HOMEMADE CHICKEN CACCIATORE, SICILIAN-STYLE
This recipe was shown to me by my Sicilian employer years ago in Lynchburg, VA. It is made from scratch with tomatoes, onions, peppers, wine, and seasonings. Do not cook chicken before adding to this recipe; it must all blend together to get this particular flavor. Leaving the skin on the chicken helps the flavors to blend together while cooking. You can remove the skin after cooking.
Provided by Kim Shepheard
Categories World Cuisine Recipes European Italian
Time 2h25m
Yield 6
Number Of Ingredients 13
Steps:
- Melt the butter in a large stockpot over medium heat. Cook the onion, bell pepper, and garlic in the melted butter until they begin to soften, about 3 minutes. Add the tomatoes, wine, Italian seasoning, salt, pepper, and garlic salt; cook and stir until the mixture just begins to boil. Reduce the heat to medium low; add the chicken and cook until the meat is tender enough to fall off the bone, about 1 1/2 hours. Remove the bones and skin from the chicken, returning the meat to the pot.
- Heat 3/4 cup of the reserved liquid from the tomatoes in the microwave until just warmed. Stir the flour into the tomato liquid until thick. Add to the stockpot and stir continually until the mixture begins to thicken. Remove from heat and allow to sit for about 15 minutes.
- While the chicken mixture rests, bring a large pot of lightly-salted water to a boil. Stir the spaghetti into the water and return to a boil. Cook until the pasta is slightly tender but still firm to the bite, about 12 minutes. Drain. Ladle the chicken mixture over the drained spaghetti to serve.
Nutrition Facts : Calories 874.8 calories, Carbohydrate 68.1 g, Cholesterol 175.3 mg, Fat 37.5 g, Fiber 5.1 g, Protein 54.1 g, SaturatedFat 11.3 g, Sodium 932.5 mg, Sugar 7.5 g
CHICKEN CACCIATORE
Provided by Anne Burrell
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Coat a large, wide pot with olive oil and bring to a high heat. Season the chicken with salt and brown in the hot oil, working in batches if needed. Once all the chicken is brown, remove to a plate and discard most of the excess fat.
- If needed to coat the bottom of the pan, add 1 tablespoon olive oil. Add the onions and crushed red pepper, then season with salt, and sweat over low heat, 8 to 10 minutes. Add the garlic and sweat for 1 to 2 minutes. Add the peppers, and cook until they are soft, about 2 to 3 minutes. Add the mushrooms, season with salt and cook until they are soft. Add the white wine and reduce by half.
- Return the chicken to the pan and add the tomatoes; taste for seasoning. Add the thyme bundle and bay leaves. Bring the liquid to a boil and reduce to a simmer. Partially cover the pot and simmer for 20 to 30 minutes. Check the level of the sauce periodically during the cooking process and replenish it with water as needed; the level of liquid should be about even with the chicken.
- Remove the chicken from the pot and place it on a pretty serving platter. Taste the sauce for seasoning, adjust if needed. Skim the surface of the sauce if excessively greasy. Spoon the sauce over the chicken. Taste the chicken!
CHICKEN CACCIATORE
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
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.
CONTEST-WINNING CHICKEN CACCIATORE
My husband and I own and operate a busy farm. There are days when there's just no time left for cooking! It's really nice to be able to come into the house at night and smell this wonderful slow cooker chicken cacciatore. -Aggie Arnold-Norman, Liberty, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place onions in a 5-qt. slow cooker. Add the chicken, seasonings, tomatoes, tomato sauce, mushrooms and wine., Cover and cook on low for 6-8 hours or until chicken is tender. Discard bay leaf. Serve chicken with sauce over pasta.
Nutrition Facts : Calories 207 calories, Fat 6g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 787mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
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
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 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
OLD WORLD CHICKEN CACCIATORE
So many Cacciatore recipes have tomatoes and that's not the way I'm used to having it. This is more like the dish I remember from my childhood.
Provided by babyparentingguide
Categories Whole Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Rub the chicken pieces with the lemon halves and then sprinkle all over with salt and pepper.
- Let the chicken rest while you mix the red wine vinegar, rosemary, salt and pepper together in a big bowl.
- Over medium heat, heat the olive oil in a big skillet and add the chicken pieces. Fry the pieces slowly (for about half an hour) and turn them regularly until they are golden brown.
- Pour the vinegar mix over the chicken and bring to a boil. Stir and scrape the pan to loosen all the chunks on the bottom.
- Allow the liquid to reduce by half.
- Garnish with fresh rosemary sprigs and serve.
Nutrition Facts : Calories 848.9, Fat 66.5, SaturatedFat 17, Cholesterol 243.8, Sodium 810, Carbohydrate 3.6, Fiber 1.6, Protein 57.7
CHICKEN CACCIATORE
This has been my daughter's favourite supper since she was three years old. I serve it over plain white rice, and it's very tasty.
Provided by BrendaM
Categories One Dish Meal
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash chicken and pat dry.
- In a large skillet, melt shortening (or use olive oil), over medium heat.
- Coat chicken with flour.
- Cook chicken in hot shortening (oil) over medium heat 15 to 20 minutes or until brown.
