Chicken Cacciatore With Oven Roasted Vegetables Recipes

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EASY CHICKEN CACCIATORE



Easy Chicken Cacciatore image

This Easy Chicken Cacciatore takes all of your favorite flavors of Chicken Cacciatore and makes it even more simple to make by baking them together in one dish.

Provided by Kimber

Categories     Dinner

Time 55m

Number Of Ingredients 12

2 lbs boneless (skinless chicken breast)
1 28 oz can crushed tomatoes
1 medium green bell pepper (finely diced)
1/2 medium onion (finely diced)
4 oz baby bella mushrooms (diced)
3 cloves fresh garlic (pressed)
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 cup freshly grated parmesan cheese
For Garnish (optional)
Fresh parsley

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!

Nutrition Facts : ServingSize 4 oz chicken and 1/4 cup sauce, Calories 167 kcal, Carbohydrate 10 g, Protein 26 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 58 mg, Sodium 557 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 1 g

CHICKEN CACCIATORE



Chicken Cacciatore image

Categories     Chicken     Mushroom     Pasta     Tomato     Roast     Quick & Easy     Dinner     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

1 1/2 pounds plum tomatoes, coarsely chopped (scant 4 cups)
8 ounces crimini (baby bella) mushrooms
1 very large red onion, thinly sliced (about 3 cups)
5 tablespoons olive oil, divided
2 tablespoons Sherry wine vinegar
1 4 1/2- to 4 3/4-pound chicken, cut into 8 pieces, excess fat trimmed
1 1/2 tablespoons chopped fresh rosemary, divided
1/2 cup dry red wine
1 14 1/2-ounce can diced tomatoes in juice
1 cup low-salt chicken broth
1/3 cup thinly sliced basil, divided
2 tablespoons drained capers, divided
12 ounces gemelli or penne, freshly cooked

Steps:

  • Preheat oven to 400°F. Combine plum tomatoes, mushrooms, and onion in large bowl. Add 3 tablespoons oil and vinegar; toss to blend. Sprinkle generously with salt and pepper. Spread vegetable mixture in single layer on large rimmed baking sheet. Roast until onion slices are golden brown and all vegetables are tender, stirring frequently, about 50 minutes. Remove from oven and set aside. Reduce oven temperature to 350°F.
  • Sprinkle chicken with salt, pepper, and 1 tablespoon rosemary. Heat remaining 2 tablespoons oil in heavy large deep ovenproof skillet over medium-high heat. Add chicken and sauté until golden brown, about 6 minutes per side. Transfer chicken to bowl. Add wine to skillet and boil until wine is reduced by half, scraping up browned bits, about 1 minute. Stir in canned tomatoes with juice, then broth and bring to boil. Reduce heat to medium and simmer 10 minutes to blend flavors. Return chicken to sauce in skillet. Place skillet in oven and roast uncovered until chicken is cooked through and juices run clear when pierced with knife, about 25 minutes. Remove skillet from oven. Stir in roasted vegetables, remaining 1/2 tablespoon rosemary, half of basil, and half of capers. Simmer over medium heat until vegetables are heated through. Season with salt and pepper.
  • Place pasta in large shallow bowl. Top with chicken and sauce. Sprinkle remaining basil and capers over.

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

EASY OVEN-ROASTED CHICKEN



Easy Oven-Roasted Chicken image

Yield 4-6 servings

Number Of Ingredients 10

1 medium potato, cut into 1/2-inch cubes
1 medium onion, cut into wedges
2 medium carrots, peeled and cut into 1/4-inch slices
1/2 cup water
1 broiler-fryer chicken (3-4 pounds)
1 tbsp olive oil
1 garlic clove, pressed
1/2 tsp dried rosemary leaves
1/2 tsp dried thyme leaves
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400ºF. Arrange potato, onion and carrots in a single layer in bottom of Deep Covered Baker. Pour water over vegetables. Rinse chicken with cold water; pat dry with paper towels. Place chicken, breast side up, on top of vegetables. Combine oil and garlic; brush over chicken. Sprinkle evenly with rosemary, thyme, salt and black pepper. Cover with lid of baker, bake 45 minutes; remove lid. Continue to bake an additional 15-30 minutes or until Pocket Thermometer registers 180°F in meaty part of thigh and juices run clear. Remove from oven. Transfer chicken and vegetables to serving platter. Let stand 10 minutes before carving.

