Roman Style Chicken Cacciatore Recipes
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.
ROMAN-STYLE CHICKEN
Giada De Laurentiis' Roman-Style Chicken, from Everyday Italian on Food Network, is the perfect make-ahead recipe; it tastes even better reheated the next day.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
- Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
- If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
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- Spray chicken with nonstick spray and sprinkle with 1/2 teaspoon salt. Press Sauté on 6-quart Instant Pot and set cooking time for 15 minutes. When Hot is displayed, add chicken, skin-side down, and cook until browned on both sides. Transfer to plate.
- Add carrots, onion, cremini and porcini mushrooms, rosemary, garlic, and remaining 1/2 teaspoon salt to pot. Cook, stirring, until onion is slightly softened, about 2 minutes. Whisk together wine, broth, and tomato paste in small bowl until blended; pour into pot. Place chicken, skin-side up, on top of vegetable mixture. Press Cancel to turn off pot. Lock lid, making sure vent is closed.
- Press Pressure Cook and select Low Pressure; set cooking time for 7 minutes. When time is up, allow pressure to naturally release 5 minutes. Press Cancel to turn off pot. Move steam release valve to Venting position to release remaining pressure.
- With slotted spoon, transfer chicken and vegetables to platter. Skim off fat from cooking juices. Press Sauté and set cooking time for 15 minutes. Bring juices to boil.
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- Heat olive oil in a large dutch oven or wide, heavy-bottomed pot or pan with high sides over medium-high heat.
- Season chicken thighs all over with salt and pepper, then place 4 of them in the pan skin-side-down and cook until browned, about 5 minutes. Flip and cook until browned on the other side, about 5 minutes more, then transfer to a plate and repeat with the remaining chicken thighs.
- Lower the heat, then add the anchovies to the pan and stir until they start to break down and dissolve in the fat. Add the garlic and rosemary and sauté for about a minute.
- Deglaze the pan with vinegar, white wine and water, then nestle the chicken pieces back into the pan. Bring the sauce up to a boil, then reduce the heat to keep it at a low simmer. Spoon some of the sauce over each chicken thigh, then cover and cook for about 20 minutes, or until the chicken is fully cooked and tender.
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- Spray chicken with nonstick spray and sprinkle with 1/2 teaspoon salt. Press Sauté on 6-quart Instant Pot and set cooking time for 15 minutes. When Hot is displayed, add chicken, skin-side down, and cook until browned on both sides. Transfer to plate.
- Add carrots, onion, cremini and porcini mushrooms, rosemary, garlic, and remaining 1/2 teaspoon salt to pot. Cook, stirring, until onion is slightly softened, about 2 minutes. Whisk together wine, broth, and tomato paste in small bowl until blended; pour into pot. Place chicken, skin-side up, on top of vegetable mixture. Press Cancel to turn off pot. Lock lid, making sure vent is closed.
- Press Pressure Cook and select Low Pressure; set cooking time for 7 minutes. When time is up, allow pressure to naturally release 5 minutes. Press Cancel to turn off pot. Move steam release valve to Venting position to release remaining pressure.
- With slotted spoon, transfer chicken and vegetables to platter. Skim off fat from cooking juices. Press Sauté and set cooking time for 15 minutes. Bring juices to boil.
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