Chicken Cattiatore For 2 Recipes

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:

• 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 RECIPE FOR TWO

Steps:

• Preheat the oven to 350°F.
• First, place the chicken pieces on a plate, and sprinkle both sides liberally with salt and pepper. Then, sprinkle the flour evenly over the chicken, turning it to coat it in the flour.
• Add the olive oil to a 9" oven-safe skillet, and place it over high heat.
• Once the oil is hot, add the chicken, skin side down and let it sear for 5-7 minutes. Flip the chicken when its golden brown on the first side, and sear it on the second side. Once both sides of the chicken are golden brown, remove the chicken from the pan and place on a plate. The chicken will not be cooked through at this point.
• While the chicken cooks, slice the onion into half-moon shapes, and seed and slice the pepper into strips. Peel and mince the garlic cloves.
• Drain off about half of the oil from the pan that you just seared the chicken in, and then add the onions and peppers. Cook for about 5 minutes, just to soften, and then stir in the garlic, thyme, oregano, wine, tomatoes and capers.
• Nestle the chicken back into the pan, skin side up, and slide it into the oven for 25 minutes.
• Serve the chicken on its own, or with pasta, bread or mashed potatoes.

CACCIATORE CHICKEN BREASTS

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.

CHICKEN CACCIATORE FOR FOUR

Steps:

• Place flour in a large resealable plastic bag; add chicken and shake to coat. In a large skillet, brown chicken in oil on both sides. Remove chicken to a greased 13-in. x 9-in. baking dish. , In the same skillet, saute the mushrooms, onion and garlic until tender. Add the tomatoes, pearl onions, broth, tomato paste and seasonings. Bring to a boil; pour over chicken. , Cover and bake at 350° for 45-50 minutes or until chicken juices run clear. Add olives; bake 15 minutes longer. Discard bay leaf. Serve with pasta.

EASY CHICKEN CACCIATORE RECIPE BY TASTY

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!

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.

TENDER CHICKEN FOR TWO

Steps:

• Place the flour, salt and pepper in a large resealable plastic bag; add chicken and shake to coat. In a large skillet, brown chicken in oil over medium heat for 3-1/2 to 4 minutes on each side. Remove and keep warm. , In the same skillet, saute the onion, mushrooms and green pepper until crisp-tender. Stir in the ketchup, water and sherry or broth. Add chicken; cook, uncovered, over medium heat for 14-16 minutes or until juices run clear and sauce is thickened. Serve with rice.

QUICK CHICKEN CACCIATORE

Steps:

• In a large skillet, saute green pepper, onion and mushrooms in olive oil for 4-5 minutes or until crisp-tender. Place the chicken breasts over the vegetables. , In a small bowl, combine tomato sauce, chilies and seasonings. Pour over the chicken; cover and simmer for 20 minutes or until a thermometer reads 170°. Serve with spaghetti or rice if desired.

BONELESS CHICKEN CACCIATORE

Steps:

• Heat oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink in the middle, 5 to 7 minutes. Stir in celery, onion, bell peppers, garlic, tomatoes, tomato juice, tomato paste, parsley, salt, basil, oregano, marjoram, and black pepper. Cover and let simmer until vegetables are no longer crispy, about 10 minutes.

EASY CHICKEN CACCIATORE

Steps:

• In a large skillet, saute onion, garlic and bell pepper until soft. Add chicken, then stir in tomatoes, beans and oregano.
• Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly. Remove from heat and serve hot.

CHICKEN CATTIATORE FOR 2

Steps:

• Heat 1/8 inch oil in large skillet.
• Mix flour, salt, pepper and paprika; coat chicken with flour mixture.
• Cook chicken in oil over medium heat until light brown, 15 to 20 minutes.
• Mix spaghetti sauce, mushrooms (with liquid), garlic, parsley flakes and olives.
• Drain fat from skillet.
• Pour sauce onto chicken.
• Heat to boiling.
• Reduce heat; cover tightly and simmer until thickest pieces of chicken are tender, about 30 minutes.
• While chicken simmers, cook spaghetti as directed on package.
• Drain.
• Serve chicken with spaghetti.

ROUND 2 RECIPE: CHICKEN CACCIATORE

Steps:

• In a large bowl or resealable plasic bag, add the flour, 1 teaspoon Italian seasoning and salt and pepper, to taste. Combine well, then add the chicken and toss to coat.
• In a large high-sided skillet with a lid, heat the canola oil over medium-high heat. Shake off excess flour from the chicken and fry in the oil until golden brown on all sides, about 5 minutes. Remove the chicken to a plate and reserve.
• To the pan, add the mushrooms and bell pepper and cook for 2 minutes, until slightly softened. Add the remaining 1 teaspoon of Italian seasoning, the tomato soup, and the chicken broth. Bring to a boil, reduce the heat to a simmer and add the reserved chicken. Cover with a lid and cook until the chicken is completely cooked through, about 20 to 25 minutes. Remove the lid 5 minutes before the end of the cooking time, to reduce the sauce slightly. Transfer the cacciatore to a serving platter, sprinkle with parsley and serve.

