CHICKEN CACCIATORE RECIPE BY TASTY
Here's what you need: chicken thighs, olive oil, mushroom, medium onion, red bell pepper, tomato paste, garlic, dried oregano, crushed red pepper flake, dried rosemary, red wine, canned diced tomato, chicken stock, fresh parsley, salt, pepper
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Liberally season chicken thighs with salt and pepper.
- In a 4-quart jumbo cooker, heat 1 tablespoon of olive oil over medium-high heat. Add chicken and cook 3-4 minutes a side, until lightly browned. Transfer to a plate.
- Add another tablespoon of olive oil to the skillet before adding the mushrooms. Lightly season with salt and pepper, and cook until mushrooms begin to brown, about 5 minutes.
- Once browned, remove mushrooms to the same dish with the reserved chicken thighs.
- Add the final tablespoon of olive oil followed by the sliced onion and pepper. Season with salt and pepper, and cook over medium heat until they begin to brown, about 5-7 minutes.
- Create a well in the middle of the onion-pepper mixture and add the tomato paste. Cook out the tomato paste for about 1 minute before mixing it together with the onions and peppers.
- Add garlic, oregano, red pepper flakes, and rosemary. Mix them into the onion and peppers before adding the red wine. Use the moisture from the red wine to scrape off any stuck-on bits from the bottom of the pan.
- Let wine reduce by half before adding the diced tomatoes and chicken stock. Return to a simmer.
- Place chicken and mushrooms on top of the simmering sauce, being sure to also add any accumulated juices that may have collected. Sprinkle with chopped parsley.
- Cook while covered for 12 minutes or until chicken's internal temperature reaches 165˚F (75˚C).
- Serve chicken and sauce with a side of pasta or bread.
- Enjoy!
Nutrition Facts : Calories 512 calories, Carbohydrate 35 grams, Fat 29 grams, Fiber 3 grams, Protein 26 grams, Sugar 11 grams
CHICKEN CACCIATORE
This easy chicken cacciatore recipe makes a good Sunday dinner, since it's so simple to prepare. This recipe is the best because it's loaded with lots of vegetables and is a family favorite. -Barbara Roberts, Courtenay, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 517 calories, Fat 25g fat (8g saturated fat), Cholesterol 112mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 6g fiber), Protein 39g protein.
CHICKEN CACCIATORE
This classic Italian dish must have hundreds of versions, all resulting in a rustic braise of chicken, aromatic vegetables and tomatoes. My version includes lots of mushrooms, both dried and fresh. You can add kale to the dish if you want to work in some leafy greens (see variation below).
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h45m
Yield 4 to 5 servings.
Number Of Ingredients 14
Steps:
- Place the dried mushrooms in a bowl or heat-proof glass measuring cup and pour on 2 cups boiling water. Let sit 15 to 30 minutes, until mushrooms are softened. Drain through a strainer lined with cheesecloth or a paper towel and set over a bowl. Rinse the mushrooms in several changes of water, squeeze out excess water and chop coarsely. Set aside. Measure out 1 cup of the soaking liquid and set aside.
- Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy nonstick skillet. Season the chicken with salt and pepper and brown, in batches, for 5 minutes on each side. Transfer the chicken pieces to a bowl as they are done. Pour the fat off from the pan and discard.
- Turn the heat down to medium, add the remaining oil and the onion, carrot and celery, as well as a pinch of salt. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the garlic, parsley, rosemary, red pepper flakes and salt to taste. Cover, turn the heat to low and cook, stirring often, for 5 minutes, until the mixture is soft and aromatic. Stir in the fresh and dried mushrooms, turn the heat back up to medium, and cook, stirring, until the mushrooms are just tender, about 5 minutes. Season with salt and pepper. Stir in the wine and bring to a boil. Cook, stirring, for a few minutes, until the wine has reduced by about half. Add the tomatoes and salt and pepper to taste. Cook over medium heat for 5 to 10 minutes, stirring often, until the tomatoes have cooked down a little and smell fragrant. Stir in the mushroom soaking liquid that you set aside.
