CHICKEN CACCIATORE RECIPE WITH RED PEPPER AND OLIVES
This summery Italian one-pot is easy to make and freezes brilliantly, plus, it's low cal and gluten free. The recipe is easily halved if you only want to serve 3-4 people.
Provided by Anna Glover
Categories Dinner
Total Time 2 hours
Yield Serves 6
Number Of Ingredients 10
Steps:
- Season the chicken pieces all over. Heat a drizzle of olive oil in a large shallow casserole or frying pan and fry the chicken on both sides until the skin is golden brown, about 10 minutes. You may need to do this in batches. Transfer from the pan onto a plate. Drain most of the fat from the pan, add the onions and garlic, and fry for 8 minutes on a low heat until the onions are soft. Add the tomatoes, peppers and rosemary and simmer for another 10 minutes until the tomatoes break down. Add the wine and simmer for 20-30 minutes until it thickens and becomes a rich sauce. Add a splash of water if it becomes too thick. Heat the oven to 190C/fan 170C/gas 5.
- Stir the olives through the sauce, then nestle the chicken back into the pan. If the pieces don’t fit in one layer, transfer the sauce and chicken to a baking dish. Cook in the oven for 30-40 minutes or until cooked through and the meat pulls away from the bone easily. Allow to cool to room temperature, then tip into freezer boxes in portions, or freeze the whole baking dish covered in clingflim then foil, if you like.
- To reheat, allow to thaw overnight in the fridge. Heat the oven to 180C/fan 160C/gas 4. Tip into an ovenproof dish (add another splash of water if the sauce has thickened too much when cooled), and cook for 30-40 minutes until piping hot. Scatter over some basil, and serve with pasta or potatoes.
Nutrition Facts : Calories 382 calories, FatContent 18.8 grams fat, SaturatedFatContent 4.6 grams saturated fat, CarbohydrateContent 11.2 grams carbohydrates, FiberContent 4.7 grams fiber, ProteinContent 30.1 grams protein, SodiumContent 0.5 milligram of sodium
CREAMY RED PEPPER SOUP RECIPE: HOW TO MAKE IT
Everyone loves this soup’s taste, but no one guesses that pears are the secret ingredient. —Connie Summers, Augusta, Michigan
Provided by Taste of Home
Categories Lunch
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the potatoes, red peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat. Add pears with juice; let cool., Using a blender, puree soup in batches. Return to the pan. Stir in cayenne and black pepper. Cook until heated through. If desired, serve with chopped chives, heavy cream and croutons.
Nutrition Facts : Calories 127 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 494mg sodium, CarbohydrateContent 20g carbohydrate (9g sugars, FiberContent 2g fiber), ProteinContent 3g protein.
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CREAMY RED PEPPER SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Lunch
Calories 127 calories per serving
- In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the potatoes, red peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat. Add pears with juice; let cool., Using a blender, puree soup in batches. Return to the pan. Stir in cayenne and black pepper. Cook until heated through. If desired, serve with chopped chives, heavy cream and croutons.
CHICKEN CACCIATORE RECIPE WITH RED PEPPER AND OLIVES
From olivemagazine.com
Total Time 2 hours
Category Dinner
Calories 382 calories per serving
- To reheat, allow to thaw overnight in the fridge. Heat the oven to 180C/fan 160C/gas 4. Tip into an ovenproof dish (add another splash of water if the sauce has thickened too much when cooled), and cook for 30-40 minutes until piping hot. Scatter over some basil, and serve with pasta or potatoes.
CREAMY RED PEPPER SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Lunch
Calories 127 calories per serving
- In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the potatoes, red peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat. Add pears with juice; let cool., Using a blender, puree soup in batches. Return to the pan. Stir in cayenne and black pepper. Cook until heated through. If desired, serve with chopped chives, heavy cream and croutons.
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