Chicken Cacciatore Recipes

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CHICKEN CACCIATORE



Chicken Cacciatore image

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

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1/4 cup all-purpose flour
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
2 celery ribs, sliced
1 large green pepper, cut into strips
1/2 pound sliced fresh mushrooms
1 can (28 ounces) tomatoes, drained and chopped
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 cup dry red wine or water
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
3 garlic cloves, minced
1 tablespoon sugar
Hot cooked pasta
Grated Parmesan cheese

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



Chicken Cacciatore image

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

4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons 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
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
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

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



Chicken Cacciatore image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 18

Kosher salt and freshly ground black pepper
8 whole chicken thighs, skin on (you can use any whole chicken pieces)
1/2 cup all-purpose flour
1/4 cup olive oil
2 tablespoons butter
2 green bell peppers, cored and sliced (not too thin)
2 red bell peppers, cored and sliced (not too thin)
1 medium onion, halved and sliced
5 cloves garlic, diced
12 ounces mushrooms (white or cremini), sliced
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
Crushed red pepper flakes, to taste, optional
3/4 cup dry white wine
One 28-ounce can whole or diced tomatoes (with their juice)
1 pound pasta or egg noodles
Chopped fresh flat-leaf parsley, for sprinkling
Grated Parmesan, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F.
  • Salt and pepper both sides of the chicken. Dredge the chicken in the flour.
  • Heat the olive oil and butter in a heavy ovenproof skillet or Dutch oven over medium-high heat. Place the chicken skin-side down in the skillet, four pieces at a time. Brown on both sides, then remove to a clean plate. Repeat with the remaining chicken. Pour off half the fat and discard.
  • Add the sliced bell peppers and onions to the skillet, as well as the garlic. Stir around for 1 minute. Add the mushrooms and stir around for 1 minute. Add the thyme, turmeric and 1/2 teaspoon salt. And the crushed red pepper flakes if you like things a little spicy. Add extra black pepper to taste. Stir, then pour in the wine and allow to bubble.
  • Pour in the tomatoes and stir to combine. Add the chicken back to the skillet skin-side up, without totally submerging it. Cover and put into the oven for 45 minutes. Remove the lid and increase the heat to 375 degrees F. Cook for an additional 15 minutes.
  • Meanwhile, cook the pasta according to the package directions. Do not overcook! Drain and set aside.
  • Transfer the chicken pieces to a plate, followed by the vegetables. Return the skillet to the burner and turn the heat to medium high. Cook and reduce the sauce for a couple of minutes.
  • Pour the noodles onto a large platter or into a big serving bowl. Add the vegetables all over the top, then place the chicken pieces on top of the vegetables. Spoon the juices from the skillet over the chicken and noodles.
  • Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

CACCIATORE CHICKEN BREASTS



Cacciatore Chicken Breasts image

JoAnn McCauley of Dubuque, Iowa shares her version of traditional Chicken Cacciatore with this easy recipe. The tasty sauce and chicken can be served over rice or noodles. If you want to lower the sodium, use garlic powder instead of garlic salt.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1/2 medium onion, sliced and separated into rings
1/2 medium green pepper, sliced
1 tablespoon olive oil
2 boneless skinless chicken breast halves (5 ounces each)
3/4 cup canned stewed tomatoes
2 tablespoons white wine or chicken broth
1/4 teaspoon garlic salt
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute onion and green pepper in oil until crisp-tender. Remove and keep warm. Cook chicken over medium-high heat until juices run clear, 4-5 minutes on each side. Remove and set aside., Add the tomatoes, wine, garlic salt, rosemary and pepper to the skillet. Stir in onion mixture and heat through. Serve with chicken.

Nutrition Facts : Calories 272 calories, Fat 10g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 462mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

CROCK POT CHICKEN CACCIATORE



Crock Pot Chicken Cacciatore image

The easiest Chicken Cacciatore yet! Throw it in the Crock-Pot and run all day to come home to the savory smells coming from your kitchen. Spice it up to your liking.

