Cacciatore Style Chicken Bake Recipes

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BAKED CHICKEN CACCIATORE



Baked Chicken Cacciatore image

Baked Chicken Cacciatore is a tasty easy weeknight dinner with chicken thighs baked in a thick homemade tomato sauce with garlic, bell peppers and celery.

Provided by Sabrina Snyder

Categories     Dinner

Time 1h

Number Of Ingredients 14

2 tablespoons olive oil (, divided)
6 chicken thighs (, bone in skin on)
1/2 green bell pepper (, thinly sliced)
1/2 red bell pepper (, thinly sliced)
1/2 yellow bell pepper (, thinly sliced)
2 stalks celery (, thinly sliced)
1/2 yellow onion (, thinly sliced)
3 cloves garlic (, minced)
1 cup white wine
15 ounces diced tomatoes
15 ounces crushed tomatoes
1 teaspoon Italian seasoning
1 1/2 teaspoons Kosher salt
1 teaspoon coarse ground black pepper

Steps:

  • Preheat oven to 375 degrees.
  • Heat olive oil in a large sauce pan on medium-high heat.
  • Season chicken with salt and pepper and add to pan skin-side down, for 5-6 minutes.
  • Flip chicken and cook an additional 5-6 minutes.
  • Remove chicken from pan and place into a 9x13 baking dish.
  • Scatter the bell peppers, celery, onion and garlic around the chicken.
  • In a large bowl mix the wine, diced tomatoes, crushed tomatoes, Italian seasoning, salt and pepper until combined.
  • Pour the mixture over the chicken and vegetables.
  • Cover with aluminum foil and bake in the oven for 25-30 minutes.
  • Uncover and bake an additional 25-30 minutes.

Nutrition Facts : Calories 420 kcal, Carbohydrate 13 g, Protein 26 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 142 mg, Sodium 885 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

BAKED CHICKEN CACCIATORE



Baked Chicken Cacciatore image

All the traditional ingredients of everybody's favorite Italian chicken dish--but this easier version is baked instead of simmered on top of the stove. Serve with spaghetti, rice, mashed potatoes or crusty bread for mopping up the sauce. From Ladie's Home Journal.

Provided by lazyme

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1 chicken, cut up
2 tablespoons olive oil
2 tablespoons flour
1 1/4 teaspoons salt, divided
1 teaspoon oregano
1/2 teaspoon fresh ground pepper
12 ounces fresh mushrooms, sliced
1 large red pepper, cut into 1/2-inch wide strips
3/4 cup chopped onion
14 1/2 ounces Italian-style stewed tomatoes, canned
1/3 cup white wine
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Heat oven to 400°F
  • Remove skin from all chicken pieces except wings; trim any visible fat.
  • Cut chicken breasts crosswise in half.
  • Heat oil in large roasting pan in oven 2 minutes.
  • Combine flour, 1 teaspoon salt, oregano and pepper in large resealable plastic bag; add chicken pieces, tossing to coat well with flour mixture.
  • Arrange chicken in hot oil in roasting pan; roast 20 minutes.
  • Stir mushrooms, red pepper and onions into roasting pan with chicken; roast 15 minutes more, stirring once.
  • Add tomatoes with their liquid, wine and remaining 1/4 teaspoon salt, breaking up tomatoes with spoon.
  • Roast 10 minutes longer until chicken is cooked through.
  • Sprinkle with chopped parsley.

Nutrition Facts : Calories 409.6, Fat 24.6, SaturatedFat 5.9, Cholesterol 85, Sodium 1070.6, Carbohydrate 19.2, Fiber 3.7, Sugar 9.1, Protein 26.1

CHICKEN CACCIATORE



Chicken Cacciatore image

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

4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

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.

BAKED CHICKEN CACCIATORE



Baked Chicken Cacciatore image

This baked chicken cacciatore was inspired by a lonely can of stewed tomatoes that were in the pantry. This is simple to make and sooooo good! I love to serve this with mashed potatoes, but it also goes great with rice or pasta. We like it just as is, but feel free to "spice it up" any way you wish.

