Weekday Chicken Cacciatore Recipes

EASY CHICKEN CACCIATORE RECIPE BY TASTY

Steps:

• Season the chicken breasts on both sides with salt and pepper.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat.
• Place 4 pieces of the chicken in the skillet and sear until until golden-brown, about 1-3 minutes on each side. Transfer the chicken to a plate and repeat searing with the remaining chicken pieces. Set aside.
• Heat 1 tablespoon of oil in the empty skillet.
• Add the mushrooms and stir occasionally until most of the moisture has evaporated from the pan, about 8 minutes.
• Transfer the mushrooms to a plate and set aside.
• Heat the remaining 1 tablespoon of oil in the pan.
• Add the onions and bell peppers and season with salt and pepper. Stir occasionally until the onions and peppers have softened, about 2 minutes.
• Add in the garlic and rosemary and stir until the garlic is fragrant.
• Add in the tomatoes, red wine, and broth and stir until the sauce has thickened slightly.
• Add the mushrooms and chicken back into the sauce and bring to a low simmer.
• Cover and let cook until the chicken registers 165°F (74°C), about 5-8 minutes.
• Serve topped with basil.
• 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.

WEEKNIGHT CHICKEN CACCIATORE

Steps:

• The chicken: Heat a dry skillet on high for 1 minute, then add the oil. Season chicken with salt and pepper on both sides and add to the pan. Brown chicken, about 2-3 minutes per side, reducing heat to medium after 1 minute. Remove and pour out any dark oil.
• The sauce: To the same skillet, add more oil and sweat the onions, 3-5 minutes (add more olive oil as needed). Add garlic, thyme, and bay leaf, followed by white wine. Reduce white wine until almost dry, then add tomatoes, season with salt and pepper, and toss. Add the chicken back to the pan, along with the olives. Cook 10 minutes, occasionally moving the sauce around until it thickens. Season to taste with salt and pepper.
• Assembly: Spoon the sauce onto a serving platter. Remove the bay leaf and thyme. Add fresh oregano followed by chicken.

WEEKDAY CHICKEN CACCIATORE

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides., In a 5-qt. slow cooker, combine sauce ingredients; arrange chicken over sauce. Cook, covered, on low until chicken and vegetables are tender, 4-6 hours. If desired, top with fresh oregano and grated Parmesan cheese.

EASY WEEKNIGHT CHICKEN CACCIATORE

Steps:

• Dip chicken pieces in flour and shake off excess.
• Heat oil in a 10-inch skillet over medium-high heat. Add chicken and brown well, 4 to 5 minutes per side. Remove chicken from the pan and set aside. Drain most of the oil from the skillet, leaving about 1/8 inch.
• Add bell pepper, onion, garlic, oregano, pepper flakes, salt, and pepper to the skillet. Sauté, stirring constantly, for 2 minutes. Pour in spaghetti sauce and add enough water to thin mixture just a little; sauce will thicken as it cooks. Stir well and add chicken to the sauce. Spoon sauce over chicken to coat and bring to a simmer.
• Cover, lower heat, and cook, turning chicken and scraping the bottom of the pan often, until chicken is no longer pink at the bone and the juices run clear, about 40 minutes.

WEEKNIGHT CROCK POT CHICKEN CACCIATORE

Steps:

• Brown chicken in olive oil in skillet on both sides.
• Remove chicken from skillet and place in the bottom of crock pot.
• Deglaze bottom of skillet with red wine, stirring to get up all the browned bits.
• Add the tomato sauce and tomato paste and stir until mixed well.
• Stir oregano, basil, bay leaf, and garlic into sauce.
• Place mushrooms, onions, olives, celery, and green pepper over the chicken in the crock pot.
• Pour the sauce over all.
• Cover and cook on low for 6-8 hours or until chicken is done.
• Check consistency of sauce in crockpot.
• If it needs thickening, whisk together flour and water in a small dish.
• Remove chicken and bay leaf from crock pot, discarding bay leaf and keeping chicken warm.
• Stir flour slurry into sauce and cook, covered, on high, for 5-10 minutes, or until thickened.
• Serve chicken with vegetable sauce spooned over, garnished with parmesan cheese (if desired).