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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

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 


  • 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.


The Best Chicken Cacciatore Recipe - Food Network image

This chicken cacciatore is a real stick-to-your ribs dinner. Dark meat chicken is seared and braised in a hearty wine and tomato sauce until tender for a rustic homestyle meal. We love it as-is with maybe just a side salad, but no one would be upset if you served it on a bed of creamy polenta!

Provided by Food Network Kitchen

Categories     main-dish

Total Time 2 hours 25 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 13

1/4 cup olive oil
6 chicken drumsticks 
6 chicken thighs 
Kosher salt and freshly ground black pepper 
4 ounces pancetta, diced 
2 small carrots, peeled and diced (about 3/4 cup)  
1 celery stalk, diced 
1 medium yellow onion, diced 
4 cloves garlic, chopped 
1 tablespoon oregano leaves, chopped 
1 cup dry red wine 
One 28-ounce can whole peeled plum tomatoes, crushed 
2 tablespoons flat-leaf parsley leaves, chopped, plus more for garnish


  • 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.  

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