ROASTED CHICKEN CACCIATORE
Provided by Giada De Laurentiis
Categories main-dish
Time 4h55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the chicken: In the bowl of a small food processor add the olive oil, tomato-vegetable juice, fennel seeds, oregano, salt, onion powder, paprika and garlic. Puree until it forms a rough paste. Place the chicken pieces in a plastic resealable bag. Add the paste to the bag and rub the marinade all over the chicken pieces. Seal the bag and marinate in the refrigerator for at least 4 hours or up to 8 hours.
- Preheat the oven to 400 degrees F. Place one rack in the middle of the oven and another in the top third of the oven.
- Remove the chicken from the bag and place on a rimmed baking sheet. Place in the oven on the middle rack and bake for 30 minutes.
- For the salad: In a large bowl, toss the bread with the olive oil and 1/2 cup of the cheese. Scatter the bread cubes around the chicken pieces. Place the tray back in the oven, this time on the top third, until the bread is toasted and the chicken is golden brown and an internal thermometer placed in the meat reads 160 degrees F, 15 to 20 minutes.
- Rest the chicken for 10 minutes and reserve all of the juices in the tray.
- In the same large bowl add the tomatoes, basil, lemon juice, fennel, the toasted bread cubes, the remaining 1 cup cheese and all of the juices from the chicken tray. Add a bit of olive oil if needed, depending on the amount of juice from the chicken. Toss well with a large spoon. Serve the bread salad with the roasted chicken.
BAKED CHICKEN CACCIATORE
This baked chicken cacciatore was inspired by a lonely can of stewed tomatoes that were in the pantry. This is simple to make and sooooo good! I love to serve this with mashed potatoes, but it also goes great with rice or pasta. We like it just as is, but feel free to "spice it up" any way you wish.
Provided by Christina
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 6
Number Of Ingredients 14
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).
Nutrition Facts : Calories 276.2 calories, Carbohydrate 14.6 g, Cholesterol 70.1 mg, Fat 13 g, Fiber 2.2 g, Protein 22.3 g, SaturatedFat 2.9 g, Sodium 607.9 mg, Sugar 5.6 g
ROAST CHICKEN AND VEGETABLES
An easy-to-prepare one-dish recipe. A combination of blue ribbon recipes I've found all over the internet and fused together. Feel free to substitute a bit here and there to make it your own.
Provided by Chonchos
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 385 degrees F (196 degrees C).
- Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
- Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
- Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
- Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.
Nutrition Facts : Calories 753.5 calories, Carbohydrate 36.2 g, Cholesterol 145.5 mg, Fat 45.6 g, Fiber 6.1 g, Protein 50.4 g, SaturatedFat 10.5 g, Sodium 413.9 mg, Sugar 6.7 g
ROASTED CHICKEN CACCIATORE
This a mash-up of several recipes I had from various sources. The roasting and the balsamic give it such a deep taste, it was the best. I just had to share it! Traditional Chicken Cacciatore uses bone in chicken but I find that boneless skinless thighs stay nice and moist and make it easier to eat. No knife needed to cut the thighs, that's how tender they get. And don't worry about the garlic, it mellows into a sweet dream with the roasting. I've tried this recipe with both dry white and dry red, and I prefer the white, but it's a personal preference.
Provided by Irene H Forster
Categories Chicken Breast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 500°F
- Prepare all roasting vegetables (tomatoes, mushrooms, pepper, garlic, onions) as indicated above. To simplify garlic peeling, smack the garlic clove with the flat side of the knife, the peel will just come right off.
- In a large bowl combine chopped plum tomatoes, quartered mushrooms, chopped green pepper, garlic cloves, and chopped onion. Add 2 T Balsamic vinegar and 2 T olive oil and toss to combine well.
- Place vegetables into a large roasting pan, sprinkle with salt and pepper, and into the oven. Roast, stirring occasionally, until the onions and garlic are golden brown and nearly all the liquid from the mushrooms and tomatoes has evaporated, about 40-50 mins, could be longer depending on the size of the pan.
- Reduce oven temperature to 325°F.
