EASY CHICKEN CACCIATORE RECIPE
You'll love this hearty, rustic chicken caccaitore recipe with mushrooms and bell peppers in a flavorful tomato sauce. Fall apart tender chicken with all the comforting aromtics and Italian flavors the family loves. You can make it stovetop or in your crockpot. Serve it with crusty bread or on top of plain pasta, polenta or rice.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 15
Steps:
- Pat the chicken dry and season with salt and pepper on both sides and underneath the sikn.
- In a large pan or braiser (with a lid), heat 2 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side (about 8 minutes total). Remove the chicken and set aside on a plate.
- In the same braiser, add the onions, celery, peppers, mushrooms, and garlic. Cook over medium heat, tossing regularly. Add koserh salt, pepper, oregano, fresh thyme, parsley and red pepper flakes. Allow the vegetables to cook for 5 to 6 minutes or until tender.
- Add the red wine and cook for a few minutes until the wine has reduced by about 1/2, then add the tomatoes. Cook 5 to 10 minutes over medium heat, stirring occasionally.
- Now add the chicken pieces back to the pan. Reduce the heat to medium-low. Cover and allow the chicken to cook for 30 minutes or until cooked through.
- Garnish with parsley.
Nutrition Facts : Calories 348.4 kcal, Carbohydrate 15.8 g, Protein 22.3 g, SaturatedFat 5.2 g, Cholesterol 110.7 mg, Sodium 462.5 mg, Fiber 3.7 g, ServingSize 1 serving
MUSHROOM CHICKEN CACCIATORE
Jane Bone from Cape Coral, Florida gives an Italian treatment to chicken by slow-cooking it in a zesty tomato sauce and serving it over spaghetti. "It's great for company because it frees up time to spend with guests. Toss a salad and you're ready to eat," she suggests.
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chicken in oil on both sides. Transfer to a 3-qt. slow cooker. In a bowl, combine the tomato sauce, mushrooms, onion, wine, garlic, oregano, thyme, salt and pepper; pour over chicken. , Cover and cook on low for 4-5 hours or until meat is tender. Serve with spaghetti.
Nutrition Facts : Calories 255 calories, Fat 10g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 744mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.
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
EASY CHICKEN CACCIATORE RECIPE BY TASTY
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
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
CHICKEN CACCIATORE RECIPE BY TASTY
Here's what you need: chicken thighs, olive oil, mushroom, medium onion, red bell pepper, tomato paste, garlic, dried oregano, crushed red pepper flake, dried rosemary, red wine, canned diced tomato, chicken stock, fresh parsley, salt, pepper
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Liberally season chicken thighs with salt and pepper.
- In a 4-quart jumbo cooker, heat 1 tablespoon of olive oil over medium-high heat. Add chicken and cook 3-4 minutes a side, until lightly browned. Transfer to a plate.
- Add another tablespoon of olive oil to the skillet before adding the mushrooms. Lightly season with salt and pepper, and cook until mushrooms begin to brown, about 5 minutes.
- Once browned, remove mushrooms to the same dish with the reserved chicken thighs.
- Add the final tablespoon of olive oil followed by the sliced onion and pepper. Season with salt and pepper, and cook over medium heat until they begin to brown, about 5-7 minutes.
- Create a well in the middle of the onion-pepper mixture and add the tomato paste. Cook out the tomato paste for about 1 minute before mixing it together with the onions and peppers.
- Add garlic, oregano, red pepper flakes, and rosemary. Mix them into the onion and peppers before adding the red wine. Use the moisture from the red wine to scrape off any stuck-on bits from the bottom of the pan.
- Let wine reduce by half before adding the diced tomatoes and chicken stock. Return to a simmer.
- Place chicken and mushrooms on top of the simmering sauce, being sure to also add any accumulated juices that may have collected. Sprinkle with chopped parsley.
- Cook while covered for 12 minutes or until chicken's internal temperature reaches 165˚F (75˚C).
- Serve chicken and sauce with a side of pasta or bread.
- Enjoy!
