CHICKEN CACCIATORE
This classic Italian dish must have hundreds of versions, all resulting in a rustic braise of chicken, aromatic vegetables and tomatoes. My version includes lots of mushrooms, both dried and fresh. You can add kale to the dish if you want to work in some leafy greens (see variation below).
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h45m
Yield 4 to 5 servings.
Number Of Ingredients 14
Steps:
- Place the dried mushrooms in a bowl or heat-proof glass measuring cup and pour on 2 cups boiling water. Let sit 15 to 30 minutes, until mushrooms are softened. Drain through a strainer lined with cheesecloth or a paper towel and set over a bowl. Rinse the mushrooms in several changes of water, squeeze out excess water and chop coarsely. Set aside. Measure out 1 cup of the soaking liquid and set aside.
- Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy nonstick skillet. Season the chicken with salt and pepper and brown, in batches, for 5 minutes on each side. Transfer the chicken pieces to a bowl as they are done. Pour the fat off from the pan and discard.
- Turn the heat down to medium, add the remaining oil and the onion, carrot and celery, as well as a pinch of salt. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the garlic, parsley, rosemary, red pepper flakes and salt to taste. Cover, turn the heat to low and cook, stirring often, for 5 minutes, until the mixture is soft and aromatic. Stir in the fresh and dried mushrooms, turn the heat back up to medium, and cook, stirring, until the mushrooms are just tender, about 5 minutes. Season with salt and pepper. Stir in the wine and bring to a boil. Cook, stirring, for a few minutes, until the wine has reduced by about half. Add the tomatoes and salt and pepper to taste. Cook over medium heat for 5 to 10 minutes, stirring often, until the tomatoes have cooked down a little and smell fragrant. Stir in the mushroom soaking liquid that you set aside.
- Return the chicken pieces to the pan and stir so that they are well submerged in the tomato mixture. Cover and simmer over medium heat for 30 minutes, until the chicken is tender. Taste, adjust seasoning and serve with pasta or rice.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 27 grams, Carbohydrate 24 grams, Fat 41 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 1184 milligrams, Sugar 7 grams, TransFat 0 grams
CHICKEN CACCIATORE
Provided by Marian Burros
Categories dinner, easy, pastas, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil and cook the chicken in it until the chicken is golden brown.
- Add remaining ingredients except spaghetti. Cover and simmer for one hour, or until chicken is tender. Remove bay leaf. (The sodium level can be reduced by using no-salt-added canned tomatoes and tomato sauce, and by not adding salt. Fat can be reduced by skinning chicken before eating.)
- Serve with spaghetti
Nutrition Facts : @context http, Calories 1055, UnsaturatedFat 29 grams, Carbohydrate 98 grams, Fat 44 grams, Fiber 8 grams, Protein 60 grams, SaturatedFat 11 grams, Sodium 1626 milligrams, Sugar 10 grams, TransFat 0 grams
CHICKEN CACCIATORE, NEW VERSION
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Rinse chicken in cold water and pat dry.
- Put olive oil and onion in a saute pan large enough to hold the chicken without crowding. Place over medium heat and cook, stirring occasionally, until onion is translucent. Add garlic. Add chicken, skin side down, and saute until skin turns golden. Turn and cook chicken on the other side.
- Add salt and pepper and turn the chicken a few times. Add the wine, and simmer until it is reduced by half.
- Add the tomatoes, reduce the heat to a very slow simmer, partly cover the pan, and cook the chicken about 40 minutes, until it is very tender and comes away from the bone easily. Turn and baste it from time to time during cooking. If necessary add a little water.
- Transfer the chicken to a warm dish and serve. If desired, it can be prepared in advance and reheated.
Nutrition Facts : @context http, Calories 684, UnsaturatedFat 31 grams, Carbohydrate 8 grams, Fat 48 grams, Fiber 2 grams, Protein 51 grams, SaturatedFat 13 grams, Sodium 1202 milligrams, Sugar 3 grams, TransFat 0 grams
MELISSA'S CHICKEN CACCIATORE
The key flavor of this guest-worthy dish is the marinade from the artichoke hearts. Feel free to add extra veggies such as spinach, zucchini, or yellow squash. Serve over fettuccine or spaghetti noodles.
