A RECIPE FOR CHICKEN CACCIATORE RECIPES

Name: Chicken Cacciatore
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings.
Cuisine: Europe, Italian
Ingredients: 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up; 1/4 cup all-purpose flour; Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons butter; 1 large onion, chopped; 2 celery ribs, sliced; 1 large green pepper, cut into strips; 1/2 pound sliced fresh mushrooms; 1 can (28 ounces) tomatoes, drained and chopped; 1 can (8 ounces) tomato sauce; 1 can (6 ounces) tomato paste; 1 cup dry red wine or water; 1 teaspoon dried thyme; 1 teaspoon dried rosemary, crushed; 1 teaspoon dried oregano; 1 teaspoon dried basil; 3 garlic cloves, minced; 1 tablespoon sugar; Hot cooked pasta; Grated Parmesan cheese

CHICKEN CACCIATORE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Chicken Cacciatore Recipe: How to Make It - Taste of Home image

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

Total Time 01 hours 45 minutes

Prep Time 15 minutes

Cook Time 01 hours 30 minutes

Yield 6 servings.

Number Of Ingredients 21

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1/4 cup all-purpose flour
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
2 celery ribs, sliced
1 large green pepper, cut into strips
1/2 pound sliced fresh mushrooms
1 can (28 ounces) tomatoes, drained and chopped
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 cup dry red wine or water
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
3 garlic cloves, minced
1 tablespoon sugar
Hot cooked pasta
Grated Parmesan cheese

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.

Nutrition Facts : Calories 517 calories, FatContent 25g fat (8g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 790mg sodium, CarbohydrateContent 28g carbohydrate (13g sugars, FiberContent 6g fiber), ProteinContent 39g protein.

CHICKEN CACCIATORE WITH RICE RECIPE | ALLRECIPES

Chicken Cacciatore with Rice Recipe | Allrecipes image

Whenever I came home and smelled this chicken cacciatore with rice, I knew I was in for a treat.

Provided by CARTHECOOK

Categories Chicken Cacciatore

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons vegetable oil
1 ½ pounds skinless, boneless chicken breasts, cut into strips
½ cup chopped onion
2 cloves garlic, minced
1 (28 ounce) can whole peeled tomatoes
1 (8 ounce) can tomato sauce
1 cup green bell pepper strips
2 teaspoons salt
½ teaspoon dried basil
⅛ teaspoon cayenne pepper
1 ½ cups uncooked instant rice

Steps:

Heat oil in a pot over medium heat. Add chicken, onion, and garlic; cook until chicken is browned and onion and garlic are softened, 8 to 10 minutes. Stir in tomatoes, tomato sauce, bell pepper, salt, basil, and cayenne. Bring to boil; cook for 5 minutes. Stir in rice.
Cover and remove from heat. Let stand for 5 minutes. Stir before serving.

Nutrition Facts : Calories 319.5 calories, CarbohydrateContent 29.7 g, CholesterolContent 64.6 mg, FatContent 10.1 g, FiberContent 3 g, ProteinContent 27.4 g, SaturatedFatContent 1.9 g, SodiumContent 1217.8 mg, SugarContent 5.8 g

More about "a recipe for chicken cacciatore recipes"

CHICKEN CACCIATORE RECIPE | BOBBY FLAY | FOOD NETWORK

"Cacciatore," meaning "hunter" in Italian, refers to an earthy Italian chicken dish with vegetables. Every Italian may make it differently, but Bobby Flay's chicken cacciatore has loads of fresh mushrooms and his signature touch of spicy chile.
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 20 minutes
Category main-dish
Cuisine italian

Season with salt, pepper and honey. Stir in the basil and capers, and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve over spaghetti and sprinkle with shaved Parmesan.