Nutrition Facts :

CARLA'S VEGGIE-LOADED CHICKEN CACCIATORE



Carla's Veggie-Loaded Chicken Cacciatore image

This simple Italian dish is packed with chicken and loads of vegetables and herbs for a satisfying one pot meal.

Provided by Italian-DeLish

Categories     World Cuisine Recipes     European     Italian

Time 2h5m

Yield 6

Number Of Ingredients 18

2 tablespoons olive oil
1 pound skinless, boneless chicken thighs
3 onions, sliced
8 ounces baby bella (crimini) mushrooms, sliced
2 tablespoons cooking sherry
2 zucchini, cut into chunks
2 red bell peppers, sliced
1 large yellow squash, cut into chunks
4 cloves garlic, sliced
3 sprigs fresh rosemary, leaves stripped
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
1 pinch red pepper flakes, or to taste
3 cups tomato sauce, or more to taste
¼ cup chicken stock, or more as desired
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large Dutch oven or heavy pot over medium-high heat; cook chicken in hot oil until browned, 3 to 4 minutes per side. Transfer chicken and accumulated juices to a bowl.
  • Mix onions and mushrooms together in the same large Dutch oven; add sherry. Cook and stir until onions and mushrooms are soft, 5 to 6 minutes. Add zucchini, red bell peppers, yellow squash, garlic, rosemary, Italian seasoning, oregano, 1 teaspoon salt, 1 teaspoon black pepper, and red pepper flakes; cook and stir until heated through, 3 to 4 minutes. Mix tomato sauce and chicken stock into vegetable mixture.
  • Arrange chicken on top of vegetable mixture; pour in any accumulated juices left in the bowl. Season with salt and black pepper. Cover Dutch oven.
  • Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 271 calories, Carbohydrate 26.7 g, Cholesterol 46.7 mg, Fat 10.7 g, Fiber 7.1 g, Protein 19.1 g, SaturatedFat 2.3 g, Sodium 1185.9 mg, Sugar 12.5 g

ROASTED CHICKEN CACCIATORE



Roasted Chicken Cacciatore image

This a mash-up of several recipes I had from various sources. The roasting and the balsamic give it such a deep taste, it was the best. I just had to share it! Traditional Chicken Cacciatore uses bone in chicken but I find that boneless skinless thighs stay nice and moist and make it easier to eat. No knife needed to cut the thighs, that's how tender they get. And don't worry about the garlic, it mellows into a sweet dream with the roasting. I've tried this recipe with both dry white and dry red, and I prefer the white, but it's a personal preference.

Provided by Irene H Forster

Categories     Chicken Breast

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 cups plum tomatoes, rough chopped
10 ounces mushrooms, any type, quartered
1 small green pepper, rough chopped
1 large onion, rough chopped
8 garlic cloves, peeled, left whole
5 tablespoons olive oil, divided
3 tablespoons balsamic vinegar
salt
pepper
2 lbs boneless skinless chicken thighs (4-6 thighs depending on the size)
2 tablespoons fresh rosemary, chopped, divided
1 cup dry white wine
1 (14 ounce) can whole tomatoes, squeeze and drain the tomatoes, reserving 1/2 cup of juice
1/2 cup chicken broth
1 tablespoon fresh marjoram, chopped
3 tablespoons capers, drained, divided

Steps:

