Chicken Cacciatore Bake Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Salt and pepper both sides of the chicken. Dredge the chicken in the flour.
• Heat the olive oil and butter in a heavy ovenproof skillet or Dutch oven over medium-high heat. Place the chicken skin-side down in the skillet, four pieces at a time. Brown on both sides, then remove to a clean plate. Repeat with the remaining chicken. Pour off half the fat and discard.
• Add the sliced bell peppers and onions to the skillet, as well as the garlic. Stir around for 1 minute. Add the mushrooms and stir around for 1 minute. Add the thyme, turmeric and 1/2 teaspoon salt. And the crushed red pepper flakes if you like things a little spicy. Add extra black pepper to taste. Stir, then pour in the wine and allow to bubble.
• Pour in the tomatoes and stir to combine. Add the chicken back to the skillet skin-side up, without totally submerging it. Cover and put into the oven for 45 minutes. Remove the lid and increase the heat to 375 degrees F. Cook for an additional 15 minutes.
• Meanwhile, cook the pasta according to the package directions. Do not overcook! Drain and set aside.
• Transfer the chicken pieces to a plate, followed by the vegetables. Return the skillet to the burner and turn the heat to medium high. Cook and reduce the sauce for a couple of minutes.
• Pour the noodles onto a large platter or into a big serving bowl. Add the vegetables all over the top, then place the chicken pieces on top of the vegetables. Spoon the juices from the skillet over the chicken and noodles.
• Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

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.

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).

Steps:

• Heat oven to 400°F
• Remove skin from all chicken pieces except wings; trim any visible fat.
• Cut chicken breasts crosswise in half.
• Heat oil in large roasting pan in oven 2 minutes.
• Combine flour, 1 teaspoon salt, oregano and pepper in large resealable plastic bag; add chicken pieces, tossing to coat well with flour mixture.
• Arrange chicken in hot oil in roasting pan; roast 20 minutes.
• Stir mushrooms, red pepper and onions into roasting pan with chicken; roast 15 minutes more, stirring once.
• Add tomatoes with their liquid, wine and remaining 1/4 teaspoon salt, breaking up tomatoes with spoon.
• Roast 10 minutes longer until chicken is cooked through.
• Sprinkle with chopped parsley.

Steps:

• Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter. , In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

Steps:

• 1. Cook pasta and drain. Rinsel
• 2. Heat oven 350. In large skillet heat olive oil over medium-high heat until hot. Add onion and bell pepper; cook and stir 2-5 minutes or until crisp-tender.
• 3. Stir in tomatoes and tomato paste, sugar, salt, Italian seasoning, cayenne and tomato juice.
• 4. Bring to a boil. Reduce heat to low; simmer uncovered 5 minutes. Stir in chicken, mushrooms and pasta. Spoon into ungreased 3 qt casserole and cover.
• 5. Bake at 350 degrees for 45-50 minutes or until bubbly. Uncover; sprinkle with cheese. Bake uncovered an additional 5 minutes or until cheese is melted.

Steps:

• In a large skillet, saute onion, garlic and bell pepper until soft. Add chicken, then stir in tomatoes, beans and oregano.
• Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly. Remove from heat and serve hot.

Steps:

• preheat oven to 400 degrees.
• lightly spray a casserole dish with non-stick spray. Place onion evenly in bottom of the casserole dish and then place the chicken on top of the onions.
• Pour the wine over everything.
• sprinkle the italian seasoning, salt and pepper all over the chicken and then lay the sliced garlic evenly on top of the chicken and drizzle with the olive oil.
• Bake uncovered for 25 minutes (cover the dish if garlic looks like it might start to burn).
• Pour the pasta sauce over the chicken and top with the mozzarella cheese. Cover, reduce heat to 350 degrees and bake for another 30 minutes.
• Serve with spaghettini noodles and top with parmesan cheese if desired.

Steps:

• In a 9x13 pan combine the onion, pepper, garlic and chicken.
• Add salt, pepper, garlic powder, Italian seasonings, and sugar to taste to the can of crushed tomatoes and pour over the veggies and chicken. Swirl red wine in can to rinse it and pour over the top of the sauce.
• Bake covered in 350 oven for about an hour. Remove cover and bake for another hour stirring every 20 minutes or so.
• Adjust seasonings and serve over penne with Parmesan cheese sprinkled on top.

Steps:

• Cook pasta in 4 quarts of rapidly boiling water.
• Shred chicken into bite size pieces.
• Toss chicken with dried spices.
• Shred carrots.
• Slice mushrooms.
• Drain and rinse pasta.
• Oil bottom of a large (4 quart) casserole dish with the olive oil.
• Layer shredded chicken, sliced mushrooms, shredded carrots and cooked pasta.
• Pour spaghetti sauce and condensed soup over all; mix thoroughly.
• Top with cheese.
• Cover tightly with foil and bake at 350 degrees F for 30 minutes.
• Remove foil, and bake for an additional 15 minutes, or until cheese is browned.