Provided by TishT

Categories     Chicken

Time 9h5m

Yield 4 serving(s)

Number Of Ingredients 13

3 lbs chicken, cut up in pieces
1 large onion, thinly sliced
2 (6 ounce) cans tomato paste
6 ounces sliced mushrooms
1 green bell pepper, finely chopped
2 -4 garlic cloves, minced
2 teaspoons oregano
1 teaspoon dried basil
1/2 teaspoon celery powder
1 teaspoon salt
1/2 cup dry white wine
3 tablespoons olive oil
1 teaspoon crushed red pepper flakes (optional)

Steps:

  • Place onions in bottom of crock pot.
  • Add chicken pieces.
  • Stir all the other ingredients together.
  • Pour over chicken.
  • Cook on low heat 7 to 9 hours or high heat for about 3 to 4 hours.
  • Serve over pasta or rice.

CHICKEN CACCIATORE



Chicken Cacciatore image

Chicken Cacciatore, though not always thought of as a stew, has the characteristics of one; chicken is paired with vegetables in a rich, thick broth. The mixture is then spooned over al dente linguine.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 12

1 1/2 three-pound chickens, cut into 12 pieces
1 tablespoon extra-virgin olive oil
1 1/2 pounds cremini mushrooms or white mushrooms, quartered
2 large onions, sliced 1/4 inch thick
2 large bell peppers (preferably 1 red and 1 green), sliced 1/4 inch thick
4 garlic cloves, smashed
1/2 cup dry red wine
One 28-ounce can crushed Italian tomatoes
One 14 1/2-ounce can low-sodium chicken broth, skimmed of fat
3/4 pound linguine
Coarse salt
1/4 cup chopped fresh basil or flat-leaf parsley (optional)

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.

Nutrition Facts : Calories 599 g, Cholesterol 151 g, Fat 9 g, Fiber 6 g, Protein 59 g, Sodium 573 g

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

EASY CHICKEN CACCIATORE RECIPE BY TASTY



Easy Chicken Cacciatore Recipe by Tasty image

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

4 boneless, skinless chicken breasts, cut in half, widthwise
salt, to taste
pepper, to taste
3 tablespoons oil, divided
1 lb portobello mushroom, diced
1 large white onion, diced
1 large red bell pepper, diced
4 cloves garlic, minced
2 teaspoons fresh rosemary, minced
14.5 oz diced tomato, 1 can
½ cup red wine
¾ cup low sodium chicken broth, or vegetable broth
fresh basil, chopped, to serve

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 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

EASY CHICKEN CACCIATORE RECIPE



Easy Chicken Cacciatore Recipe image

You'll love this hearty, rustic chicken caccaitore recipe with mushrooms and bell peppers in a flavorful tomato sauce. Fall apart tender chicken with all the comforting aromtics and Italian flavors the family loves. You can make it stovetop or in your crockpot. Serve it with crusty bread or on top of plain pasta, polenta or rice.

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 15

6 chicken thighs (bone in, skin on, trimmed of excess fat)
Kosher salt and black pepper
Extra virgin olive oil
1 small yellow onion (chopped)
2 celery ribs (chopped)
½ red bell pepper (chopped)
½ green bell pepper (chopped)
8 ounces mushrooms (white or baby bella) (cleaned and sliced)
3 garlic cloves (minced)
1 tsp oregano
3 sprigs fresh thyme
2 tbsp fresh chopped parsley (more for later)
Pinch red pepper flakes
1 cup red wine
28 ounce can crushed tomatoes

Steps:

  • Pat the chicken dry and season with salt and pepper on both sides and underneath the sikn.
  • In a large pan or braiser (with a lid), heat 2 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side (about 8 minutes total). Remove the chicken and set aside on a plate.
  • In the same braiser, add the onions, celery, peppers, mushrooms, and garlic. Cook over medium heat, tossing regularly. Add koserh salt, pepper, oregano, fresh thyme, parsley and red pepper flakes. Allow the vegetables to cook for 5 to 6 minutes or until tender.
  • Add the red wine and cook for a few minutes until the wine has reduced by about 1/2, then add the tomatoes. Cook 5 to 10 minutes over medium heat, stirring occasionally.
  • Now add the chicken pieces back to the pan. Reduce the heat to medium-low. Cover and allow the chicken to cook for 30 minutes or until cooked through.
  • Garnish with parsley.

