Chicken Cacciatore With Mushrooms Tomatoes And Wine Recipes

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CHICKEN CACCIATORE RECIPE BY TASTY



Chicken Cacciatore Recipe by Tasty image

Here's what you need: chicken thighs, olive oil, mushroom, medium onion, red bell pepper, tomato paste, garlic, dried oregano, crushed red pepper flake, dried rosemary, red wine, canned diced tomato, chicken stock, fresh parsley, salt, pepper

Provided by Jordan Kenna

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 ½ lb chicken thighs
3 tablespoons olive oil
8 oz mushroom, sliced
½ medium onion, sliced
1 red bell pepper, sliced
2 tablespoons tomato paste
4 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon crushed red pepper flake
½ teaspoon dried rosemary
½ cup red wine
14 oz canned diced tomato
1 cup chicken stock
¼ cup fresh parsley
salt, to taste
pepper, to taste

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!

Nutrition Facts : Calories 512 calories, Carbohydrate 35 grams, Fat 29 grams, Fiber 3 grams, Protein 26 grams, Sugar 11 grams

CHICKEN CACCIATORE WITH MUSHROOMS, TOMATOES AND WINE



Chicken Cacciatore with Mushrooms, Tomatoes and Wine image

Categories     Chicken     Soup/Stew

Number Of Ingredients 14

1/2 cup dried mushrooms, like porcini (1/2 ounce)
2 tablespoons olive oil
1 salt and pepper
8 pieces skinless chicken legs and/or thighs (6-8)
1 small onion, minced
1 small carrot, minced
3 ribs celery, minced
2 large garlic cloves, minced
2 tablespoons fresh minced Italian parsley
1 teaspoon heaping, minced fresh rosemary
1/4 teaspoon red pepper flakes
1/2 pound mushrooms, trimmed and sliced
1/2 cup red wine
1 can 28-ounce crushed tomatoes in juice

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.

MUSHROOM CHICKEN CACCIATORE



Mushroom Chicken Cacciatore image

Jane Bone from Cape Coral, Florida gives an Italian treatment to chicken by slow-cooking it in a zesty tomato sauce and serving it over spaghetti. "It's great for company because it frees up time to spend with guests. Toss a salad and you're ready to eat," she suggests.

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (about 1-1/2 pounds)
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
2 cans (4 ounces each) sliced mushrooms, drained
1 medium onion, chopped
1/4 cup red wine or chicken broth
2 garlic cloves, minced
1-1/4 teaspoons dried oregano
1/2 teaspoon dried thyme
1/8 to 1/4 teaspoon salt
1/8 teaspoon pepper
Hot cooked spaghetti

Steps:

  • In a large skillet, brown chicken in oil on both sides. Transfer to a 3-qt. slow cooker. In a bowl, combine the tomato sauce, mushrooms, onion, wine, garlic, oregano, thyme, salt and pepper; pour over chicken. , Cover and cook on low for 4-5 hours or until meat is tender. Serve with spaghetti.

Nutrition Facts : Calories 255 calories, Fat 10g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 744mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.

CHICKEN CACCIATORE



Chicken Cacciatore image

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

1/2 ounce dried mushrooms, like porcini (1/2 cup)
2 tablespoons olive oil
Salt and freshly ground pepper
6 to 8 skinless chicken legs and/or thighs (thighs can be boneless)
1 small onion, minced
1 small carrot, minced
3 ribs celery, minced
2 large garlic cloves, minced
2 tablespoons fresh minced Italian parsley
1 heaped teaspoon minced fresh rosemary, or 1/2 teaspoon crumbled dried rosemary
1/4 teaspoon red pepper flakes
1/2 pound mushrooms, trimmed and sliced
1/2 cup red wine
1 28-ounce can chopped tomatoes in juice, pulsed in a food processor

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

CHICKEN CACCIATORE II



Chicken Cacciatore II image

Great recipe from a high-end cooking store.