- Sprinkle chicken with salt and pepper and 1 T rosemary.
- In a large skillet add remaining 3 T oil and heat on medium heat until oil is hot. Add one thigh at a time, making sure not to crowd them. I do them in a couple batches.
- Brown both sides of the thighs until a golden brown, putting chicken into bowl as they are done.
- Add wine and chicken broth to skillet and simmer until reduced by 1/2 scraping up any browned chicken bits that stuck to the bottom. Add canned tomatoes with liquid and combine thoroughly.
- Remove roasting pan from oven. Nestle chicken in roasted vegetables and pour wine mixture over the top. Sprinkle remaining 1 T rosemary, marjoram and 1/2 of capers. Stir gently, incorporating any brown bits that may have stuck to the sides of the roasting pan.
- Return roasting pan to oven and bake for 15 - 20 mins, or until chicken is done and juices run clear. Top with remaining capers.
- Serve over pasta or polenta.
CHICKEN CACCIATORE WITH OVEN ROASTED VEGETABLES
This is from Epicurious. I was looking for a more sophisticated Chicken Cacciatore to serve for dinner.
Provided by Wendys Kitchen
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F
- Combine plum tomatoes, mushrooms, and onion in large bowl.
- Add 3 tablespoons oil and vinegar; toss to blend.
- Sprinkle generously with salt and pepper. Spread vegetable mixture in single layer on large rimmed baking sheet.
- Roast until onion slices are golden brown and all vegetables are tender, stirring frequently, about 50 minutes.
- Remove from oven and set aside.
- Reduce oven temperature to 350°F
- Sprinkle chicken with salt, pepper, and 1 tablespoon rosemary.
- Heat remaining 2 tablespoons oil in heavy large deep ovenproof skillet over medium-high heat.
- Add chicken and sauté until golden brown, about 6 minutes per side. Transfer chicken to bowl. Add wine to skillet and boil until wine is reduced by half, scraping up browned bits, about 1 minute.
- Stir in canned tomatoes with juice, then broth and bring to boil. Reduce heat to medium and simmer 10 minutes to blend flavors.
- Return chicken to sauce in skillet. Place skillet in oven and roast uncovered until chicken is cooked through and juices run clear when pierced with knife, about 25 minutes.
- Remove skillet from oven. Stir in roasted vegetables, remaining 1/2 tablespoon rosemary, half of basil, and half of capers.
- Simmer over medium heat until vegetables are heated through. Season with salt and pepper.
Nutrition Facts : Calories 508.3, Fat 35, SaturatedFat 8.3, Cholesterol 115, Sodium 362.7, Carbohydrate 13.5, Fiber 3, Sugar 7.2, Protein 32.1
ROAST CHICKEN WITH VEGETABLES
New cooks are intimidated by the idea of roasting a chicken, but nothing could be simpler. If you roast the chicken with some vegetables in the same pan for about an hour, you will have a moist, golden bird and savory accompaniments - all ready to eat at the same time. While they cook, you can set the table, watch the news, maybe make a dessert.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Preparing the Vegetables Peel the carrots and cut them crosswise into 1 1/2-inch-long pieces. Cut the thicker pieces in half lengthwise as well. Peel each onion and cut into quarters. Wash the potatoes under cold water to get rid of any dirt. Leave them whole and unpeeled. Scatter the carrots, onions, and potatoes on the bottom of a 9-by-13-inch baking or roasting pan. Sprinkle 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper over them, and lay 2 sprigs of the rosemary on top. If you are using dried rosemary, put 1 tablespoon in the palm of your hand and crumble it over the vegetables.
- Preparing the Chicken The giblets, which consist of the liver, gizzard, and heart, plus the neck, are usually in a package inside the cavity of the chicken, between the legs. Remove them and discard or refrigerate them to use later. If there is a pale-yellow chunk of fat on either side of the cavity, pull or cut it off and discard. Hold the chicken under cold running water and rinse it inside and out. Shake off excess water and pat dry with paper towels. Sprinkle the remaining 11/2 teaspoons of salt and 1/2 teaspoon of pepper over the outside of the chicken, rubbing them all over the skin. Set the chicken, the breast side facing up, on top of some of the vegetables, with the remaining ones surrounding the bird. Insert a dial-type (not instant-read) thermometer into the breast, taking care that the rod of the thermometer does not touch any bones.