  • Preheat oven to 500°F
  • Prepare all roasting vegetables (tomatoes, mushrooms, pepper, garlic, onions) as indicated above. To simplify garlic peeling, smack the garlic clove with the flat side of the knife, the peel will just come right off.
  • In a large bowl combine chopped plum tomatoes, quartered mushrooms, chopped green pepper, garlic cloves, and chopped onion. Add 2 T Balsamic vinegar and 2 T olive oil and toss to combine well.
  • Place vegetables into a large roasting pan, sprinkle with salt and pepper, and into the oven. Roast, stirring occasionally, until the onions and garlic are golden brown and nearly all the liquid from the mushrooms and tomatoes has evaporated, about 40-50 mins, could be longer depending on the size of the pan.
  • Reduce oven temperature to 325°F.
  • Sprinkle chicken with salt and pepper and 1 T rosemary.
  • In a large skillet add remaining 3 T oil and heat on medium heat until oil is hot. Add one thigh at a time, making sure not to crowd them. I do them in a couple batches.
  • Brown both sides of the thighs until a golden brown, putting chicken into bowl as they are done.
  • Add wine and chicken broth to skillet and simmer until reduced by 1/2 scraping up any browned chicken bits that stuck to the bottom. Add canned tomatoes with liquid and combine thoroughly.
  • Remove roasting pan from oven. Nestle chicken in roasted vegetables and pour wine mixture over the top. Sprinkle remaining 1 T rosemary, marjoram and 1/2 of capers. Stir gently, incorporating any brown bits that may have stuck to the sides of the roasting pan.
  • Return roasting pan to oven and bake for 15 - 20 mins, or until chicken is done and juices run clear. Top with remaining capers.
  • Serve over pasta or polenta.

CHICKEN CACCIATORE WITH OVEN ROASTED VEGETABLES



Chicken Cacciatore With Oven Roasted Vegetables image

This is from Epicurious. I was looking for a more sophisticated Chicken Cacciatore to serve for dinner.

Provided by Wendys Kitchen

Categories     Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs plum tomatoes, coarsely chopped (scant 4 cups)
8 ounces cremini mushrooms (baby bella)
1 very large red onion, thinly sliced (about 3 cups)
5 tablespoons olive oil, divided
2 tablespoons sherry wine vinegar
1 chicken, cut into 8 pieces, excess fat trimmed
1 1/2 tablespoons chopped fresh rosemary, divided
1/2 cup dry red wine
1 (14 1/2 ounce) can diced tomatoes with juice
1 cup low sodium chicken broth
1/3 cup thinly sliced basil, divided
2 tablespoons drained capers, divided

Steps:

  • Preheat oven to 400°F
  • Combine plum tomatoes, mushrooms, and onion in large bowl.
  • Add 3 tablespoons oil and vinegar; toss to blend.
  • Sprinkle generously with salt and pepper. Spread vegetable mixture in single layer on large rimmed baking sheet.
  • Roast until onion slices are golden brown and all vegetables are tender, stirring frequently, about 50 minutes.
  • Remove from oven and set aside.
  • Reduce oven temperature to 350°F
  • Sprinkle chicken with salt, pepper, and 1 tablespoon rosemary.
  • Heat remaining 2 tablespoons oil in heavy large deep ovenproof skillet over medium-high heat.
  • Add chicken and sauté until golden brown, about 6 minutes per side. Transfer chicken to bowl. Add wine to skillet and boil until wine is reduced by half, scraping up browned bits, about 1 minute.
  • Stir in canned tomatoes with juice, then broth and bring to boil. Reduce heat to medium and simmer 10 minutes to blend flavors.
  • Return chicken to sauce in skillet. Place skillet in oven and roast uncovered until chicken is cooked through and juices run clear when pierced with knife, about 25 minutes.
  • Remove skillet from oven. Stir in roasted vegetables, remaining 1/2 tablespoon rosemary, half of basil, and half of capers.
  • Simmer over medium heat until vegetables are heated through. Season with salt and pepper.

