Curried Chicken Cacciatore Recipes

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CURRIED CHICKEN CACCIATORE



Curried Chicken Cacciatore image

With a family, full-time load at college and a part-time job, the slow cooker's my best friend when it comes to getting hot and homemade meals like this one on the table.

Provided by Taste of Home

Categories     Dinner

Time 6h45m

Yield 4 servings.

Number Of Ingredients 17

1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
2 small zucchini, halved and sliced
1/2 pound sliced fresh mushrooms
1 small green pepper, chopped
1 small onion, chopped
1 jar (24 ounces) spaghetti sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
2/3 cup dry red wine
1/3 cup chicken broth
1 tablespoon minced fresh parsley
2 garlic cloves, minced
1-1/2 teaspoons dried thyme
1-1/2 teaspoons curry powder
1/2 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice

Steps:

  • Place chicken and vegetables in a 5-qt. slow cooker. In a large bowl, mix spaghetti sauce, tomatoes, wine, broth, parsley, garlic and seasonings; pour over chicken. Cook, covered, on low 6-8 hours or until chicken is tender., In a small bowl, mix cornstarch and water until smooth; gradually stir into stew. Cook, covered, on high 15 minutes or until sauce is thickened. Serve with rice.

Nutrition Facts : Calories 452 calories, Fat 16g fat (4g saturated fat), Cholesterol 115mg cholesterol, Sodium 1167mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 7g fiber), Protein 44g protein.

CACCIATORE CHICKEN



Cacciatore chicken image

Jazz up chicken breasts with an Italian tomato sauce with rosemary and garlic, baked like a casserole - it's a healthy choice, too

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 8

1 onion sliced
2 garlic cloves sliced
1 tsp olive oil
400g can chopped tomato
2 tbsp chopped rosemary leaves
4 chicken breasts
small handful basil leaves
favourite seasonal vegetables to serve (optional)

Steps:

  • Fry the onion and garlic in the oil until softened. Add the tomatoes, rosemary and seasoning, and cook for 10-15 mins until thickened.
  • Heat oven to 180C/160C fan/gas 4. Put the chicken on a baking tray, top with the sauce and bake for 15-20 mins until cooked through. Serve scattered with basil, with your favourite veg, if you like.

Nutrition Facts : Calories 171 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 0.3 milligram of sodium

CHICKEN CACCIATORE



Chicken Cacciatore image

Balsamic chicken cacciatore is fast and delicious, and needs no tomatoes to stand on its own. It's a marvelous dish to serve to company.

Provided by Karin

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 6

Number Of Ingredients 13

3 slices bacon, chopped
1 (2 to 3 pound) whole chicken, cut into pieces
salt and pepper to taste
1 tablespoon butter
1 large onion, sliced
2 cloves garlic, chopped
1 cup sliced mushrooms
1 cup red wine
2 teaspoons brown sugar
½ cup balsamic vinegar
½ cup baby carrots, sliced
1 tablespoon red wine
2 teaspoons cornstarch

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Saute chicken in bacon grease, with salt and pepper, until browned. Discard bacon and set chicken aside.
  • To the pan add butter and melt; saute onion, garlic and mushrooms until onions are transparent. Stir in 1 cup wine, brown sugar and vinegar. Cook, stirring, until hot and bubbly; add chicken and carrots.
  • Reduce heat to medium and cook 30 minutes, until chicken is well cooked and carrots are tender crisp.
  • Blend together 1 tablespoon wine and cornstarch. Stir into chicken and mix well to thicken.

Nutrition Facts : Calories 564.4 calories, Carbohydrate 10.6 g, Cholesterol 156.5 mg, Fat 36.8 g, Fiber 0.9 g, Protein 37.7 g, SaturatedFat 11.5 g, Sodium 280.2 mg, Sugar 6.5 g

EASY CHICKEN CACCIATORE RECIPE BY TASTY



Easy Chicken Cacciatore Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, oil, portobello mushroom, large white onion, large red bell pepper, garlic, fresh rosemary, diced tomato, red wine, low sodium chicken broth, fresh basil

Provided by Joey Firoben

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

4 boneless, skinless chicken breasts, cut in half, widthwise
salt, to taste
pepper, to taste
3 tablespoons oil, divided
1 lb portobello mushroom, diced
1 large white onion, diced
1 large red bell pepper, diced
4 cloves garlic, minced
2 teaspoons fresh rosemary, minced
14.5 oz diced tomato, 1 can
½ cup red wine
¾ cup low sodium chicken broth, or vegetable broth
fresh basil, chopped, to serve

Steps:

  • Season the chicken breasts on both sides with salt and pepper.
  • Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat.
  • Place 4 pieces of the chicken in the skillet and sear until until golden-brown, about 1-3 minutes on each side. Transfer the chicken to a plate and repeat searing with the remaining chicken pieces. Set aside.
  • Heat 1 tablespoon of oil in the empty skillet.
  • Add the mushrooms and stir occasionally until most of the moisture has evaporated from the pan, about 8 minutes.
  • Transfer the mushrooms to a plate and set aside.
  • Heat the remaining 1 tablespoon of oil in the pan.
  • Add the onions and bell peppers and season with salt and pepper. Stir occasionally until the onions and peppers have softened, about 2 minutes.
  • Add in the garlic and rosemary and stir until the garlic is fragrant.
  • Add in the tomatoes, red wine, and broth and stir until the sauce has thickened slightly.
  • Add the mushrooms and chicken back into the sauce and bring to a low simmer.
  • Cover and let cook until the chicken registers 165°F (74°C), about 5-8 minutes.
  • Serve topped with basil.
  • Enjoy!

Nutrition Facts : Calories 402 calories, Carbohydrate 23 grams, Fat 18 grams, Fiber 3 grams, Protein 35 grams, Sugar 9 grams

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