HUNTER STYLE CHICKEN CACCIATORE
Traditional chicken cacciatore is brought to a new level with onions, peppers, mushrooms and red wine. This hunter-style version gives a heartiness and warmth that will satisfy any appetite! This recipe is inspired by the cacciatore that we enjoy from our favorite Italian restaurant. Serve over pasta with freshly-grated Parmesan and a green salad!
Provided by Pam
Categories World Cuisine Recipes European Italian
Time 2h35m
Yield 12
Number Of Ingredients 23
Steps:
- Heat 2 teaspoons of olive oil in a large pot over low heat, and cook and stir the garlic until tender but not browned, about 3 minutes. Pour in the tomatoes with their juice, and mash with a potato masher to leave the tomatoes in chunks. Stir in tomato paste, red wine, sugar, oregano, basil, salt, and black pepper, and mix until the tomato paste is smoothly combined into the sauce. Bring to a simmer, and cook, stirring often, while you prepare the vegetables.
- Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the carrot and celery until tender, 5 to 8 minutes. Stir into the sauce. In the same skillet, cook and stir the green peppers and onions until the onions are translucent, 5 to 8 more minutes; mix them to the sauce. Heat 1 more tablespoon of olive oil in the skillet, and cook and stir the mushrooms until they give up their liquid, about 10 minutes; stir the mushrooms into the sauce. Allow sauce to simmer while you cook the chicken.
- Beat the eggs in a bowl. Place the flour in a separate shallow bowl. Heat 1/4 cup of olive oil in a large skillet over medium heat. Dip chicken pieces in egg, then dredge in flour. Tap off any excess flour, and brown the chicken pieces in the hot oil until browned on both sides, about 15 minutes. Set the chicken pieces aside.
- Preheat oven to 325 degrees F (165 degrees C).
- Spoon about 1 cup of the tomato sauce into the bottom of a large Dutch oven. Place the chicken pieces into the Dutch oven, and pour remaining sauce and vegetables over the chicken; cover.
- Bake in the preheated oven until the chicken is tender and no longer pink inside, about 1 hour. If sauce begins to boil harder than a simmer, reduce oven heat to 300 degrees F (150 degrees C).
- About 15 minutes before serving time, bring a large pot of lightly salted water to a boil. Stir in the linguine pasta, bring back to a boil, and cook, stirring often, until the linguine is tender but still slightly firm, 10 to 12 minutes. Drain the pasta well.
- Turn the linguine out onto a large platter, and top with the chicken and sauce. Sprinkle with parsley and Parmesan cheese to serve.
Nutrition Facts : Calories 655 calories, Carbohydrate 72.9 g, Cholesterol 114.2 mg, Fat 21.3 g, Fiber 6.8 g, Protein 40.1 g, SaturatedFat 5.1 g, Sodium 597.7 mg, Sugar 9.2 g
CHICKEN CACCIATORE {ITALIAN HUNTER'S CHICKEN}
Italian Hunter's Chicken, also known as Chicken Cacciatore, includes tender, juicy chicken in a tomato-based sauce with onion, bell pepper, garlic and fresh herbs. A rustic, flavorful, farmhouse favorite!
Provided by Blair Lonergan
Categories Dinner
Time 1h
Number Of Ingredients 16
Steps:
- Pat the chicken dry; season with salt and pepper to taste. Dredge each piece of chicken in the flour to coat lightly, shaking off any excess.
- In a large, deep skillet or Dutch oven, heat the oil and butter over medium-high heat. Add the chicken pieces to the skillet and cook just until brown, about 5-6 minutes per side. Brown the chicken in two separate batches, if necessary, so that you don't overcrowd the pan. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium. Add the bell peppers, onion and garlic; cook until the onion is soft, 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, using a wooden spoon to break the tomatoes into smaller pieces.
- Stir in the broth, sugar, oregano and rosemary. Return the chicken pieces to the pot and turn 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 breast pieces (or about 20 minutes if using thighs).
- Use tongs to transfer the chicken pieces to a serving platter. Increase the heat and bring the sauce to a boil. Boil the sauce until it thickens slightly, about 5-7 minutes. Spoon the sauce over the chicken, garnish with fresh basil, and serve!