Nutrition Facts : Calories 348.4 kcal, Carbohydrate 15.8 g, Protein 22.3 g, SaturatedFat 5.2 g, Cholesterol 110.7 mg, Sodium 462.5 mg, Fiber 3.7 g, ServingSize 1 serving

ITALIAN CHICKEN CACCIATORE



Italian Chicken Cacciatore image

Chicken cacciatore is a classic Mediterranean chicken dish from Italy. This is my favorite recipe made with chicken thighs, tomatoes, herbs, and olives.

Provided by Ita

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 4

Number Of Ingredients 15

¼ cup olive oil, divided
1 onion, diced
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon freshly ground black pepper
8 chicken thighs
½ cup dry white wine
2 (14.5 ounce) cans diced tomatoes
2 teaspoons tomato paste
¼ teaspoon white sugar, or more to taste
salt and ground black pepper to taste
½ cup chicken broth, or more as needed
½ cup black olives, pitted
1 tablespoon chopped fresh parsley
1 tablespoon torn basil leaves

Steps:

  • Heat 2 tablespoons olive oil in a skillet over medium heat and cook onion, stirring often, until soft and translucent, about 5 minutes. Transfer to a pot.
  • Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss chicken thighs in the flour mixture until evenly coated.
  • Heat remaining 2 tablespoons olive oil in the skillet over medium heat, add chicken thighs, and brown on one side, without turning, for 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer browned chicken thighs to the pot.
  • Pour white wine into the skillet; bring to a boil. Stir to loosen all the browned bits of chicken and flavors in the skillet pour into the pot. Add diced tomatoes, tomato paste, and sugar; season with salt and pepper. Add as much chicken stock as needed to cover the chicken. Cover pot and simmer over medium heat, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes.
  • Stir in olives, parsley, and basil. Stir to heat through.

Nutrition Facts : Calories 520 calories, Carbohydrate 21 g, Cholesterol 116.7 mg, Fat 28.9 g, Fiber 3.6 g, Protein 35.3 g, SaturatedFat 5.9 g, Sodium 1083.9 mg, Sugar 8.5 g

CACCIATORE CHICKEN



Cacciatore chicken image

Jazz up chicken breasts with an Italian tomato sauce with rosemary and garlic, baked like a casserole - it's a healthy choice, too

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 8

1 onion sliced
2 garlic cloves sliced
1 tsp olive oil
400g can chopped tomato
2 tbsp chopped rosemary leaves
4 chicken breasts
small handful basil leaves
favourite seasonal vegetables to serve (optional)

Steps:

  • Fry the onion and garlic in the oil until softened. Add the tomatoes, rosemary and seasoning, and cook for 10-15 mins until thickened.
  • Heat oven to 180C/160C fan/gas 4. Put the chicken on a baking tray, top with the sauce and bake for 15-20 mins until cooked through. Serve scattered with basil, with your favourite veg, if you like.

Nutrition Facts : Calories 171 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 0.3 milligram of sodium

CHICKEN CACCIATORE



Chicken Cacciatore image

Many cooks overload Italian-American-style red sauce with olive oil. While it is a healthy fat, it's still a fat. At 120 calories per tablespoon, that's a lot of leeway in the hands of a liberal cook. In this version, the olive oil has been reduced to 1/2 tablespoon for all 4 portions and it still tastes great. If you use chicken thighs, you'll end up with a little more cholesterol but a lot more flavor. (If your diet requires very small amounts of cholesterol, use boneless, skinless chicken breast instead of the chicken thighs, and simmer them for only 10 to 12 minutes to prevent their drying out.

