CHICKEN PROVENCAL "STOUP"
A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 16
Steps:
- One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice. Season all the veggies with salt and pepper and herbes de Provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to vegetables and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.
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.
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.
QUICK CHICKEN CACCIATORE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper.
- Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore and serve with crusty bread and grated cheese.
- Tidbits: Beef broth and stock is now available in resealable paper containers, which can be found on the soup aisle of your market. These paper containers make storage of remaining broth easier; keep some on hand in your refrigerator. Beef broth is used instead of chicken broth in this recipe because it pairs better with the beefy taste of portobello mushrooms. The broth will make your cacciatore taste as if it simmered all day because it accents the mushroom taste well.
- Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar free.
CREAMY CHICKEN CACCIATORE SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 2 to 4 servings
Number Of Ingredients 18
Steps:
- Heat the olive oil and butter in a 5 1/2-quart Dutch oven over medium-high heat. Season the chicken with salt and pepper on both sides and place skin-side down in the pot. Brown for 4 to 6 minutes on the first side, then flip and brown for 4 to 6 minutes on the other side. Remove to a plate and set aside.
- Add the mushrooms, garlic, bell peppers, onion, thyme and turmeric to the pot. Cook, stirring occasionally, until the vegetables are softened and the edges are starting to brown, about 2 minutes. Add the tomato paste and cook for an additional minute. Pour in the white wine, bring to a simmer and simmer for 3 minutes. Use your spoon to scrape the sides and bottom of the pot to loosen any browned bits that might be stuck there. Add the chicken stock, diced tomatoes and chicken thighs. Season the soup with a healthy pinch of salt and pepper. Bring to a boil, reduce to a simmer and cook, uncovered, until the chicken is cooked through and the vegetables are tender, about 20 minutes.
- Fill a 4-quart pot with water and bring to a boil. Cook the egg noodles until al dente according to the package directions. Drain the noodles, put back into the pot they were cooked in and toss with a scant tablespoon of olive oil; set aside.
- When the chicken is ready, transfer it to a cutting board. Using 2 forks, remove the chicken from the bones and shred. Some skin will end up in the mix, which is totally fine. Add the shredded meat back to the soup. Discard the skin and bones.
- Add the noodles to the soup, as well as the heavy cream and 2 tablespoons of the parsley. Simmer for a few minutes to heat everything through. Taste the soup and adjust the seasoning as needed. Serve hot in bowls and garnish with the remaining chopped parsley.
- If you are making this soup ahead of time, undercook the noodles by 2 minutes as directed on the package, so they don't overcook when the soup is reheated. Alternatively, cook the noodles, drain, toss in olive oil and store separately, adding them to the soup once it has been reheated. Serve as directed above.
CHICKEN CACCIATORE SOUP
"This quickie cacciatore meets with my Italian husband's approval. Each brothy spoonful is brimming with vegetables and tender pieces of chicken." -Nancy Roth, St. Joseph, Illinois
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 7 servings (about 2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute mushrooms and leeks in oil until tender. Stir in the broth, chicken, tomatoes, zucchini, peppers, pasta, thyme and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until pasta and vegetables are tender. Top each serving with cheese and basil. Freeze option: Before adding cheese and basil, cool soup and transfer to freezer containers. Freeze up to 3 month. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Sprinkle each serving with cheese and basil.
Nutrition Facts : Calories 283 calories, Fat 11g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 951mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein.
CHICKEN CACCIATORE SOUP
My spin on this recipe. Nice thick hardy soup.
Provided by Leilani Waller
Categories Chicken
Time 50m
Number Of Ingredients 14
Steps:
- 1. In a large soup pot heat 2 tablespoons of olive oil and brown cut chicken on all sides remove from pan. In same pan add addional tablespoon of olive oil and saute onion mushrooms pepper potatos and 4 cloves of the garlic adding after a few min of sauteing each one.
- 2. deglaze pan with red wine scraping bottom of the pan for 3 or 4 min. Add chicken stock, canned tomatos basil, rosemary and pepper flakes and cooked chicken to the pot and simmer on med low for 20 to 30 min.
- 3. Grate pamesan cheese, place in bowl and put on table to sprinkle on top of stoup.
CHICKEN CACCIATORE SOUP
Provided by Food Network
Categories main-dish
Time 55m
Yield 10 (1/2 cup) servings
Number Of Ingredients 10
Steps:
- Cook rotini according to package directions, substituting 1 can vegetable broth for part of the water. Cook until done (about 10 minutes). Drain and set aside. Cut chicken breasts into a 1-inch dice. In a large pan, combine spaghetti sauce, 2 cans of vegetable broth, onions, garlic puree, chicken, Italian seasoning, red wine, tomatoes, and zucchini. Cook until vegetables are tender and chicken is cooked through (20 to 30 minutes). Add cooked rotini, and cook until heated through.
More about "chicken cacciatore stoup recipes"
EASY CHICKEN CACCIATORE RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.8/5 (115)Category DinnerCuisine ItalianCalories 348 per serving
- In a large pan or braiser (with a lid), heat 2 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side (about 8 minutes total). Remove the chicken and set aside on a plate.
- In the same braiser, add the onions, celery, peppers, mushrooms, and garlic. Cook over medium heat, tossing regularly. Add koserh salt, pepper, oregano, fresh thyme, parsley and red pepper flakes. Allow the vegetables to cook for 5 to 6 minutes or until tender.
- Add the red wine and cook for a few minutes until the wine has reduced by about 1/2, then add the tomatoes. Cook 5 to 10 minutes over medium heat, stirring occasionally.
CHICKEN CACCIATORE | RICARDO
From ricardocuisine.com
4/5 (137)Calories 335 per servingCategory Main Dishes
CHICKEN CACCIATORE – WELLPLATED.COM
From wellplated.com
CHICKEN CACCIATORE RECIPE (AN EASY ITALIAN FEAST)
From smalltownwoman.com
CHICKEN CACCIATORE STOUP RECIPE | EPICURIOUS
From epicurious.com
Servings 4Author Condé Nast
60 HEALTHY INSTANT POT RECIPES | TESTED BY AMY + JACKY
From pressurecookrecipes.com
21 ONE-POT DINNER RECIPES TO MAKE WEEKNIGHTS EASIER - SERIOUS EATS
From seriouseats.com
BEST CHICKEN CACCIATORE RECIPE - HOW TO MAKE EASY SKILLET …
From delish.com
CHICKEN CACCIATORE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
13 CHICKEN DRUMSTICK RECIPES WE CAN'T GET ENOUGH OF - SERIOUS …
From seriouseats.com
15+ NEW CHICKEN DINNER RECIPES IN THREE STEPS - EATINGWELL
From eatingwell.com
QUICK CHICKEN CACCIATORE RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
CHICKEN CACCIATORE - SPEND WITH PENNIES
From spendwithpennies.com
CHICKEN CACCIATORE STOUP RECIPE | RACHAEL RAY | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
CHICKEN CACCIATORE SOUP - TUTTOROSSO TOMATOES
From tuttorossotomatoes.com
HEALTHY 30 MINUTE CHICKEN CACCIATORE SOUP - WHITE KITCHEN RED …
From whitekitchenredwine.com
CHICKEN CACCIATORE - CAFE DELITES
From cafedelites.com
CHICKEN CACCIATORE STOUP RECIPE | RACHAEL RAY
From rachaelray.com
You'll also love