CHICKEN CACCIATORE RED WINE RECIPES

Name: Chicken Cacciatore with Red Wine
Prep time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: Salt; Pepper; 4 boneless skinless chicken breasts; 1/4 cup Gold Medal™ all-purpose flour; 3 tablespoons olive oil; 2 tablespoons butter; 1 medium onion, chopped; 1 medium red bell pepper, seeded, chopped; 3 cloves garlic, finely chopped; 1 cup red wine (Chianti, Cabernet or Merlot); 1 can (28 oz) crushed tomatoes; 1 cup Progresso™ chicken broth (from 32-oz carton); 1 teaspoon dried oregano leaves; 2 tablespoons julienned fresh basil leaves

CHICKEN CACCIATORE WITH RED WINE RECIPE - BETTYCROCKER.COM

Chicken Cacciatore with Red Wine Recipe - BettyCrocker.com image

This "hunter style" dish is beloved not just in Italy, but all around the world. This hearty recipe has all the bright and sunny flavors of the Italian countryside.

Provided by Cheri Liefeld

Total Time 40 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 14

Ingredients

Salt
Pepper
4 boneless skinless chicken breasts
1/4 cup Gold Medal™ all-purpose flour
3 tablespoons olive oil
2 tablespoons butter
1 medium onion, chopped
1 medium red bell pepper, seeded, chopped
3 cloves garlic, finely chopped
1 cup red wine (Chianti, Cabernet or Merlot)
1 can (28 oz) crushed tomatoes
1 cup Progresso™ chicken broth (from 32-oz carton)
1 teaspoon dried oregano leaves
2 tablespoons julienned fresh basil leaves

Steps:

Sprinkle salt and pepper over chicken breasts; coat chicken with flour. In Dutch oven, heat oil over medium-high heat. Add chicken; cook until browned on both sides. Remove chicken from Dutch oven; place on plate. Set aside.
In same Dutch oven, melt butter over medium heat. Add onion, bell pepper and garlic; cook and stir 5 minutes. Add red wine; cook until reduced in half.
Stir in tomatoes, broth and oregano. Place chicken over tomatoes. Heat to boiling. Reduce heat to medium-low; simmer about 20 minutes or until juice of chicken is clear when center of thickest part is cut (165°F).
Serve chicken over mashed potatoes or spaghetti, spooning sauce over chicken. Sprinkle with basil.

Nutrition Facts : Calories 470 , CarbohydrateContent 27 g, CholesterolContent 115 mg, FatContent 1 , FiberContent 3 g, ProteinContent 41 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 820 mg, SugarContent 11 g, TransFatContent 0 g

CHICKEN CACCIATORE RECIPE BY TASTY

Chicken Cacciatore Recipe by Tasty image

Here's what you need: chicken thighs, olive oil, mushroom, medium onion, red bell pepper, tomato paste, garlic, dried oregano, crushed red pepper flake, dried rosemary, red wine, canned diced tomato, chicken stock, fresh parsley, salt, pepper

Provided by Jordan Kenna

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 ½ lb chicken thighs
3 tablespoons olive oil
8 oz mushroom, sliced
½ medium onion, sliced
1 red bell pepper, sliced
2 tablespoons tomato paste
4 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon crushed red pepper flake
½ teaspoon dried rosemary
½ cup red wine
14 oz canned diced tomato
1 cup chicken stock
¼ cup fresh parsley
salt, to taste
pepper, to taste

Steps:

Liberally season chicken thighs with salt and pepper.
In a 4-quart jumbo cooker, heat 1 tablespoon of olive oil over medium-high heat. Add chicken and cook 3-4 minutes a side, until lightly browned. Transfer to a plate.
Add another tablespoon of olive oil to the skillet before adding the mushrooms. Lightly season with salt and pepper, and cook until mushrooms begin to brown, about 5 minutes.
Once browned, remove mushrooms to the same dish with the reserved chicken thighs.
Add the final tablespoon of olive oil followed by the sliced onion and pepper. Season with salt and pepper, and cook over medium heat until they begin to brown, about 5-7 minutes.
Create a well in the middle of the onion-pepper mixture and add the tomato paste. Cook out the tomato paste for about 1 minute before mixing it together with the onions and peppers.
Add garlic, oregano, red pepper flakes, and rosemary. Mix them into the onion and peppers before adding the red wine. Use the moisture from the red wine to scrape off any stuck-on bits from the bottom of the pan.
Let wine reduce by half before adding the diced tomatoes and chicken stock. Return to a simmer.
Place chicken and mushrooms on top of the simmering sauce, being sure to also add any accumulated juices that may have collected. Sprinkle with chopped parsley.
Cook while covered for 12 minutes or until chicken’s internal temperature reaches 165°F (75°C).
Serve chicken and sauce with a side of pasta or bread.
Enjoy!

Nutrition Facts : Calories 512 calories, CarbohydrateContent 35 grams, FatContent 29 grams, FiberContent 3 grams, ProteinContent 26 grams, SugarContent 11 grams

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