Nutrition Facts : Calories 512 calories, Carbohydrate 35 grams, Fat 29 grams, Fiber 3 grams, Protein 26 grams, Sugar 11 grams
CHICKEN CACCIATORE
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
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.
CHICKEN CACCIATORE
This easy chicken cacciatore recipe with boneless chicken thighs, mushrooms, and wine is made on the stovetop and ready in under an hour.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 50m
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons olive oil in a Dutch oven or similar deep, sturdy pot over medium-high. Season both sides of the chicken with salt and pepper.
- Once the oil is hot and shimmering (but not so hot it starts smoking), add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. Transfer the chicken to a large, clean plate. The chicken does not need to be cooked through.
- Reduce the heat to medium. Add the remaining 1 tablespoon oil, onion, and bell pepper. Cook until the vegetables begin to soften, about 4 minutes.
- Add the garlic and cook for 1 minute, or until the garlic is fragrant.
- Add the white wine. Stir and let simmer until the wine is reduced by approximately half, about 3 minutes.
- Add the tomatoes with their juices, mushrooms, Italian seasoning, and balsamic vinegar, stirring to combine. Bring to a simmer. Let the sauce simmer, uncovered, for 10 minutes.
- Nestle the chicken thighs into the tomato sauce, along with any drippings that have collected on the plate. The chicken should be mostly submerged, though some may peek through.
- Partially cover the pot and let simmer 15 to 20 additional minutes, or until the chicken is cooked through, the sauce is thickened, and the mushrooms are tender.
- If you'd like to dice or shred the chicken, remove it to a cutting board. When cool enough to handle, dice or shred it, then return it to the pot. You also can serve the chicken thighs whole.
- Taste and season the sauce with additional salt and pepper as desired. If you've chopped or shredded the chicken, return it to the sauce and toss to combine and warm through. Otherwise, serve the chicken pieces whole with a generous amount of sauce on top.
- Serve hot over pasta, rice, polenta, or veggie noodles, with a big extra spoonful of sauce and a sprinkle of parsley and Parmesan.
Nutrition Facts : ServingSize 1 (of 6), Calories 335 kcal, Carbohydrate 16 g, Protein 33 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 144 mg, Fiber 4 g, Sugar 8 g
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.
SLOW COOKER CHICKEN CACCIATORE WITH MUSHROOMS AND BACON
Cacciatore means "hunter style" in Italian, and this is a slow cooker riff on that classic Italian braise, which usually features chicken or rabbit with lots of peppers, tomatoes and wine. In this recipe, the mushrooms, bacon and wine give the finished dish a deep and delicious savoriness. The bacon does triple duty: It provides most of the fat in the recipe, it suffuses the dish with smoky flavor, and its little crispy bits hold up nicely over the long simmer. As the dish cooks, the vegetables release their juices, which don't evaporate in the slow cooker, so this may be a more stew-like cacciatore. This makes it delicious served over pasta or polenta or in a bowl served with a hunk of crusty bread to sop up the juices. To serve it as a hoagie or submarine sandwich, use a slotted spoon to scoop the chicken and sauce onto the rolls.
Provided by Sarah DiGregorio
Categories dinner, poultry, soups and stews, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Fry the bacon in a large (12-inch) skillet over medium-high heat until crisp and the fat is rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a 6- to 8-quart slow cooker, leaving the fat behind in the skillet. Add the mushrooms to the fat in the skillet and let them cook over medium-high, stirring only a few times, until the mushrooms have shrunk, released their liquid and started to lightly brown, about 8 to 10 minutes. Stir in the chopped garlic and tomato paste. Pour in the wine and let it come to a bubble, scraping up the browned bits from the bottom of the pan. Scrape the mixture into the slow cooker.
- Add the onion, bell pepper, roasted peppers, tomatoes, capers, vinegar, oregano, red-pepper flakes and garlic powder to the slow cooker and stir to combine. Add the chicken, season with 1 teaspoon salt and a generous amount of pepper and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, about 4 hours. (At this point, the dish holds well on the warm setting for several hours.)
- Using two forks, break the chicken up into large chunks. Stir in the parsley and let it warm through. Taste and add salt and pepper if necessary. Serve over polenta or pasta or in hoagie rolls, if desired, or alone in bowls. Top with basil and Parmesan.
