Keith Youngs Chicken Cacciatore Recipes

CHICKEN CACCIATORE

Steps:

• Place the flour in a shallow dish and coat the chicken pieces, shaking off any excess. Heat the oil in a large saucepot over medium-high heat.
• Add the chicken in batches and fry until golden brown on all sides. When all the chicken has been cooked, set it aside.
• Add the garlic to the pan and cook until it turns golden brown. Add the mushrooms and saute for 5 to 7 minutes, until they release most of their liquid. Add the onion and bell peppers and saute until the vegetables are soft, approximately 6 minutes.
• Add the wine and let reduce for about 1 minute. Add the chicken broth, tomatoes, crushed red pepper, salt oregano and tomato paste. Return the chicken to the pot and bring the liquid to a boil, stirring constantly. Turn down the heat and simmer for 30 to 45 minutes. Stir in the fresh basil just before serving.
• This dish goes well with any pasta or rice and tastes even better the following day.

KITTENCAL'S CHICKEN CACCIATORE

Steps:

• Heat olive oil in a large skillet over medium-high heat (I have listed 6 tablespoons oil, use enough oil to cover the bottom of your skillet).
• In a shallow bowl mix the flour with garlic powder, then coat each piece of chicken lightly in the flour mixture (shaking off any excess).
• Cook the chicken in oil over medium-high heat on both sides until just lightly browned (about 4 minutes per side) then remove to a plate and set aside.
• Add in mushrooms, onions and green bell pepper; cook stirring for about 3-4 minutes or until just softened scraping any browned bits that have accumulated on the bottom of the skillet.
• Add in fresh garlic, chili flakes, oregano and basil; cook stirring for 2 minutes.
• Add in tomato paste; cook stirring constantly for 2 minutes.
• Add in diced tomatoes with juice, chicken broth and wine, olives, seasoned salt and bay leaf; bring to a boil.
• Reduce heat to low and simmer covered for about 15 minutes stirring occasionally (just to blend the flavors).
• Return the browned chicken back to the skillet (carefully turn the chicken to coat with the sauce).
• Reduce heat to low and simmer covered for about 1-1/4 hours, stirring occasionally and turning the chicken pieces a few times during cooking.
• Season sauce with more salt if desired and black pepper about halfway through cooking.
• Serve with cooked pasta.

CHEF JOHN'S CHICKEN CACCIATORE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.
• Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.
• Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.
• Cover and cook in the preheated oven for 1 hour 15 minutes.