Provided by Melissa Hamilton
Categories Italian Recipes
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place half the artichoke marinade into a large skillet over medium-high heat, and brown the chicken pieces until the liquid has almost evaporated, 8 to 10 minutes. Remove the chicken pieces with a slotted spoon, and place into a 9x13-inch baking dish.
- Pour the remaining marinade into the same skillet, and cook and stir the onions, garlic, mushrooms, oregano, basil, salt, rosemary, and black pepper until the onions are translucent, 5 to 8 minutes. Mix in diced tomatoes with their juice, tomato sauce, black olives, and chopped artichoke hearts. Stir the sauce well, and pour over the chicken in the baking dish. Cover the dish with foil.
- Bake the chicken until the sauce is bubbling, about 45 minutes. Uncover, and drizzle the Madeira wine over the dish; top with mozzarella cheese. Return to oven, uncovered, and bake until the cheese is melted, about 10 more minutes.
Nutrition Facts : Calories 320.1 calories, Carbohydrate 21.2 g, Cholesterol 63.2 mg, Fat 12 g, Fiber 5.1 g, Protein 29.2 g, SaturatedFat 4.4 g, Sodium 1428.1 mg, Sugar 8.1 g
MELISSA'S CHICKEN CACCIATORE
The key flavor of this guest-worthy dish is the marinade from the artichoke hearts. Feel free to add extra veggies such as spinach, zucchini, or yellow squash. Serve over fettuccine or spaghetti noodles.
Provided by Melissa Hamilton
Categories Italian Recipes
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place half the artichoke marinade into a large skillet over medium-high heat, and brown the chicken pieces until the liquid has almost evaporated, 8 to 10 minutes. Remove the chicken pieces with a slotted spoon, and place into a 9x13-inch baking dish.
- Pour the remaining marinade into the same skillet, and cook and stir the onions, garlic, mushrooms, oregano, basil, salt, rosemary, and black pepper until the onions are translucent, 5 to 8 minutes. Mix in diced tomatoes with their juice, tomato sauce, black olives, and chopped artichoke hearts. Stir the sauce well, and pour over the chicken in the baking dish. Cover the dish with foil.
- Bake the chicken until the sauce is bubbling, about 45 minutes. Uncover, and drizzle the Madeira wine over the dish; top with mozzarella cheese. Return to oven, uncovered, and bake until the cheese is melted, about 10 more minutes.
Nutrition Facts : Calories 320.1 calories, Carbohydrate 21.2 g, Cholesterol 63.2 mg, Fat 12 g, Fiber 5.1 g, Protein 29.2 g, SaturatedFat 4.4 g, Sodium 1428.1 mg, Sugar 8.1 g
MELISSA'S CHICKEN CACCIATORE
The key flavor of this guest-worthy dish is the marinade from the artichoke hearts. Feel free to add extra veggies such as spinach, zucchini, or yellow squash. Serve over fettuccine or spaghetti noodles.
Provided by Melissa Hamilton
Categories Italian Recipes
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place half the artichoke marinade into a large skillet over medium-high heat, and brown the chicken pieces until the liquid has almost evaporated, 8 to 10 minutes. Remove the chicken pieces with a slotted spoon, and place into a 9x13-inch baking dish.
- Pour the remaining marinade into the same skillet, and cook and stir the onions, garlic, mushrooms, oregano, basil, salt, rosemary, and black pepper until the onions are translucent, 5 to 8 minutes. Mix in diced tomatoes with their juice, tomato sauce, black olives, and chopped artichoke hearts. Stir the sauce well, and pour over the chicken in the baking dish. Cover the dish with foil.
- Bake the chicken until the sauce is bubbling, about 45 minutes. Uncover, and drizzle the Madeira wine over the dish; top with mozzarella cheese. Return to oven, uncovered, and bake until the cheese is melted, about 10 more minutes.
