MAMA LEONE'S CHICKEN CACCIATORE
Make and share this Mama Leone's Chicken Cacciatore recipe from Food.com.
Provided by Bliss
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut each chicken into 4 pieces.
- Combine oil, salt pork and butter in a good-sized pot; heat.
- Add onions and brown slowly.
- Add the chicken pieces and chopped livers and gizzards and brown for 10 minute.
- Chop garlic, rosemary and parsley together and.
- add to the chicken along with the pepper and salt; stir well.
- Cook for 5 minute Add tomatoes and tomato paste and cook slowly for about 30 minute.
- ,or until done.
- Check for seasoning.
- Do NOT overcook.
- This chicken is delicious with freshly cooked spaghettini on the same place with the sauce spooned over all.
Nutrition Facts : Calories 435.4, Fat 38.2, SaturatedFat 13.8, Cholesterol 190.4, Sodium 495.9, Carbohydrate 12.2, Fiber 2.7, Sugar 6.2, Protein 13.1
MOM'S CHICKEN CACCIATORE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
- Heat the olive oil in a large, wide pot over medium-high heat until shimmering. Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Remove the thighs to a plate.
- Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes.
- Sprinkle with the basil. Serve immediately.
MOM'S CHICKEN CACCIATORE
Many food names reflect various occupations or trades. 'Cacciatore' literally means 'hunter' in Italian, and this 'hunter style' dish makes good use of mushrooms (easily available to hunters trekking through forests!), onions tomatoes and herbs. If desired, serve over hot spaghetti noodles.
Provided by Jana
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 13
Steps:
- Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
- Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.
- Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.
Nutrition Facts : Calories 670.2 calories, Carbohydrate 28.9 g, Cholesterol 170.3 mg, Fat 38.1 g, Fiber 2 g, Protein 46.9 g, SaturatedFat 10.3 g, Sodium 422.6 mg, Sugar 2.8 g
CHICKEN CACCIATORE
This easy chicken cacciatore recipe makes a good Sunday dinner, since it's so simple to prepare. This recipe is the best because it's loaded with lots of vegetables and is a family favorite. -Barbara Roberts, Courtenay, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter. , In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.
Nutrition Facts : Calories 517 calories, Fat 25g fat (8g saturated fat), Cholesterol 112mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 6g fiber), Protein 39g protein.
SOPHIA LOREN'S CHICKEN CACCIATORA
Steps:
- In a 10 to 12 inch saute pan with cover, heat the oil over medium high heat, and when it is hot, brown the chicken on the skin side first, then the underside. Do not crowd the pan. Brown the chicken in batches if necessary, setting aside the browned chicken on a plate until the rest is done.
- When the first few pieces of chicken are almost browned and still in the pan, add the onion red pepper, saute until tender.
- Arrange all the browned chicken in the pan, skin side up, and add the white wine. Season with salt and hot pepper flakes, then let the wine cook until it has almost entirely evaporated, just a couple of minutes. While it is reducing, turn the chicken in the liquid once or twice, but leave it skin side up at the end.
- Add the tomatoes. Cover the pan, lower the heat, and let cook at a gentle simmer, without turning, for about 30 minutes, or until the chicken is done.
- Remove the chicken to a serving platter, add the basil to the pan and increase the heat to high, letting the sauce reduce for about 2 minutes. In the end, the sauce will be creamy pink.
- Pour the sauce over the chicken or use it to dress pasta (reserving some for the chicken) and serve immediately.
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