- Roasting the Chicken Put the chicken in the center of the oven and set the timer for 30 minutes. When the timer rings, remove the pan from the oven and, using a large spoon, turn over the vegetables that surround the chicken. Don't bother with the vegetables under the chicken. Return the pan to the oven and set the timer for 30 more minutes. After 30 minutes, take the chicken out of the oven to check for doneness. Insert the tip of a small paring knife into the meat of the thigh where it attaches to the body. If the juices that run out are pink, the chicken needs to continue cooking for another 10 to 15 minutes. If the juices are clear, it is done. The meat thermometer should show a temperature of 170 degrees F to 180 degrees F when the chicken is done.
- Carving the Chicken Carve the chicken according to the instructions on the preceding page. Scoop the vegetables out of the roasting pan and onto a serving platter. Remove the fat from the pan juices. Arrange the cut chicken pieces on top of vegetables, spoon some pan juices over the chicken and vegetables, scatter the 2 remaining rosemary sprigs on top and bring the dish to the table for serving.
CHICKEN CACCIATORE
Categories Chicken Mushroom Pasta Tomato Roast Quick & Easy Dinner Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Combine plum tomatoes, mushrooms, and onion in large bowl. Add 3 tablespoons oil and vinegar; toss to blend. Sprinkle generously with salt and pepper. Spread vegetable mixture in single layer on large rimmed baking sheet. Roast until onion slices are golden brown and all vegetables are tender, stirring frequently, about 50 minutes. Remove from oven and set aside. Reduce oven temperature to 350°F.
- Sprinkle chicken with salt, pepper, and 1 tablespoon rosemary. Heat remaining 2 tablespoons oil in heavy large deep ovenproof skillet over medium-high heat. Add chicken and sauté until golden brown, about 6 minutes per side. Transfer chicken to bowl. Add wine to skillet and boil until wine is reduced by half, scraping up browned bits, about 1 minute. Stir in canned tomatoes with juice, then broth and bring to boil. Reduce heat to medium and simmer 10 minutes to blend flavors. Return chicken to sauce in skillet. Place skillet in oven and roast uncovered until chicken is cooked through and juices run clear when pierced with knife, about 25 minutes. Remove skillet from oven. Stir in roasted vegetables, remaining 1/2 tablespoon rosemary, half of basil, and half of capers. Simmer over medium heat until vegetables are heated through. Season with salt and pepper.
- Place pasta in large shallow bowl. Top with chicken and sauce. Sprinkle remaining basil and capers over.
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- preheat oven to 400ºF. Set chicken pieces on a roasting pan. Brush with olive oil (about 2 tablespoons total) on both sides. Season both sides with salt (about 1 teaspoon total) and several grinds of pepper.
- Put peppers, onions and carrots in a large bowl. Toss with 2 tablespoons olive oil and 1 teaspoon kosher salt. Spread them out on a roasting pan. Cook vegetables on the upper shelf of the oven and chicken on the lower shelf. After 25 minutes, remove the chicken and let it cool. Move the vegetables to the lower shelf, toss them, and roast for an additional 15 minutes. When chicken is cool enough to handle, cut it into bite-sized pieces and set aside.
- Meanwhile (while everything is roasting) heat 2 tablespoons olive oil in a large dutch oven or soup kettle over medium heat. Add garlic and red pepper flakes and cook for about 30 seconds, just until the garlic is fragrant. Add mushrooms and cook, stirring often, for about 5 minutes, until the mushrooms lose their water and start to brown. Add white wine and cook, stirring, for 30 seconds or so. Stir in broth, tomatoes, tomato paste, spices and salt. Bring to a boil, lower heat and simmer for 10 minutes. Add potatoes, chicken, vegetables, and capers. Bring to a gentle simmer and cook, uncovered, for 35 minutes, until potatoes are tender and the sauce has thickened a bit. Season, to taste, with salt and pepper.
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