Nutrition Facts : Calories 320.1 calories, Carbohydrate 21.2 g, Cholesterol 63.2 mg, Fat 12 g, Fiber 5.1 g, Protein 29.2 g, SaturatedFat 4.4 g, Sodium 1428.1 mg, Sugar 8.1 g
BOBBY FLAY'S CHICKEN CACCIATORE
Yield serves 4 to 6
Number Of Ingredients 19
Steps:
- Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Season the chicken pieces on both sides with salt and pepper. Working in batches, place the chicken in the pan, skin side down, and cook until golden brown, 3 to 4 minutes. Turn the chicken over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate.
- Add another tablespoon of the oil to the pan and heat until almost smoking. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until they are golden brown and their liquid has evaporated, about 10 minutes. Remove to a plate.
- Add the remaining 1 tablespoon oil, the onion, and the bell pepper to the pan and cook until soft, about 4 minutes. Add the serrano chile, garlic, and red pepper flakes, and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken stock, tomatoes, rosemary, and thyme, and bring to a simmer. Return the dark meat and the mushrooms to the pan, reduce the heat to medium-low, cover the pan, and cook for 30 minutes.
- Add the white meat to the pan, cover, and continue cooking for 10 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent it loosely with foil.
- Raise the heat under the pan to high and cook the liquid, stirring occasionally, until thickened to a sauce consistency, about 15 minutes.
- Season with salt, pepper, and honey to taste. Stir in the capers and basil, and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve over the spaghetti, and top with shaved Parmesan.
MELISSA'S CHICKEN CACCIATORE
The key flavor of this guest-worthy dish is the marinade from the artichoke hearts. Feel free to add extra veggies such as spinach, zucchini, or yellow squash. Serve over fettuccine or spaghetti noodles.
Provided by Melissa Hamilton
Categories Italian Recipes
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place half the artichoke marinade into a large skillet over medium-high heat, and brown the chicken pieces until the liquid has almost evaporated, 8 to 10 minutes. Remove the chicken pieces with a slotted spoon, and place into a 9x13-inch baking dish.
- Pour the remaining marinade into the same skillet, and cook and stir the onions, garlic, mushrooms, oregano, basil, salt, rosemary, and black pepper until the onions are translucent, 5 to 8 minutes. Mix in diced tomatoes with their juice, tomato sauce, black olives, and chopped artichoke hearts. Stir the sauce well, and pour over the chicken in the baking dish. Cover the dish with foil.
- Bake the chicken until the sauce is bubbling, about 45 minutes. Uncover, and drizzle the Madeira wine over the dish; top with mozzarella cheese. Return to oven, uncovered, and bake until the cheese is melted, about 10 more minutes.
Nutrition Facts : Calories 320.1 calories, Carbohydrate 21.2 g, Cholesterol 63.2 mg, Fat 12 g, Fiber 5.1 g, Protein 29.2 g, SaturatedFat 4.4 g, Sodium 1428.1 mg, Sugar 8.1 g
MELISSA'S CHICKEN CACCIATORE
The key flavor of this guest-worthy dish is the marinade from the artichoke hearts. Feel free to add extra veggies such as spinach, zucchini, or yellow squash. Serve over fettuccine or spaghetti noodles.
Provided by Melissa Hamilton
Categories Italian Recipes
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place half the artichoke marinade into a large skillet over medium-high heat, and brown the chicken pieces until the liquid has almost evaporated, 8 to 10 minutes. Remove the chicken pieces with a slotted spoon, and place into a 9x13-inch baking dish.
- Pour the remaining marinade into the same skillet, and cook and stir the onions, garlic, mushrooms, oregano, basil, salt, rosemary, and black pepper until the onions are translucent, 5 to 8 minutes. Mix in diced tomatoes with their juice, tomato sauce, black olives, and chopped artichoke hearts. Stir the sauce well, and pour over the chicken in the baking dish. Cover the dish with foil.
- Bake the chicken until the sauce is bubbling, about 45 minutes. Uncover, and drizzle the Madeira wine over the dish; top with mozzarella cheese. Return to oven, uncovered, and bake until the cheese is melted, about 10 more minutes.
Nutrition Facts : Calories 320.1 calories, Carbohydrate 21.2 g, Cholesterol 63.2 mg, Fat 12 g, Fiber 5.1 g, Protein 29.2 g, SaturatedFat 4.4 g, Sodium 1428.1 mg, Sugar 8.1 g
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