HOW TO MAKE CHICKEN CACCIATORE 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.

CHICKEN CACCIATORE ONE-POT WITH ORZO RECIPE | BBC GOOD FO…

Chicken cacciatore one-pot with orzo recipe | BBC Good Fo… image

Enjoy comfort food at its best with this chicken cacciatore. The orzo soaks up the flavours of the chicken and tomatoes to make an unctuous pasta bake

Provided by Anna Glover

Categories Dinner, Main course, Supper

Total Time 1 hours

Prep Time 5 minutes

Cook Time 55 minutes

Yield 4

Number Of Ingredients 15

Ingredients

2 tbsp olive oil
4-6 skin-on, bone-in chicken thighs
1 onion , finely sliced
2 garlic cloves , sliced
250ml red wine
2 bay leaves
4 thyme sprigs
2 rosemary sprigs
small bunch of parsley , stalks and leaves separated, finely chopped
2 x 400g cans cherry tomatoes
1 chicken stock cube
1 tbsp balsamic vinegar
2 tbsp capers (optional)
handful of pitted green olives
300g orzo , rinsed (to keep it from getting too sticky when baked)

Steps:

Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp oil over the chicken and season well, then put skin-side up in an ovenproof casserole dish or roasting tin and bake for 20-25 mins until crisp and golden, but not cooked all the way though. Remove from the dish and put on a plate.
Add the remaining oil to the dish, mixing it with the chicken fat. Tip in the onion and garlic, then bake for 5-8 mins until the onion is tender.
Pour in the wine, stirring it with the onions, then leave to evaporate slightly in the residual heat before adding the bay, thyme, rosemary, parsley stalks and tomatoes. Dissolve the stock cube in 300ml boiling water and pour this in, then add the vinegar, capers, if using, olives and orzo. Stir well and season.
Nestle the chicken back in the pan, skin-side up, and roast for 20 mins until the sauce is thickened, the orzo is tender and the meat is cooked through. Give it a stir, then leave for 10 mins for the orzo to absorb the excess liquid. Scatter over the parsley leaves to serve.

Nutrition Facts : Calories 573 calories, FatContent 19 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 61 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 6 grams fiber, ProteinContent 26 grams protein, SodiumContent 1.1 milligram of sodium

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