Chicken Cacciatore My Way Recipes

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:

• 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.

EASY CHICKEN CACCIATORE

Steps:

• Combine the crushed tomatoes, bell pepper, onion, mushrooms, and garlic and stir to combine.
• In a large baking dish, place the chicken breasts flat on the bottom of the dish. Season with salt, pepper, and garlic powder, then spread the tomato mixture over the chicken. Sprinkle the parmesan cheese on top.
• Bake at 400˚F uncovered for 45-55 minutes or until the chicken is cooked through (165˚F internal temp) and the sauce is bubbling.
• Garnish with fresh chopped parsley and serve over pasta, greens, or rice. Enjoy!

CHICKEN CACCIATORE CASSEROLE

Steps:

• 1. Cook pasta and drain. Rinsel
• 2. Heat oven 350. In large skillet heat olive oil over medium-high heat until hot. Add onion and bell pepper; cook and stir 2-5 minutes or until crisp-tender.
• 3. Stir in tomatoes and tomato paste, sugar, salt, Italian seasoning, cayenne and tomato juice.
• 4. Bring to a boil. Reduce heat to low; simmer uncovered 5 minutes. Stir in chicken, mushrooms and pasta. Spoon into ungreased 3 qt casserole and cover.
• 5. Bake at 350 degrees for 45-50 minutes or until bubbly. Uncover; sprinkle with cheese. Bake uncovered an additional 5 minutes or until cheese is melted.

CHICKEN CACCIATORE

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.

CHICKEN CACCIATORE

Steps:

• Heat 2 tablespoons olive oil in a Dutch oven or similar deep, sturdy pot over medium-high. Season both sides of the chicken with salt and pepper.
• Once the oil is hot and shimmering (but not so hot it starts smoking), add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. Transfer the chicken to a large, clean plate. The chicken does not need to be cooked through.
• Reduce the heat to medium. Add the remaining 1 tablespoon oil, onion, and bell pepper. Cook until the vegetables begin to soften, about 4 minutes.
• Add the garlic and cook for 1 minute, or until the garlic is fragrant.
• Add the white wine. Stir and let simmer until the wine is reduced by approximately half, about 3 minutes.
• Add the tomatoes with their juices, mushrooms, Italian seasoning, and balsamic vinegar, stirring to combine. Bring to a simmer. Let the sauce simmer, uncovered, for 10 minutes.
• Nestle the chicken thighs into the tomato sauce, along with any drippings that have collected on the plate. The chicken should be mostly submerged, though some may peek through.
• Partially cover the pot and let simmer 15 to 20 additional minutes, or until the chicken is cooked through, the sauce is thickened, and the mushrooms are tender.
• If you'd like to dice or shred the chicken, remove it to a cutting board. When cool enough to handle, dice or shred it, then return it to the pot. You also can serve the chicken thighs whole.
• Taste and season the sauce with additional salt and pepper as desired. If you've chopped or shredded the chicken, return it to the sauce and toss to combine and warm through. Otherwise, serve the chicken pieces whole with a generous amount of sauce on top.
• Serve hot over pasta, rice, polenta, or veggie noodles, with a big extra spoonful of sauce and a sprinkle of parsley and Parmesan.

CHICKEN CACCIATORE (MY WAY, WITH BEER)

Steps:

• HEAT ABOUT 2 TABLESPOONS OF EXTRA VIRGIN OLIVE OIL IN A PAN OVER MEDIUM HEAT. IN A SHALLOW BOWL OR PLATE, COMBINE FLOUR, PEPPER, SALT AND GARLIC POWDER. THPROUGHLY WASH AND CLEAN CHICKEN LEGS, PAT DRY WITH PAPER TOWELS AND COAT WITH FLOUR MIXTURE (DON'T SKIP THIS STEP, THE FLOUR WILL THICKEN THE SAUCE AS THE CHICKEN SIMMERS IN THE TOMATOES). PAN-FRY TO SEAR THE CHICKEN LEGS, TURNING ONCE TO BROWN THE OTHER SIDE.
• TAKE SEARED CHICKEN LEGS OUT OF THE PAN, SET ASIDE. IN THE SAME PAN, ADD A LITTLE MORE OLIVE OIL AND SAUTE THE GARLIC, THEN THE ONION AND TOMATOES, COOK UNTIL THE WATER FROM THE TOMATOES DRIES OUT AND THE TOMATOES ARE TENDER; THEN ADD A LITTLE OF THE CHICKEN STOCK AND THE TOMATO PASTE, STIR UNTIL THE PASTE IS WELL-BLENDED. ADD THE REST OF THE CHICKEN STOCK AND BEER.
• SEASON WITH FISH SAUCE, IF USING AND PEPPER, STIR TO BLEND WELL, ADD 1/4 TEASPOON OF GROUND DRIED OREGANO AND 1/4 TEASPOON OF DRIED BASIL, (RUB IT BETWEEN YOUR PALMS TO RELEASE THE OIL). BOIL; LOWER HEAT AND LET SIMMER FOR ABOUT 10-15 MINUTES, COVERED.
• ADD THE CHICKEN PIECES AND BRAISE FOR ABOUT AN HOUR OR UNTIL THE CHICKEN LEGS ARE VERY,VERY TENDER AND MOST OF THE SAUCE HAS EVAPORATED. YOU MAY NEED TO ADD SOME WATER IF THE LIQUID DRIES BEFORE COOKING TIME IS FINISHED, YOU MAY WANT TO LOWER YOUR HEAT TO PREVENT IT FROM HAPPENING AGAIN. GIVE IT AN OCCASIONAL STIR AND TURN THE CHICKEN PIECES HALFWAY, HAVE A TASTE AND ADJUST SEASONING IF NEEDED.
• THAT'S IT. SERVE HOT WITH PASTA OR STEAMED RICE
• NOTE: PREPARE THIS DISH 1 1/2 -2 HOURS AHEAD OF MEAL TIME OR YOUR FAMILY WILL GET HUNGRY WAITING.