Nutrition Facts : Calories 508.3, Fat 35, SaturatedFat 8.3, Cholesterol 115, Sodium 362.7, Carbohydrate 13.5, Fiber 3, Sugar 7.2, Protein 32.1

CHICKEN CACCIATORE



Chicken Cacciatore image

This easy chicken cacciatore recipe with boneless chicken thighs, mushrooms, and wine is made on the stovetop and ready in under an hour.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 50m

Number Of Ingredients 15

3 tablespoons extra-virgin olive oil (divided)
2 pounds boneless skinless chicken thighs
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 medium yellow onion (chopped)
1 medium green bell pepper (chopped)
3 cloves garlic (minced)
3/4 cup dry white wine or low sodium chicken broth
1 28 ounce can crushed tomatoes
8 ounces sliced baby bella (cremini) mushrooms
2 teaspoons Italian seasoning
1/2 tablespoon balsamic vinegar
Whole wheat pasta (or brown rice, polenta, rice, zucchini noodles, or baked and shredded spaghetti squash)
Chopped fresh parsley or basil
Freshly grated Parmesan cheese

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.

Nutrition Facts : ServingSize 1 (of 6), Calories 335 kcal, Carbohydrate 16 g, Protein 33 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 144 mg, Fiber 4 g, Sugar 8 g

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

ROAST CHICKEN WITH VEGETABLES



Roast Chicken with Vegetables image

New cooks are intimidated by the idea of roasting a chicken, but nothing could be simpler. If you roast the chicken with some vegetables in the same pan for about an hour, you will have a moist, golden bird and savory accompaniments - all ready to eat at the same time. While they cook, you can set the table, watch the news, maybe make a dessert.

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 6

8 whole carrots
1 teaspoon black pepper
2 medium-size yellow onions 4 sprigs fresh or 1 tablespoon dried rosemary
8 small white or red potatoes (about 1H inches in diameter)
1 whole chicken, about 3 1/2 pounds
3 teaspoons salt

Steps:

  • Preheat oven to 425 degrees F.
  • Preparing the Vegetables Peel the carrots and cut them crosswise into 1 1/2-inch-long pieces. Cut the thicker pieces in half lengthwise as well. Peel each onion and cut into quarters. Wash the potatoes under cold water to get rid of any dirt. Leave them whole and unpeeled. Scatter the carrots, onions, and potatoes on the bottom of a 9-by-13-inch baking or roasting pan. Sprinkle 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper over them, and lay 2 sprigs of the rosemary on top. If you are using dried rosemary, put 1 tablespoon in the palm of your hand and crumble it over the vegetables.
  • Preparing the Chicken The giblets, which consist of the liver, gizzard, and heart, plus the neck, are usually in a package inside the cavity of the chicken, between the legs. Remove them and discard or refrigerate them to use later. If there is a pale-yellow chunk of fat on either side of the cavity, pull or cut it off and discard. Hold the chicken under cold running water and rinse it inside and out. Shake off excess water and pat dry with paper towels. Sprinkle the remaining 11/2 teaspoons of salt and 1/2 teaspoon of pepper over the outside of the chicken, rubbing them all over the skin. Set the chicken, the breast side facing up, on top of some of the vegetables, with the remaining ones surrounding the bird. Insert a dial-type (not instant-read) thermometer into the breast, taking care that the rod of the thermometer does not touch any bones.
  • Roasting the Chicken Put the chicken in the center of the oven and set the timer for 30 minutes. When the timer rings, remove the pan from the oven and, using a large spoon, turn over the vegetables that surround the chicken. Don't bother with the vegetables under the chicken. Return the pan to the oven and set the timer for 30 more minutes. After 30 minutes, take the chicken out of the oven to check for doneness. Insert the tip of a small paring knife into the meat of the thigh where it attaches to the body. If the juices that run out are pink, the chicken needs to continue cooking for another 10 to 15 minutes. If the juices are clear, it is done. The meat thermometer should show a temperature of 170 degrees F to 180 degrees F when the chicken is done.
  • Carving the Chicken Carve the chicken according to the instructions on the preceding page. Scoop the vegetables out of the roasting pan and onto a serving platter. Remove the fat from the pan juices. Arrange the cut chicken pieces on top of vegetables, spoon some pan juices over the chicken and vegetables, scatter the 2 remaining rosemary sprigs on top and bring the dish to the table for serving.

