CHICKEN CACCIATORE SOUP RECIPES

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CHICKEN CACCIATORE RECIPE - NYT COOKING



Chicken Cacciatore Recipe - NYT Cooking image

This classic Italian dish must have hundreds of versions, all resulting in a rustic braise of chicken, aromatic vegetables and tomatoes. My version includes lots of mushrooms, both dried and fresh. You can add kale to the dish if you want to work in some leafy greens (see variation below).

Provided by Martha Rose Shulman

Total Time 1 hours 45 minutes

Yield 4 to 5 servings.

Number Of Ingredients 14

1/2 ounce dried mushrooms, like porcini (1/2 cup)
2 tablespoons olive oil
Salt and freshly ground pepper
6 to 8 skinless chicken legs and/or thighs (thighs can be boneless)
1 small onion, minced
1 small carrot, minced
3 ribs celery, minced
2 large garlic cloves, minced
2 tablespoons fresh minced Italian parsley
1 heaped teaspoon minced fresh rosemary, or 1/2 teaspoon crumbled dried rosemary
1/4 teaspoon red pepper flakes
1/2 pound mushrooms, trimmed and sliced
1/2 cup red wine
1 28-ounce can chopped tomatoes in juice, pulsed in a food processor

Steps:

  • Place the dried mushrooms in a bowl or heat-proof glass measuring cup and pour on 2 cups boiling water. Let sit 15 to 30 minutes, until mushrooms are softened. Drain through a strainer lined with cheesecloth or a paper towel and set over a bowl. Rinse the mushrooms in several changes of water, squeeze out excess water and chop coarsely. Set aside. Measure out 1 cup of the soaking liquid and set aside.
  • Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy nonstick skillet. Season the chicken with salt and pepper and brown, in batches, for 5 minutes on each side. Transfer the chicken pieces to a bowl as they are done. Pour the fat off from the pan and discard.
  • Turn the heat down to medium, add the remaining oil and the onion, carrot and celery, as well as a pinch of salt. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the garlic, parsley, rosemary, red pepper flakes and salt to taste. Cover, turn the heat to low and cook, stirring often, for 5 minutes, until the mixture is soft and aromatic. Stir in the fresh and dried mushrooms, turn the heat back up to medium, and cook, stirring, until the mushrooms are just tender, about 5 minutes. Season with salt and pepper. Stir in the wine and bring to a boil. Cook, stirring, for a few minutes, until the wine has reduced by about half. Add the tomatoes and salt and pepper to taste. Cook over medium heat for 5 to 10 minutes, stirring often, until the tomatoes have cooked down a little and smell fragrant. Stir in the mushroom soaking liquid that you set aside.
  • Return the chicken pieces to the pan and stir so that they are well submerged in the tomato mixture. Cover and simmer over medium heat for 30 minutes, until the chicken is tender. Taste, adjust seasoning and serve with pasta or rice.

Nutrition Facts : @context http//schema.org, Calories 629, UnsaturatedFatContent 27 grams, CarbohydrateContent 24 grams, FatContent 41 grams, FiberContent 7 grams, ProteinContent 39 grams, SaturatedFatContent 10 grams, SodiumContent 1184 milligrams, SugarContent 7 grams, TransFatContent 0 grams

CHICKEN CACCIATORE RECIPE: HOW TO MAKE IT



Chicken Cacciatore Recipe: How to Make It 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

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.
    Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, , stirring occasionally, until a thermometer inserted in chicken reads 165°.

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.

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