South Beach Chicken Cacciatore Recipes

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CHICKEN CACCIATORE



Chicken Cacciatore image

Try Giada De Laurentiis' Chicken Cacciatore recipe, a rustic poultry-vegetable hunter's stew, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

Steps:

  • Sprinkle the chicken pieces with 1 teaspoon of each 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. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. 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 30 minutes for the breast pieces, and 20 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 off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

SOUTH BEACH CHICKEN CACCIATORE



South Beach Chicken Cacciatore image

Categories     Sauce     Winter     Dinner     Sauté     Chicken     Healthy

Number Of Ingredients 10

4 Chicken Breasts
4 teaspoons Olive Oil
10 ounces Button Mushrooms
8 tablespoons Low Sodium Chicken Broth
1 Medium Onion
1 Celery Stalk
1 Red Pepper
2 Garlic Cloves
1 can Diced Tomatoes
1 teaspoon Fresh Oregano

Steps:

  • 1 Trim excess fat from chicken; season with salt and pepper. Heat 3 teaspoons of the oil in a large heavy saucepan or Dutch oven over medium-high heat. Brown chicken, 3 minutes per side; transfer to a plate. Reduce heat to medium; add mushrooms and 2 tablespoons of the broth. Cook 4 minutes, stirring often to prevent scorching; transfer to a plate. 2 Heat remaining 1 teaspoon of the oil in the same pan; add onion, celery, and bell pepper and cook, stirring, until softened, about 4 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook 10 minutes, stirring frequently. 3 Return chicken and accumulated juices, mushrooms, and remaining 6 tablespoons of the broth to the pan, nestling chicken under vegetables. Bring to a simmer. Reduce heat until just simmering; cover and cook, about 6 minutes, until chicken is cooked through. Season with salt and pepper. Spoon juices over chicken before serving.

CHICKEN CACCIATORE



Chicken Cacciatore image

Make and share this Chicken Cacciatore recipe from Food.com.

Provided by WendyMaq

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs boneless skinless chicken breast halves
1/2 teaspoon italian seasoning
1/4 teaspoon garlic powder
1 cup onion, chopped
1 cup green pepper, chopped
1 garlic clove, minced
1 (14 1/2 ounce) can Italian-style diced tomatoes
1/2 cup red wine
2 cups mushrooms (halved or quartered)
3 cups whole wheat penne, cooked

Steps:

  • coat a large no-stick skillet with cooking spray and warm over medium heat.
  • Season both sides of breast halves with Italian seasoning and garlic powder.
  • Add chicken to the skillet and cook for 5 minutes, turning once.
  • Remove chicken and set aside.
  • Add onions, peppers, and garlic to skillet and saute for 5 - 8 minutes. (or until onions are tender.).
  • Add tomatoes with juice, wine, and mushrooms, then return chicken to skillet.
  • Bring to a boil, reduce heat, cover and simmer for about 10 minutes (or until chicken is no longer pink in the center.).
  • If sauce is too thin, transfer chicken to a warm dish and set aside. Cook the sauce, uncovered, at a brisk simmer for about 5 minutes or until thickened.
  • Season to taste with salt and pepper. Serve chicken and sauce over the pasta.

Nutrition Facts : Calories 546.7, Fat 3.6, SaturatedFat 0.8, Cholesterol 98.7, Sodium 345.4, Carbohydrate 73.6, Fiber 9.6, Sugar 7.2, Protein 53.5

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