Yield serves 4

Number Of Ingredients 8

4 boneless, skinless chicken thighs (about 4 ounces each)
Salt and freshly ground black pepper
1/2 tablespoon extra-virgin olive oil
One 8-ounce package sliced button mushrooms
1 large green bell pepper, seeded and cut into large dice
1/2 cup dry red wine
1 3/4 cups Rocco's How Low Can You Go Low-Fat Marinara Sauce (page 206) or store-bought low-fat marinara sauce
1/2 cup fresh basil, roughly chopped

Steps:

  • Heat a Dutch oven over medium heat. Season the chicken with salt and pepper to taste. When the pot is hot, add the olive oil. Add the chicken and sear it on both sides until it is golden brown, about 4 minutes. Transfer the chicken to a plate and set it aside.
  • Add the mushrooms and bell peppers to the Dutch oven. Season the vegetables with salt and pepper, and cook until they have softened a little bit, about 8 minutes.
  • Add the wine and cook until it has reduced by half. Add the marinara sauce and the basil, and bring the sauce to a simmer. Add the browned chicken, pushing each piece down in order to submerge it as much as possible in the sauce. Cover the pot and bring the stew to a simmer. Then reduce the heat to medium-low and simmer, covered, until the chicken is cooked through and tender, about 15 minutes. Season with salt and pepper to taste, if desired, and serve.
  • Fat: 38.1g (before), 6.9g (after)
  • Calories: 670 (before), 240 (after)
  • Protein: 26g
  • Carbohydrates: 12g
  • Cholesterol: 95mg
  • Fiber: 2g
  • Sodium: 348mg

