Italian Hunters Chicken Recipes

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HUNTER STYLE CHICKEN CACCIATORE



Hunter Style Chicken Cacciatore image

Traditional chicken cacciatore is brought to a new level with onions, peppers, mushrooms and red wine. This hunter-style version gives a heartiness and warmth that will satisfy any appetite! This recipe is inspired by the cacciatore that we enjoy from our favorite Italian restaurant. Serve over pasta with freshly-grated Parmesan and a green salad!

Provided by Pam

Categories     World Cuisine Recipes     European     Italian

Time 2h35m

Yield 12

Number Of Ingredients 23

2 teaspoons olive oil
6 cloves garlic, sliced
2 (28 ounce) cans whole peeled plum tomatoes with juice
1 (6 ounce) can tomato paste
¾ cup red wine
1 tablespoon white sugar
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons olive oil, divided
1 carrot, chopped
1 stalk celery, chopped
2 green bell peppers, cut into chunks
2 onions, cut into chunks
1 pound fresh mushrooms, sliced
2 eggs
2 cups all-purpose flour
¼ cup olive oil
5 pounds skinless, boneless chicken pieces
1 ½ pounds dry linguine pasta
½ cup chopped fresh parsley
1 tablespoon freshly shredded Parmesan cheese, or to taste

Steps:

  • Heat 2 teaspoons of olive oil in a large pot over low heat, and cook and stir the garlic until tender but not browned, about 3 minutes. Pour in the tomatoes with their juice, and mash with a potato masher to leave the tomatoes in chunks. Stir in tomato paste, red wine, sugar, oregano, basil, salt, and black pepper, and mix until the tomato paste is smoothly combined into the sauce. Bring to a simmer, and cook, stirring often, while you prepare the vegetables.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the carrot and celery until tender, 5 to 8 minutes. Stir into the sauce. In the same skillet, cook and stir the green peppers and onions until the onions are translucent, 5 to 8 more minutes; mix them to the sauce. Heat 1 more tablespoon of olive oil in the skillet, and cook and stir the mushrooms until they give up their liquid, about 10 minutes; stir the mushrooms into the sauce. Allow sauce to simmer while you cook the chicken.
  • Beat the eggs in a bowl. Place the flour in a separate shallow bowl. Heat 1/4 cup of olive oil in a large skillet over medium heat. Dip chicken pieces in egg, then dredge in flour. Tap off any excess flour, and brown the chicken pieces in the hot oil until browned on both sides, about 15 minutes. Set the chicken pieces aside.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Spoon about 1 cup of the tomato sauce into the bottom of a large Dutch oven. Place the chicken pieces into the Dutch oven, and pour remaining sauce and vegetables over the chicken; cover.
  • Bake in the preheated oven until the chicken is tender and no longer pink inside, about 1 hour. If sauce begins to boil harder than a simmer, reduce oven heat to 300 degrees F (150 degrees C).
  • About 15 minutes before serving time, bring a large pot of lightly salted water to a boil. Stir in the linguine pasta, bring back to a boil, and cook, stirring often, until the linguine is tender but still slightly firm, 10 to 12 minutes. Drain the pasta well.
  • Turn the linguine out onto a large platter, and top with the chicken and sauce. Sprinkle with parsley and Parmesan cheese to serve.

Nutrition Facts : Calories 655 calories, Carbohydrate 72.9 g, Cholesterol 114.2 mg, Fat 21.3 g, Fiber 6.8 g, Protein 40.1 g, SaturatedFat 5.1 g, Sodium 597.7 mg, Sugar 9.2 g

ITALIAN HUNTER'S CHICKEN



Italian Hunter's Chicken image

The flour is the key to this rich, satisfying dish - it transforms the tomato sauce into more of a gravy. And the mushrooms lend lots of flavor with their rich, earthy juices, too. It's perfect served over spaghetti or bucatini (one of my favorites).

Provided by EdsGirlAngie

Categories     Chicken

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 cups flour (for coating)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 chicken, cut into pieces
1 1/2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 small green bell pepper, chopped
1 (14 1/2 ounce) can diced tomatoes
1/4 teaspoon dried oregano
1/4 cup red wine
1 1/2 cups fresh cremini mushrooms, quartered
salt and pepper

Steps:

  • Combine the flour, salt and pepper in a plastic bag and shake chicken pieces in flour mixture until coated.
  • Heat oil in a large skillet and brown chicken pieces on both sides.
  • Remove from skillet and add onion, garlic and bell pepper to the skillet.
  • Saute until the onion is golden, even a little browned.
  • Return the chicken to the skillet and add the tomatoes, oregano and red wine.
  • Cover and simmer for 30 minutes over medium low heat, or until sauce thickens.
  • Add mushrooms, salt and pepper to taste.
  • Simmer for 10 more minutes (can simmer longer if you have the time and want a thicker sauce).
  • Serve over spaghetti or bucatini.

Nutrition Facts : Calories 508.5, Fat 26.9, SaturatedFat 7.2, Cholesterol 115, Sodium 354.9, Carbohydrate 30.6, Fiber 2.2, Sugar 3.5, Protein 32.6

HUNTER'S CHICKEN



Hunter's chicken image

What could be more comforting than chicken breasts wrapped in bacon with BBQ sauce and cheese? Serve this easy chicken dish with mash or roast potatoes

Provided by morgandrain

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 11

1 tbsp vegetable oil, plus extra for the tray
2 skinless chicken breasts
4 rashers smoked back bacon
1 red onion, sliced
½ pack runner beans, ends trimmed
2 carrots, peeled and sliced
50ml sticky BBQ sauce
25g grated parmesan
4 potatoes, peeled and chopped
100ml milk
2 tbsp cream cheese

Steps:

  • Heat oven to 200C/180C fan/gas 6. Oil a tray, put the chicken breasts on it and cover each one with 2 bacon rashers. Put the chicken in the oven for 20-25 mins until cooked through.
  • While the chicken is cooking, fry the onion in 1 tbsp oil until golden brown and soft, then set aside. Put the potatoes in a large pan of boiling water and cook for 10-15 mins until soft. Put another smaller pan of water on the hob and bring to the boil while the potatoes are cooking. Once boiling, tip in the runner beans and carrots and cook for 8-10 mins until soft but with a little bite. Drain the potatoes and put them back in the pan with the milk and cream cheese, mash until smooth and stir though the fried onions.
  • Once the chicken is cooked, pour over the BBQ sauce and scatter over the parmesan and return to the oven for 2 mins until the cheese has melted. Serve with the mash, carrots and runner beans.

Nutrition Facts : Calories 789 calories, Fat 33 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 21 grams sugar, Fiber 9 grams fiber, Protein 56 grams protein, Sodium 2.4 milligram of sodium

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