WW CORE ITALIAN CHICKEN CACCIATORE
One of my all time favorites. You can do this in a chicken fry pan on top of the stove but the original recipe was in the oven. You can add mushrooms too.
Provided by RAZDAZ
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400.
- Put all into a baking dish, stir and cover.
- Bake 45 minute Uncover and stir.
- Continue to cook the veggies are to your liking and the chicken is cooked.
- Meanwhile, boil water for pasta and cook.
- Or nuke red or white potatoes.
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.
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
ITALIAN CHICKEN CACCIATORE
Make and share this Italian Chicken Cacciatore recipe from Food.com.
Provided by Chef Kiddle
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle the chicken with the salt, pepper, and flour, shaking to remove the excess flour. Heat 4 tablespoons of the olive oil in a large non-stick high-sided frying pan set on high heat. (I use my electric frying pan for this.) Add the chicken to the pan and cook until well-browned, about 3 minutes per side. Transfer the chicken to a plate and set aside.
- Save the chicken fat left in the pan, adding enough of the oil to make 4 tablespoons Cook the onion and bay leaves over medium heat till tender. Add the garlic, pancetta, red pepper flakes, and half of the parsley. Cook for 3 minutes. Pour in the wine and cook for 3 minutes, stirring and scraping the bottom of the pan. Add the tomatoes and their juice, the chicken stock, tomato sauce, and browned chicken pieces. Break the tomatoes into smaller pieces. Bring to a boil, reduce heat, simmer uncovered for 15-20 minutes.
- Transfer the chicken to a serving dish. Cook the sauce 5 more minutes. Taste for salt and pepper. Pour the sauce over the chicken. Sprinkle the remaining parsley on top and serve.
- (I have also posted the recipes for the homemade chicken stock and the homemade basic tomato sauce if anyone needs it.).
Nutrition Facts : Calories 950.6, Fat 56.4, SaturatedFat 12.6, Cholesterol 219.7, Sodium 617.1, Carbohydrate 26.7, Fiber 3, Sugar 7.1, Protein 76.2
ITALIAN INN CHICKEN CACCIATORE
The sauce for this chicken is prepared hunter style, which means with mushrooms, tomatoes, and onion, and seasoned with fresh herbs and wine. The name 'Cacciatore' is the Italian word for Hunter. From the Italian Inn Cookbook.
Provided by TxGriffLover
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 T oil in medium skillet over high heat. Season chicken with salt & pepper. Cook in.
- the skillet until browned on both sides, about 6 minutes. Transfer to a plate.
- Wipe out skillet, and heat another tablespoon of olive oil. Add mushrooms and cook until.
- browned, about 5 minutes, set aside. Reduce heat to low.
- Heat remaining tablespoon of oil in skillet, add onion, celery, and garlic, cook stirring, until onion is translucent, about 8 minutes. DO NOT BURN GARLIC
- Add wine, raise heat to high. Cook until wine is almost evaporated, about 30 seconds.
- Add tomatoes, yellow peppers, rosemary and stock. Season with salt & pepper. Stir to
- combine. Add chicken and mushrooms, bring to a boil.
- Reduce heat to medium low, cover.
- and simmer until chicken is tender, about 30 minutes. Serve with your favorite pasta.
Nutrition Facts : Calories 231.6, Fat 8.6, SaturatedFat 1.4, Cholesterol 68.7, Sodium 206.6, Carbohydrate 7.3, Fiber 1.6, Sugar 3.9, Protein 29.1
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
WEIGHT WATCHERS SPICED CHICKEN CACCIATORE
Make and share this Weight Watchers Spiced Chicken Cacciatore recipe from Food.com.
Provided by summerstorm
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan or stock pot over medium-high heat; add onion, garlic, green pepper and mushrooms.
- Sauté until vegetables are tender and mushrooms release juice, about 4 minutes.
- Add chicken and sauté until golden brown on all sides, about 5 minutes.
- Add basil, curry powder, salt and black pepper; stir to coat.
- Add tomatoes and bring mixture to a boil. Reduce heat to low, partially cover and simmer 15 minutes.
- Remove from heat and stir in parsley.
- Meanwhile, cook spaghetti according to package directions.
- Transfer spaghetti to four shallow bowls and spoon chicken mixture over top.
- Yields about 1 cup of chicken mixture and 1 cup of spaghetti per serving with a Points value of 8.
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