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CHICKEN CACCIATORE {ITALIAN HUNTER'S CHICKEN} - THE SEASONED MOM
2021-08-02 Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, using a wooden spoon to break the tomatoes into …
From theseasonedmom.com
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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 …
From skinnytaste.com
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QUICK AND EASY CHICKEN CACCIATORE | MCCORMICK
INSTRUCTIONS. 1 Heat oil in large skillet on medium-high heat. Add chicken, onion, bell pepper, garlic salt and pepper; cook and stir 5 to 7 minutes. 2 Stir in tomatoes, tomato sauce, Italian …
From mccormick.com
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CHICKEN CACCIATORE {AN ITALIAN CLASSIC!} - SPEND WITH PENNIES
2020-01-17 Season chicken with salt & pepper to taste. Add 2 tablespoons olive oil to a 12-inch high skillet and brown over medium-high heat about 5 minutes per side. Remove from pan and …
From spendwithpennies.com
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MOM'S CHICKEN CACCIATORE - THE STAY AT HOME CHEF
Brown chicken in the pan for 3 minutes per side, just until browned. Remove from skillet and set aside. Add onions, peppers, and mushrooms to pan and cook until softened, about 7 to 10 …
From thestayathomechef.com
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CHICKEN CACCIATORE - COOKING CLASSY
2022-01-22 Omit chicken broth and reduce wine to 1/2 cup. Heat olive oil in extra large saute pan over medium-high. Cook the thighs 3 mins per side. Add to slow cooker. Over medium …
From cookingclassy.com
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CHICKEN CACCIATORE {EASY 1 HOUR STOVETOP RECIPE} – WELLPLATED.COM
2022-01-16 Transfer the chicken to a large, clean plate. The chicken does not need to be cooked through. Reduce the heat to medium. Add the remaining 1 tablespoon oil, onion, and …
From wellplated.com
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HUNTER'S DINNER: CHICKEN CACCIATORE | RECIPE - RACHAEL RAY SHOW
2021-09-14 Rachael Ray. While the chicken browns, add mushrooms and broth to a small pot. Bring to a boil over medium-high heat, then reduce to medium-low (maintaining a rolling …
From rachaelrayshow.com
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CHICKEN CACCIATORE RECIPE | POLLO ALLA CACCIATORA - RECIPES FROM ITALY
2022-04-21 Step 2) – Place the chicken pieces in a large bowl and seeason with salt and pepper, then add rosemary, garlic, half a glass of wine and two tablespoons of oil. Stir and …
From recipesfromitaly.com
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CLASSIC CHICKEN CACCIATORE - ALEX GUARNASCHELLI | IRON CHEF AND …
Transfer the chicken pieces to a tray and set aside. Make the sauce: In the skillet where you browned the chicken, stir the onions, garlic and mushrooms. Season with salt and cook over …
From alexguarnaschelli.com
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CHICKEN CACCIATORE RECIPE | FEASTING AT HOME
2022-03-18 Add garlic, bell pepper and red pepper flakes, saute for 1 minute more. Lower the heat and add wine, crushed tomatoes, tomato paste, oregano, rosemary, olives, capers, salt …
From feastingathome.com
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CHICKEN CACCIATORE - LIDIA
Pour the wine into the pan, bring to a boil, and cook until reduced by half, about 3 minutes. Add the tomatoes and oregano, season lightly with salt and pepper, and bring to a boil. Tuck the …
From lidiasitaly.com
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RACHAEL'S CHICKEN CACCIATORE RECIPE | RACHAEL RAY
Place rack at center oven and preheat to 350˚F. In a small pot over medium heat, simmer the dried mushrooms and the stock to reconstitute the mushrooms and flavor the stock. In a large …
From rachaelray.com
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10 BEST CHICKEN CACCIATORE RECIPES | YUMMLY
2022-05-03 Chicken Cacciatore Crisco. medium onion, tomatoes, garlic, chicken pieces, Crisco Pure Vegetable Oil and 9 more. Chicken Cacciatore! AliceMizer. dried basil, crushed …
From yummly.com
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BEST CHICKEN CACCIATORE RECIPE EVER - THERESCIPES.INFO
Italian Chicken Cacciatore Recipe • CiaoFlorentina trend ciaoflorentina.com. 4.5 lb chicken legs drumsticks or thighs or a mix 1 oz x28 can San Marzano tomatoes lightly crushed 1 1/4 c red …
From therecipes.info
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CHICKEN CACCIATORE - THE PIONEER WOMAN
2010-10-18 Preheat oven to 350 degrees (F). Cook pasta according to package directions. Do not overcook! Drain and set aside. Salt and pepper both sides of the pieces of chicken. …
From thepioneerwoman.com
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CURTIS STONE | CHICKEN CACCIATORE
Transfer the chicken to a medium bowl. 2. Reduce the heat to medium and add the pancetta to the same pan. Sauté until golden, about 3 minutes. Using a slotted spoon, transfer the …
From curtisstone.com
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CHICKEN CACCIATORE RECIPE - BBC FOOD
Method. Heat the oil in a frying pan and fry the onion, celery and carrots for 4–5 minutes, or until softened. Add the chicken pieces and continue to cook for 2–3 minutes or until the have ...
From bbc.co.uk
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BEST CHICKEN CACCIATORE RECIPE INA GARTEN - CHEFS & RECIPES
Allow your chicken to cook until golden brown, then turn over to brown on the other side, it should take about 8 minutes in total. Once it’s done, remove the chicken and set it aside on a plate. …
From chefsandrecipes.com
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LIDIA BASTIANICH'S CHICKEN CACCIATORE RECIPE
2021-10-20 3 tablespoons extra-virgin olive oil. 1 sweet onion, thicky sliced. 1 yellow bell pepper, thickly sliced. 8 ounces cremini mushrooms, quartered. 1/2 cup dry white wine. 1 (28 …
From today.com
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CHICKEN CACCIATORE - PREPPY KITCHEN
2021-08-22 2. Cook the chicken thighs over medium-high heat until golden brown, and they easily release from the skillet, flipping only once. Set aside when done. 3. To the skillet, add …
From preppykitchen.com
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CHICKEN CACCIATORE - CAFE DELITES
2020-05-11 Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside. Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 …
From cafedelites.com
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HOW TO MAKE CHICKEN CACCIATORE – RECIPE | FOOD | THE GUARDIAN
2022-02-23 Flour, to dust Salt and pepper 4 chicken legs, divided into thighs and drumsticks (see step 1) 1 knob butter 2 tbsp olive oil 2 whole garlic heads 1 carrot 1 stick celery 1 small …
From theguardian.com
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CHICKEN CACCIATORE RECIPES | ALLRECIPES
28. Traditional chicken cacciatore is brought to a new level with onions, peppers, mushrooms and red wine. This hunter-style version gives a heartiness and warmth that will satisfy any appetite! This recipe is inspired by the cacciatore that we …
From allrecipes.com
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