ITALIAN CHICKEN CACCIATORE RECIPE - CIAOFLORENTINA
Authentic Italian Chicken Cacciatore Recipe or Hunter Style Chicken cooked in a rustic red wine sauce with San Marzano tomatoes and wild mushrooms. Sprinkle with black olives or artichokes to your preference.
Provided by Florentina
Categories Main Dishes
Total Time 90 minutes
Prep Time 10 minutes
Cook Time 80 minutes
Yield 6
Number Of Ingredients 17
Steps:
- Preheat your oven to 375”F
- Slice the leek in half lengthwise and then thinly slice it crosswise. Rinse well in a bowl of cold water, allowing all the dirt to fall to the bottom of the bowl. Gently scoop out all the leeks and lightly pad dry on paper towels.
- Heat up a large cast iron dutch oven over medium flame. Add the olive oil and the garlic cloves and sear them until golden all over. Add the leeks with a pinch of sea salt. Sautee for about 10 minutes then stir in the oyster mushrooms and carrots. Toss to coat and cook for a couple of more minutes to create layers of flavor.
- Add the chicken legs to the pot and sprinkle with the sea salt, then toss to coat well. Pour in the red wine and bring to a simmer. Allow it to reduce a little, about 5 minutes. Add the sliced bell pepper, bay leaves, thyme, red pepper flakes, and tomatoes to the pot. Bring to a simmer and cover with a tight lid.
- Oven Method:
- Stove Top Method:
- Slow Cooker Method:
Nutrition Facts : ServingSize 2 g, Calories 229.4 kcal, CarbohydrateContent 18.1 g, ProteinContent 17.2 g, FatContent 10 g, SaturatedFatContent 1.7 g, CholesterolContent 46.8 mg, SodiumContent 1.798 mg, FiberContent 5.1 g, SugarContent 6.4 g, UnsaturatedFatContent 5.7 g
ITALIAN CHICKEN CACCIATORE RECIPE - CIAOFLORENTINA
Authentic Italian Chicken Cacciatore Recipe or Hunter Style Chicken cooked in a rustic red wine sauce with San Marzano tomatoes and wild mushrooms. Sprinkle with black olives or artichokes to your preference.
Provided by Florentina
Categories Main Dishes
Total Time 90 minutes
Prep Time 10 minutes
Cook Time 80 minutes
Yield 6
Number Of Ingredients 17
Steps:
- Preheat your oven to 375”F
- Slice the leek in half lengthwise and then thinly slice it crosswise. Rinse well in a bowl of cold water, allowing all the dirt to fall to the bottom of the bowl. Gently scoop out all the leeks and lightly pad dry on paper towels.
- Heat up a large cast iron dutch oven over medium flame. Add the olive oil and the garlic cloves and sear them until golden all over. Add the leeks with a pinch of sea salt. Sautee for about 10 minutes then stir in the oyster mushrooms and carrots. Toss to coat and cook for a couple of more minutes to create layers of flavor.
- Add the chicken legs to the pot and sprinkle with the sea salt, then toss to coat well. Pour in the red wine and bring to a simmer. Allow it to reduce a little, about 5 minutes. Add the sliced bell pepper, bay leaves, thyme, red pepper flakes, and tomatoes to the pot. Bring to a simmer and cover with a tight lid.
- Oven Method:
- Stove Top Method:
- Slow Cooker Method:
Nutrition Facts : ServingSize 2 g, Calories 229.4 kcal, CarbohydrateContent 18.1 g, ProteinContent 17.2 g, FatContent 10 g, SaturatedFatContent 1.7 g, CholesterolContent 46.8 mg, SodiumContent 1.798 mg, FiberContent 5.1 g, SugarContent 6.4 g, UnsaturatedFatContent 5.7 g
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