SCARLETT'S CHICKEN CACCIATORE
A great chicken dish full of veggies. You can have it for dinner tonight, or freeze it for later.
Provided by scarlett
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a large skillet over medium heat, and cook and stir the chicken, onion, green pepper, mushrooms, and garlic until the chicken is no longer pink inside, 10 to 15 minutes. Stir in the crushed tomatoes, parsley, salt, pepper, Italian seasoning, and basil, bring the mixture to a boil, and reduce heat. Cover the skillet and simmer for 30 minutes.
- While the chicken mixture is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Serve the chicken cacciatore over the hot cooked noodles. Sprinkle with Parmesan cheese before serving.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 37.8 g, Cholesterol 76.2 mg, Fat 8.1 g, Fiber 3.3 g, Protein 24.8 g, SaturatedFat 2.4 g, Sodium 836.3 mg, Sugar 1.9 g
CHICKEN CACCIATORE
Steps:
- Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper. Heat the oil in a saute pan over moderately high heat. Brown the chicken on both sides, about 8 minutes. Transfer the chicken to a plate and set aside. Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes.
- Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.
Nutrition Facts : Calories 295 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 105 milligrams, Sodium 225 milligrams, Carbohydrate 11 grams, Protein 45 grams
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 oil and set over high heat. Sprinkle the chicken with salt and cook to brown, working in batches if needed. Remove the chicken to a plate and discard most of the excess fat in the pan.
- Reduce the heat to low and add 1 tablespoon oil, if needed, to coat the bottom of the pan. Add the onions and crushed red pepper, then season with salt, and cook to sweat the onions, 8 to 10 minutes. Add the garlic and sweat for 1 to 2 minutes. Add the red and yellow peppers, and cook until soft, 2 to 3 minutes. Add the mushrooms, season with salt and cook until soft. Add the white wine and cook to reduce by half.
- Return the chicken to the pan and add the tomatoes; taste for seasoning and adjust if needed. Add the bay leaves and thyme. Bring to a boil and reduce to a simmer. Partially cover the pot and simmer for 20 to 30 minutes. Check the sauce periodically and add water as needed; the level of liquid should be about even with the chicken.
- Remove the chicken from the pot and place on a pretty serving platter. Taste the sauce for seasoning, and adjust if needed. Skim the surface of the sauce if excessively greasy, and remove the thyme bundle and bay leaves. Spoon the sauce over the chicken to serve .
SCARLETT'S CHICKEN CACCIATORE
Steps:
- Heat the oil in a large skillet over medium heat, and cook and stir the chicken, onion, green pepper, mushrooms, and garlic until the chicken is no longer pink inside, 10 to 15 minutes. Stir in the crushed tomatoes, parsley, salt, pepper, Italian seasoning, and basil, bring the mixture to a boil, and reduce heat. Cover the skillet and simmer for 30 minutes.
- While the chicken mixture is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Serve the chicken cacciatore over the hot cooked noodles. Sprinkle with Parmesan cheese before serving.
- You can freeze this dish easily: Prepare the ingredients as indicated in Step 1. Add remaining ingredients, except Parmesan and noodles. Simmer 5 minutes. Transfer sauce to an oven safe dish and freeze. To serve, thaw dish and bake at 350 for 35 minutes. Cook noodles according to Step 2 directions. Serve chicken over hot noodles, and top with Parmesan.
CHICKEN CACCIATORE
Chicken Cacciatore, though not always thought of as a stew, has the characteristics of one; chicken is paired with vegetables in a rich, thick broth. The mixture is then spooned over al dente linguine.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 12
Steps:
- Reserve chicken wings for another use. Remove skin from chicken; halve breasts crosswise; you will have 6 pieces of dark meat and 6 pieces of light meat.
- Heat a deep 10-inch skillet or 6-quart Dutch oven over medium heat until hot. Add half the chicken pieces; cook until browned, about 8 minutes, turning once. Transfer to a plate. Repeat with remaining chicken.
- In same pan, heat 1/2 tablespoon olive oil. Add mushrooms; cook on medium-high, stirring, until softened and browned, about 7 minutes. Transfer to a bowl.
