Heart Healthy Chicken Cacciatore Recipes

TERESA'S HEARTY CHICKEN CACCIATORE

Steps:

• Heat the olive oil in a large nonstick skillet over medium heat, and cook and stir the pancetta until it begins to turn dark brown, 5 to 8 minutes. Remove the pancetta pieces from the skillet with a slotted spoon and set aside.
• Mix the flour, Italian seasoning, and red pepper flakes in a shallow bowl.
• Press the chicken thighs into the flour mixture, tapping off any loose flour.
• Brown the chicken thighs in the skillet with the oil and pancetta drippings, 8 to 10 minutes per side. Transfer the chicken thighs to a platter and keep warm.
• Cook and stir the green bell pepper, sweet onion, and portobello mushrooms in the same skillet until the onion turns translucent, about 8 minutes.
• Stir the basil, garlic, tomato paste, diced tomatoes with their juice, and red wine into the sauce.
• Bring the sauce to a boil, and return the chicken and pancetta to the sauce. If sauce does not almost cover the chicken pieces, mix in more dry red wine.
• Reduce heat to low, and simmer the chicken and sauce until the chicken thighs are tender and no longer pink inside, 35 to 50 minutes.
• If you prefer a thicker sauce, whisk cornstarch with water and 1 tablespoon of the sauce, and stir the mixture into the skillet until thickened.
• About 15 minutes before serving time, bring a large pot of lightly salted water and bring to a boil.
• Stir in the rigatoni and return to a boil. Cook uncovered over medium heat, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 13 minutes; drain.
• To serve, transfer the cooked rigatoni to a large platter and top with the chicken thighs.
• Generously ladle sauce over the chicken and pasta, and sprinkle the dish with Parmesan cheese, salt, and black pepper. Serve any extra sauce on the side.

HEARTY CHICKEN CACCIATORE

Steps:

• In a bowl or dish, combine the flour, salt, paprika and pepper. Add the chicken, a few pieces at a time, and toss to coat., Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown the chicken , in batches. Return all chicken to cooker; add green pepper, onion, garlic, tomatoes and water. Press cancel., Lock lid; close pressure-release valve. Pressure-cook on high for 12 minutes. Let pressure release naturally. (A thermometer inserted in chicken should read at least 165°.) , Using a slotted spoon, remove chicken to a platter. If desired, skim fat from cooking juices. Add tomato paste and mushrooms to the pan juices. Select saute and adjust for low heat; cook and stir until heated through. Stir in hot pepper sauce and chicken.In a bowl or dish, combine the flour, salt, paprika and pepper. Add the chicken, a few pieces at a time, and toss to coat.

HEALTHY & DELICIOUS CHICKEN CACCIATORE

Steps:

• 1. Heat a large nonstick skillet over medium-high heat. Add half of the extra-virgin olive oil and brown chicken breasts for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper. 2. Return skillet to stove, reduce heat to medium and add the remaining olive oil. Add onion and allow to cook until translucent, about 3 minutes. Add garlic and bell peppers along with the tomato paste and saute about 5 minutes. 3. Deglaze the hot pan with the white wine then add crushed tomatoes, plum tomatoes, chicken stock, capers, tomato paste, and parsley. Cover and allow to simmer for 5 minutes. 4. While simmering, cut the chicken into bite-sized pieces and add to the sauce. Simmer sauce 10 minutes longer to finish cooking the chicken and to allow the flavors to combine. Recommended to serve with Italian flat beans.

CHICKEN CACCIATORE

Steps:

• Season chicken with kosher salt and pepper.
• In a large heavy saute pan, heat the pan over a medium-high flame and spray with cooking oil.
• Add the chicken pieces to the pan and saute just until brown, about 3-4 minutes per side. Set aside.
• Add the peppers, onion and garlic to the pan and saute over medium heat until the onion is tender, about 3-4 minutes, then add mushrooms and cook another 2-3 minutes. Season with salt and pepper.
• Add the tomatoes, chicken, broth, and oregano. Cover the bring the sauce to a simmer.
• Continue simmering over low heat until the chicken is tender, about 35 to 45 minutes.
• Add the chopped basil 5 minutes before sauce is done.
• Serve over 1 cup pasta.

HEALTHY CHICKEN CACCIATORE

Steps:

• Cut chicken breast into about 1 inch chunks and add salt. Coat a pan with non stick spray and brown the chicken.
• In a separate pot, coat with cooking spray and add chopped onion and bell pepper until translucent.
• Once chicken is browned and the onion- bell pepper mixture is translucent, transfer chicken into pot.
• Pour the chicken broth into the hot pan in which you cooked the chicken until all the brown bits lift from the pan then transfer the liquid to the pot with the chicken and vegetables.
• Add the can of stewed tomatoes, freshly minced garlic, dried oregano, and dried basil to the pot and set it to simmer.
• Brown the mushrooms then add to the pot.
• Let simmer for about 15-20 minutes then enjoy.

HEART HEALTHY CHICKEN CACCIATORE

Steps:

• Combine all ingredients except for the chicken and the pasta in a large stock pot.
• Bring to a boil.
• Reduce heat, cover and simmer for 25 minutes.
• Add chicken and cook until tender.
• Serve over cooked spaghetti with optional parmesan cheese.

CHICKEN CACCIATORE

Steps:

• Rinse the chicken and pat dry; sprinkle with 1 teaspoon salt, then toss with the flour. Heat the olive oil in a Dutch oven or deep skillet over medium-high heat. Add the chicken, skin-side down; cover and cook until browned, 5 to 6 minutes per side. Transfer to a plate and set aside.
• Add the onion, rosemary and red pepper flakes to the pot and cook, stirring occasionally, until the onion starts to brown, about4 minutes. Add the wine, scraping up any browned bits from the bottom of the pot. Stir in the tomatoes and 1/2 cup water.
• Return the chicken to the pot, skin-side up. Cover and bring to a rapid simmer. Uncover, spoon the sauce over the chicken and continue simmering until cooked through, about 8 more minutes.
• Meanwhile, cook the polenta as the label directs; season with salt and pepper. Serve with the chicken.

BONELESS CHICKEN CACCIATORE RECIPE

Steps:

• Season chicken things with ½ teaspoon salt and ½ teaspoon black pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium heat, then add chicken to the skillet and cook for 4 minutes a side, or until golden brown. Remove chicken from the pan and set aside.
• Add 8 ounces of sliced white mushrooms, 1 sliced white onion, and 2 cloves of minced garlic to the pan over medium-low heat and cook for 5 minutes.
• Add 1 cup red wine, the can of crushed tomatoes, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of oregano, and 1 tablespoon of capers to the pan and stir well.
• Return the chicken to the pan, then cover loosely and simmer for 20 minutes.
• Serve with fresh basil and enjoy.