CLASSIC CHICKEN CACCIATORE

Steps:

• Remove the base end of the celery to obtain the individual ribs, then cut them lengthwise and mince them. Clean and finely chop the onion and carrot as well . In a large pan heat the extra virgin olive oil then add celery, carrot and onion, letting them soften for 10 minutes.
• In the meantime, peel and thinly slice the garlic, then finely chop it together with the aromatic herbs. Add this mince to the sauteed vegetables and mix to blend all the flavors. Continue cooking for another 10 minutes on medium heat.
• Add the chili flakes.
• Now arrange the chicken pieces in the pan so that they don't overlap one another. Drizzle with extra virgin olive oil and let them brown for 10-15 minutes to whiten them.
• Deglaze with the white wine, then stir to flavor and continue cooking for a couple of minutes. ( see notes). Add the pitted black olives and tomato sauce . Season with salt and let the chicken cook for 45 minutes with the lid on (See notes).
• A few minutes from the end of cooking, wash the fresh parsley and dry it with a cloth. Chop the parsley fairly finely and spread it over the meat. Your chicken cacciatore is ready, serve it still hot! Buon appetito!

MY MOM'S CHICKEN CACCIATORE

Steps:

• Place the chicken legs into a large, heavy plastic bag, and add the flour. Close the bag and shake to coat all the chicken pieces with flour. Heat olive oil in a large Dutch oven, and brown the chicken leg quarters, working in batches if necessary, about 5 minutes per side.
• Whisk together the tomato paste with white wine in a bowl, adding the wine gradually until the tomato paste and wine are well combined. Whisk in the chicken broth, brandy, salt, white pepper, thyme, and marjoram, and pour the mixture over the browned chicken legs. Mix in the sliced mushrooms. Bring the cacciatore to a boil over medium heat.
• Reduce heat to a simmer, and cook until the chicken is tender and no longer pink at the bone and the sauce has thickened, about 1 hour.

CHICKEN CACCIATORE / MY WAY

Steps:

• 1. Prepare all veggies. Preheat oven to 350 degree F.
• 2. In a 5 - 6 quart dutch oven, melt butter into the olive oil, over medium heat. While that's heating, season chicken pieces on both sides. Pat each side in flour. Brown each side, 4 - 5 pieces at a time until golden. Place on a plate and continue browning the remaining chicken. Set aside.
• 3. In the oil left in pot from chicken, add peppers, onion, carrots, garlic, celery...stir and cook for a few minutes.
• 4. Then, add mushrooms;continue cooking another minute or two.
• 5. Add the tumeric, thyme, oregano, hot pepper flakes, bay leaf...more salt and pepper. Stir.
• 6. Add the wine, stir and cook until bubbling. Continue for a few minutes.
• 7. Stir in the crushed and plum tomatoes. Add sugar if using...I use it to mellow out the tartness and acid of the tomato products.
• 8. Now, place the chicken on top. Place lid on pot and bake for 45 minutes to 1 hour. When through, re season if need be.
• 9. Remove the lid, and continue baking another 15 - 20 minutes. You can now - either take the chicken out and place on a plate, and cook the sauce down to thicken up on the stove top, if you like a thicker sauce. I then place the pasta or rice on each plate..add a thigh or two...then a ladle of veggie sauce over top, with a sprinkle of Parmesan cheese.
• 10. Enjoy!