Contadina Mushroom Chicken Cacciatore Recipes

EASY CHICKEN CACCIATORE RECIPE

Steps:

• Pat the chicken dry and season with salt and pepper on both sides and underneath the sikn.
• In a large pan or braiser (with a lid), heat 2 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side (about 8 minutes total). Remove the chicken and set aside on a plate.
• In the same braiser, add the onions, celery, peppers, mushrooms, and garlic. Cook over medium heat, tossing regularly. Add koserh salt, pepper, oregano, fresh thyme, parsley and red pepper flakes. Allow the vegetables to cook for 5 to 6 minutes or until tender.
• Add the red wine and cook for a few minutes until the wine has reduced by about 1/2, then add the tomatoes. Cook 5 to 10 minutes over medium heat, stirring occasionally.
• Now add the chicken pieces back to the pan. Reduce the heat to medium-low. Cover and allow the chicken to cook for 30 minutes or until cooked through.
• Garnish with parsley.

SLOW COOKER CHICKEN CACCIATORE WITH MUSHROOMS AND BACON

Steps:

• Fry the bacon in a large (12-inch) skillet over medium-high heat until crisp and the fat is rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a 6- to 8-quart slow cooker, leaving the fat behind in the skillet. Add the mushrooms to the fat in the skillet and let them cook over medium-high, stirring only a few times, until the mushrooms have shrunk, released their liquid and started to lightly brown, about 8 to 10 minutes. Stir in the chopped garlic and tomato paste. Pour in the wine and let it come to a bubble, scraping up the browned bits from the bottom of the pan. Scrape the mixture into the slow cooker.
• Add the onion, bell pepper, roasted peppers, tomatoes, capers, vinegar, oregano, red-pepper flakes and garlic powder to the slow cooker and stir to combine. Add the chicken, season with 1 teaspoon salt and a generous amount of pepper and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, about 4 hours. (At this point, the dish holds well on the warm setting for several hours.)
• Using two forks, break the chicken up into large chunks. Stir in the parsley and let it warm through. Taste and add salt and pepper if necessary. Serve over polenta or pasta or in hoagie rolls, if desired, or alone in bowls. Top with basil and Parmesan.

CONTADINA® MUSHROOM CHICKEN CACCIATORE

Steps:

• Season chicken with salt and pepper. Place flour in a bowl; add chicken and coat, reserving 2 Tbsp. excess flour.
• Heat 2 Tbsp. oil in a deep wide skillet over medium-high heat. Brown chicken 3 to 5 minutes on each side. Remove from pan and set aside.
• Add remaining 1 Tbsp. oil to pan. Add mushrooms, onion, garlic, thyme and paprika. Cook, 10 to 15 minutes, stirring occasionally, or until onions are soft and mushrooms have released their liquid. Stir in reserved flour.
• Stir in broth and tomatoes, breaking up whole tomatoes with a spoon. Bring to a boil; reduce heat and simmer 3 minutes until slightly thickened.
• Return chicken to pan and simmer 10 to 12 minutes until chicken is no longer pink inside (165 degrees F internal temperature). To serve, spoon mushroom sauce over chicken and noodles.