Chicken Cacciatore Lasagna Recipes

CHICKEN CACCIATORE

Steps:

• Season chicken with salt and pepper.
• Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.
• Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
• Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
• Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top OR in the oven following the instructions below.

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.

EASY SKILLET CHICKEN CACCIATORE

Steps:

• In 10-inch skillet, melt butter over medium heat. Cook chicken and bell pepper in butter, stirring occasionally, until outside of chicken turns white.
• Stir in uncooked pasta and sauce mix (from Hamburger Helper box), water, tomatoes and mushrooms. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat; sprinkle with cheese.
• Cover; let stand 5 minutes (sauce will thicken as it stands).

CACCIATORE LASAGNA

Steps:

• Lasagna: In a large non-stick skillet, brown the onion in the butter. Add the chicken and garlic and cook over high heat until the chicken is golden brown. Season with salt and pepper. Set aside in a bowl.
• In the same skillet, brown the mushrooms and pancetta. Add butter, if needed. Season with salt and pepper. Deglaze with the wine. Add the chicken mixture and tomatoes. Bring to a boil.
• Cover and simmer for about 20 minutes or until the chicken is cooked. Break the chicken apart with a fork, put it back in the sauce and add the parsley. Adjust the seasoning.
• Parmesan Bechamel Sauce: Meanwhile, in a saucepan, melt the butter. Add the flour and stir well. Add the milk and bring to a boil, stirring with a whisk. Simmer for 1 minute. Stir in the Parmesan and nutmeg. Season with salt and pepper. Set aside.
• Assembly: With the rack in the middle position, preheat the oven to 180 °C (350 °F).
• At the bottom of a 33 x 23-cm (13 x 9-inch) baking dish, spread 250 ml (1 cup) of the chicken sauce and cover with a layer of noodles. Spread half of the remaining chicken sauce and cover with a layer of noodles. Cover with the béchamel sauce and then the remaining noodles. Add the remaining chicken sauce and sprinkle with the mozzarella.
• Bake for about 30 minutes. Finish cooking under the broiler for about 5 minutes. Let rest for 10 minutes before serving.
• TIP: Once the lasagna is assembled, you can keep it in the refrigerator for a few days. The cooking time for a cold lasagna is about 45 minutes. If it is frozen, count at least 1 hour and 10 minutes at 165 °C (325 °F) and finish cooking under the broiler, if needed.

CHICKEN CACCIATORE LASAGNA

Steps:

• Heat the olive oil in a large pot over medium-high heat. Season the chicken with salt and pepper. Working in two batches, add the chicken to the pot and cook until browned, 4 to 5 minutes per side. Remove to a plate. Add the onions to the pot and cook, stirring, until browned, 3 to 5 minutes. Add the garlic and rosemary and cook, stirring, until softened, about 30 seconds. Stir in the wine, scraping up any browned bits, and simmer until reduced by half, 1 to 2 minutes. Return the chicken and its juices to the pot.
• Add 3 bay leaves to the pot along with the tomatoes, 3/4 teaspoon salt and a few grinds of pepper. Bring the sauce to a boil and stir, then reduce the heat and simmer, stirring occasionally, until the chicken is tender and the sauce is thickened, 25 to 30 minutes. Let cool.
• Meanwhile, bring a large pot of salted water to a boil. Fill a large bowl with ice water. Line a baking sheet with a kitchen towel. Cook the lasagna noodles in the boiling water a few at a time until just al dente, 2 minutes. Carefully remove the noodles with a slotted spoon, transfer to the ice water and let cool, then remove the noodles to the baking sheet and blot dry. Drizzle the noodles very lightly with olive oil to prevent sticking; set aside. Preheat the oven to 375 ̊ F.
• Make the béchamel: Melt the butter in a large saucepan over medium heat. Whisk in the flour; cook, whisking constantly, until smooth, 1 to 2 minutes. Increase the heat to medium high and whisk in 1 cup milk until combined. Continue whisking in the remaining 3 cups milk, 1 cup at a time, until combined. Add the remaining bay leaf, a big pinch each of salt and pepper and the nutmeg and cook, whisking, until the sauce comes to a simmer. Reduce the heat to maintain a simmer and cook until thickened, 5 to 7 minutes. Season with salt and pepper and let cool slightly, about 10 minutes. Discard the bay leaf.
• Butter a 9-by-13-inch baking dish. Shred the chicken in the sauce with two forks; discard the bay leaves. Spread 1 1/2 cups of the chicken sauce in the baking dish and top with a layer of noodles, overlapping them slightly and trimming if necessary. Top with another layer of the chicken sauce, 1/2 cup béchamel and 1/4 cup Parmesan. Repeat the layering three more times (noodles, chicken sauce, béchamel, Parmesan), then top with a final layer of noodles (you might not use all of the noodles). Top with the remaining béchamel and parmesan. Put the lasagna on a rimmed baking sheet.
• Bake the lasagna until bubbling around the edges and lightly browned on top, 30 to 35 minutes. Let sit 15 minutes before serving. Top with more Parmesan.