ROASTED CHICKEN CACCIATORE



Roasted Chicken Cacciatore image

Provided by Giada De Laurentiis

Categories     main-dish

Time 4h55m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
3 tablespoons tomato-vegetable juice, such as V8
1 teaspoon fennel seeds, toasted
1 teaspoon dried oregano
3/4 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 clove garlic, peeled and smashed
One 3-pound chicken, cut into 6 pieces
3 cups diced bread
2 tablespoons olive oil, plus more to finish
1 1/2 cups freshly grated Parmesan
1 cup cherry tomatoes, halved
1/2 cup fresh basil leaves, torn
1 tablespoon lemon juice (1 lemon)
1 small bulb fennel, thinly sliced

Steps:

  • For the chicken: In the bowl of a small food processor add the olive oil, tomato-vegetable juice, fennel seeds, oregano, salt, onion powder, paprika and garlic. Puree until it forms a rough paste. Place the chicken pieces in a plastic resealable bag. Add the paste to the bag and rub the marinade all over the chicken pieces. Seal the bag and marinate in the refrigerator for at least 4 hours or up to 8 hours.
  • Preheat the oven to 400 degrees F. Place one rack in the middle of the oven and another in the top third of the oven.
  • Remove the chicken from the bag and place on a rimmed baking sheet. Place in the oven on the middle rack and bake for 30 minutes.
  • For the salad: In a large bowl, toss the bread with the olive oil and 1/2 cup of the cheese. Scatter the bread cubes around the chicken pieces. Place the tray back in the oven, this time on the top third, until the bread is toasted and the chicken is golden brown and an internal thermometer placed in the meat reads 160 degrees F, 15 to 20 minutes.
  • Rest the chicken for 10 minutes and reserve all of the juices in the tray.
  • In the same large bowl add the tomatoes, basil, lemon juice, fennel, the toasted bread cubes, the remaining 1 cup cheese and all of the juices from the chicken tray. Add a bit of olive oil if needed, depending on the amount of juice from the chicken. Toss well with a large spoon. Serve the bread salad with the roasted chicken.

CHICKEN CACCIATORE WITH ROASTED VEGETABLES AND POTATOES



Chicken Cacciatore with Roasted Vegetables and Potatoes image

Rich, rustic chicken stew in a tomato wine broth with potatoes, peppers, carrots and mushrooms.

Provided by Lisa

Categories     Main Dish Stew

Time 1h40m

Number Of Ingredients 19

3 pounds boneless, skinless chicken - breasts and thighs
2 large yellow onions, peeled, halved and 1/2-inch sliced
4 tablespoons olive oil, divided
Kosher salt
Fresh ground black pepper
2 red bell peppers, ribs and seeds removed, cut into 1/2-inch strips lengthwise, then cut the strips in half crosswise.
2 carrots, peeled and sliced crosswise
4 large garlic cloves, peeled and minced
1/2 teaspoons crushed red pepper flakes
8 ounces button mushrooms, cleaned and thinly sliced
3/4 cup dry white wine (Vermouth is fine)
4 cups low salt chicken broth (I recommend Swanson's)
1 28 ounce can whole plum tomatoes, hand-crushed (I recommend San Marzano or Organic)
1 6 ounce can of tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon kosher salt
1 1/2 pounds Yukon Gold potatoes, peeled and sliced into thin rounds
2 tablespoons drained capers

Steps:

  • preheat oven to 400ºF. Set chicken pieces on a roasting pan. Brush with olive oil (about 2 tablespoons total) on both sides. Season both sides with salt (about 1 teaspoon total) and several grinds of pepper.
  • Put peppers, onions and carrots in a large bowl. Toss with 2 tablespoons olive oil and 1 teaspoon kosher salt. Spread them out on a roasting pan. Cook vegetables on the upper shelf of the oven and chicken on the lower shelf. After 25 minutes, remove the chicken and let it cool. Move the vegetables to the lower shelf, toss them, and roast for an additional 15 minutes. When chicken is cool enough to handle, cut it into bite-sized pieces and set aside.
  • Meanwhile (while everything is roasting) heat 2 tablespoons olive oil in a large dutch oven or soup kettle over medium heat. Add garlic and red pepper flakes and cook for about 30 seconds, just until the garlic is fragrant. Add mushrooms and cook, stirring often, for about 5 minutes, until the mushrooms lose their water and start to brown. Add white wine and cook, stirring, for 30 seconds or so. Stir in broth, tomatoes, tomato paste, spices and salt. Bring to a boil, lower heat and simmer for 10 minutes. Add potatoes, chicken, vegetables, and capers. Bring to a gentle simmer and cook, uncovered, for 35 minutes, until potatoes are tender and the sauce has thickened a bit. Season, to taste, with salt and pepper.

Nutrition Facts : Calories 469 calories, Sugar 8.9 g, Sodium 494.8 mg, Fat 14.7 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 33.1 g, Fiber 6.9 g, Protein 51.6 g, Cholesterol 141.8 mg

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2005-03-01 The classic chicken cacciatore recipe is updated by adding oven-roasted tomatoes, mushrooms, and onions to deepen the flavors. What to …
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  • Preheat oven to 400°F. Combine plum tomatoes, mushrooms, and onion in large bowl. Add 3 tablespoons oil and vinegar; toss to blend. Sprinkle generously with salt and pepper. Spread vegetable mixture in single layer on large rimmed baking sheet. Roast until onion slices are golden brown and all vegetables are tender, stirring frequently, about 50 minutes. Remove from oven and set aside. Reduce oven temperature to 350°F.
  • Sprinkle chicken with salt, pepper, and 1 tablespoon rosemary. Heat remaining 2 tablespoons oil in heavy large deep ovenproof skillet over medium-high heat. Add chicken and sauté until golden brown, about 6 minutes per side. Transfer chicken to bowl. Add wine to skillet and boil until wine is reduced by half, scraping up browned bits, about 1 minute. Stir in canned tomatoes with juice, then broth and bring to boil. Reduce heat to medium and simmer 10 minutes to blend flavors. Return chicken to sauce in skillet. Place skillet in oven and roast uncovered until chicken is cooked through and juices run clear when pierced with knife, about 25 minutes. Remove skillet from oven. Stir in roasted vegetables, remaining 1/2 tablespoon rosemary, half of basil, and half of capers. Simmer over medium heat until vegetables are heated through. Season with salt and pepper.
  • Place pasta in large shallow bowl. Top with chicken and sauce. Sprinkle remaining basil and capers over.