Provided by krzylittlecara

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 8

Number Of Ingredients 15

2 (3 pound) whole chickens, each cut into 8 pieces
salt and ground black pepper to taste
1 cup all-purpose flour
2 tablespoons olive oil
1 yellow onion, chopped
1 large green bell pepper, seeded and chopped
6 cloves garlic, minced
1 pound white button mushrooms, quartered
2 teaspoons chopped fresh oregano
1 (28 ounce) can whole peeled tomatoes in juice, coarsely chopped
2 tablespoons tomato paste
¾ cup white wine
1 ½ cups chicken stock
3 tablespoons capers, drained and rinsed
2 tablespoons coarsely chopped fresh basil

Steps:

  • Season the chicken pieces with salt and black pepper.
  • Place the flour in a shallow bowl. Press each chicken piece into the flour and tap off excess.
  • Heat the olive oil in a large Dutch oven over medium heat until almost smoking hot.
  • Pan-fry the chicken until golden brown on both sides, about 3 minutes per side. Work in batches so as to not overcrowd the pan. Set the browned chicken aside.
  • Stir the onion, green bell pepper, and garlic into the Dutch oven; cook, stirring occasionally, until tender, about 5 minutes.
  • Stir in the mushroom; cook until they release their juice, 5 to 8 more minutes.
  • Mix in oregano, tomatoes, tomato paste, white wine, and chicken stock; bring to a boil.
  • Return the chicken pieces to the sauce, cover the pan, reduce heat to medium-low, and simmer until the chicken is no longer pink inside and the juices run clear, 30 to 40 minutes.
  • Stir in capers and sprinkle with basil to serve.

Nutrition Facts : Calories 586.9 calories, Carbohydrate 23.8 g, Cholesterol 145.5 mg, Fat 29.7 g, Fiber 3.1 g, Protein 51 g, SaturatedFat 7.8 g, Sodium 542.5 mg, Sugar 5.9 g

CHICKEN WITH TOMATO COGNAC-WINE SAUCE AND MUSHROOMS



Chicken With Tomato Cognac-Wine Sauce and Mushrooms image

This recipe is similar to chicken cacciatore but it has a delicious rich cognac-wine sauce. This recipe can easily be doubled.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 19

1 (4 lb) frying chicken, cut into pieces
salt and pepper
3 tablespoons butter
2 tablespoons olive oil
1 medium onion, finely chopped
2 tablespoons fresh minced garlic (or to taste)
3/4 lb fresh white button mushrooms (thinly sliced or chopped)
2 teaspoons dried chili pepper flakes (or to taste)
2 tablespoons flour
1/2 cup dry white wine
2 tablespoons cognac (can use a little more if desired)
1 cup chicken broth
3 cups canned chopped tomatoes, drained
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1/2 teaspoon dried oregano
salt and pepper
cooked linguine
grated parmesan cheese

Steps:

  • Set oven to 350 degrees.
  • Season the chicken pieces with salt and pepper.
  • heat oil and butter in a large Dutch oven over medium heat.
  • Add in the chicken pieces and brown on both sides; remove and set aside.
  • To the Dutch oven add in the onions, mushrooms and chili flakes; saute for about 6 minutes, adding in the garlic the last 2 minutes of cooking.
  • Stir in the flour; cook stirring with a wooden spoon until the butter is golden brown.
  • Add in the wine, cognac, chicken broth and chopped tomatoes; simmer for about 10-15 minutes.
  • Return the browned chicken back to the pan.
  • Cover and bake for about 45 minutes, or until the chicken is done.
  • Remove the cooked chicken to a large platter, tent with foil to keep warm.
  • Bring the sauce to a boil on top of the stove, and cook until it is reduced to about 3 cups.
  • Add in parsley, basil and dried oregano; simmer for a few minutes more.
  • Season with salt and pepper to taste.
  • Serve the sauce on the cooked linguine with the chicken.
  • Pass the parmesan cheese at the table.

Nutrition Facts : Calories 1223.8, Fat 84.8, SaturatedFat 26.2, Cholesterol 363.4, Sodium 585.6, Carbohydrate 16.7, Fiber 3.3, Sugar 6.8, Protein 90.7

NORTHERN ITALIAN-STYLE CHICKEN CACCIATORE



Northern Italian-Style Chicken Cacciatore image

A Northern Italian hunter-style chicken dish. Serve over pasta.

