ITALIAN CHICKEN CACCIATORE
Chicken cacciatore is a classic Mediterranean chicken dish from Italy. This is my favorite recipe made with chicken thighs, tomatoes, herbs, and olives.
Provided by Ita
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium heat and cook onion, stirring often, until soft and translucent, about 5 minutes. Transfer to a pot.
- Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss chicken thighs in the flour mixture until evenly coated.
- Heat remaining 2 tablespoons olive oil in the skillet over medium heat, add chicken thighs, and brown on one side, without turning, for 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer browned chicken thighs to the pot.
- Pour white wine into the skillet; bring to a boil. Stir to loosen all the browned bits of chicken and flavors in the skillet pour into the pot. Add diced tomatoes, tomato paste, and sugar; season with salt and pepper. Add as much chicken stock as needed to cover the chicken. Cover pot and simmer over medium heat, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes.
- Stir in olives, parsley, and basil. Stir to heat through.
Nutrition Facts : Calories 520 calories, Carbohydrate 21 g, Cholesterol 116.7 mg, Fat 28.9 g, Fiber 3.6 g, Protein 35.3 g, SaturatedFat 5.9 g, Sodium 1083.9 mg, Sugar 8.5 g
CHICKEN CACCIATORE
In Italian, Cacciatore refers to a hunter-style way of cooking and typically involves braising and slow cooking bone-in chicken in a tomato sauce. Our simplified version uses boneless chicken breasts and comes together in around 45 minutes, which is mostly hands-off work. The long simmer time is responsible for developing the tomato sauce's robust flavor. Pounding the chicken breasts ensures the chicken will cook quickly and evenly and delivers a juicy, tender bite. Toss any veggies you have on hand into this great dish, and use your favorite red wine to enhance the flavor. Branch out beyond pasta and serve it over polenta.
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper. Lightly coat a large nonstick skillet with cooking spray. Add olive oil and heat. Add chicken breasts and cook over medium heat until browned and juices run clear, about 5 minutes on each side.
- Add onions, pepper and garlic to skillet. Cook until vegetables are softened, about 2 minutes.
- Stir in wine, tomatoes and Italian seasoning. Bring to boil, then reduce heat to medium-low. Cover and simmer 20 minutes. Sprinkle with parsley and serve with pasta.
Nutrition Facts : Calories 274 kcal
WW CORE ITALIAN CHICKEN CACCIATORE
One of my all time favorites. You can do this in a chicken fry pan on top of the stove but the original recipe was in the oven. You can add mushrooms too.
Provided by RAZDAZ
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400.
- Put all into a baking dish, stir and cover.
- Bake 45 minute Uncover and stir.
- Continue to cook the veggies are to your liking and the chicken is cooked.
- Meanwhile, boil water for pasta and cook.
- Or nuke red or white potatoes.
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.
CHICKEN CACCIATORE WW STYLE (CROCK POT)
We really enjoyed this filling soup -- but it would probably be delicious over pasta too. If following WW flex plan it is only 4 points/serving. Recipe source: Weight Watchers Best Eats
Provided by ellie_
Categories One Dish Meal
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients in crock pot.
- Cover and cook on low for 6-8 hours (or on high for 5-6 hours) or until vegetables are tender.
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