SLOW COOKER CHICKEN CACCIATORE
Serve this classic Italian stew plain or over whole-wheat penne. For a spicier flavour, add a pinch of crushed red pepper flakes at the start of cooking.
Categories Dinner,Lunch
Time 8h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place chicken in a 3- to 5-quart slow cooker. Add mushrooms, green pepper, onion, garlic, tomato paste, tomatoes and juice, wine, oregano, 1/2 teaspoon of salt and black pepper.
- Cover slow cooker; cook on high heat for 5 to 6 hours or on low heat for 6 to 8 hours. Taste just before serving and add remaining 1/4 teaspoon of salt if necessary. Yields about 1 cup per serving.
Nutrition Facts : Calories 90 kcal
THE BEST CHICKEN CACCIATORE
This chicken cacciatore is a real stick-to-your ribs dinner. Dark meat chicken is seared and braised in a hearty wine and tomato sauce until tender for a rustic homestyle meal. We love it as-is with maybe just a side salad, but no one would be upset if you served it on a bed of creamy polenta!
Provided by Food Network Kitchen
Categories main-dish
Time 2h25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of the oil a large Dutch oven over medium heat.
- Sprinkle the chicken with salt and pepper. Working in batches, cook the chicken until golden brown, 5 to 6 minutes per side. Transfer the browned chicken to a plate or baking sheet.
- Discard the oil. Put the pot over medium heat and add the remaining 2 tablespoons oil. Add the pancetta and cook, stirring, until golden brown, 4 to 5 minutes. Transfer the pancetta with a slotted spoon to a small plate.
- Reduce the heat to medium-low and add the carrots, celery and onions. Cook, stirring occasionally, until the vegetables are golden brown, about 10 minutes. Add the garlic and oregano and cook until fragrant, about 1 minute.
- Add the wine and scrape up any browned bits with a wooden spoon. Increase the heat to high and bring to a boil. Cook, stirring frequently, until the liquid is reduced by about two-thirds, 3 to 4 minutes. Stir in the tomatoes and reserved pancetta. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Reduce the heat to low and bring the sauce to a gentle simmer. Cover partially and cook, stirring occasionally, until the flavors come together, 35 to 40 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Add the chicken skin-side up to the sauce, cover and transfer the pot to the oven. Cook until the chicken is cooked through and tender, 35 to 40 minutes.
- Transfer the chicken pieces to a serving platter and cover loosely with foil to keep warm.
- If necessary, skim off any fat from the surface of the sauce with a large spoon or ladle and discard. Stir in the parsley and season with salt and pepper. Pour the sauce over the chicken and top with more parsley.
CHICKEN CACCIATORE
Chicken Cacciatore is a rustic Italian chicken dish made with bell peppers and mushrooms simmered in tomato sauce.
Provided by Gina
Categories Dinner
Time 55m
Number Of Ingredients 12
Steps:
- Season chicken with kosher salt and pepper.
- In a large heavy saute pan, heat the pan over a medium-high flame and spray with cooking oil.
- Add the chicken pieces to the pan and saute just until brown, about 3-4 minutes per side. Set aside.
- Add the peppers, onion and garlic to the pan and saute over medium heat until the onion is tender, about 3-4 minutes, then add mushrooms and cook another 2-3 minutes. Season with salt and pepper.
- Add the tomatoes, chicken, broth, and oregano. Cover the bring the sauce to a simmer.
- Continue simmering over low heat until the chicken is tender, about 35 to 45 minutes.
- Add the chopped basil 5 minutes before sauce is done.
- Serve over 1 cup pasta.
Nutrition Facts : ServingSize 1 thigh, 3/4 cup sauce, 1 cup pasta, Calories 288 kcal, Carbohydrate 43 g, Protein 22.5 g, Fat 4.5 g, Fiber 7.5 g, SaturatedFat 1 g, Cholesterol 65 mg, Sodium 379 mg, Sugar 7.5 g
CHICKEN CACCIATORE (WW FRIENDLY)
I really need to lose some weight, but I love delicious food and love to cook! In the new iteration of Weight Watchers, chicken breast has zero points. So I combined aspects of traditional chicken cacciatore and came up with this. We enjoyed it, hope you will, too! (Using real olive oil and red wine, one half of recipe = 5...
Provided by Carolyn Haas
Categories Chicken
Time 45m
Number Of Ingredients 15
Steps:
- 1. Cut chicken breast into about 8 pieces. Sprinkle with flour, salt and pepper. Heat a deep skillet with a teaspoon of olive oil or a spray of olive oil, add chicken pieces. Cook over medium-high heat until browned on both sides. Set aside.
- 2. Add a teaspoon olive oil (or another spray) to same skillet, add veggies. Cook and stir for approximately 5 minutes.
- 3. Add tomatoes - crushed and paste - to pan. Add wine or water, spices. Bring to boil. Put chicken pieces back in. Lower heat and simmer together for about 1/2 hour or until chicken is tender.
- 4. Serve over pasta, rice or any whole-grain mixture. Sprinkle each serving with some grated or shredded parmesan cheese.
CHICKEN CACCIATORE
In Italian, Cacciatore refers to a hunter-style way of cooking and typically involves braising and slow cooking bone-in chicken in a tomato sauce. Our simplified version uses boneless chicken breasts and comes together in around 45 minutes, which is mostly hands-off work. The long simmer time is responsible for developing the tomato sauce's robust flavor. Pounding the chicken breasts ensures the chicken will cook quickly and evenly and delivers a juicy, tender bite. Toss any veggies you have on hand into this great dish, and use your favorite red wine to enhance the flavor. Branch out beyond pasta and serve it over polenta.
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper. Lightly coat a large nonstick skillet with cooking spray. Add olive oil and heat. Add chicken breasts and cook over medium heat until browned and juices run clear, about 5 minutes on each side.
- Add onions, pepper and garlic to skillet. Cook until vegetables are softened, about 2 minutes.
- Stir in wine, tomatoes and Italian seasoning. Bring to boil, then reduce heat to medium-low. Cover and simmer 20 minutes. Sprinkle with parsley and serve with pasta.
Nutrition Facts : Calories 274 kcal
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.
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