Provided by Diana71

Categories     Chicken Cacciatore

Time 1h15m

Yield 8

Number Of Ingredients 13

1 (4 pound) whole chicken, cut into 4 pieces
2 tablespoons olive oil
1 (8 ounce) package mushrooms, chopped
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
½ cup dry white wine
1 (14 ounce) can diced tomatoes
½ cup chicken broth
¼ cup chopped fresh parsley
1 teaspoon dried oregano
1 pinch red pepper flakes
salt and ground black pepper to taste

Steps:

  • Rinse chicken pieces and pat dry.
  • Heat oil in a large skillet over medium heat. Add chicken and brown, 4 to 5 minutes per side. Remove chicken to a plate.
  • Add mushrooms, onion, and celery to the pan drippings and sauté until soft, about 5 minutes. Add garlic and cook until fragrant, about 2 more minutes.
  • Return chicken to the skillet. Add white wine and cook until it has almost completely evaporated, 2 to 3 minutes. Add diced tomatoes, chicken broth, parsley, oregano, pepper flakes, salt, and pepper. Cover and simmer until chicken is no longer pink at the bone and the juices run clear, about 30 minutes.

Nutrition Facts : Calories 557.3 calories, Carbohydrate 5 g, Cholesterol 170.6 mg, Fat 37.8 g, Fiber 1.2 g, Protein 43.9 g, SaturatedFat 10.3 g, Sodium 317.6 mg

CHICKEN CACCIATORE WITH WINE



Chicken Cacciatore With Wine image

This is an outstanding recipe with layers and layers of flavor. It's really easy to make and well worth the effort! I think it is important to use chicken breasts that have the skin on and bone in. It makes for a better tasting end result. This recipe comes from my Italian cooking class Chef-instructor. Cookbook source, unknown. Serving suggestion: Rice is the classic accompaniment with this braise.

Provided by Chicagoland Chef du

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 18

6 chicken breast halves, skin on, bone in about 1/2 # each
salt
pepper
4 tablespoons olive oil, divided
2 yellow onions, thinly sliced
1 1/2 lbs white mushrooms, brushed clean
1 red bell pepper, seeded, deribbed, sliced thin
1 yellow bell pepper, seeded, deribbed, sliced thin
4 garlic cloves, minced
1 1/2 cups dry red wine
28 ounces diced tomatoes with juice
1 tablespoon tomato paste
3 tablespoons chopped flat leaf parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon balsamic vinegar
1/2 cup kalamata olive, pitted, sliced in half
3 cups cooked rice, 1/2 cup rice per person, cooked according to package directions, more if desired

Steps:

  • Rinse the chicken well and pat dry with paper towels.
  • Season generously with salt and pepper on all sides.
  • In a large frying pan over medium-high heat, heat 2 T olive oil.
  • Working in batches to avoid overcrowding of the pan, add the chicken and brown on all (3) sides, 3-5 minutes per side. Transfer to a bowl and set aside. NOTE: Properly browned & seared chicken ensures that the red wine will not seep into the chicken and discolor the breast meat.
  • Add the remaining 2 T of olive oil.
  • Add the onions and saute' until softened and lightly browned, about 5 minutes.
  • Add the mushrooms and bell peppers and saute' until slightly softened, 3-4 minutes longer.
  • Add the garlic and cook for 1 minute longer.
  • Pour the red wine into the pan. Bring to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon.
  • Add the tomatoes with their juices, tomato paste, parsley, basil and oregano.
  • Season with salt and pepper if desired.
  • Reduce the heat to med-low and simmer until the sauce is slightly thickened, about 10 minutes.
  • Add the reserved chicken along with any accumulated juices back into the pan. Cover and braise, reduce heat to the lowest setting & simmer gently until the chicken is cooked through and opaque in color. About 20 minutes. I usually flip the breast over to ensure that the meat is cook through & through. NOTE: depending on the size of the breasts, this may take longer. Do not cover, the sauce will turn out very watery. If it becomes too thick, you need to add a bit some chicken stock or water.
  • Add the vinegar and olives. Cook until the olives are heated through, about 3 minutes.
  • Taste and adjust seasoning.
  • At this point I like to debone & remove the skin to make it easier to eat at the table.
  • Serve in warmed shallow bowls over white rice. Enjoy.