- Return the chicken pieces to the pan and stir so that they are well submerged in the tomato mixture. Cover and simmer over medium heat for 30 minutes, until the chicken is tender. Taste, adjust seasoning and serve with pasta or rice.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 27 grams, Carbohydrate 24 grams, Fat 41 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 1184 milligrams, Sugar 7 grams, TransFat 0 grams
More about "chicken cacciatore with red wine recipes"
EASY CHICKEN CACCIATORE RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.7/5 (104)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.
ROAST CHICKEN CACCIATORE WITH RED WINE BUTTER RECIPE
From foodandwine.com
4/5
CHICKEN CACCIATORE - CAFE DELITES
From cafedelites.com
CHICKEN CACCIATORE – WELLPLATED.COM
From wellplated.com
ITALIAN CHICKEN CACCIATORE WITH RED WINE, ROSEMARY
From properfoodie.com
4.6/5 (11)Total Time 1 hr 15 minsCategory Dinner, Evening Meal, TeaCalories 418 per serving
- If slow cooking in the oven, pre-heat the oven to 170 degrees C. Place a casserole dish on the stove top and heat up 2 tbsp olive oil on a medium heat.
- Slice the chicken breasts into large chunks (I cut each breast into 3), season with salt and pepper and dust evenly with 2 tbsp plain flour. When the oil is hot; place the chicken chunks in the casserole dish and fry on each side for around 3-4 minutes, or until golden brown. The flour from the chicken will stick to the base of the dish and begin to turn brown - don't panic - leave this for the moment.
- Remove the chicken and place in a bowl and set to one side. With the casserole dish still on a medium add the peeled whole shallots and chopped garlic. Add more olive oil if needed. Cook for a minute or so before adding the red wine. The wine should sizzle as it enters the pan and loosen the brown flour from the base. Use a wooden spoon to fully remove all the flour (deglaze).
- Once the wine has reduced by at least half; add 160g whole baby tomatoes, 2 tins of chopped tomatoes, and 2 tbsp tomato puree. Mix well and bring to a simmer.
SLOW COOKER CHICKEN CACCIATORE WITH RED WINE SAUCE
From cdkitchen.com
4/5 (7)Total Time 5 hrsServings 4Calories 559 per serving
CHICKEN CACCIATORE
From foodandwine.com
CHICKEN CACCIATORE - JO COOKS
From jocooks.com
TOP 47 WORLDS BEST CHICKEN CACCIATORE RECIPE RECIPES
From bahaga.churchrez.org
CHICKEN CACCIATORE RECIPE - CLASSIC COMFORT ITALIAN DISH
From healthyrecipes101.com
EASY CHICKEN CACCIATORE WITH STEWED TOMATOES RECIPE - THE …
From thespruceeats.com
CHICKEN CACCIATORE - SPEND WITH PENNIES
From spendwithpennies.com
ITALIAN CHICKEN CACCIATORE RECIPE • CIAOFLORENTINA
From ciaoflorentina.com
CHICKEN CACCIATORE WITH RED WINE - BETTYCROCKER.COM
From bettycrocker.com
CHICKEN CACCIATORE PASTA RECIPE FOR SPAGHETTI CACCIATORE
From grantourismotravels.com
CHICKEN CACCIATORE WITH RED PEPPERS, TOMATO, AND ONION …
From seriouseats.com
CROCKPOT CHICKEN CACCIATORE {WITH RED WINE} - FAMILY TABLE …
From familytabletreasures.com
WHAT'S COOKING: UNCLE GIUSEPPE'S MARKETPLACE'S CHICKEN …
From longisland.news12.com
MUSHROOM CACCIATORE - HONEY, WHATS COOKING
From honeywhatscooking.com
THREE CLASSIC ITALIAN CHICKEN DISHES AND THE STYLES OF WINE TO PAIR
From winemag.com
CHICKEN CACCIATORE RECIPE | FEASTING AT HOME
From feastingathome.com
TOP 41 CHICKEN CACCIATORE FOOD NETWORK RECIPE RECIPES
From exnavalcadet.qualitypoolsboulder.com
CHICKEN CACCIATORE - THELIFEHARVEST.COM
From thelifeharvest.com
You'll also love