CROCK POT CHICKEN CACCIATORE FOR TWO

Steps:

• Add everything to the Crock Pot (no need to thaw the chicken) and stir until well-blended.
• Cook on low for 4-5 hours, stirring occasionally.
• After about 4 hours, I usually fish the chicken out and shred it with a fork because it's easier to eat over pasta that way, and then I let it cook another hour or so.
• Serve over pasta or rice for a tasty, simple meal.

EASY WEEKNIGHT CHICKEN CACCIATORE

Steps:

• Dip chicken pieces in flour and shake off excess.
• Heat oil in a 10-inch skillet over medium-high heat. Add chicken and brown well, 4 to 5 minutes per side. Remove chicken from the pan and set aside. Drain most of the oil from the skillet, leaving about 1/8 inch.
• Add bell pepper, onion, garlic, oregano, pepper flakes, salt, and pepper to the skillet. Sauté, stirring constantly, for 2 minutes. Pour in spaghetti sauce and add enough water to thin mixture just a little; sauce will thicken as it cooks. Stir well and add chicken to the sauce. Spoon sauce over chicken to coat and bring to a simmer.
• Cover, lower heat, and cook, turning chicken and scraping the bottom of the pan often, until chicken is no longer pink at the bone and the juices run clear, about 40 minutes.

CHICKEN PARMESAN FOR 2

Steps:

• Preheat Oven to 400 degrees F.
• Place chicken breasts between 2 sheets of plastic wrap (1 at a time) and pound to 1/2 - 1/4 inch & then salt.
• In bowl mix Breadcrumbs & 1/4 Cup Parmesan Cheese.
• In separate bowl beat egg.
• Heat 1/4 cup of olive oil in a large sauté pan on medium-high heat.
• Dip chicken breasts 1 at a time in egg & then breadcrumb mix.
• Place coated chicken breasts in oil and turn heat down to medium.
• Fry chicken breasts 3-4 minutes per side.
• Thickly coat bottom of a baking dish (large enough to fit both chicken breasts) with pasta sauce.
• Place chicken breasts on top of sauce in baking dish.
• Spread more sauce over top of the chicken, and then place 1 slice over top of each chicken breast.
• Sprinkle remaining 1/4 Cup of Parmesan cheese over top of everything.
• Bake for approximately 10-12 minutes (or until mozzarella begins to brown).
• Perfect served over pasta with remaining sauce!

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 FOR TWO

Steps:

• Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 10-inch skillet over medium-high heat until just smoking. Add chicken and cook until browned, about 5 minutes per side. Transfer to plate, skin side up.
• Pour off all but 1 tablespoon fat from skillet; heat fat over medium heat until shimmering. Add mushrooms, onion, bell pepper, teaspoon salt, and 1/4 teaspoon pepper and cook, uncovered, stirring occasionally, until vegetables are softened and browned, 8 to 10 minutes.
• Stir in tomato paste, garlic, rosemary and pepper flakes and cook until mixture is rust colored and fragrant, stirring frequently, about 2 minutes. Stir in wine and any accumulated chicken juices, scraping up any browned bits, and cook until liquid is evaporated, about 1 minute. Add tomatoes (I also add a pinch of sugar) and their juice and broth and bring to boil.
• Nestle chicken into sauce, skin side up. Reduce heat to medium-low, cover and simmer until chicken registers 175 degrees, 22 to 25 minutes. Remove lid, increase heat to medium-high and continue to cook until sauce is slightly thickened, about 5 minutes longer. Sprinkle with basil.
• Note: If serving with pasta, adjust sauce consistency with reserved pasta cooking water as needed.

SIMPLY QUICK CHICKEN THIGH CACCIATORE FOR TWO

Steps:

• Clean chicken and wash.
• Cut into small pieces.
• Chop onion and pepper.
• Mix spices with flour (I use a plastic bag).
• Pat chicken dry and coat with flour mixture.
• Fry chicken until brown (about 10 minutes or so).
• Use a large enough skillet the chicken can lay out in a single layer.
• Using a non-stick skillet is best.
• Push aside chicken and add onions and peppers.
• Fry until onion is no longer opaque (short time).
• Add tomatoes and wine.
• Bring to boil and turn down to simmer.
• Cover and cook for 40 minutes.
• Stir once or twice during cooking.
• Add mushrooms.
• Return cover and cook another 15 minutes.
• When done the chicken should be falling apart and falling off the bones (if you used chicken with bones).
• Serve standalone or over rice/noodles.