CHICKEN CACCIATORE OVEN RECIPE RECIPES

Name: Instant Pot Chicken Cacciatore
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 4 chicken thighs (with the bone, skin removed); kosher salt and fresh pepper to taste; olive oil spray; 1/2 can (14 oz crushed tomatoes (Tuttorosso my favorite!)); 1/2 cup diced onion; 1/4 cup diced red bell pepper; 1/2 cup diced green bell pepper; 1/2 teaspoon dried oregano; 1 bay leaf; 2 tablespoons chopped basil or parsley for topping

CHICKEN CACCIATORE RECIPE (INSTANT POT) - SKINNYTASTE

Chicken Cacciatore Recipe (Instant Pot) - Skinnytaste image

Chicken Cacciatore made in an Instant! The sauce is hearty and chunky, loaded with chicken, tomatoes, peppers and onions ( sometimes I add mushrooms too!) Great over pasta, squashta, rice or polenta.

Provided by Gina

Categories Dinner

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 10

Ingredients

4 chicken thighs (with the bone, skin removed)
kosher salt and fresh pepper to taste
olive oil spray
1/2 can (14 oz crushed tomatoes (Tuttorosso my favorite!))
1/2 cup diced onion
1/4 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 teaspoon dried oregano
1 bay leaf
2 tablespoons chopped basil or parsley for topping

Steps:

Season chicken with salt and pepper on both side.
Press saute on the Instant Pot, lightly spray with oil and brown chicken on both sides a few minutes. Set aside.
Spray with a little more oil and add onions and peppers. Sauté until soften and golden, 5 minutes.
Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover.
Cook high pressure 25 minutes; natural release.
Remove bay leaf, garnish with parsley and serve over pasta, squasta or whatever you wish!

Nutrition Facts : ServingSize 1 thigh with 1/2 cup sauce, Calories 133 kcal, CarbohydrateContent 10.5 g, ProteinContent 14 g, FatContent 3 g, SaturatedFatContent 0.5 g, CholesterolContent 57 mg, SodiumContent 273 mg, FiberContent 1 g, SugarContent 5 g

CHICKEN CACCIATORE RECIPE | REE DRUMMOND | FOOD NETWORK

Chicken Cacciatore Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 1 hours 45 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 18

Ingredients

Kosher salt and freshly ground black pepper
8 whole chicken thighs, skin on (you can use any whole chicken pieces)
1/2 cup all-purpose flour
1/4 cup olive oil
2 tablespoons butter
2 green bell peppers, cored and sliced (not too thin)
2 red bell peppers, cored and sliced (not too thin)
1 medium onion, halved and sliced
5 cloves garlic, diced
12 ounces mushrooms (white or cremini), sliced
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
Crushed red pepper flakes, to taste, optional
3/4 cup dry white wine
One 28-ounce can whole or diced tomatoes (with their juice)
1 pound pasta or egg noodles
Chopped fresh flat-leaf parsley, for sprinkling
Grated Parmesan, for sprinkling

Steps:

Preheat the oven to 350 degrees F.
Salt and pepper both sides of the chicken. Dredge the chicken in the flour.
Heat the olive oil and butter in a heavy ovenproof skillet or Dutch oven over medium-high heat. Place the chicken skin-side down in the skillet, four pieces at a time. Brown on both sides, then remove to a clean plate. Repeat with the remaining chicken. Pour off half the fat and discard.
Add the sliced bell peppers and onions to the skillet, as well as the garlic. Stir around for 1 minute. Add the mushrooms and stir around for 1 minute. Add the thyme, turmeric and 1/2 teaspoon salt. And the crushed red pepper flakes if you like things a little spicy. Add extra black pepper to taste. Stir, then pour in the wine and allow to bubble.
Pour in the tomatoes and stir to combine. Add the chicken back to the skillet skin-side up, without totally submerging it. Cover and put into the oven for 45 minutes. Remove the lid and increase the heat to 375 degrees F. Cook for an additional 15 minutes.
Meanwhile, cook the pasta according to the package directions. Do not overcook! Drain and set aside.
Transfer the chicken pieces to a plate, followed by the vegetables. Return the skillet to the burner and turn the heat to medium high. Cook and reduce the sauce for a couple of minutes.
Pour the noodles onto a large platter or into a big serving bowl. Add the vegetables all over the top, then place the chicken pieces on top of the vegetables. Spoon the juices from the skillet over the chicken and noodles.
Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

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