Shelias Chicken Cacciatore Recipes

THE BEST CHICKEN CACCIATORE

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.

EASY CHICKEN CACCIATORE RECIPE

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.

SHELIA'S CHICKEN CACCIATORE

Steps:

• Pour a glass of red wine to drink while cooking
• Gather the supplies you will use and your ingredients, and prepare the vegetables.
• Mix the flour, salt, and pepper and sprinkle over the chicken on both sides.
• Heat the oil in a large skillet on medium heat and brown the chicken lightly on both sides.
• Remove the chicken leaving the juices in the skillet. Turn the heat down to medium and add the chopped onion, chopped celery, and the clove of garlic. Stir and cook until the onion is yellow. Remove the garlic.
• Add the chicken back to the pan and sprinkle the sugar and cinnamon over the chicken. Add the wine and cook and stir (5 minutes) on medium heat, turning the chicken occasionally. Add the tomatoes to the pan and stir.
• Cover and cook on medium low until the chicken is tender. (45 minutes to 1 hour) Stir occasionally. While the chicken is cooking add more liquid, (wine, tomato juice, chicken broth, or water)if needed. If you have a tight fitting lid you probably will not need extra liquid.
• Note: Season with salt and pepper to taste. I have tried to cover everything a beginning cook would need to know. If you would like your sauce thicker, after the chicken is done cooking, remove the chicken from the skillet and make a thin paste of flour mixed with cold water and slowly stir while adding it to the sauce in the skillet.
• If you refill your wine glass, while cooking, I am not responsible for the consequences...giggle! SERVING SUGGESTIONS: Serve with, Pasta or Rice, Salad, Crusty Bread, Wine or other Beverage.