Skinny Cacciatore Recipes
INSTANT POT CHICKEN CACCIATORE
Chicken Cacciatore made in an Instant! The sauce is hearty and chunky, loaded with chicken, tomatoes, peppers and onions ( sometimes I add mushrooms too!) Great over pasta, squashta, rice or polenta.
Provided by Gina
Categories Dinner
Time 45m
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper on both side.
- Press saute on the Instant Pot, lightly spray with oil and brown chicken on both sides a few minutes. Set aside.
- Spray with a little more oil and add onions and peppers. Sauté until soften and golden, 5 minutes.
- Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover.
- Cook high pressure 25 minutes; natural release.
- Remove bay leaf, garnish with parsley and serve over pasta, squasta or whatever you wish!
Nutrition Facts : ServingSize 1 thigh with 1/2 cup sauce, Calories 133 kcal, Carbohydrate 10.5 g, Protein 14 g, Fat 3 g, SaturatedFat 0.5 g, Cholesterol 57 mg, Sodium 273 mg, Fiber 1 g, Sugar 5 g
CHICKEN CACCIATORE
Chicken Cacciatore is a rustic Italian chicken dish made with bell peppers and mushrooms simmered in tomato sauce.
Provided by Gina
Categories Dinner
Time 55m
Number Of Ingredients 12
Steps:
- Season chicken with kosher salt and pepper.
- In a large heavy saute pan, heat the pan over a medium-high flame and spray with cooking oil.
- Add the chicken pieces to the pan and saute just until brown, about 3-4 minutes per side. Set aside.
- Add the peppers, onion and garlic to the pan and saute over medium heat until the onion is tender, about 3-4 minutes, then add mushrooms and cook another 2-3 minutes. Season with salt and pepper.
- Add the tomatoes, chicken, broth, and oregano. Cover the bring the sauce to a simmer.
- Continue simmering over low heat until the chicken is tender, about 35 to 45 minutes.
- Add the chopped basil 5 minutes before sauce is done.
- Serve over 1 cup pasta.
Nutrition Facts : ServingSize 1 thigh, 3/4 cup sauce, 1 cup pasta, Calories 288 kcal, Carbohydrate 43 g, Protein 22.5 g, Fat 4.5 g, Fiber 7.5 g, SaturatedFat 1 g, Cholesterol 65 mg, Sodium 379 mg, Sugar 7.5 g
CHICKEN CACCIATORE MADE LIGHT
Here's a wonderful, low-calorie dinner you can enjoy any day of the week! I've simmered chicken thighs in a rich tomatoey sauce loaded with mushrooms, onions, and sweet peppers. Boneless, skinless, chicken thighs are very popular to use in healthy recipes, these days. Each serving has 250 calories and 8 grams of fat. This hearty dish has the maximum flavor and minimum effort...Definitely impressive enough to serve for company too. Buon Appetito!
Provided by Nancy
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Sprinkle chicken thighs with a little salt and pepper. In a large nonstick pan, add chicken and cook about 5 minutes or until brown, turning once. Remove chicken from pan to a plate. Place mushrooms, onions, and both peppers in a large microwave-safe bowl. Cook in microwave for about 2-3 minutes until the vegetables are softened.
- In the same large pan, heat 1 tablespoon olive oil. Add garlic, softened mushrooms, onions, and peppers. Saute on high heat until lightly browned and soft, about 3-4 minutes.
- Stir in wine and cook for about 1-2 minutes until wine is almost evaporated.
- Return chicken to pan and add the tomato sauce, Italian seasonings and fresh ground pepper. Bring to a boil, reduce heat, and cook uncovered for about 15 minutes until chicken is tender and no longer pink.
Nutrition Facts : ServingSize 1 serving, Calories 250 kcal, Fat 8 g, SaturatedFat 1 g, Cholesterol 95 mg, Protein 26 g, Carbohydrate 17 g, Fiber 3 g, Sodium 445 mg, Sugar 5 g
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.
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
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