a side of pasta or bread.
• Enjoy!

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.

CHICKEN CACCIATORE WITH MARSALA AND CAPERS

Steps:

• Sprinkle chicken with salt and pepper. Heat 3 T oil in a large skillet over medium high heat. Add chicken and saute until brown, about 4 minutes per side. Transfer chicken to plate.
• Pour off fat from the skillet. Add remaining oil to the skillet. Add mushrooms, zucchini, onion, garlic and oregano. Saute until onion is tender, about 7 - 10 minutes. In a bowl, mix in marinara sauce, broth, Marsala and capers.
• Return chicken to skillet, spooning sauce over. Bring sauce to a boil. Reduce heat to medium low, cover and simmer until chicken is tender, about 20 minutes.
• Using tongs, transfer chicken to a large platter. Boil sauce until slightly thickened, about 5 minutes; spoon off fat.
• Season sauce to taste with salt and pepper; spoon over chicken.

CHICKEN MARSALA WITH CAPERS

Steps:

• Pound the breasts to about 1/2" - 1/4" thickness between plastic wrap. Dredge them in the flour and salt and pepper lightly, and set aside. Put oil and butter in lg. frying pan and heat to medium. Mince the garlic and saute in the oil/butteruntil light gold in color, then add the chicken and saute until light brown. Chicken is thin so it won't take too long, 7-10 minute Remove chicken to platter and keep warm in 200 degree oven. Saute the mushrooms in the oil/butter mixture for about 3 minute then add the drained capers and chicken broth. Cook another 2 minute Add the Marsala wine (NOT cooking wine), and simmer another 3 min.( to cook off any alcohol), then add chicken and any juices back into the sauce. Simmer 5 minute Mix the cornstarch and water, then stir into the pan juices. Cook for about 3-5 minute to make sure cornstarch is well incorporated. Sauce will be lightly thickened but NOT gravy-like. Return all to warm platter and serve. Taste then add salt and pepper if needed. We like this with al-dente whole wheat thin spaghetti and then dress the noodles with the sauce, and a side of fresh carrots boiled to crisp-tender.

COMFORTING CHICKEN CACCIATORE

Steps:

• Place flour in a paper or plastic bag. Shake chicken, a few pieces at a time, to coat. In a large skillet, heat oil over medium-high. Brown chicken on all sides. Remove chicken and set aside. In the skillet, add garlic and onions; saute until onion is soft. Add mushrooms, broth, tomato puree, oregano, parsley, salt and pepper; bring to a boil. Return chicken to skillet; cover and simmer 1 hour or until chicken is tender. Serve over spaghetti.

MAMA LUCIA'S CHICKEN CACCIATORE

Steps:

• Season chicken with salt and pepper. Place flour in plastic bag. Add chicken pieces and toss to coat completely.
• Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken pieces to skillet and sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour fat from skillet. Add remaining 3 tablespoons olive oil to skillet. Add halved mushrooms, diced green bell peppers, chopped onion, chopped garlic and oregano and sauté until onion is tender, about 10 minutes. Mix in marinara sauce, chicken broth, Marsala and capers. Return chicken pieces to skillet, spooning sauce over. Bring sauce to boil. Reduce heat to medium-low. Cover skillet and simmer until chicken is tender, about 20 minutes.
• Using tongs, transfer chicken to large platter. Boil sauce until slightly thickened, about 3 minutes; spoon off fat. Spoon sauce over chicken. Serve, passing Parmesan separately, if desired.