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.
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.
LIGHTER CHICKEN CACCIATORE RECIPE - BBC GOOD FOOD
The classic Italian 'hunter's stew' gets a healthy makeover, with low-fat chicken breasts, prosciutto and a rich herby tomato sauce
Provided by Angela Nilsen
Categories Dinner, Main course
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a large non-stick frying pan. Tip in the prosciutto and fry for about 2 mins until crisp. Remove with a slotted spoon, letting any fat drain back into the pan, and set aside. Put the onion, garlic and herbs in the pan and fry for 3-4 mins.
- Spread the onion out in the pan, then lay the chicken breasts on top. Season with pepper and fry for 5 mins over a medium heat, turning the chicken once, until starting to brown on both sides and the onion is caramelising on the bottom of the pan. Remove the chicken and set aside on a plate. Raise the heat, give it a quick stir and, when sizzling, pour in the wine and let it bubble for 2 mins to reduce slightly.
- Lower the heat to medium, return the prosciutto to the pan, then stir in the tomatoes (breaking them up with your spoon), tomato purée and mushrooms. Spoon 4 tbsp of water into the empty tomato can, swirl it around, then pour it into the pan. Cover and simmer for 15-20 mins or until the sauce has thickened and reduced slightly, then return the chicken to the pan and cook, uncovered, for about 15 mins or until the chicken is cooked through. Season and scatter over the parsley to serve.
Nutrition Facts : Calories 262 calories, FatContent 6.2 grams fat, SaturatedFatContent 1.3 grams saturated fat, CarbohydrateContent 6.9 grams carbohydrates, SugarContent 5.2 grams sugar, FiberContent 2.7 grams fiber, ProteinContent 38.7 grams protein, SodiumContent 1 milligram of sodium
More about "what is cacciatore sauce recipes"
CHICKEN ALLA CACCIATORA RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 855 calories per serving
- Chicken cacciatora seems to be reasonably well known in Britain because it’s the classic pre-packed dish you find in Italian food ranges in supermarkets (which, to be honest, never taste of much). When you get the real deal cooked at home with love and passion it’s a totally different experience. It’s a simple combination of flavours that just works really well. Cacciatore means ‘hunter’, so this is obviously the type of food that a hunter’s wife cooks for her fella when he gets home from a hard morning spent in the countryside. This is also a great dish for big parties, as it looks after itself in the oven. In the picture I’ve made it for about 12 people.
- Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves and rosemary sprigs and the crushed clove of garlic and cover with the wine. Leave to marinate for at least an hour, but preferably overnight in the fridge.
- Preheat your oven to 180ºC/350ºF/gas 4. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake off any excess. Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side.
- 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.
- Skim off any oil that’s collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves and rosemary sprigs, and serve with a salad, or some cannellini beans, and plenty of Chianti.
GARDEN CHICKEN CACCIATORE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 08 hours 45 minutes
Category Dinner
Cuisine Europe, Italian
Calories 207 calories per serving
- Place chicken in a 4- or 5-qt. slow cooker. In a medium bowl, combine green peppers, tomatoes, tomato paste, onion, broth, wine, garlic, salt and pepper; pour over chicken. Cook, covered, on low 8-10 hours or until chicken is tender., In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high 30 minutes or until sauce is thickened. If desired, sprinkle with parsley before serving.
CHICKEN CACCIATORE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 45 minutes
Category Dinner
Cuisine Europe, Italian
Calories 517 calories per serving
- 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.
LIGHTER CHICKEN CACCIATORE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner, Main course
Cuisine Italian
Calories 262 calories per serving
- Lower the heat to medium, return the prosciutto to the pan, then stir in the tomatoes (breaking them up with your spoon), tomato purée and mushrooms. Spoon 4 tbsp of water into the empty tomato can, swirl it around, then pour it into the pan. Cover and simmer for 15-20 mins or until the sauce has thickened and reduced slightly, then return the chicken to the pan and cook, uncovered, for about 15 mins or until the chicken is cooked through. Season and scatter over the parsley to serve.
CHICKEN CACCIATORE ONE-POT WITH ORZO RECIPE - BBC GOOD F…
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course, Supper
Calories 573 calories per serving
- 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.
THE BEST CHICKEN CACCIATORE RECIPE | FOOD ... - FOOD NETWORK
From foodnetwork.com
Reviews 3
Total Time 2 hours 25 minutes
Category main-dish
Cuisine italian
- If necessary, skim off any fat from the surface of the sauce with a large spoon or ladle and discard. Stir in the parsley and season with salt and pepper. Pour the sauce over the chicken and top with more parsley.
CHICKEN CACCIATORE RECIPE | REE DRUMMOND | FOOD NETWORK
Reviews 4.4
Total Time 1 hours 45 minutes
Category main-dish
- Before serving, sprinkle on chopped fresh parsley and grated Parmesan.
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