- Add remaining 1/2 tablespoon oil to pan; add onions, peppers, and garlic; cook on medium-high, stirring occasionally, until golden, about 4 minutes. Pour in wine; bring to a boil. Cook until almost evaporated, about 3 minutes. Add tomatoes and broth; return chicken to pan. Simmer, turning occasionally, until meat is tender and sauce is thickened, about 1 hour. Stir in mushrooms. Cook linguine in a large pot of boiling salted water until al dente. Drain; serve with chicken and sauce. Garnish with basil or parsley if desired.
Nutrition Facts : Calories 599 g, Cholesterol 151 g, Fat 9 g, Fiber 6 g, Protein 59 g, Sodium 573 g
SCARLETT'S CHICKEN CACCIATORE
A great chicken dish full of veggies. You can have it for dinner tonight, or freeze it for later.
Provided by scarlett
Categories Italian Recipes
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a large skillet over medium heat, and cook and stir the chicken, onion, green pepper, mushrooms, and garlic until the chicken is no longer pink inside, 10 to 15 minutes. Stir in the crushed tomatoes, parsley, salt, pepper, Italian seasoning, and basil, bring the mixture to a boil, and reduce heat. Cover the skillet and simmer for 30 minutes.
- While the chicken mixture is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Serve the chicken cacciatore over the hot cooked noodles. Sprinkle with Parmesan cheese before serving.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 37.8 g, Cholesterol 76.2 mg, Fat 8.1 g, Fiber 3.3 g, Protein 24.8 g, SaturatedFat 2.4 g, Sodium 836.3 mg, Sugar 1.9 g
BARB'S BEST-EVER CHICKEN CACCIATORE
From my aunt Barb. Easily the easiest, best cacciatore recipe I have ever had. Super tasty with pasta or polenta.
Provided by Kasha
Categories Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients except chicken in saucepan and simmer 15 minutes.
- Place chicken pieces in 9 x 13 inch pan, skin side up.
- Salt and pepper.
- Pour sauce mixture over chicken.
- Bake about 1 1/2 hours in 350° preheated oven, uncovered.
- Do not stir or turn chicken.
- Chicken will be brown.
- Serve with pasta or rice or polenta.
Nutrition Facts : Calories 428.3, Fat 28.5, SaturatedFat 8.5, Cholesterol 122.5, Sodium 475.8, Carbohydrate 9.9, Fiber 1.9, Sugar 5.4, Protein 32.7
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
Hunter's style. This comes from Eleanora Scarpetta who was seen on the Martha Stewart show many, many years ago. My husband absolutely loves it! The original recipe calls for white wine and a hot pepper, which I omitted, and gaeta olives, for which I substituted green olives due to my husbands tastes, as well as oyster mushrooms, for which I used regular white mushrooms due to convenience and expense. It also called for fresh basil which I did not have so I just used dried. I am sure the ingredients I omitted would make for a more authentic dish. Any combination of chicken may be used, I prefer boneless because I am spoiled. :) This could also be done in a crock pot after the browning steps.
Provided by Chef Corn
Categories Chicken Breast
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil, garlic, onion, rosemary, parsley, 1/2 tsp oregano, 1/2 tsp salt in large shallow saucepan over medium heat. Cook, stirring occasionally until onions are translucent, but not browned.
- Add chicken and cook, turning occasionally until well browned on both sides, about 30 minutes.
- Add vinegar, and cook until reduced by half, about 10-12 minutes.
- In the meantime, place 1/3 of the tomatoes at a time in a blender or food processor and puree to crush, about 1 second each time.
- Add tomatoes, basil, remaining 1/4 tsp salt, and 1/4 tsp oregano to chicken. Cook to reduce and thicken tomatoes, abt 20 minutes.
- Add olives, peppers, and mushrooms. Cook until the peppers have softened and the chicken is very tender, about 15 minutes.
- Serve over cooked pasta.
Nutrition Facts : Calories 660.3, Fat 27, SaturatedFat 5.8, Cholesterol 83.6, Sodium 856.3, Carbohydrate 78.3, Fiber 13.1, Sugar 10.7, Protein 30.3
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