CHICKEN PARMESAN LASAGNA

Steps:

• Preheat the oven to 350 degrees F with racks in the center and lowest positions. Put a foil-lined baking sheet on the bottom rack to catch any drips.
• Cut each chicken breast lengthwise into thirds, making 9 equal pieces (they should look like large chicken tenders). Put one sheet of plastic wrap on a clean cutting board. Put a piece of chicken in the center of the plastic wrap and top with another sheet. Pound the chicken with flat side of a meat mallet until it is very thin, about 1/4 inch thick. Transfer to a plate and repeat with the remaining chicken.
• Whisk together the flour, 2 teaspoons salt, several grinds of black pepper, 1 teaspoon oregano, 1/2 teaspoon granulated garlic and 1/2 teaspoon red pepper flakes if using in a shallow dish until combined. Whisk 3 eggs with 1 tablespoon water in a second shallow dish. Whisk together the panko, 1/2 cup Parmesan, 2 teaspoons salt, the remaining 1 teaspoon oregano, 1/2 teaspoon granulated garlic, and 1/2 teaspoon red pepper flakes if using in a third shallow dish.
• Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat and packing the crumbs into any crevices. Transfer the chicken to a rimmed baking sheet or large plate and repeat with the remaining chicken cutlets.
• Line a clean rimmed baking sheet with paper towels. Heat 2 tablespoons unsalted butter and 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 3 pieces of breaded chicken and cook, flipping once, until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the prepared baking sheet to drain, then season with salt. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 3 batches total.
• Whisk the ricotta, remaining 1 egg, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl until smooth and combined.
• Spoon a quarter of the tomato sauce (about 3/4 cup) into the bottom of a 9-inch square baking dish and top with 4 noodles, placing them against the edges of the pan in an even layer (it's ok if they overlap). Spread a third of the ricotta mixture (about 2/3 cup) in an even layer over the noodles and top with 3 pieces of chicken. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Repeat with another 3/4 cup of tomato sauce, 4 noodles, 2/3 cup ricotta, 3 pieces of chicken, 1/2 cup mozzarella and 2 tablespoons Parmesan. Finally, add another 3/4 cup tomato sauce, the remaining 4 noodles, the remaining 2/3 cup ricotta and the remaining 3 pieces of chicken. Top with the remaining 3/4 cup tomato sauce, 1 cup mozzarella and 2 tablespoons Parmesan. (It's ok if the lasagna is slightly higher than the edges of the pan.) Cover the pan tightly with nonstick aluminum foil (see Cook's Note).
• Bake until the noodles are tender and the edges are lightly browned, about 30 minutes. Increase the oven temperature to 425 degrees F. Uncover the lasagna and bake until the cheese has completely melted and browned in spots, about 15 minutes more. Let rest for 10 minutes, then cut into squares and serve with an extra sprinkle of Parmesan.