Scarletts Chicken Cacciatore 32 Recipes

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EASY CHICKEN CACCIATORE RECIPE



Easy Chicken Cacciatore Recipe image

You'll love this hearty, rustic chicken caccaitore recipe with mushrooms and bell peppers in a flavorful tomato sauce. Fall apart tender chicken with all the comforting aromtics and Italian flavors the family loves. You can make it stovetop or in your crockpot. Serve it with crusty bread or on top of plain pasta, polenta or rice.

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 15

6 chicken thighs (bone in, skin on, trimmed of excess fat)
Kosher salt and black pepper
Extra virgin olive oil
1 small yellow onion (chopped)
2 celery ribs (chopped)
½ red bell pepper (chopped)
½ green bell pepper (chopped)
8 ounces mushrooms (white or baby bella) (cleaned and sliced)
3 garlic cloves (minced)
1 tsp oregano
3 sprigs fresh thyme
2 tbsp fresh chopped parsley (more for later)
Pinch red pepper flakes
1 cup red wine
28 ounce can crushed tomatoes

Steps:

  • Pat the chicken dry and season with salt and pepper on both sides and underneath the sikn.
  • In a large pan or braiser (with a lid), heat 2 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side (about 8 minutes total). Remove the chicken and set aside on a plate.
  • In the same braiser, add the onions, celery, peppers, mushrooms, and garlic. Cook over medium heat, tossing regularly. Add koserh salt, pepper, oregano, fresh thyme, parsley and red pepper flakes. Allow the vegetables to cook for 5 to 6 minutes or until tender.
  • Add the red wine and cook for a few minutes until the wine has reduced by about 1/2, then add the tomatoes. Cook 5 to 10 minutes over medium heat, stirring occasionally.
  • Now add the chicken pieces back to the pan. Reduce the heat to medium-low. Cover and allow the chicken to cook for 30 minutes or until cooked through.
  • Garnish with parsley.

Nutrition Facts : Calories 348.4 kcal, Carbohydrate 15.8 g, Protein 22.3 g, SaturatedFat 5.2 g, Cholesterol 110.7 mg, Sodium 462.5 mg, Fiber 3.7 g, ServingSize 1 serving

MOM'S CHICKEN CACCIATORE



Mom's Chicken Cacciatore image

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

2 cups all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
1 (4 pound) chicken, cut into pieces
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
½ teaspoon dried oregano
½ cup white wine
2 cups fresh mushrooms, quartered
salt and pepper to taste

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

THE BEST CHICKEN CACCIATORE



The Best Chicken Cacciatore image

This chicken cacciatore is a real stick-to-your ribs dinner. Dark meat chicken is seared and braised in a hearty wine and tomato sauce until tender for a rustic homestyle meal. We love it as-is with maybe just a side salad, but no one would be upset if you served it on a bed of creamy polenta!

Provided by Food Network Kitchen

Categories     main-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 13

1/4 cup olive oil
6 chicken drumsticks
6 chicken thighs
Kosher salt and freshly ground black pepper
4 ounces pancetta, diced
2 small carrots, peeled and diced (about 3/4 cup)
1 celery stalk, diced
1 medium yellow onion, diced
4 cloves garlic, chopped
1 tablespoon oregano leaves, chopped
1 cup dry red wine
One 28-ounce can whole peeled plum tomatoes, crushed
2 tablespoons flat-leaf parsley leaves, chopped, plus more for garnish

Steps:

  • Heat 2 tablespoons of the oil a large Dutch oven over medium heat.
  • Sprinkle the chicken with salt and pepper. Working in batches, cook the chicken until golden brown, 5 to 6 minutes per side. Transfer the browned chicken to a plate or baking sheet.
  • Discard the oil. Put the pot over medium heat and add the remaining 2 tablespoons oil. Add the pancetta and cook, stirring, until golden brown, 4 to 5 minutes. Transfer the pancetta with a slotted spoon to a small plate.
  • Reduce the heat to medium-low and add the carrots, celery and onions. Cook, stirring occasionally, until the vegetables are golden brown, about 10 minutes. Add the garlic and oregano and cook until fragrant, about 1 minute.
  • Add the wine and scrape up any browned bits with a wooden spoon. Increase the heat to high and bring to a boil. Cook, stirring frequently, until the liquid is reduced by about two-thirds, 3 to 4 minutes. Stir in the tomatoes and reserved pancetta. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Reduce the heat to low and bring the sauce to a gentle simmer. Cover partially and cook, stirring occasionally, until the flavors come together, 35 to 40 minutes.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Add the chicken skin-side up to the sauce, cover and transfer the pot to the oven. Cook until the chicken is cooked through and tender, 35 to 40 minutes.
  • Transfer the chicken pieces to a serving platter and cover loosely with foil to keep warm.
  • If necessary, skim off any fat from the surface of the sauce with a large spoon or ladle and discard. Stir in the parsley and season with salt and pepper. Pour the sauce over the chicken and top with more parsley.

CHICKEN CACCIATORE DELIGHT



Chicken Cacciatore Delight image

This is a favorite family recipe. Don't forget the sherry! Serve with rice or pasta with crusty garlic bread.

Provided by Carole

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 6

Number Of Ingredients 12

1 (3 pound) whole chicken, cut into pieces
½ cup all-purpose flour
¼ cup peanut oil
2 cups onions, cut into thin rings
½ cup chopped green bell pepper
2 cloves garlic, crushed
1 (8 ounce) package sliced fresh mushrooms
1 (14.5 ounce) can crushed tomatoes, drained
1 (8 ounce) can tomato sauce
1 teaspoon salt
¼ teaspoon dried oregano
¼ cup sherry

Steps:

  • Rinse and pat the chicken pieces dry with paper towels, then coat with flour in a bowl or a resealable plastic zipper bag. Heat the peanut oil in a large skillet over medium heat, and brown the chicken on all sides until golden brown, about 15 minutes. Remove the chicken, and set aside in a bowl.
  • Cook the onions, green bell pepper, and garlic in the oil left in the hot skillet until the onion slices are translucent, about 5 minutes; stir in mushrooms, and cook and stir until the mushrooms have given up their liquid and are almost tender, about 10 more minutes. Pour in crushed tomatoes, tomato sauce, salt, oregano, and sherry, and mix well; stir in the chicken pieces and any juices that have collected.
  • Simmer until the chicken meat is tender and no longer pink in the thickest part of a thigh, and the juices run clear, 30 to 40 minutes.

Nutrition Facts : Calories 528.2 calories, Carbohydrate 26.2 g, Cholesterol 114.8 mg, Fat 28.6 g, Fiber 3.5 g, Protein 40.8 g, SaturatedFat 6.8 g, Sodium 843.6 mg, Sugar 4.1 g

CHEF JOHN'S CHICKEN CACCIATORE



Chef John's Chicken Cacciatore image

This simple Italian dish is packed with chicken, peppers, mushrooms and herbs for a satisfying one pot meal.

Provided by Chef John

Categories     Main Dish Recipes     Chicken     Chicken Cacciatore Recipes

Time 1h50m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
1 whole roasting chicken, cut in quarters
1 large onion, sliced
8 ounces fresh mushrooms, quartered
1 pinch salt
1 pinch ground black pepper
4 cloves garlic, sliced
3 sprigs rosemary
1 teaspoon dried oregano
½ teaspoon red pepper flakes, or to taste
1 cup tomato sauce
½ cup water
salt and ground black pepper to taste
2 red bell peppers, sliced
2 green bell peppers, sliced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.
  • Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.
  • Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.
  • Cover and cook in the preheated oven for 1 hour 15 minutes.

Nutrition Facts : Calories 512.8 calories, Carbohydrate 11.1 g, Cholesterol 149.4 mg, Fat 29.1 g, Fiber 3.2 g, Protein 50.2 g, SaturatedFat 7.4 g, Sodium 400.9 mg, Sugar 5.9 g

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