The Ospidillo Cafe Chicken Cacciatore Recipes

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THE OSPIDILLO CAFE CHICKEN CACCIATORE



The Ospidillo Cafe Chicken Cacciatore image

Does your family love chicken like mine does? This is my clan's all-round favorite dish of any sort. The original recipe came from Mr. Food (Art Ginsberg) before I messed with it a bit to suit our tastes. It's easy, fairly cheap, feeds 6, sticks to your ribs, and can be prepared easily in 90 minutes. Once you have it going, you just monitor it and make your spaghetti to serve it over (you could serve it over rice). I make this chicken cacciatore at least once a month and they'd be happier around here if I made it once a week! It is much better if the skin is left on while cooking (chicken doesn't get leathery that way) -- you can pull it off (it practically falls off) when you serve it if you wish. Also, if you use plain table salt, cut it back to 1/2 a teaspoon. Sometimes I use whole chickens, cut up, (without the backs, necks, and organs, which I save for making stock), and sometimes just legs and thighs -- it really doesn't matter. We often take this recipe camping, making up the spaghetti ahead of time and storing it in zip-lock bags in the cooler. One final variation -- you can substitute an equivalent amount of fresh Roma tomatoes instead of the canned ones for a "brighter" flavor but, if you do, add 6 ounces of V-8 juice to the recipe. Enjoy, my friends!

Provided by Bone Man

Categories     One Dish Meal

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

12 chicken pieces, various, skin on
1 teaspoon kosher salt
1/4 teaspoon ground red pepper
4 tablespoons olive oil
1 cup white onion, sliced lengthwise
1 bell pepper, de-seeded and chopped (optional)
2 fresh garlic cloves, minced
1/2 cup dry red wine
30 ounces Italian-style tomatoes, diced, with juice
1/2 cup fresh parsley, chopped
1 cup fresh mushrooms, sliced
1 teaspoon dried oregano
1 tablespoon dried sweet basil leaves

Steps:

  • In a large skillet, or in a large electric frying pan (my method), brown the chicken parts in the olive oil.
  • When the chicken is browned, remove the pieces from the skillet and saute the onions in the oil until tender. Drain the oil (do not scrape the pan!).
  • Deglaze the pan with the wine, whisking over medium heat for about a minute. Add the chicken pieces and onions to this sauce, then add in all other ingredients, adding the seasonings and herbs to the top. Cover and allow to cook at a very low boil for one hour and ten minutes, turning the chicken only once. If you want more liquid, add canned chicken stock (about 15 ounces).
  • Serve over cooked spaghetti.

Nutrition Facts : Calories 151.1, Fat 9.4, SaturatedFat 1.3, Sodium 609.9, Carbohydrate 13.1, Fiber 2.4, Sugar 6.5, Protein 2.3

OSPIDILLO CAFE MICHIGAN HOT DOG CHILI SAUCE NO. 14



Ospidillo Cafe Michigan Hot Dog Chili Sauce No. 14 image

A regional hot dog sauce with a little heat. It does not lack for flavor and this recipe makes a nice big batch for family reunions, etc. My personal favorite.

Provided by Bone Man

Categories     Sauces

Time 2h30m

Yield 40 serving(s)

Number Of Ingredients 15

2 lbs ground chuck
16 ounces tomato sauce
2 cups water
1/4 cup barbecue sauce (K.C. Masterpiece, or hickory smoked)
2 tablespoons dried onion flakes
1 1/2 tablespoons chili powder
1 tablespoon dried ancho chile powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
3 medium onions, chopped
1 chicken bouillon cube (Maggi cube)
1/4 cup fresh parsley, chopped fine
1/4 cup prepared yellow mustard
1 tablespoon honey

Steps:

  • Brown and drain the ground chuck and put into a large cooking pot.
  • Add all ingredients, except for one cup of water and the bouillon cube. Bring the sauce to a slow boil over low heat.
  • Mash the bouillon cube in the cup of water and add to the sauce. (If you do not have a Maggi bouillon cube, just use 1 1/2 regular chicken bouillon cubes).
  • Allow the sauce to simmer, covered, over very low heat, stirring occasionally, for 2 hours.
  • Serve over hot dogs.
  • My personal preferences for ingredient brands are Heinz mustard and Tupelo honey but any brands will do.