CHICKEN CACCIATORE WITH CREMINI MUSHROOMS
A hearty dish for a cold winter's day, this hassle-free one-pot meal puts healthful ingredients front and center.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 4h15m
Number Of Ingredients 9
Steps:
- In a 5-quart slow cooker, stir together chicken, mushrooms, tomatoes, flour, wine, celery, onion, rosemary, 2 teaspoons salt, and 1/4 teaspoon pepper.
- Cover; cook on high setting until meat is tender, 4 hours. Do not lift the cover of the slow cooker while cooking. To serve, discard rosemary sprig.
Nutrition Facts : Calories 464 g, Fat 9 g, Fiber 5 g, Protein 65 g
CHICKEN CACCIATORE
Make and share this Chicken Cacciatore recipe from Food.com.
Provided by dojemi
Categories Chicken
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Set the oven at 400 degrees.
- In a large ovenproof dish, arrange the thighs in one layer, skinned side down.
- Sprinkle with salt and pepper.
- Roast the chicken for 20 minutes.
- In a large skillet, heat the oil.
- Cook the garlic, carrots, onions, celery, mushrooms and roasted peppers over medium heat, stirring often, for 20 minutes.
- Add the stock, port, balsamic vinegar, crushed tomatoes, and bay leaf.
- Pour this over the chicken thighs, cover with foil, and return the dish to the oven.
- Cook the cacciatore for 1 1/2 hours.
- Toss the pasta and cacciatore and transfer to a serving bowl.
- Sprinkle with cheese and basil.
Nutrition Facts : Calories 564.3, Fat 10.7, SaturatedFat 2.6, Cholesterol 99, Sodium 515, Carbohydrate 66.4, Fiber 4.7, Sugar 15.5, Protein 35.1
CAPER CHICKEN CACCIATORE
Capers, black and green olives, pepperoni, white wine ...Such savory, scrumptious Mediterranean flavors divine! This is my version of Chicken Cacciatore. Great for a dinner party, plus you can omit or add any ingredient to make it especially yours!
Provided by JoAnn M. Jarrach
Categories World Cuisine Recipes European Italian
Yield 5
Number Of Ingredients 12
Steps:
- In a large skillet heat oil over medium heat. Season chicken pieces with salt and pepper to taste and brown chicken in hot oil. Remove chicken from skillet. Set aside.
- In same skillet saute onions and mushrooms until translucent. Return chicken to skillet and add the tomatoes, soup and wine. When liquids start to simmer add the green olives, black olives, capers and pepperoni. Cover skillet and let simmer for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Remove skillet cover, pour skillet mixture into a 9x13 inch baking dish and bake in preheated oven for about 15 minutes, until chicken is tender and juices run clear.
Nutrition Facts : Calories 1247.8 calories, Carbohydrate 15.5 g, Cholesterol 319.4 mg, Fat 90.7 g, Fiber 2 g, Protein 80.4 g, SaturatedFat 24.9 g, Sodium 1904.5 mg, Sugar 6.2 g
MUSHROOM CHICKEN CACCIATORE
It gives an Italian treatment to chicken by slow-cooking it in a zesty tomato sauce and serving it over spaghetti.
Provided by looneytunesfan
Categories Chicken Breast
Time 4h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, brown chicken in oil on both sides. Transfer to a slow cooker. In a bowl, combine the tomato sauce, mushrooms, onion, wine or broth, garlic, oregano, thyme, salt and pepper; pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear. Serve over spaghetti.
Nutrition Facts : Calories 264.6, Fat 8.8, SaturatedFat 1.4, Cholesterol 68.4, Sodium 715.5, Carbohydrate 13.8, Fiber 2.8, Sugar 6.8, Protein 30.8
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- 1. In a bowl, season the flour with salt and pepper to taste. Lightly dredge the chicken pieces in the seasoned flour and shake off any excess.
- 2. Heat 1/2 cup of the olive oil in a large sauté pan over medium heat. Sear the chicken on all sides until golden brown, about 4 to 5 minutes. Set aside.
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