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
NORTHERN ITALIAN-STYLE CHICKEN CACCIATORE
A Northern Italian hunter-style chicken dish. Serve over pasta.
Provided by Diana71
Categories Chicken Cacciatore
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Rinse chicken pieces and pat dry.
- Heat oil in a large skillet over medium heat. Add chicken and brown, 4 to 5 minutes per side. Remove chicken to a plate.
- Add mushrooms, onion, and celery to the pan drippings and sauté until soft, about 5 minutes. Add garlic and cook until fragrant, about 2 more minutes.
- Return chicken to the skillet. Add white wine and cook until it has almost completely evaporated, 2 to 3 minutes. Add diced tomatoes, chicken broth, parsley, oregano, pepper flakes, salt, and pepper. Cover and simmer until chicken is no longer pink at the bone and the juices run clear, about 30 minutes.
Nutrition Facts : Calories 557.3 calories, Carbohydrate 5 g, Cholesterol 170.6 mg, Fat 37.8 g, Fiber 1.2 g, Protein 43.9 g, SaturatedFat 10.3 g, Sodium 317.6 mg
CHICKEN CACCIATORE
Provided by Emeril Lagasse
Time 1h35m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Season the chicken with Creole seasoning. Season the flour with Creole seasoning. Dredge the chicken in the seasoned flour, coating completely and shaking off the excess. In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 3 to 4 minutes on each side. Remove the chicken and set aside. Add the onions. Season with salt and red pepper. Saute for 2 minutes. Add the mushrooms and garlic. Season with salt and red pepper. Continue to saute for 2 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the bay leaf, thyme and basil. Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 hour or until tender. Mound the pasta in the center of each plate. Lay the chicken over the pasta. Spoon the sauce over the chicken. Garnish with cheese and parsley.
- Combine all ingredients thoroughly.
MY ITALIAN GRANDFATHER'S CHICKEN CACCIATORE
Favorite recipe handed down to me by my Italian grandfather Alfredo Marchese aka "Pop." Loved when we cooked this together while listening to the opera! Serve with polenta or spaghetti, spooning sauce over all. This was my Italian grandfather's sauce for game (mostly rabbit) but I love it for chicken. Mangia!
Provided by Mary Petnel
Categories Chicken Cacciatore
Time 2h5m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add chicken and cook until well browned, 3 to 4 minutes per side. Remove to a plate.
- Reduce heat to medium and add bell pepper, onion, celery, carrot, and garlic. Sauté until translucent, about 5 minutes. Add tomato paste and stir to blend into the vegetables.
- Add crushed tomatoes, wine, allspice, bay leaf, seasoning sauce, salt, and pepper. Return chicken to the pan and toss to coat all pieces.
- Cover the Dutch oven and place in the preheated oven. Braise until chicken is falling off the bone and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 1092.6 calories, Carbohydrate 32.1 g, Cholesterol 376.9 mg, Fat 62.8 g, Fiber 7.6 g, Protein 88.7 g, SaturatedFat 16.6 g, Sodium 975.3 mg
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