Nutrition Facts : Calories 472.1, Fat 17.9, SaturatedFat 3.5, Cholesterol 46.4, Sodium 351.1, Carbohydrate 46, Fiber 4.7, Sugar 8.7, Protein 23.3

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From willcookforsmiles.com


CHICKEN CACCIATORE WITH PEPPERS, ONIONS AND MUSHROOMS
2022-04-13 Salt and freshly ground black pepper. 3/4 cup olive oil, divided. 1 tablespoon chopped garlic. 1 cup chopped onion. 1 cup button mushrooms, washed and halved. 2 red bell peppers, seeded and cut ...
From today.com


CHICKEN CACCIATORE - COOKING CLASSY
2022-01-22 Chicken Cacciatore Recipe Ingredients. 6 bone-in, skin-on chicken thighs (about 2 1/2 – 3 lbs); Salt and freshly ground black pepper; 1 Tbsp olive oil; 8 oz. cremini mushrooms, sliced (about 1/4-inch thick) 1 medium red bell pepper, seeded and chopped ( 1 1/2 cups); 1 medium yellow onion, diced; 5 garlic cloves, minced (nearly 2 Tbsp); 1 cup dry white wine; 1 …
From cookingclassy.com


CHICKEN CACCIATORE RECIPE | BON APPéTIT
2005-02-28 Step 1. Preheat oven to 400°F. Combine plum tomatoes, mushrooms, and onion in large bowl. Add 3 tablespoons oil and vinegar; toss to blend. Sprinkle generously with salt and pepper. Spread ...
From bonappetit.com


CHICKEN CACCIATORE RECIPE - SHE WEARS MANY HATS
2021-09-14 Add diced tomatoes (along with the liquid), chicken broth and a bay leaf and bring to a low boil. Take a moment to salt and pepper to taste. Finish by tucking the browned chicken into the sauce, and bring to a simmer. Reduce the heat to low. Cover and cook for a minimum of 45 minutes or up to 2 hours.
From shewearsmanyhats.com


CHICKEN CACCIATORE WITH MUSHROOMS, TOMATOES AND WINE RECIPE
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
From eatyourbooks.com


CHICKEN CACCIATORE (ITALIAN RUSTIC CHICKEN WITH TOMATOES
2021-09-09 Add the chicken pieces to the pan and saute just until brown, about 3-4 minutes per side. Set aside. Add the peppers, onion and garlic to the pan and saute over medium heat until the onion is tender, about 3-4 minutes, then add mushrooms and cook another 2-3 minutes. Season with salt and pepper. Add the tomatoes, chicken, broth, and oregano.
From skinnytaste.com


HUNTER'S DINNER: CHICKEN CACCIATORE | RECIPE - RACHAEL RAY SHOW
2021-09-14 Cook until softened, 4 to 5 minutes. Add the mushrooms, garlic, rosemary and crushed red pepper; stir, then add tomato paste and stir again. Pour in wine and cook until reduced to ⅓ cup, 2 to 3 minutes (mixture will thicken as you will see a trail when the spoon is moved through it). Add mushroom broth and tomatoes. Return chicken to skillet.
From rachaelrayshow.com


CHICKEN CACCIATORE WITH MUSHROOMS AND TOMATO SAUCE
Add minced garlic, chopped mushrooms, bell peppers, oregano, and thyme sprigs to the pan and cook for 2-3 more minutes. Add the chopped tomatoes (or tomato passata/chopped canned tomatoes) and stock to the skillet and cook for 5-7 minutes on low heat. Put the chicken back into the skillet, cover with the lid and cook until the chicken is tender.
From worldtomatosociety.com


JAMIE OLIVER'S MUSHROOM AND CHICKEN CACCIATORE - YOU MAGAZINE
2020-08-09 1. Preheat the oven to 180C. Season the chicken with sea salt and black pepper, then put it in a large shallow casserole pan on a medium-high heat with 1 tablespoon of olive oil. Cook for 10 minutes, or until golden, turning regularly. Meanwhile, peel and tear up the mushrooms, peel and chop the onions, drain and tear up the peppers, squash and ...
From you.co.uk


CHICKEN CACCIATORE RECIPE - CLASSIC COMFORT ITALIAN DISH
Then add in the tomatoes, salt, Italian seasoning, and pepper. Step 7: Return the chicken to the pan. Add chicken broth, vegetables, red pepper flakes, and basil. Stir well and simmer for 5 minutes. Step 8: Turn the heat off. Sprinkle in parmesan and parsley. Step 9: …
From healthyrecipes101.com


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