Nutrition Facts : Calories 65.8, Fat 4.1, SaturatedFat 1.6, Cholesterol 15.7, Sodium 138.4, Carbohydrate 3, Fiber 0.6, Sugar 1.8, Protein 4.4

CHICKEN CACCIATORE



Chicken Cacciatore image

Many cooks overload Italian-American-style red sauce with olive oil. While it is a healthy fat, it's still a fat. At 120 calories per tablespoon, that's a lot of leeway in the hands of a liberal cook. In this version, the olive oil has been reduced to 1/2 tablespoon for all 4 portions and it still tastes great. If you use chicken thighs, you'll end up with a little more cholesterol but a lot more flavor. (If your diet requires very small amounts of cholesterol, use boneless, skinless chicken breast instead of the chicken thighs, and simmer them for only 10 to 12 minutes to prevent their drying out.

Yield serves 4

Number Of Ingredients 8

4 boneless, skinless chicken thighs (about 4 ounces each)
Salt and freshly ground black pepper
1/2 tablespoon extra-virgin olive oil
One 8-ounce package sliced button mushrooms
1 large green bell pepper, seeded and cut into large dice
1/2 cup dry red wine
1 3/4 cups Rocco's How Low Can You Go Low-Fat Marinara Sauce (page 206) or store-bought low-fat marinara sauce
1/2 cup fresh basil, roughly chopped

Steps:

  • Heat a Dutch oven over medium heat. Season the chicken with salt and pepper to taste. When the pot is hot, add the olive oil. Add the chicken and sear it on both sides until it is golden brown, about 4 minutes. Transfer the chicken to a plate and set it aside.
  • Add the mushrooms and bell peppers to the Dutch oven. Season the vegetables with salt and pepper, and cook until they have softened a little bit, about 8 minutes.
  • Add the wine and cook until it has reduced by half. Add the marinara sauce and the basil, and bring the sauce to a simmer. Add the browned chicken, pushing each piece down in order to submerge it as much as possible in the sauce. Cover the pot and bring the stew to a simmer. Then reduce the heat to medium-low and simmer, covered, until the chicken is cooked through and tender, about 15 minutes. Season with salt and pepper to taste, if desired, and serve.
  • Fat: 38.1g (before), 6.9g (after)
  • Calories: 670 (before), 240 (after)
  • Protein: 26g
  • Carbohydrates: 12g
  • Cholesterol: 95mg
  • Fiber: 2g
  • Sodium: 348mg

CHEF JOHN'S CHICKEN CACCIATORE



Chef John's Chicken Cacciatore image

This simple Italian dish is packed with chicken, peppers, mushrooms and herbs for a satisfying one pot meal.

Provided by Chef John

Categories     Main Dish Recipes     Chicken     Chicken Cacciatore Recipes

Time 1h50m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
1 whole roasting chicken, cut in quarters
1 large onion, sliced
8 ounces fresh mushrooms, quartered
1 pinch salt
1 pinch ground black pepper
4 cloves garlic, sliced
3 sprigs rosemary
1 teaspoon dried oregano
½ teaspoon red pepper flakes, or to taste
1 cup tomato sauce
½ cup water
salt and ground black pepper to taste
2 red bell peppers, sliced
2 green bell peppers, sliced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.
  • Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.
  • Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.
  • Cover and cook in the preheated oven for 1 hour 15 minutes.

Nutrition Facts : Calories 512.8 calories, Carbohydrate 11.1 g, Cholesterol 149.4 mg, Fat 29.1 g, Fiber 3.2 g, Protein 50.2 g, SaturatedFat 7.4 g, Sodium 400.9 mg, Sugar 5.9 g

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