Simply Quick Chicken Thigh Cacciatore For Two Recipes

CHICKEN CACCIATORE FOR TWO

Steps:

• Salt and pepper the chicken on both sides. In a large nonstick skillet over medium-high heat brown chicken on both sides; remove chicken to a plate. Reserve about 1 tablespoon of fat in the skillet.
• In the same skillet cook the mushrooms, onion, bell pepper, 1 teaspoon salt, and ¼ teaspoon pepper until vegetables are softened and start to brown. Stir in the tomato paste, garlic, rosemary, and pepper flakes and cook until mixture is rust colored. Mix in the wine stirring any dripping off the bottom of the pan and continue cooking until liquid is evaporated.
• Mix in the diced tomatoes and chicken broth and then work the chicken into the mixture. Cook covered over low heat for about 25 minutes until chicken reaches a temperature of 175F. Remove cover and cook on medium high until sauce starts to thicken and chicken is done. (185F.)

CHICKEN CACCIATORE RECIPE FOR TWO

Steps:

• Preheat the oven to 350°F.
• First, place the chicken pieces on a plate, and sprinkle both sides liberally with salt and pepper. Then, sprinkle the flour evenly over the chicken, turning it to coat it in the flour.
• Add the olive oil to a 9" oven-safe skillet, and place it over high heat.
• Once the oil is hot, add the chicken, skin side down and let it sear for 5-7 minutes. Flip the chicken when its golden brown on the first side, and sear it on the second side. Once both sides of the chicken are golden brown, remove the chicken from the pan and place on a plate. The chicken will not be cooked through at this point.
• While the chicken cooks, slice the onion into half-moon shapes, and seed and slice the pepper into strips. Peel and mince the garlic cloves.
• Drain off about half of the oil from the pan that you just seared the chicken in, and then add the onions and peppers. Cook for about 5 minutes, just to soften, and then stir in the garlic, thyme, oregano, wine, tomatoes and capers.
• Nestle the chicken back into the pan, skin side up, and slide it into the oven for 25 minutes.
• Serve the chicken on its own, or with pasta, bread or mashed potatoes.

QUICK CHICKEN CACCIATORE

Steps:

• Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper.
• Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore and serve with crusty bread and grated cheese.
• Tidbits: Beef broth and stock is now available in resealable paper containers, which can be found on the soup aisle of your market. These paper containers make storage of remaining broth easier; keep some on hand in your refrigerator. Beef broth is used instead of chicken broth in this recipe because it pairs better with the beefy taste of portobello mushrooms. The broth will make your cacciatore taste as if it simmered all day because it accents the mushroom taste well.
• Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar free.

ROUND 2 RECIPE: CHICKEN CACCIATORE

Steps:

• In a large bowl or resealable plasic bag, add the flour, 1 teaspoon Italian seasoning and salt and pepper, to taste. Combine well, then add the chicken and toss to coat.
• In a large high-sided skillet with a lid, heat the canola oil over medium-high heat. Shake off excess flour from the chicken and fry in the oil until golden brown on all sides, about 5 minutes. Remove the chicken to a plate and reserve.
• To the pan, add the mushrooms and bell pepper and cook for 2 minutes, until slightly softened. Add the remaining 1 teaspoon of Italian seasoning, the tomato soup, and the chicken broth. Bring to a boil, reduce the heat to a simmer and add the reserved chicken. Cover with a lid and cook until the chicken is completely cooked through, about 20 to 25 minutes. Remove the lid 5 minutes before the end of the cooking time, to reduce the sauce slightly. Transfer the cacciatore to a serving platter, sprinkle with parsley and serve.

SIMPLY QUICK CHICKEN THIGH CACCIATORE FOR TWO

Steps:

• Clean chicken and wash.
• Cut into small pieces.
• Chop onion and pepper.
• Mix spices with flour (I use a plastic bag).
• Pat chicken dry and coat with flour mixture.
• Fry chicken until brown (about 10 minutes or so).
• Use a large enough skillet the chicken can lay out in a single layer.
• Using a non-stick skillet is best.
• Push aside chicken and add onions and peppers.
• Fry until onion is no longer opaque (short time).
• Add tomatoes and wine.
• Bring to boil and turn down to simmer.
• Cover and cook for 40 minutes.
• Stir once or twice during cooking.
• Add mushrooms.
• Return cover and cook another 15 minutes.
• When done the chicken should be falling apart and falling off the bones (if you used chicken with bones).
• Serve standalone or over rice/noodles.

BAKED CHICKEN CACCIATORE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
• Mix together flour, 1/4 teaspoon salt, pepper, and garlic powder in a shallow bowl. Dredge chicken in the flour mixture, shaking off any excess.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook until nicely browned, 4 to 5 minutes per side. Transfer chicken to the prepared baking dish.
• Add onions and garlic to the skillet and saute until onion has softened and turned translucent, about 5 minutes. Add mushrooms and more oil, if necessary, and cook until mushrooms have softened, about 5 minutes. Pour 1/2 cup wine into the pan, scrape the browned bits of food off the bottom of the pan with a wooden spoon, and cook until liquid has evaporated, about 5 minutes. Stir in stewed tomatoes with juice, tomato sauce, and remaining 1/4 teaspoon salt. Simmer for 1 to 2 minutes, adding extra wine if sauce seems too thick. Pour mixture over chicken in the baking dish and cover with aluminum foil.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

EASY CROCK POT CHICKEN CACCIATORE

Steps:

• Throw everything but the chicken in the crock pot and stir it up.
• Add chicken.
• Cook on low or high until chicken easily comes off bone with tongs (you know your crock pot better than I do).

CHICKEN CACCIATORE RECIPE BY TASTY

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!

QUICK CHICKEN CACCIATORE

Steps:

• In a large skillet, saute green pepper, onion and mushrooms in olive oil for 4-5 minutes or until crisp-tender. Place the chicken breasts over the vegetables. , In a small bowl, combine tomato sauce, chilies and seasonings. Pour over the chicken; cover and simmer for 20 minutes or until a thermometer reads 170°. Serve with spaghetti or rice if desired.