See details

CHICKEN CACCIATORE RECIPE | REE DRUMMOND | FOOD NETWORK

From foodnetwork.com
Reviews 4.4
Total Time 1 hours 45 minutes
Category main-dish

Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

See details

ITALIAN CHICKEN CACCIATORE RECIPE - CIAOFLORENTINA

Authentic Italian Chicken Cacciatore Recipe or Hunter Style Chicken cooked in a rustic red wine sauce with San Marzano tomatoes and wild mushrooms. Sprinkle with black olives or artichokes to your preference.
From ciaoflorentina.com
Reviews 4.9
Total Time 90 minutes
Category Main Dishes
Cuisine Italian
Calories 229.4 kcal per serving

Slow Cooker Method:

See details

CHICKEN ALLA CACCIATORA RECIPE | JAMIE OLIVER RECIPES

This beautiful chicken cacciatore simply bubbles away in the oven, making it perfect for gatherings
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 855 calories per serving

1. Chicken cacciatora seems to be reasonably well known in Britain because it’s the classic pre-packed dish you find in Italian food ranges in supermarkets (which, to be honest, never taste of much). When you get the real deal cooked at home with love and passion it’s a totally different experience. It’s a simple combination of flavours that just works really well. Cacciatore means ‘hunter’, so this is obviously the type of food that a hunter’s wife cooks for her fella when he gets home from a hard morning spent in the countryside. This is also a great dish for big parties, as it looks after itself in the oven. In the picture I’ve made it for about 12 people.
2. Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves and rosemary sprigs and the crushed clove of garlic and cover with the wine. Leave to marinate for at least an hour, but preferably overnight in the fridge.
3. Preheat your oven to 180ºC/350ºF/gas 4. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake off any excess. Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side.
4. Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with their reserved marinade. Bring to the boil, cover with a lid or a double thickness layer of foil and bake in the preheated oven for 1½ hours.
5. Skim off any oil that’s collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves and rosemary sprigs, and serve with a salad, or some cannellini beans, and plenty of Chianti.

See details

RACHAEL'S CHICKEN CACCIATORE RECIPE | RACHAEL RAY

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.Loaded with fresh herbs and earthy porcini mushrooms, this rustic Italian dish is hearty and satisfying.
From rachaelray.com

Place rack at center oven and preheat to 350˚F.In a small pot over medium heat, simmer the dried mushrooms and the stock to reconstitute the mushrooms and flavor the stock.In a large Dutch oven with a lid, heat 3 tablespoons oil, 3 turns of the pan. Add 4 pieces of chicken at a time, patted dry and seasoned with salt and pepper. Brown chicken skin-side down, then turn, browning each batch about 8 minutes. Remove and drain off excess fat, leaving an even layer about equal to the original layer but now it will be a mix of chicken fat and olive oil. Add the pancetta and stir 2 minutes, then add the carrot, celery, onion, leek, garlic, chili paste or chilies, herb bundle and bay, cook to soften 8 minutes more, add in juniper and then tomato paste, stir a minute, add wine, add tomatoes and break them up, add passata and the mushrooms and stock, stir to combine, then nest the chicken carefully into the pot, bring to a boil, cover and place in oven for 1 hour.Bring a large pot of water to a boil for pasta the last 10-15 minutes of the chicken’s roasting time.When the chicken comes out, transfer the meat to a platter and cover with a little foil. Remove the herb bundle and bay from the sauce and keep at a simmer, whisking to thicken and combine.Salt boiling water and cook pasta 1-2 minutes shy of package directions, reserving a cup of the cooking water just before draining. Combine pasta with half the sauce, cooking water, about 1 cup of cheese, adding more sauce to liking.Serve chicken topped with a bit more sauce alongside pasta with a sprinkle of parsley, and pass more cheese at table.

