Lighter Chicken Cacciatore Recipes

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CHICKEN CACCIATORE



Chicken Cacciatore image

Try Giada De Laurentiis' Chicken Cacciatore recipe, a rustic poultry-vegetable hunter's stew, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

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



Chicken Cacciatore image

This easy chicken cacciatore recipe makes a good Sunday dinner, since it's so simple to prepare. This recipe is the best because it's loaded with lots of vegetables and is a family favorite. -Barbara Roberts, Courtenay, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 21

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1/4 cup all-purpose flour
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
2 celery ribs, sliced
1 large green pepper, cut into strips
1/2 pound sliced fresh mushrooms
1 can (28 ounces) tomatoes, drained and chopped
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 cup dry red wine or water
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
3 garlic cloves, minced
1 tablespoon sugar
Hot cooked pasta
Grated Parmesan cheese

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.

Nutrition Facts : Calories 517 calories, Fat 25g fat (8g saturated fat), Cholesterol 112mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 6g fiber), Protein 39g protein.

LIGHTER CHICKEN CACCIATORE



Lighter chicken cacciatore image

The classic Italian 'hunter's stew' gets a healthy makeover, with low-fat chicken breasts, prosciutto and a rich herby tomato sauce

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 12

1 tbsp olive oil
3 slices prosciutto, fat removed, chopped
1 medium onion, chopped
2 garlic cloves, finely chopped
2 sage sprigs
2 rosemary sprigs
4 skinless chicken breasts (550g total weight), preferably organic
150ml dry white wine
400g can plum tomatoes in natural juice
1 tbsp tomato purée
225g chestnut mushrooms, quartered or halved if large
small handful chopped flat-leaf parsley, to serve

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.

Nutrition Facts : Calories 262 calories, Fat 6.2 grams fat, SaturatedFat 1.3 grams saturated fat, Carbohydrate 6.9 grams carbohydrates, Sugar 5.2 grams sugar, Fiber 2.7 grams fiber, Protein 38.7 grams protein, Sodium 1 milligram of sodium

CHICKEN CACCIATORE



Chicken Cacciatore image

Provided by Emeril Lagasse

Time 1h35m

Yield 4 servings

Number Of Ingredients 27

1 whole chicken, about 5 to 6 pounds, cut into 8 pieces
1 cup flour
Creole seasoning, recipe follows
1 cup olive oil
2 cups chopped yellow onions
Salt
Crushed red pepper
1 pound shiitake mushrooms, cleaned, stemmed and sliced
2 tablespoons chopped garlic
1 cup dry white wine
2 cups chopped fresh tomatoes, peeled and seeded
1 cup tomato sauce
2 cups chicken stock
1 bay leaf
4 sprigs fresh thyme
1/4 cup chiffonade basil
1/2 pound cooked fettuccine or spaghetti (tossed in olive oil, salt and pepper)
4 ounces grated Parmigiano-Reggiano
1 tablespoon finely chopped fresh parsley leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Season the chicken with Creole seasoning. Season the flour with Creole seasoning. Dredge the chicken in the seasoned flour, coating completely and shaking off the excess. In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 3 to 4 minutes on each side. Remove the chicken and set aside. Add the onions. Season with salt and red pepper. Saute for 2 minutes. Add the mushrooms and garlic. Season with salt and red pepper. Continue to saute for 2 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the bay leaf, thyme and basil. Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 hour or until tender. Mound the pasta in the center of each plate. Lay the chicken over the pasta. Spoon the sauce over the chicken. Garnish with cheese and parsley.
  • Combine all ingredients thoroughly.

EASY CHICKEN CACCIATORE RECIPE BY TASTY



Easy Chicken Cacciatore Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, oil, portobello mushroom, large white onion, large red bell pepper, garlic, fresh rosemary, diced tomato, red wine, low sodium chicken broth, fresh basil

Provided by Joey Firoben

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

4 boneless, skinless chicken breasts, cut in half, widthwise
salt, to taste
pepper, to taste
3 tablespoons oil, divided
1 lb portobello mushroom, diced
1 large white onion, diced
1 large red bell pepper, diced
4 cloves garlic, minced
2 teaspoons fresh rosemary, minced
14.5 oz diced tomato, 1 can
½ cup red wine
¾ cup low sodium chicken broth, or vegetable broth
fresh basil, chopped, to serve

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!

Nutrition Facts : Calories 402 calories, Carbohydrate 23 grams, Fat 18 grams, Fiber 3 grams, Protein 35 grams, Sugar 9 grams

LOW-FAT CHICKEN CACCIATORE



Low-Fat Chicken Cacciatore image

We've recreated this Italian classic with lots of flavor and very little fat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 14

3 whole chicken breasts, (about 12 ounces each), boned, skinned, and cut in half
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces small white button mushrooms, sliced 1/4 inch thick
1 small onion, peeled and sliced lengthwise 1/4 inch thick
2 ribs celery, strings removed, sliced crosswise 1/4 inch thick
2 small carrots, peeled and sliced diagonally 1/8 inch thick
1 large clove garlic, minced
1/4 cup dry white wine
2 cups chopped canned tomatoes
1/2 yellow bell pepper, sliced lengthwise 1/4 inch thick
1 1/2 teaspoons finely chopped fresh rosemary
1/4 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
Olive-oil cooking spray

Steps:

  • Spray nonstick skillet with olive-oil spray; place over high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook in skillet until browned on both sides, about 6 minutes. Transfer to a plate.
  • Wipe out skillet, and respray. Add mushrooms, and cook until browned, about 5 minutes; set aside. Reduce heat to low.
  • Respray skillet; add onions, celery, carrots, and garlic; cover, and cook, stirring, until onions are translucent, 7 to 8 minutes. Add wine, and raise heat to high; cook until wine is almost evaporated, about 30 seconds.
  • Add tomatoes, yellow pepper, rosemary, stock, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper; stir to combine. Add chicken and mushrooms; bring to a boil. Reduce heat to medium low, cover, and simmer chicken until tender, about 30 minutes. Serve immediately.

Nutrition Facts : Calories 187 g

CHICKEN CACCIATORE DELIGHT



Chicken Cacciatore Delight image

This is a favorite family recipe. Don't forget the sherry! Serve with rice or pasta with crusty garlic bread.

Provided by Carole

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 6

Number Of Ingredients 12

1 (3 pound) whole chicken, cut into pieces
½ cup all-purpose flour
¼ cup peanut oil
2 cups onions, cut into thin rings
½ cup chopped green bell pepper
2 cloves garlic, crushed
1 (8 ounce) package sliced fresh mushrooms
1 (14.5 ounce) can crushed tomatoes, drained
1 (8 ounce) can tomato sauce
1 teaspoon salt
¼ teaspoon dried oregano
¼ cup sherry

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.

Nutrition Facts : Calories 528.2 calories, Carbohydrate 26.2 g, Cholesterol 114.8 mg, Fat 28.6 g, Fiber 3.5 g, Protein 40.8 g, SaturatedFat 6.8 g, Sodium 843.6 mg, Sugar 4.1 g

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