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 668 kcal, Carbohydrate 29 g, Protein 52 g, Fat 35 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 160 mg, Sodium 496 mg, Fiber 4 g, Sugar 9 g, UnsaturatedFat 21 g
CHICKEN CACCIATORE
Provided by Food Network Kitchen
Categories main-dish
Time 2h25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat a large Dutch oven over medium heat, add 2 tablespoons of the olive oil. Season the chicken parts with salt and pepper. Working in batches, fry the chicken until golden brown, about 7 minutes per side. Set the browned chicken aside on a platter. Discard the oil. Return the Dutch oven to the heat and add the remaining oil. Saute the pancetta until golden brown, about 5 to 7 minutes. Remove the pancetta with a slotted spoon and reserve. Add the onion, carrot, and celery and scrape up the browned bits with a wooden spoon. Reduce the heat to medium-low and cook, stirring occasionally, until the vegetables are golden brown, about 15 to 20 minutes. Add the garlic and marjoram or oregano and cook for 2 minutes more. Add the wine and cook over high heat, stirring frequently, until the liquid is reduced by about two thirds. Add the reserved pancetta, tomatoes, and puree; season with salt and pepper to taste. Bring the sauce to a slow simmer and partially cover. Cook, stirring occasionally, until the flavors come together, about 35 to 40 minutes. Preheat the oven to 350 degrees F. Add the chicken pieces to the simmering sauce and cook for 1 minute to heat through. Transfer the pan to the oven, and cook the chicken until tender, about 35 to 40 minutes. Remove the chicken from the oven and transfer the meat to a heated platter, and cover loosely with foil. With a large spoon or ladle, skim any fat off the surface of the sauce and discard. Stir the parsley into the sauce, and season with salt and pepper to taste. Pour the sauce over the chicken and serve.
- Copyright 2001 Television Food Network, GP. All rights reserved
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.
THE BEST CHICKEN CACCIATORE
This chicken cacciatore is a real stick-to-your ribs dinner. Dark meat chicken is seared and braised in a hearty wine and tomato sauce until tender for a rustic homestyle meal. We love it as-is with maybe just a side salad, but no one would be upset if you served it on a bed of creamy polenta!
Provided by Food Network Kitchen
Categories main-dish
Time 2h25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of the oil a large Dutch oven over medium heat.
- Sprinkle the chicken with salt and pepper. Working in batches, cook the chicken until golden brown, 5 to 6 minutes per side. Transfer the browned chicken to a plate or baking sheet.
- Discard the oil. Put the pot over medium heat and add the remaining 2 tablespoons oil. Add the pancetta and cook, stirring, until golden brown, 4 to 5 minutes. Transfer the pancetta with a slotted spoon to a small plate.
- Reduce the heat to medium-low and add the carrots, celery and onions. Cook, stirring occasionally, until the vegetables are golden brown, about 10 minutes. Add the garlic and oregano and cook until fragrant, about 1 minute.
- Add the wine and scrape up any browned bits with a wooden spoon. Increase the heat to high and bring to a boil. Cook, stirring frequently, until the liquid is reduced by about two-thirds, 3 to 4 minutes. Stir in the tomatoes and reserved pancetta. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Reduce the heat to low and bring the sauce to a gentle simmer. Cover partially and cook, stirring occasionally, until the flavors come together, 35 to 40 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Add the chicken skin-side up to the sauce, cover and transfer the pot to the oven. Cook until the chicken is cooked through and tender, 35 to 40 minutes.
- Transfer the chicken pieces to a serving platter and cover loosely with foil to keep warm.
- If necessary, skim off any fat from the surface of the sauce with a large spoon or ladle and discard. Stir in the parsley and season with salt and pepper. Pour the sauce over the chicken and top with more parsley.
CHICKEN CACCIATORE OR HUNTER'S CHICKEN
Modified from The Joy of Cooking. Great tasty,low-fat meal. The system is picky about wording. The brandy is listed as optional, but I think its adds a lot to the flavor. You can add it or not.
Provided by Gravelgertie
Categories European
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Skin chicken pieces and brown in hot olive oil.
- Remove chicken.
- Saute onion, green pepper, optional mushrooms, and garlic.
- Add all remaining ingredients. Stir to combine.
- Simmer, covered, about 1 hour.
- Serve over hot cooked pasta.
Nutrition Facts : Calories 1126.6, Fat 76, SaturatedFat 20.8, Cholesterol 340.2, Sodium 1535.2, Carbohydrate 12.3, Fiber 2.6, Sugar 6.5, Protein 89
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