Italian Sausage And Chicken Cacciatora Recipes

CHICKEN CACCIATORE

Steps:

• Sprinkle the chicken pieces with 1 teaspoon each of salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
• In a large, heavy saute pan, heat the oil over a medium-high flame. Working in 2 batches, add the chicken pieces to the pan and saute until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside. Add the bell pepper, onion, garlic, and oregano to the same pan and saute over medium heat until the onion is tender, about 5 minutes.
• Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, the broth, and the capers. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes for the breast pieces, and 30 minutes for the thighs.
• Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
• Recipe from Everyday Italian by Giada De Laurentiis.

ITALIAN SAUSAGE CACCIATORE

Steps:

• In a sauce pan heat oil over medium heat.
• Fry sausage, and bacon if using until golden.
• Remove all but 1 tbsp of fat from pan.
• Add onion, green peppers, celery, mushrooms, carrots, garlic, oregano, salt, pepper until mushroom liquid evaporates.
• Add tomatoes and tomato paste, bring to a boil.
• Stir, reduce heat and simmer for about 10 minutes.
• Add sausage to tomato mixture, cover and simmer for about another 10 minutes.
• Ladle over individual servings of pasta.
• Sprinkle with Romano cheese.
• Cook your favorite pasta according to package direction.

ITALIAN SAUSAGE CACCIATORE

Steps:

• In a skillet, saute the green pepper, onion and garlic in oil until crisp-tender. Crumble sausage into skillet; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato juice, pepperoni, oregano, basil and pepper. Reduce heat; cover and simmer for 10 minutes. Add mushrooms and olives. Simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in cheese. Serve over pasta.

ITALIAN CHICKEN CACCIATORE

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat and cook onion, stirring often, until soft and translucent, about 5 minutes. Transfer to a pot.
• Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss chicken thighs in the flour mixture until evenly coated.
• Heat remaining 2 tablespoons olive oil in the skillet over medium heat, add chicken thighs, and brown on one side, without turning, for 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer browned chicken thighs to the pot.
• Pour white wine into the skillet; bring to a boil. Stir to loosen all the browned bits of chicken and flavors in the skillet pour into the pot. Add diced tomatoes, tomato paste, and sugar; season with salt and pepper. Add as much chicken stock as needed to cover the chicken. Cover pot and simmer over medium heat, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes.
• Stir in olives, parsley, and basil. Stir to heat through.

CROCK POT CHICKEN AND SAUSAGE CACCIATORE

Steps:

• Layer vegetables in a slow cooker. Top with meat.
• Sprinkle with oregano, basil and Italian seasoning. Top with tomato sauce.
• Cover. Cook on low 8 hours.
• Remove cover during last 30 minutes of cooking to reduce and thicken the sauce.
• Serve over cooked spiral pasta.

ITALIAN SAUSAGE AND CHICKEN CACCIATORA

Steps:

• Directions 1 Fry sausage in the Dutch oven over fully lit EGG with a little olive oil until brown and fully cooked. Then remove and set to the side. 2 While sausage is cooking mix together the sauce ingredients. 3 Drain oil from oven after the sausage is finished. 4 Lightly re-oil the DO and place salt and peppered chicken pieces in the bottom of the DO. Add half of each of the peppers and all of the onions, garlic and artichokes. Pour the mixed sauce over all. 5 Cook on the EGG at 325 degrees F for 45 minutes stirring occasionally. 6 Add the rest of the peppers, sausage, and mushrooms and cook for another 25 minutes. 7 Garnish with fresh parsley. Source Author: Doug Carroll (DrZaius) Source: This recipe is a modified recipe by Duane and Sandy Dinwiddie of the Lone Star Dutch Oven Society.

CHICKEN AND SAUSAGE CACCIATORE WITH GRAPE TOMATOES

Steps:

• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and sausages to skillet. Sauté until brown, 4 to 5 minutes per side. Transfer chicken and sausages to bowl.
• Add mushrooms to skillet. Sauté until brown, about 4 minutes; add to same bowl. Add remaining 1 tablespoon oil to skillet; add tomatoes, red wine, garlic, and rosemary. Cover, reduce heat to medium, and cook until tomatoes soften, about 5 minutes. Using potato masher, lightly crush half of tomatoes. Return chicken to skillet. Reduce heat to medium-low. Simmer uncovered 5 minutes. Add remaining contents of bowl and simmer uncovered until chicken and sausages are cooked through, turning often, about 15 minutes longer.
• Place chicken and sausages on platter. Cut sausages on diagonal into thick slices. Stir basil into sauce. Season with salt and pepper. Spoon sauce over chicken.