CHICKEN HUNTER RECIPE 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.

HUNTER'S CHICKEN RECIPE - BBC FOOD

Hunter's chicken recipe - BBC Food image

Hunter's chicken is an Italian tomato stew also known as chicken cacciatore. It's a pub classic that's very easy to make at home.

Provided by Simon Rimmer

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 15

Ingredients

75g/2¾oz plain flour
1 x 1.5kg/3lb 5oz chicken, jointed into 8 pieces
2 tbsp vegetable oil
2 brown onions, thinly sliced
2 garlic cloves, finely chopped
30g/1oz tomato purée
800g/1lb 12oz ripe tomatoes, roughly chopped
2 sprigs fresh rosemary
1 bay leaf
100ml/3½fl oz white wine
150ml/5fl oz chicken stock
1 tbsp red wine vinegar
handful fresh parsley leaves
salt and freshly ground black pepper
roasted, mashed or boiled potatoes

Steps:

Season the flour with salt and freshly ground black pepper, then dredge the chicken pieces in it.
Heat the oil in a casserole or large heavy based saucepan over a medium heat, then fry the chicken for 2–3 minutes on each side, until brown on all sides. Remove and set aside.
In the same casserole, fry the onion and garlic for 8–10 minutes over a low heat, until softened. Add the tomato purée and cook for 5 minutes. Add the tomatoes, rosemary, bay leaf, wine, stock and vinegar and bring to the boil. Reduce the heat and simmer for 20 minutes.
Return the chicken pieces to the casserole and cover with a lid. Simmer over a low heat for 30–40 minutes, or until the chicken is tender.
To serve, remove the lid and sprinkle with parsley leaves. Spoon out onto plates and serve with roasted, mashed or boiled potatoes.

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