CHICKEN CACCIATORE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 18
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.
CHICKEN PARMESAN SKILLET CASSEROLE
This hearty skillet dinner is an easy, deconstructed version of chicken Parmesan that makes the classic achievable, even on the most rushed weeknight. Still cheesy, still crunchy, still saucy-just easier to assemble and made right on the stovetop!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In 10-inch ovenproof skillet, melt 1 tablespoon of the butter over medium heat. Add bread crumbs; cook 3 to 5 minutes, stirring frequently, until toasted. Transfer to small bowl; stir in Parmesan cheese.
- Wipe out skillet. Melt remaining 2 tablespoons butter in skillet over medium-high heat. Add chicken and salt; cook 4 to 6 minutes without moving, until chicken is browned and releases easily from pan. Stir; cook 3 to 5 minutes longer, stirring frequently, until chicken is cooked through. Stir in garlic, Italian seasoning and pepper flakes; cook and stir 30 seconds.
- Stir in sauce; heat to simmering. Remove from heat; top with mozzarella cheese. Bake 3 to 5 minutes or until cheese is melted.
- Sprinkle with bread crumb mixture. Top with basil.
Nutrition Facts : Calories 510, Carbohydrate 20 g, Cholesterol 130 mg, Fat 3 1/2, Fiber 1 g, Protein 43 g, SaturatedFat 14 g, ServingSize 1 Cup, Sodium 1210 mg, Sugar 4 g, TransFat 1 g
SKILLET-CASSEROLE CHICKEN CACCIATORE
This crowd-pleasing chicken cacciatore recipe starts in a skillet and ends in a casserole-and is one of the easiest ways to feed 10 in under an hour!
Provided by My Food and Family
Categories Home
Time 50m
Yield 10 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Heat oil in large skillet on medium-high heat. Add chicken, peppers, onions and zucchini; cook and stir 5 min. or until chicken is done, adding garlic for the last minute.
- Add pasta, pasta sauce, thyme, 1 cup shredded cheese and 6 Tbsp. Parmesan; mix lightly.
- Spoon into 2-qt. casserole sprayed with cooking spray. Sprinkle with remaining cheeses; cover.
- Bake 30 min. or until heated through, uncovering for the last 10 min.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
CHICKEN CACCIATORE CASSEROLE
I wanted something different to make for dinner that would be good reheated for my husband's lunch today and so I came up with this variation on the classic chicken cacciatore. While it was very good and enjoyed by everyone last night it was heavenly for lunch today.
Provided by JPsBarbie
Categories Chicken
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 346.7, Fat 14.6, SaturatedFat 4.1, Cholesterol 96.8, Sodium 385, Carbohydrate 15.7, Fiber 3.2, Sugar 7, Protein 35.5
CHICKEN CACCIATORE CASSEROLE
This is an easy way to make a tasty chicken cacciatore. My husband loves this and always compliments me when I serve it to him.
Provided by Amanda S
Categories Casseroles
Time 1h
Number Of Ingredients 14
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.
SKILLET CHICKEN CACCIATORE
This is one of the easiest, quickest recipes I've found for chicken cacciatore. I don't remember where I got it, but it makes a great week-night meal served over noodles, with a salad on the side.
Provided by His Servant
Categories Chicken Breast
Time 31m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, heat italian dressing. Add onion, bell pepper, and chicken. Mix well to combine, and cook over moderate heat for approximately 6 minutes, stirring occasionally.
- In a small bowl, combine italian seasoning, sugar, and undrained stewed tomatoes. Spoon this over the chicken evenly, and lower heat so chicken is just simmering. Simmer for about 12-14 minutes, stirring occasionally. When chicken is fork-tender, it is ready to be served over hot noodles.
Nutrition Facts : Calories 189.7, Fat 4.4, SaturatedFat 0.8, Cholesterol 65.8, Sodium 400.3, Carbohydrate 9.8, Fiber 1.3, Sugar 6.7, Protein 27.3
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