See details

CHICKEN ALLA CACCIATORA RECIPE | JAMIE OLIVER RECIPES

1. Chicken cacciatora seems to be reasonably well known in Britain because it’s the classic pre-packed dish you find in Italian food ranges in supermarkets (which, to be honest, never taste of much). When you get the real deal cooked at home with love and passion it’s a totally different experience. It’s a simple combination of flavours that just works really well. Cacciatore means ‘hunter’, so this is obviously the type of food that a hunter’s wife cooks for her fella when he gets home from a hard morning spent in the countryside. This is also a great dish for big parties, as it looks after itself in the oven. In the picture I’ve made it for about 12 people.
2. Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves and rosemary sprigs and the crushed clove of garlic and cover with the wine. Leave to marinate for at least an hour, but preferably overnight in the fridge.
3. Preheat your oven to 180ºC/350ºF/gas 4. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake off any excess. Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side.
4. Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with their reserved marinade. Bring to the boil, cover with a lid or a double thickness layer of foil and bake in the preheated oven for 1½ hours.
5. Skim off any oil that’s collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves and rosemary sprigs, and serve with a salad, or some cannellini beans, and plenty of Chianti.

See details

RACHAEL'S CHICKEN CACCIATORE RECIPE | RACHAEL RAY

Place rack at center oven and preheat to 350˚F.In a small pot over medium heat, simmer the dried mushrooms and the stock to reconstitute the mushrooms and flavor the stock.In a large Dutch oven with a lid, heat 3 tablespoons oil, 3 turns of the pan. Add 4 pieces of chicken at a time, patted dry and seasoned with salt and pepper. Brown chicken skin-side down, then turn, browning each batch about 8 minutes. Remove and drain off excess fat, leaving an even layer about equal to the original layer but now it will be a mix of chicken fat and olive oil. Add the pancetta and stir 2 minutes, then add the carrot, celery, onion, leek, garlic, chili paste or chilies, herb bundle and bay, cook to soften 8 minutes more, add in juniper and then tomato paste, stir a minute, add wine, add tomatoes and break them up, add passata and the mushrooms and stock, stir to combine, then nest the chicken carefully into the pot, bring to a boil, cover and place in oven for 1 hour.Bring a large pot of water to a boil for pasta the last 10-15 minutes of the chicken’s roasting time.When the chicken comes out, transfer the meat to a platter and cover with a little foil. Remove the herb bundle and bay from the sauce and keep at a simmer, whisking to thicken and combine.Salt boiling water and cook pasta 1-2 minutes shy of package directions, reserving a cup of the cooking water just before draining. Combine pasta with half the sauce, cooking water, about 1 cup of cheese, adding more sauce to liking.Serve chicken topped with a bit more sauce alongside pasta with a sprinkle of parsley, and pass more cheese at table.

See details

CHICKEN CACCIATORE RECIPE: HOW TO MAKE IT - TASTE OF HOME

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
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 45 minutes
Category Dinner
Cuisine Europe, Italian
Calories 517 calories per serving

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.

See details

CHICKEN CACCIATORE RECIPE | BOBBY FLAY | FOOD NETWORK

Season with salt, pepper and honey. Stir in the basil and capers, and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve over spaghetti and sprinkle with shaved Parmesan.

See details

CHICKEN CACCIATORE RECIPE | REE DRUMMOND | FOOD NETWORK

From foodnetwork.com
Reviews 4.4
Total Time 1 hours 45 minutes
Category main-dish

Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

See details

ITALIAN CHICKEN CACCIATORE RECIPE - CIAOFLORENTINA

Slow Cooker Method:

See details

CHICKEN ALLA CACCIATORA RECIPE | JAMIE OLIVER RECIPES

1. Chicken cacciatora seems to be reasonably well known in Britain because it’s the classic pre-packed dish you find in Italian food ranges in supermarkets (which, to be honest, never taste of much). When you get the real deal cooked at home with love and passion it’s a totally different experience. It’s a simple combination of flavours that just works really well. Cacciatore means ‘hunter’, so this is obviously the type of food that a hunter’s wife cooks for her fella when he gets home from a hard morning spent in the countryside. This is also a great dish for big parties, as it looks after itself in the oven. In the picture I’ve made it for about 12 people.
2. Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves and rosemary sprigs and the crushed clove of garlic and cover with the wine. Leave to marinate for at least an hour, but preferably overnight in the fridge.
3. Preheat your oven to 180ºC/350ºF/gas 4. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake off any excess. Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side.
4. Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with their reserved marinade. Bring to the boil, cover with a lid or a double thickness layer of foil and bake in the preheated oven for 1½ hours.
5. Skim off any oil that’s collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves and rosemary sprigs, and serve with a salad, or some cannellini beans, and plenty of Chianti.