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WHAT TO SERVE WITH CHICKEN CACCIATORE? 8 BEST SIDE DISHES

From eatdelights.com
5/5
Published 2021-10-22
Total Time 20 mins
  • Spinach Artichoke Quinoa. This flavorful side dish is great for sharing since it’s so filling. It’s also relatively simple to make because quinoa is already one of the healthiest yet underrated whole grains on the market.
  • Quick and Easy Garlic Broccoli. Broccoli is another healthy green vegetable that can be prepared in hundreds of different ways. This garlic broccoli side only takes five minutes to make and will add some variety and flavor to your plate.
  • Cheesy Jalapeno Cornbread. If you’re looking for something even more filling than quinoa, this jalapeno cornbread is just what you need. It’s great for hungry people because it contains not only cheese but also vegetables that have been baked into the mixture.
  • Vegan Green Bean Casserole. This green bean casserole is vegan-friendly but doesn’t skimp on taste. It’s nice because it can be made quickly, and it can be made in advance and reheated – perfect for when you’re expecting guests.
  • Cheesy Spinach Stuffed Potatoes. Potatoes are an excellent example of a starchy dish that can be transformed into a main dish if made in the right way.
  • Low-Carb Zucchini Noodles. If you’re craving something more substantial than rice or potatoes, these zucchini noodles are the perfect side dish for chicken cacciatore.
  • Vegan Mashed Cauliflower. This vegan-friendly mashed cauliflower is great if you’re looking for a creamy alternative to something like broccoli or green beans.
  • Rice Pilaf. This rice pilaf is delicious, and it’s also very easy to make. It’s cooked with garlic for additional flavor and topped with sauteed mushrooms and onions instead of cheese, making this a healthier, more delicious alternative than other rice dishes.


OVEN-ROASTED CHICKEN CACCIATORE RECIPE - GRACE PARISI ...
2013-12-07 Add the chicken pieces to the sauce, skin side up. Transfer to the oven and roast, uncovered, for 45 minutes, until the chicken is tender and the sauce is reduced by half. …
From foodandwine.com
5/5
Total Time 1 hr
Servings 4
  • Preheat the oven to 375°. In a blender, puree the onion with the garlic, red bell pepper, tomatoes and chicken stock.
  • Season the chicken with salt and pepper and dust with flour. In a large, deep, ovenproof skillet, melt the butter in the olive oil. Add the chicken and cook over moderately high heat, turning a few times, until well-browned, about 12 minutes. Transfer the chicken to a plate.
  • Add the onion-tomato puree, the bay leaf and rosemary to the skillet and bring to a boil, scraping up any browned bits stuck to the bottom of the skillet. Add the chicken pieces to the sauce, skin side up. Transfer to the oven and roast, uncovered, for 45 minutes, until the chicken is tender and the sauce is reduced by half. Discard the bay leaf and rosemary sprig and serve the chicken with noodles or crusty bread.


CHICKEN CACCIATORE - OVEN BAKED RECIPE
2018-10-04 You will notice that the ingredients are quite similar to this oven-based recipe. With the slow cooker method, the taste is fairly similar, although baking cacciatore in the oven, …
From theblackpeppercorn.com
5/5 (2)
Total Time 2 hrs 10 mins
Category Main Course
Calories 539 per serving
  • Heat oil in a skillet on medium heat. Place 3 chicken breasts, skin side down in the skillet. Let the skin brown and sear for about 3 minutes. Flip and brown on the other side for 3 more minutes. Take the 3 browned chicken breasts and place in a large baking dish. Repeat with the remaining 3 chicken breasts.
  • Place the diced vegetables, garlic and white wine in the skillet to deglaze the pan. Stir to make sure all the browned bits from the chicken have dissolved into the wine. Let the vegetables sauté for about 3 -5 minutes. Turn off the heat and stir the tomato paste into the white wine in the skillet so that it dissolves. Pour evenly over all the chicken breasts in the baking dish.


CHICKEN CACCIATORE {AN ITALIAN CLASSIC!} - SPEND WITH PENNIES
2020-01-17 Season chicken with salt & pepper to taste. Add 2 tablespoons olive oil to a 12-inch high skillet and brown over medium-high heat about 5 minutes per side. Remove from pan and set aside. In the same skillet add the remaining tablespoon of olive oil. Stir in peppers, onion, and mushrooms. Cook for about 7-8 minutes or just until the vegetables ...
From spendwithpennies.com
5/5 (38)
Calories 584 per serving
Category Chicken, Main Course


