Comforting Chicken Cacciatore Recipes
COMFORTING CHICKEN CACCIATORE
Enjoy a classic Italian dish at home with this recipe for chicken cacciatore, a comforting hunter-style stew. Also Try:Lemony Kale Salad, Creamy Polenta with Parmesan
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Place bell pepper directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.) Transfer peppers to a large bowl and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs, and cut each pepper lengthwise into 1/2-inch strips; set aside.
- Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a medium Dutch oven over medium heat. Add chicken and cook, turning, until golden brown on all sides, about 3 minutes per side. Transfer chicken to a large plate or baking sheet; set aside.
- Add remaining tablespoon oil to Dutch oven and add mushrooms. Cook, stirring, until soft, about 3 minutes; add onions and garlic and cook, stirring, until soft and translucent, 3 to 5 minutes. Stir in flour until well combined. Add wine and let simmer for 1 minute. Stir in chicken stock, crushed tomatoes, roasted pepper strips, and olives.
- Return chicken to Dutch oven; transfer to oven. Cook chicken in oven for 30 minutes. Remove from oven and stir in capers, vinegar, and parsley; season with salt and pepper. Serve.
COMFORTING CHICKEN CACCIATORE
This recipe has been in my family for a long time. I remember my grandmother making it on special occasions. In those days, chicken was a treat, and we relished every bite-especially if Grandmother cooked it!
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
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Servings 4Total Time 1 hr 35 minsCategory ChickenCalories 911 per serving
- Heat the oil in a large pot or Dutch oven over medium heat, and brown the chicken pieces well on both sides, about 4 minutes per side.
- Remove the chicken pieces and set aside.Add the onions, garlic, celery, and mushrooms and saute until tender, about 5 minutes.
- Add the wine to the pan and cook over high heat scraping up the browned bits from the bottom until the wine has reduced by half.
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4.6/5 (20)Calories 354 per servingCategory Main Course
- Add the olive oil and butter to a large oven-safe skillet with a lid, and heat until butter has melted.
- Add the chicken to the skillet and season generously with salt and pepper. Fry the chicken on both sides until golden, about 4 min per side. The chicken doesn't have to be cooked through, as it will continue cooking while in the oven. Transfer the chicken to a plate and set aside.
- Add the garlic and onions to the skillet and saute for 2 minutes until the onion is translucent and the garlic becomes aromatic. Add the chopped mushrooms and cook for 5 min until the mushrooms cook down then add the peppers. I like to cook my mushrooms first, but you could add the mushrooms and peppers all at once. Stir and cook for a couple more minutes until the peppers soften a bit.
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- Heat olive oil in a large deep sided skillet until hot. Sprinkle the chicken with salt then brown the chicken skin side down for 5-7 minutes until golden. Turn the chicken around and brown on the other side for 2 minutes then remove and set aside on a plate. Drain the excess fat from the skillet but don’t wipe it clean.
- Add the pancetta to the hot skillet and fry for 2-3 minutes. Next add the finely chopped carrot, celery and onion and saute until soft but not browned around 5 minutes.
- Once soft, add the garlic, rosemary and bay and saute for another 2 minutes. Add the white wine and simmer for 1-2 minutes or until you can no longer smell the alcohol.
- Add the tomatoes and stock and stir everything together. Finally, add the chicken back to the pot, cover and simmer for 45 minutes.
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- Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, if necessary, place chicken skin down in pan. Brown chicken on both sides, about 3 to 4 minutes per side; remove to plate. If needed, pour off fat in the pan so only about 1 tablespoon remains.
- Add onions and pepper to pan, and cook for 2-3 minutes or until onions begin to soften. Add mushrooms and garlic, continuing to cook, stirring, for about 2 minutes. Add oregano, thyme, salt, and red pepper flakes.
CHICKPEA CACCIATORE RECIPE | GOOP
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Servings 4-6Category Recipes
- To cook the chickpeas, combine all the ingredients in the multicooker and set to pressure-cook on high for 30 minutes. (It will take a few minutes to reach pressure, and another 15 to 20 minutes to naturally release the steam once it’s cooked.)
- Once the steam has naturally released, carefully remove the lid and discard the onion and bay leaf. Separate the chickpeas from the cooking liquid and reserve 1½ cups for the cacciatore (save the rest to use as you’d use regular broth).
- Replace the pot in the multicooker base. Set it to sauté on high. Add the olive oil to heat up for a minute or so. Then add the onions, carrots, garlic, red pepper flakes, and a big pinch of salt. Sauté until the onions are translucent and the carrots are just getting tender, stirring occasionally adding a little extra olive oil if needed. Add the tomato paste and olives (if using) and cook for a few minutes. Then add the red wine, crushed tomatoes, and chickpea cooking liquid and let it simmer for 8 to 10 minutes, just to cook some of the alcohol out.
- Place the lid on top and set to slow-cook for 1 hour on high or 3 hours on low (depending on your schedule). Once the stew is done slow-cooking, make sure your multicooker is set to warm (most of them do this automatically). Taste to adjust seasoning and fold in the Swiss chard. After a couple minutes, the chard should be just wilted and tender, and you’re ready to serve.
BEST CHICKEN CACCIATORE (HOW TO MAKE AHEAD/FREEZE + CROCKPOT)
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Reviews 8Total Time 1 hr 30 minsServings 6-8
- Preheat oven to 350 F. Whisk flour and all "chicken seasoning" together in a shallow dish. Pat chicken dry and dredge each piece in the mixture, pressing the flour into the chicken, shake off any excess, then transfer to a dry surface.
- Melt 1 tablespoon butter in 2 tablespoons oil over medium-high heat in a deep, oven-proof skillet/braiser. Once hot, add chicken and cook approximately 4 minutes per side, until golden (it will not be cooked through) – do NOT let the drippings burn/blacken. Reduce heat if necessary. Remove chicken to a plate but do not discard drippings.
- Reduce heat to medium. To the now empty skillet, melt 2 tablespoons butter. Add enough olive oil to equal 2 tablespoons when combined with the drippings (eyeball it).. Add onions, carrots, bell peppers and mushrooms and cook until softened, about 10 minutes. Add a drizzle of olive oil if the vegetables become too dry. Add garlic and red pepper flakes and sauté for 30 seconds.
- Stir in all remaining ingredients up to “for serving.” Season with salt and pepper to taste. Return chicken pieces to the skillet along with any juices and spoon some sauce over the top.
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- Butcher the chicken into 10 pieces, 2 drums, 2 thighs, 2 breasts tips 2 breasts centre and 2 top breast and wing. Alternatively ask your butcher to cut it for you or use 10 chicken thighs.
- 3 Carefully place the chicken pieces in the pan (skillet) skin side down. Cook until golden brown, then turn around and sear the other side. It should take 3 minutes for each side.
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