MOM'S CHICKEN CACCIATORE
At home in Utica, New York, Cheri Sassman smothers chicken breast halves in a delicious tomato-mushroom cream sauce. "This recipe was a favorite of my mother's that I cut in half for myself," says Cheri.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt and pepper. Add chicken and shake to coat. , In a large skillet, brown chicken in 1 tablespoon oil. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic in remaining oil. Stir in tomato paste until combined. Gradually add water and wine or broth. Stir in the thyme, parsley, oregano, allspice and remaining salt. Return chicken to the pan. , Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until a thermometer reads 170°. Serve with spaghetti if desired
Nutrition Facts : Calories 494 calories, Fat 24g fat (5g saturated fat), Cholesterol 111mg cholesterol, Sodium 1018mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 5g fiber), Protein 44g protein.
MOM'S CHICKEN CACCIATORE
When Valerie Bertinelli was growing up, chicken cacciatore was a standard weeknight dinner. It's one of many recipes she learned from her mom, Nancy, over the years. "I've been making it so long, I don't remember when I started!" she says. Using just one pot makes for an easy cleanup, and though her mom originally incorporated the whole chicken, Valerie's version calls only for thighs. "They're more forgiving, especially for beginners.
Provided by Valerie Bertinelli
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Sprinkle the chicken thighs with salt and pepper on both sides, then toss them in a bowl with the flour to lightly coat.
- Heat the olive oil in a large wide pot over medium-high heat until shimmering. Add the thighs and cook until golden brown on both sides, 3 to 5 minutes per side. (Do this in batches if necessary.) Remove the thighs to a plate.
- Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell pepper and cook, stirring, until the pepper is just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any browned bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juices and bring to a simmer. Add the olives and capers.
- Return the chicken to the pot, nestling it in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, 25 to 30 minutes. Season lightly with salt and pepper and top with the basil.
MOM'S CHICKEN CACCIATORE
Many food names reflect various occupations or trades. 'Cacciatore' literally means 'hunter' in Italian, and this 'hunter style' dish makes good use of mushrooms (easily available to hunters trekking through forests!), onions tomatoes and herbs. If desired, serve over hot spaghetti noodles.
Provided by Jana
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 13
Steps:
- Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
- Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.
- Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.
Nutrition Facts : Calories 670.2 calories, Carbohydrate 28.9 g, Cholesterol 170.3 mg, Fat 38.1 g, Fiber 2 g, Protein 46.9 g, SaturatedFat 10.3 g, Sodium 422.6 mg, Sugar 2.8 g
MOM'S CHICKEN CACCIATORE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
- Heat the olive oil in a large, wide pot over medium-high heat until shimmering. Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Remove the thighs to a plate.
- Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes.
- Sprinkle with the basil. Serve immediately.
MOM'S CHICKEN CACCIATORE
Make and share this Mom's Chicken Cacciatore recipe from Food.com.
Provided by shelshel0110
Categories One Dish Meal
Time 1h20m
Yield 1 meal, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, heat the olive oil on medium heat. When hot, add garlic and rosemary. Let cook for one minute.
- Increase heat to med-high, add chicken. Cook the chicken until golden brown.
- Stir in the mushrooms, cook about 7-10 minutes--stirring often so nothing burns.
- Reduce to medium heat. Add 1 cup white wine and the tomato paste. Stir until the tomato paste is dissolved in the wine. The sauce should be about the same thickness as pasta sauce. If your sauce is too thick, slowly add the other 1/2 cup of white wine until desired consistency is reached.
- Reduce heat to low and let simmer for 1 hour.
- Salt and pepper to taste. Serve with italian bread for dipping.
Nutrition Facts : Calories 351.8, Fat 15.6, SaturatedFat 2.8, Cholesterol 104, Sodium 457.9, Carbohydrate 13.4, Fiber 2.8, Sugar 7, Protein 30.5
MAMA LEONE'S CHICKEN CACCIATORE
Make and share this Mama Leone's Chicken Cacciatore recipe from Food.com.
Provided by Bliss
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut each chicken into 4 pieces.
- Combine oil, salt pork and butter in a good-sized pot; heat.
- Add onions and brown slowly.
- Add the chicken pieces and chopped livers and gizzards and brown for 10 minute.
- Chop garlic, rosemary and parsley together and.
- add to the chicken along with the pepper and salt; stir well.
- Cook for 5 minute Add tomatoes and tomato paste and cook slowly for about 30 minute.
- ,or until done.
- Check for seasoning.
- Do NOT overcook.
- This chicken is delicious with freshly cooked spaghettini on the same place with the sauce spooned over all.
Nutrition Facts : Calories 435.4, Fat 38.2, SaturatedFat 13.8, Cholesterol 190.4, Sodium 495.9, Carbohydrate 12.2, Fiber 2.7, Sugar 6.2, Protein 13.1
MOM'S CHICKEN CACCIATORE
Many food names reflect various occupations or trades. 'Cacciatore' literally means 'hunter' in Italian, and this 'hunter style' dish makes good use of mushrooms (easily available to hunters trekking through forests!), onions tomatoes and herbs. If desired, serve over hot spaghetti noodles.
Provided by Allrecipes Member
Categories Italian Recipes
Yield 8
Number Of Ingredients 13
Steps:
- Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
- Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.
- Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.
Nutrition Facts : Calories 670.2 calories, Carbohydrate 28.9 g, Cholesterol 170.3 mg, Fat 38.1 g, Fiber 2 g, Protein 46.9 g, SaturatedFat 10.3 g, Sodium 422.6 mg, Sugar 2.8 g
MAMA LUCIA'S CHICKEN CACCIATORE
Provided by Lucy Carney
Categories Chicken Mushroom Tomato Kid-Friendly Marsala Bon Appétit Washington Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper. Place flour in plastic bag. Add chicken pieces and toss to coat completely.
- Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken pieces to skillet and sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour fat from skillet. Add remaining 3 tablespoons olive oil to skillet. Add halved mushrooms, diced green bell peppers, chopped onion, chopped garlic and oregano and sauté until onion is tender, about 10 minutes. Mix in marinara sauce, chicken broth, Marsala and capers. Return chicken pieces to skillet, spooning sauce over. Bring sauce to boil. Reduce heat to medium-low. Cover skillet and simmer until chicken is tender, about 20 minutes.
- Using tongs, transfer chicken to large platter. Boil sauce until slightly thickened, about 3 minutes; spoon off fat. Spoon sauce over chicken. Serve, passing Parmesan separately, if desired.
MOM'S BAKED CHICKEN CACCIATORE
Mom does know best. Especially when it comes to turning boneless chicken thighs into a cacciatore-style baked dish that can please a crowd.
Provided by My Food and Family
Categories Home
Time 50m
Yield 10 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Heat oil in large skillet on medium-high heat. Add chicken, peppers, onions and mushrooms; cook and stir 5 min. or until chicken is done, adding garlic for the last minute.
- Add pasta, pasta sauce, Italian seasoning, 1 cup shredded cheese and 6 Tbsp. Parmesan; mix lightly.
- Spoon into 2-qt. casserole sprayed with cooking spray. Sprinkle with remaining cheeses; cover.
- Bake 30 min. or until heated through, uncovering for the last 10 min.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
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