GUSTO TV - CHICKEN CACCIATORE
2018-08-15 Remove from the oven, and reserve. Wash chicken pieces and pat them dry. Season with salt and pepper. Dredge in flour. Heat oil in a cast iron pan over medium-high heat. Add chicken to pan, and cook for 8-10 minutes or until golden brown on all sides. Add white wine and cook for 3-4 minutes. Add roasted vegetables, rosemary, thyme and bay leaf.
From gustotv.com
Servings 1
Estimated Reading Time 50 secs
Category Mains


ROAST CHICKEN CACCIATORE RECIPE | MYRECIPES
2003-10-17 Roast in a 425° regular or convection oven until vegetables begin to brown and a thermometer inserted through thickest part of breast to bone reaches 170°, or 180° through thickest part of thigh at joint, 1 1/4 to 1 3/4 hours. Step 5. Insert a carving fork into chicken cavity, piercing carcass. Lift bird and tilt to drain juices into pan.
From myrecipes.com
Servings 6-8
Calories 537 per serving


BEST CHICKEN CACCIATORE RECIPE INA GARTEN - CHEFS & RECIPES
2021-12-13 What to Serve with Ina Garten Best Chicken Cacciatore? Pasta: This Ina Garten Best Chicken Cacciatore works really well with pasta as a topping. Salad: Serve this chicken cacciatore with a Kale and Creamy Cucumber Salad.Or, try your favorite green salad. Vegetables: Roasted Broccoli and Carrots with Italian seasoning and Parmesan cheese …
From chefsandrecipes.com
Cuisine Italian
Total Time 1 hr 8 mins
Category Main
Calories 208 per serving


ITALIAN CHICKEN AND VEGETABLES - ALL INFORMATION ABOUT ...
Italian Chicken and Vegetable Skillet - Recipe Runner great reciperunner.com. Heat a 12 inch skillet over medium-high heat and spray it with cooking oil. Add the chicken mixture to the hot skillet and sauté until thoroughly cooked, about 4-5 minutes. Remove the cooked chicken onto a plate. Spray the skillet with more cooking oil then add in the zucchini, tomatoes and remaining …
From therecipes.info


CHICKEN CACCIATORE WITH ROASTED VEGETABLES AND POTATOES ...
Oct 24, 2015 - Chicken Cacciatore Stew: boneless chicken simmered with wine, tomatoes, carrots, mushrooms, roasted peppers and potatoes - a hearty rustic Italian stew.
From pinterest.ca


CHICKEN CACCIATORE WITH OVEN ROASTED VEGETABLES RECIPES
For the chicken: In the bowl of a small food processor add the olive oil, tomato-vegetable juice, fennel seeds, oregano, salt, onion powder, paprika and garlic. Puree until it forms a rough paste. Place the chicken pieces in a plastic resealable bag. Add the paste to the bag and rub the marinade all over the chicken pieces. Seal the bag and marinate in the refrigerator for at least …
From tfrecipes.com


BAKED CHICKEN CACCIATORE - FOOD MEANDERINGS
2022-02-04 Instructions. Preheat oven to 350 degrees F/ 175C and spray a large baking dish or roaster with non-stick cooking spray. Place chicken on bottom of baking dish/roaster. In a medium sized mixing bowl, combine all ingredients, then pour over chicken. Bake uncovered, for 20 minutes, then turn chicken.
From foodmeanderings.com


OVEN-BAKED CHICKEN CACCIATORE – THE SLIMMING FOODIE ...
Apr 29, 2020 - Oven-baked chicken cacciatore A richly delicious, family-friendly one-pot recipe packed with healthy ingredients 15 mins 1 hour 221 kcal 15 mins 1 HOUR 221 kcal SERVES 4 DIFFICULTY EASY SERVES 4 Difficulty EASY Chicken cacciatore is a delicious Italian dish with a rich, rustic sauce. I oven-baked this, as I love it when chicken thighs are fall apart tender, …
From pinterest.ca


CHICKEN CACCIATORE IN THE OVEN RECIPES WITH INGREDIENTS ...
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 ...
From tfrecipes.com


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