CHICKEN CACCIATORE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
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.
SLOW COOKER CHICKEN CACCIATORE - SKINNYTASTE
This family friendly Italian classic dish Chicken Cacciatore is made in the slow cooker for a convenient weeknight dinner!
Provided by Gina
Categories Dinner
Total Time 250 minutes
Prep Time 10 minutes
Cook Time 240 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Quick method:
- Better method but requires more prep:
Nutrition Facts : ServingSize 1 thigh, 1/2 cup sauce, veggies, Calories 126.2 kcal, CarbohydrateContent 9.2 g, ProteinContent 13.9 g, FatContent 2.8 g, SaturatedFatContent 0.5 g, CholesterolContent 57 mg, SodiumContent 271.6 mg, FiberContent 0.6 g, SugarContent 4.1 g
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- Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with their reserved marinade. Bring to the boil, cover with a lid or a double thickness layer of foil and bake in the preheated oven for 1½ hours.
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