Cacciatore Penne Oamc Recipes

CHICKEN WITH CACCIATORE SAUCE

Steps:

• Position a rack in the upper third of the oven and preheat to 475 degrees F. Pat the chicken dry and season with salt and pepper. Place skin-side up in a shallow baking pan and roast until the skin is golden brown and the chicken is cooked through, about 35 minutes.
• Meanwhile, pulse the bacon, onion, mushrooms and rosemary in a food processor until finely chopped. Heat the olive oil in a large skillet over medium-high heat. Add the vegetable mixture and 1/4 teaspoon salt; cover and cook, stirring occasionally, until softened, about 8 minutes.
• Puree the tomatoes in the food processor. Add the wine to the skillet and boil, uncovered, until almost completely reduced, 2 to 3 minutes. Add the pureed tomatoes and return to a boil. Reduce the heat, partially cover and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Stir in the olives and brine and season with salt and pepper. Serve the chicken with the sauce.

EASY CHICKEN CACCIATORE RECIPE BY TASTY

Steps:

• Season the chicken breasts on both sides with salt and pepper.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat.
• Place 4 pieces of the chicken in the skillet and sear until until golden-brown, about 1-3 minutes on each side. Transfer the chicken to a plate and repeat searing with the remaining chicken pieces. Set aside.
• Heat 1 tablespoon of oil in the empty skillet.
• Add the mushrooms and stir occasionally until most of the moisture has evaporated from the pan, about 8 minutes.
• Transfer the mushrooms to a plate and set aside.
• Heat the remaining 1 tablespoon of oil in the pan.
• Add the onions and bell peppers and season with salt and pepper. Stir occasionally until the onions and peppers have softened, about 2 minutes.
• Add in the garlic and rosemary and stir until the garlic is fragrant.
• Add in the tomatoes, red wine, and broth and stir until the sauce has thickened slightly.
• Add the mushrooms and chicken back into the sauce and bring to a low simmer.
• Cover and let cook until the chicken registers 165°F (74°C), about 5-8 minutes.
• Serve topped with basil.
• Enjoy!

CHICKEN CACCIATORE

Steps:

• Heat the oil in a large ovenproof pan.
• Dust the chicken with flour and brown the pieces on a high heat.
• Remove the chicken, lower the heat and add the onions.
• Once the onions are translucent, add the garlic and red peppers and fry for 2 minutes.
• Turn up the heat, add the wine and let it bubble for 2 minutes.
• Add the tomatoes and stock, and stir well.
• Return the chicken to the pan with the sauce and let the mixture reach a bubbling point.
• Lower the heat until the stew slowly simmers and continue to cook for 45 minutes or until the chicken is cooked and tender.
• Add the capers at the last minute and sprinkle the parsley upon serving.
• Serve with buttered pasta.

CHICKEN CACCIATORE

Steps:

• Season the chicken thighs with salt and pepper and dredge them into the flour to coat.
• In a large saute pan, or cast iron skillet, heat the olive oil over medium high heat and, once hot, cook the chicken thighs until browned (about 3 minutes per side). Remove the chicken from the pan and reserve.
• Add more olive oil to the pan, if necessary, and sauté the onion and garlic until translucent (about 2 minutes). Add the peppers and continue sautéing until tender (about 2 more minutes). Season with salt and pepper.
• Add the white wine and cook, scrapping all the browned bits from the bottom, until almost all gone.
• Add the marinara sauce, chicken broth, oregano and stir to combine.
• Add back the chicken and once the sauce is boiling again, bring it to a simmer (medium-low heat), cover and cook for 30 minutes or until the chicken is cooked through and tender.
• Transfer the chicken to a serving dish and spoon the sauce over it, then sprinkle the chopped basil and serve.

CACCIATORE PENNE OAMC

Steps:

• Advance Prep---Cook chicken; Cut into cubes. Slice green pepper. Halve mushrooms. Cook pasta according to package directions until just tender. Rinse in cold water; place in large pan of cold water; store in refrigerator until ready to use.
• Preparation---In large skillet combine broth, sliced green bell pepper, mushrooms, and tomatoes. Cook over medium-hign until green pepper slices are tender and cooked through.
• Remove from heat. Stir in chicken and drained pasta.
• Pour into labeled freezer bag; seal and freeze.
• To Serve---Thaw completely. Reheat in large skillet until heated through. Serve hot, sprinkled with Parmesan cheese.

CHICKEN CACCIATORE AND PASTA

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
• Stir the stock, oregano, garlic powder, tomatoes, green pepper, onion and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low. Cover and cook for 15 minutes or until the pasta is tender.

MOM-MOM'S CACCIATORE SAUCE

Steps:

• 1. -NOTE: Once you've cooked whatever meat/veggie you're going to use in a large, deep skillet, you can just begin making the sauce in that after taking everything out.-
• 2. Drizzle a large, deep skillet with a fair amount of olive oil. Add vegetables, garlic, salt and pepper to taste, and saute for 5 minutes.
• 3. Add in your wine, and allow it to reduce. (This usually takes 5-6 minutes, but I personally like a stronger wine taste in my sauce when I make it, so you can leave it stronger if you choose.)
• 4. Once the wine has had a chance to reduce, add in your chicken broth, spinach, and your crushed tomatoes. Give it a good stir. Toss in about 1 tsp. of salt, 1 tsp. of pepper, and about 1 Tbsp. chopped basil and oregano.
• 5. At this point, if you've previously cooked some sort of meat, put your meat back into the sauce, and be sure that it's covered.
• 6. Simmer on low heat, uncovered, for a few hours or until meat is fall-off-the-bone tender. Garnish with fresh chopped parsley if you wish.
• 7. Best served with pasta, warm crusty bread or a creamy, cheesy polenta. Enjoy! ♥