Chef Ninos Chicken Cacciatore Recipes

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CHEF JOHN'S CHICKEN CACCIATORE



Chef John's Chicken Cacciatore image

This simple Italian dish is packed with chicken, peppers, mushrooms and herbs for a satisfying one pot meal.

Provided by Chef John

Categories     Main Dish Recipes     Chicken     Chicken Cacciatore Recipes

Time 1h50m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
1 whole roasting chicken, cut in quarters
1 large onion, sliced
8 ounces fresh mushrooms, quartered
1 pinch salt
1 pinch ground black pepper
4 cloves garlic, sliced
3 sprigs rosemary
1 teaspoon dried oregano
½ teaspoon red pepper flakes, or to taste
1 cup tomato sauce
½ cup water
salt and ground black pepper to taste
2 red bell peppers, sliced
2 green bell peppers, sliced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.
  • Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.
  • Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.
  • Cover and cook in the preheated oven for 1 hour 15 minutes.

Nutrition Facts : Calories 512.8 calories, Carbohydrate 11.1 g, Cholesterol 149.4 mg, Fat 29.1 g, Fiber 3.2 g, Protein 50.2 g, SaturatedFat 7.4 g, Sodium 400.9 mg, Sugar 5.9 g

CHEF NINO'S CHICKEN CACCIATORE RECIPE



Chef Nino's Chicken Cacciatore Recipe image

Provided by Emcneil

Number Of Ingredients 9

1 whole Rouses Natural Chicken cut up 8-12 pieces
20 black olives
5 tbsp extra virgin olive oil-
2 jars Delallo Pasta sauce
1 teaspoon fresh rosemary chopped finely
fresh garlic
Sea salt
Cracked Black Pepper
Extra virgin olive oil

Steps:

  • Heat up extra virgin olive oil in a large frying pan over low heat, and saute a smashed clove of garlic. Season chicken with salt and pepper, toss in chicken and saute for a few minutes until the skin will be brown. Once browned, turn on the heat over high, add the rest of the ingredients: olives, rosemary and the pasta sauce, and season with salt. Allow the meat to cook all the way through, turning the chicken every now and again about 10 minutes each side. Cover the frying pan with a lid and cook it for about 15-20 more minutes until the chicken looks cooked all through inside. It should still be tender and soft overall, and the meat should come off the bones easily.

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