Light Chicken Cacciatore Recipes

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

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.

LIGHTER CHICKEN CACCIATORE

Steps:

• Heat the oil in a large non-stick frying pan. Tip in the prosciutto and fry for about 2 mins until crisp. Remove with a slotted spoon, letting any fat drain back into the pan, and set aside. Put the onion, garlic and herbs in the pan and fry for 3-4 mins.
• Spread the onion out in the pan, then lay the chicken breasts on top. Season with pepper and fry for 5 mins over a medium heat, turning the chicken once, until starting to brown on both sides and the onion is caramelising on the bottom of the pan. Remove the chicken and set aside on a plate. Raise the heat, give it a quick stir and, when sizzling, pour in the wine and let it bubble for 2 mins to reduce slightly.
• Lower the heat to medium, return the prosciutto to the pan, then stir in the tomatoes (breaking them up with your spoon), tomato purée and mushrooms. Spoon 4 tbsp of water into the empty tomato can, swirl it around, then pour it into the pan. Cover and simmer for 15-20 mins or until the sauce has thickened and reduced slightly, then return the chicken to the pan and cook, uncovered, for about 15 mins or until the chicken is cooked through. Season and scatter over the parsley to serve.

QUICK CHICKEN CACCIATORE

Steps:

• Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper.
• Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore and serve with crusty bread and grated cheese.
• Tidbits: Beef broth and stock is now available in resealable paper containers, which can be found on the soup aisle of your market. These paper containers make storage of remaining broth easier; keep some on hand in your refrigerator. Beef broth is used instead of chicken broth in this recipe because it pairs better with the beefy taste of portobello mushrooms. The broth will make your cacciatore taste as if it simmered all day because it accents the mushroom taste well.
• Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar free.

EASY CHICKEN CACCIATORE

Steps:

• Roll chicken in flour and brown in olive oil.
• Add all other ingredients, cover and simmer at least one hour until chicken is tender.

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 CACCIATORE DELIGHT

Steps:

• Rinse and pat the chicken pieces dry with paper towels, then coat with flour in a bowl or a resealable plastic zipper bag. Heat the peanut oil in a large skillet over medium heat, and brown the chicken on all sides until golden brown, about 15 minutes. Remove the chicken, and set aside in a bowl.
• Cook the onions, green bell pepper, and garlic in the oil left in the hot skillet until the onion slices are translucent, about 5 minutes; stir in mushrooms, and cook and stir until the mushrooms have given up their liquid and are almost tender, about 10 more minutes. Pour in crushed tomatoes, tomato sauce, salt, oregano, and sherry, and mix well; stir in the chicken pieces and any juices that have collected.
• Simmer until the chicken meat is tender and no longer pink in the thickest part of a thigh, and the juices run clear, 30 to 40 minutes.

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!

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.