See details

RACHAEL'S CHICKEN CACCIATORE RECIPE | RACHAEL RAY

Place rack at center oven and preheat to 350˚F.In a small pot over medium heat, simmer the dried mushrooms and the stock to reconstitute the mushrooms and flavor the stock.In a large Dutch oven with a lid, heat 3 tablespoons oil, 3 turns of the pan. Add 4 pieces of chicken at a time, patted dry and seasoned with salt and pepper. Brown chicken skin-side down, then turn, browning each batch about 8 minutes. Remove and drain off excess fat, leaving an even layer about equal to the original layer but now it will be a mix of chicken fat and olive oil. Add the pancetta and stir 2 minutes, then add the carrot, celery, onion, leek, garlic, chili paste or chilies, herb bundle and bay, cook to soften 8 minutes more, add in juniper and then tomato paste, stir a minute, add wine, add tomatoes and break them up, add passata and the mushrooms and stock, stir to combine, then nest the chicken carefully into the pot, bring to a boil, cover and place in oven for 1 hour.Bring a large pot of water to a boil for pasta the last 10-15 minutes of the chicken’s roasting time.When the chicken comes out, transfer the meat to a platter and cover with a little foil. Remove the herb bundle and bay from the sauce and keep at a simmer, whisking to thicken and combine.Salt boiling water and cook pasta 1-2 minutes shy of package directions, reserving a cup of the cooking water just before draining. Combine pasta with half the sauce, cooking water, about 1 cup of cheese, adding more sauce to liking.Serve chicken topped with a bit more sauce alongside pasta with a sprinkle of parsley, and pass more cheese at table.

See details

ITALIAN CHICKEN CACCIATORE RECIPE | ALLRECIPES

Chicken cacciatore is a classic Mediterranean chicken dish from Italy. This is my favorite recipe made with chicken thighs, tomatoes, herbs, …
From allrecipes.com

See details

SLOW COOKER CHICKEN CACCIATORE | EASY, HEALTHY RECI…

Making chicken cacciatore in the crock pot achieves the same tenderness and depth of flavor as the slow-simmer method, with less hassle. If you like the idea of making this recipe on the stovetop instead, try my easy Chicken Cacciatore recipe. The Ingredients. Chicken. I opted for a boneless chicken cacciatore with boneless, skinless chicken …
From wellplated.com

See details

THE BEST CHICKEN RECIPES | JAMIE OLIVER

Chicken recipes (197) Whether it’s chicken curry, the perfect roast or an easy midweek meal, our collection of chicken recipes has something for everyone. ... Chicken & squash cacciatore. 45 minutes Super easy . All-in-one rice & chicken. Show more. Videos. Healthy chicken caesar: Jamie Oliver …
From jamieoliver.com

See details

THE BEST CHICKEN RECIPES | JAMIE OLIVER

See details

CHICKEN CACCIATORE WITH RICE RECIPE | ALLRECIPES

7 Beef Quesadilla Recipes for Speedy Suppers Easy, cheesy, and affordable, quesadillas make a great meal on days when you're busy, tired, or just trying to make something the entire family will eat.
From allrecipes.com

See details

ITALIAN CHICKEN CACCIATORE RECIPE | ALLRECIPES

Chicken cacciatore is a classic Mediterranean chicken dish from Italy. This is my favorite recipe made with chicken thighs, tomatoes, herbs, …
From allrecipes.com

See details