Burgers Cacciatore Recipes

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CHICKEN CACCIATORE



Chicken Cacciatore image

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

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1/4 cup all-purpose flour
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
2 celery ribs, sliced
1 large green pepper, cut into strips
1/2 pound sliced fresh mushrooms
1 can (28 ounces) tomatoes, drained and chopped
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 cup dry red wine or water
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
3 garlic cloves, minced
1 tablespoon sugar
Hot cooked pasta
Grated Parmesan cheese

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.

TURKEY CACCIATORE BURGERS ON PORTOBELLO "BUNS"



Turkey Cacciatore Burgers on Portobello

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

1 1/3 pounds ground turkey breast, the average weight of 1 package
Salt and pepper
6 crimini mushrooms (baby portobellos) stems removed and finely chopped
1/2 red bell pepper, seeded and chopped
1/2 yellow onion, finely chopped
2 cloves garlic, smashed away from skin and finely chopped
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon crushed red pepper flakes
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
Extra-virgin olive oil, for drizzling
Handful flat-leaf parsley, chopped
4 large portobello mushroom caps, stems removed
Coarse salt and black pepper
2 cups arugula leaves, coarsely chopped
1/2 pound fresh mozzarella or fresh smoked mozzarella, thinly sliced
Sliced red onion and sliced yellow and plum tomatoes

Steps:

  • Preheat oven to 450 degrees F. Heat a large nonstick skillet over medium-high heat.
  • Combine meat with salt and pepper, chopped crimini mushrooms, chopped bell pepper, chopped onion, garlic, tomato paste, Worcestershire, crushed red pepper flakes, cheese and parsley. Score and form meat into 4 large patties, 1 inch thick. Drizzle extra-virgin olive oil on top the patties then fry 5 or 6 minutes on each side in a hot skillet.
  • Place portobello caps on a small baking sheet gill side up and drizzle extra-virgin olive oil on them. Roast the caps 12 minutes. Remove them from the oven and season them with salt and pepper. Turn oven off. Top each cap with about 1/2 cup arugula and a burger. Cap burger with mozzarella and place back in still-warm oven. Melt the cheese 1 minute. Transfer burgers on "bun" bottoms to plates. Top with onions and tomatoes and serve.

CHICKEN CACCIATORE



Chicken Cacciatore image

I am a lover of braised meats, whether it be pot roast or short ribs or beef brisket...or the chicken dish I'm sharing with you today.

Categories     main dish     poultry

Time 1h25m

Yield 6 servings

Number Of Ingredients 19

1 lb. Pasta Or Egg Noodles
8 whole Chicken Thighs, Skin On (can Use Any Whole Piece Chicken)
Salt And Freshly Ground Black Pepper, To Taste
1/2 c. All-purpose Flour
4 tbsp. Olive Oil
2 tbsp. Butter
1 whole Medium Onion, Halved And Sliced
2 whole Red Bell Peppers, Cored And Sliced (not Too Thin)
2 whole Green Bell Peppers, Cored And Sliced (not Too Thin)
5 cloves Garlic, Diced
12 oz. weight Mushrooms (white Or Crimini), Sliced
1/2 tsp. Ground Thyme
1/4 tsp. Turmeric
1/2 tsp. Kosher Salt
Red Pepper Flakes, Crushed, To Taste (optional)
3/4 c. Dry White Wine
1 can (28 Ounce) Whole Or Diced Tomatoes (with Their Juice)
Chopped Flat Leaf Parsley
Parmesan Cheese, For Sprinkling

Steps:

  • Preheat oven to 350 degrees (F). Cook pasta according to package directions. Do not overcook! Drain and set aside.Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour. Heat olive oil and butter in a heavy skillet or Dutch oven on the stovetop over medium-high heat. Place chicken skin down in pan, four pieces at a time. Brown chicken on both sides, then remove to a clean plate. Repeat with remaining chicken. Pour off half the fat in the pan and discard.Add sliced onions and peppers, as well as the garlic. Stir around for 1 minute. Add mushrooms and stir around for 1 minute. Add thyme, turmeric, and salt. (And crushed red pepper flakes if you like things a little spicy.) Add extra black pepper to taste. Stir, then pour in wine. Allow to bubble.Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and put it into the oven for 45 minutes. Remove lid and increase heat to 375 degrees. Cook for an additional 15 minutes. Remove pan from the oven. Remove chicken from the pot and place it on a plate. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes. Pour cooked, drained noodles on a large platter or in a big serving bowl. Add vegetables all over the top, then place chicken pieces on top of the vegetables. Spoon juices from the pot over the chicken and pasta (amount to taste.)Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

TURKEY CACCIATORE BURGERS ON PORTOBELLO BUNS



Turkey Cacciatore Burgers on Portobello Buns image

This is my second turkey burger recipe by Rachael Ray I have posted. Rachael sure knows how to cook ground turkey!! I have made just a couple of changes to suit our tastes. Recipe orignially has arugula chopped on finished burger (between mushrooms) Unable to find any up here...I replace it with chopped fresh spinach.

Provided by katie in the UP

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

1 1/3 lbs ground turkey breast
salt and pepper
6 cremini mushrooms, finely chopped
1/2 red bell pepper, seeded and chopped
1/2 yellow onion, finely chopped
2 garlic cloves, minced
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon crushed red pepper flakes
1/2 cup grated parmesan cheese
1/4 cup chopped cilantro
extra virgin olive oil, for drizzling
4 large portabella mushroom caps, stems removed
coarse salt
black pepper
2 cups chopped fresh spinach leaves
1/2 lb fresh mozzarella cheese or 1/2 lb fresh smoked mozzarella cheese, thinly sliced
sliced red onion
sliced yellow tomatoes
sliced plum tomato

Steps:

  • Preheat oven to 450 degrees F. Heat a large nonstick skillet over medium-high heat.
  • Combine meat with salt and pepper, chopped crimini mushrooms, chopped bell pepper, chopped onion, garlic, tomato paste, Worcestershire, crushed red pepper flakes, cheese and cilantro. Score and form meat into 4 large patties, 1 inch thick. Drizzle extra-virgin olive oil on top the patties then fry 5 or 6 minutes on each side in a hot skillet.
  • Place portobello caps on a small baking sheet gill side up and drizzle extra-virgin olive oil on them.
  • Roast the caps 12 minutes.
  • Remove them from the oven and season them with salt and pepper.
  • Turn oven off. Top each cap with a burger and 1/2 cup chopped spinach and a slice of mozzarella and place back in still-warm oven. Melt the cheese 1 minute. Transfer burgers on "bun" bottoms to plates. Top with onions and tomatoes and serve.

Nutrition Facts : Calories 447.3, Fat 17.6, SaturatedFat 10, Cholesterol 149.6, Sodium 777.3, Carbohydrate 13.5, Fiber 2.9, Sugar 5.8, Protein 58.6

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