- Remove chicken and set aside.
- Add onion rings, green pepper and garlic to skillet; cook and stir over medium heat until onion and pepper are tender.
- Stir in remaining ingredients.
- Add chicken, cover and simmer 30 to 40 minutes or until the thickest pieces are tender.
- (4 servings).
Nutrition Facts : Calories 975.8, Fat 64.8, SaturatedFat 18, Cholesterol 255.4, Sodium 1128.8, Carbohydrate 28.5, Fiber 4, Sugar 8.8, Protein 68.2
More about "old world chicken cacciatore recipes"
"OLD SCHOOL" CHICKEN CACCIATORE RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Author RanderServings 4-6
- Cook chicken, in batches, in 2 Tbsp. hot oil in a large Dutch oven over medium-high heat 3 to 5 minutes on each side or until browned. Transfer to a plate, and wipe Dutch oven clean.
- Add remaining 2 Tbsp. oil to Dutch oven, and heat over medium heat. Add mushrooms and next 4 ingredients, and cook, stirring occasionally, 5 minutes or until mushrooms are soft. Return chicken to Dutch oven, and add wine and next 3 ingredients.
- Bring to a simmer. Cover, reduce heat to low, and cook 11/2 hours or until meat is tender enough to fall off the bone, basting chicken occasionally with liquid in Dutch oven. Remove and discard bay leaf. Season with salt and pepper to taste. Serve over Semolina Polenta; sprinkle with parsley just before serving.
OLD WORLD CHICKEN CACCIATORE RECIPE - DELISHABLY
From delishably.com
Author The Drunken ChefEstimated Reading Time 2 mins
ROMAN-STYLE CHICKEN CACCIATORE | LEITE'S CULINARIA
From leitesculinaria.com
CHICKEN CACCIATORE - PINCH OF NOM
From pinchofnom.com
CHICKEN CACCIATORE: AN AUTHENTIC ITALIAN CHICKEN …
From greedygourmet.com
CLASSIC CHICKEN CACCIATORE RECIPE - CHEF BILLY PARISI
From billyparisi.com
ITALIAN CHICKEN CACCIATORE RECIPE (POLLO ALLA CACCIATORA)
From nonnabox.com
CHICKEN CACCIATORE RECIPES | ALLRECIPES
From allrecipes.com
EASY CHICKEN CACCIATORE | CANADIAN LIVING
From canadianliving.com
ITALIAN CHICKEN CACCIATORE RECIPE • CIAOFLORENTINA
From ciaoflorentina.com
IT'S A CHICKEN CACCIATORE KIND OF DAY! - PROUD ITALIAN …
From prouditaliancook.com
DUTCH OVEN CHICKEN CACCIATORE RECIPE | CHEF DENNIS
From askchefdennis.com
CHICKEN CACCIATORE - THE PIONEER WOMAN
From thepioneerwoman.com
CHICKEN CACCIATORE - CAFE DELITES
From cafedelites.com
CHICKEN CACCIATORE (BEST SAUCE!) - EASY CHICKEN RECIPES
From easychickenrecipes.com
EASY CHICKEN CACCIATORE RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
CLASSIC CHICKEN CACCIATORE - ALEX GUARNASCHELLI
From alexguarnaschelli.com
OLD WORLD CHICKEN CACCIATORE RECIPE | CACCIATORE RECIPES, CHICKEN ...
From pinterest.com
CHICKEN CACCIATORE RECIPE - VINCENZO'S PLATE
From vincenzosplate.com
CHICKEN CACCIATORE - ITALIAN GRANDMA GINA
From everybodylovesitalian.com
LIDIA BASTIANICH'S CHICKEN CACCIATORE RECIPE - TODAY.COM
From today.com
OLD WORLD CHICKEN CACCIATORE RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN CACCIATORE | MCCORMICK
From mccormick.com
CHICKEN CACCIATORE MADE EASY WITH RAGU - DAY BY DAY IN OUR WORLD
From daybydayinourworld.com
CHICKEN CACCIATORE {AN ITALIAN CLASSIC!} - SPEND WITH PENNIES
From spendwithpennies.com
OLD WORLD CHICKEN CACCIATORE | FOODIVA | COPY ME THAT
From copymethat.com
CHICKEN CACCIATORE - COOKING CLASSY
From cookingclassy.com
THE CHEW: OLD SCHOOL CHICKEN CACCIATORE RECIPE - FOODUS
From foodus.com
OLD WORLD CHICKEN CACCIATORE | COOKING, GREAT CHICKEN RECIPES, …
From pinterest.com
CHICKEN CACCIATORE {EASY 1 HOUR STOVETOP RECIPE} – WELLPLATED.COM
From wellplated.com
EASY SKILLET CHICKEN CACCIATORE - A TASTY ITALIAN COMFORT FOOD
From anitalianinmykitchen.com
EXPLORING CHICKEN CACCIATORE: HISTORY PLUS 5 RECIPES
From delishably.com
AUTHENTIC ITALIAN CHICKEN CACCIATORE - EASY RECIPE CHEF
From easyrecipechef.com
GRANDMA'S EASY CHICKEN CACCIATORE - THE LIFE JOLIE
From thelifejolie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love