Hearty Chicken Cacciatore Recipes

EASY CHICKEN CACCIATORE RECIPE

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.

HEARTY CHICKEN CACCIATORE

Steps:

• In a bowl or dish, combine the flour, salt, paprika and pepper. Add the chicken, a few pieces at a time, and toss to coat., Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown the chicken , in batches. Return all chicken to cooker; add green pepper, onion, garlic, tomatoes and water. Press cancel., Lock lid; close pressure-release valve. Pressure-cook on high for 12 minutes. Let pressure release naturally. (A thermometer inserted in chicken should read at least 165°.) , Using a slotted spoon, remove chicken to a platter. If desired, skim fat from cooking juices. Add tomato paste and mushrooms to the pan juices. Select saute and adjust for low heat; cook and stir until heated through. Stir in hot pepper sauce and chicken.In a bowl or dish, combine the flour, salt, paprika and pepper. Add the chicken, a few pieces at a time, and toss to coat.

THE BEST CHICKEN CACCIATORE

Steps:

• Heat 2 tablespoons of the oil a large Dutch oven over medium heat.
• Sprinkle the chicken with salt and pepper. Working in batches, cook the chicken until golden brown, 5 to 6 minutes per side. Transfer the browned chicken to a plate or baking sheet.
• Discard the oil. Put the pot over medium heat and add the remaining 2 tablespoons oil. Add the pancetta and cook, stirring, until golden brown, 4 to 5 minutes. Transfer the pancetta with a slotted spoon to a small plate.
• Reduce the heat to medium-low and add the carrots, celery and onions. Cook, stirring occasionally, until the vegetables are golden brown, about 10 minutes. Add the garlic and oregano and cook until fragrant, about 1 minute.
• Add the wine and scrape up any browned bits with a wooden spoon. Increase the heat to high and bring to a boil. Cook, stirring frequently, until the liquid is reduced by about two-thirds, 3 to 4 minutes. Stir in the tomatoes and reserved pancetta. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Reduce the heat to low and bring the sauce to a gentle simmer. Cover partially and cook, stirring occasionally, until the flavors come together, 35 to 40 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Add the chicken skin-side up to the sauce, cover and transfer the pot to the oven. Cook until the chicken is cooked through and tender, 35 to 40 minutes.
• Transfer the chicken pieces to a serving platter and cover loosely with foil to keep warm.
• If necessary, skim off any fat from the surface of the sauce with a large spoon or ladle and discard. Stir in the parsley and season with salt and pepper. Pour the sauce over the chicken and top with more parsley.

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.

CLASSIC CHICKEN CACCIATORE

Steps:

• Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.
• Cut bell pepper and onions crosswise in half; cut each half into fourths.
• Stir bell pepper, onions and remaining ingredients except cheese into chicken in skillet. Heat to boiling; reduce heat. Cover and simmer 30 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve with cheese.

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!

HEART HEALTHY CHICKEN CACCIATORE

Steps:

• Combine all ingredients except for the chicken and the pasta in a large stock pot.
• Bring to a boil.
• Reduce heat, cover and simmer for 25 minutes.
• Add chicken and cook until tender.
• Serve over cooked spaghetti with optional parmesan cheese.

HEARTY CHICKEN CACCIATORE

Steps:

• Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Brown the chicken pieces in hot oil in a large skillet over medium-high heat; remove chicken, and set aside.
• Add onion to the skillet and saute 5 minutes over medium heat, or until transparent.
• Add minced garlic, saute 1 minute.
• Stir in tomatoes, tomato paste, and chicken broth.
• Add bell pepper, oregano, basil, and remaining salt and pepper.
• Return chicken to skillet; cover and simmer over medium-low heat 45 minutes or until chicken is tender.
• Add mushrooms and wine; cook, uncovered, 40 minutes.
• Serve with hot cooked linguine.

HEARTY CHICKEN CACCIATORE SOUP WITH RICE

Steps:

• Combine chicken broth, condensed soup, 2 cans water, diced tomatoes, and 1 tablespoon vegetable seasoning in an 8-quart stockpot over medium heat; bring to a slow, rolling boil.
• Meanwhile, melt butter in a large skillet over medium heat. Add chicken, mushrooms, onion, and remaining 1 tablespoon vegetable seasoning and cook until onion is translucent and chicken is cooked through, about 7 minutes. Stir in garlic salt, salt, and pepper.
• Transfer chicken mixture to the stockpot and bring to a rolling boil. Cook, stirring frequently, for 30 minutes.
• While the soup is cooking, bring 1 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Add rice to the soup and continue to simmer, adding more water to reach desired consistency, for 1 hour.