Provided by Christina

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 14

nonstick cooking spray
¼ cup all-purpose flour
½ teaspoon salt, divided
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
6 (4 ounce) skinless, bone-in chicken thighs
2 tablespoons olive oil, or more as needed
2 small onions, chopped
2 cloves garlic, minced, or more to taste
1 (8 ounce) package sliced fresh mushrooms
½ cup red wine, or more as needed
1 (14.5 ounce) can stewed tomatoes with juice
1 (8 ounce) can tomato sauce
aluminum foil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
  • Mix together flour, 1/4 teaspoon salt, pepper, and garlic powder in a shallow bowl. Dredge chicken in the flour mixture, shaking off any excess.
  • Heat oil in a large skillet over medium-high heat. Add chicken and cook until nicely browned, 4 to 5 minutes per side. Transfer chicken to the prepared baking dish.
  • Add onions and garlic to the skillet and saute until onion has softened and turned translucent, about 5 minutes. Add mushrooms and more oil, if necessary, and cook until mushrooms have softened, about 5 minutes. Pour 1/2 cup wine into the pan, scrape the browned bits of food off the bottom of the pan with a wooden spoon, and cook until liquid has evaporated, about 5 minutes. Stir in stewed tomatoes with juice, tomato sauce, and remaining 1/4 teaspoon salt. Simmer for 1 to 2 minutes, adding extra wine if sauce seems too thick. Pour mixture over chicken in the baking dish and cover with aluminum foil.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 276.2 calories, Carbohydrate 14.6 g, Cholesterol 70.1 mg, Fat 13 g, Fiber 2.2 g, Protein 22.3 g, SaturatedFat 2.9 g, Sodium 607.9 mg, Sugar 5.6 g

CACCIATORE-STYLE CHICKEN BAKE



Cacciatore-Style Chicken Bake image

An Italian classic becomes a quick weeknight casserole with moist, saucy chicken, colorful peppers and a zesty, crispy top.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings

Number Of Ingredients 6

1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 small each green and red pepper, chopped
1 small onion, chopped
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce

Steps:

  • Heat oven to 425°F.
  • Add hot water to stuffing mix; stir just until moistened.
  • Combine chicken and vegetables in 13x9-inch baking dish sprayed with cooking spray. Cover with pasta sauce; top with stuffing.
  • Bake 30 min. or until casserole is heated through and chicken is done.

Nutrition Facts : Calories 280, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 70 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g

CACCIATORE CHICKEN



Cacciatore chicken image

Jazz up chicken breasts with an Italian tomato sauce with rosemary and garlic, baked like a casserole - it's a healthy choice, too

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 8

1 onion sliced
2 garlic cloves sliced
1 tsp olive oil
400g can chopped tomato
2 tbsp chopped rosemary leaves
4 chicken breasts
small handful basil leaves
favourite seasonal vegetables to serve (optional)

Steps:

  • Fry the onion and garlic in the oil until softened. Add the tomatoes, rosemary and seasoning, and cook for 10-15 mins until thickened.
  • Heat oven to 180C/160C fan/gas 4. Put the chicken on a baking tray, top with the sauce and bake for 15-20 mins until cooked through. Serve scattered with basil, with your favourite veg, if you like.

Nutrition Facts : Calories 171 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 0.3 milligram of sodium

CACCIATORE STYLE CHICKEN BAKE



Cacciatore Style Chicken Bake image

Pretty easy to make with little ingredients. If you cook the meat slightly it will cook faster. The first time it took 45-50 minutes before the meat was fully cooked.

Provided by Tytan

Categories     One Dish Meal

Time 50m

Yield 3-5 serving(s)

Number Of Ingredients 7

1 1/2 cups hot water
1 (6 ounce) box Stove Top stuffing mix (chicken flavour)
1 1/2 lbs chicken breasts, cut into cubes
1 green pepper, chopped
1 red pepper, chopped
1 onion, chopped
1 (8 ounce) jar spaghetti sauce

Steps:

  • Preheat oven to 475 degrees.
  • Add hot water to stuffing, stir until moistened.
  • Set aside.
  • Place chicken, peppers & onions in 13X9 inch pan.
  • Pour spaghetti sauce over mixture.
  • Top with stuffing.
  • Bake for 30 minutes.

Nutrition Facts : Calories 702.1, Fat 25.1, SaturatedFat 6.8, Cholesterol 145.8, Sodium 1434.8, Carbohydrate 60.2, Fiber 4.1, Sugar 16, Protein 56.2

CHICKEN CACCIATORE CASSEROLE



Chicken Cacciatore Casserole image

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

2 lbs boneless chicken breasts, chunked
28 ounces crushed tomatoes (with Basil, Garlic & Oregano)
1 onion, chopped
1 yellow pepper, chopped
4 garlic cloves, finely chopped
1 lb fresh mushrooms, chunked
salt
pepper
garlic powder
italian seasoning
sugar
1/2 cup red wine
parmesan cheese
red pepper flakes (optional)

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

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