Best Anne Burrells Chicken Cacciatore Recipes
ANNE BURRELL'S CHICKEN CACCIATORE
Make and share this Anne Burrell's Chicken Cacciatore recipe from Food.com.
Provided by Count Chocula
Categories Chicken
Time 55m
Yield 1 pot chicken, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Coat a large, wide pot with olive oil and bring to a high heat. Season the chicken with salt and brown in the hot oil, working in batches, if needed. Once all the chicken is brown, remove to a plate and discard most of the excess fat.
- If needed to coat the bottom of the pan, add a tablespoon of olive oil. Add the onions and crushed red pepper, season with salt, and sweat over low heat for 8 to 10 minutes. Add the garlic and sweat for 1 to 2 minutes. Add the peppers and cook until they are soft, about 2 to 3 minutes. Add the mushrooms, season with salt and cook until they are soft. Add the white wine and reduce by half.
- Return the chicken to the pan and add the tomatoes; taste for seasoning. Add the thyme bundle and bay leaves. Bring the liquid to a boil and reduce to a simmer. Partially cover the pot and simmer for 20 to 30 minutes. Check the level of the sauce periodically during the cooking process and replenish it with water as needed; the level of liquid should be about even with the chicken.
- Remove the chicken from the pot and place it on a pretty serving platter. Taste the sauce for seasoning, adjust if needed. Skim the surface of the sauce if excessively greasy. Spoon the sauce over the chicken. Tastes like chicken!
Nutrition Facts : Calories 1231.1, Fat 73.1, SaturatedFat 20.8, Cholesterol 331.4, Sodium 345.6, Carbohydrate 36.6, Fiber 7.6, Sugar 18, Protein 85.9
CHICKEN CACCIATORE
Provided by Anne Burrell
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Coat a large, wide pot with oil and set over high heat. Sprinkle the chicken with salt and cook to brown, working in batches if needed. Remove the chicken to a plate and discard most of the excess fat in the pan.
- Reduce the heat to low and add 1 tablespoon oil, if needed, to coat the bottom of the pan. Add the onions and crushed red pepper, then season with salt, and cook to sweat the onions, 8 to 10 minutes. Add the garlic and sweat for 1 to 2 minutes. Add the red and yellow peppers, and cook until soft, 2 to 3 minutes. Add the mushrooms, season with salt and cook until soft. Add the white wine and cook to reduce by half.
- Return the chicken to the pan and add the tomatoes; taste for seasoning and adjust if needed. Add the bay leaves and thyme. Bring to a boil and reduce to a simmer. Partially cover the pot and simmer for 20 to 30 minutes. Check the sauce periodically and add water as needed; the level of liquid should be about even with the chicken.
- Remove the chicken from the pot and place on a pretty serving platter. Taste the sauce for seasoning, and adjust if needed. Skim the surface of the sauce if excessively greasy, and remove the thyme bundle and bay leaves. Spoon the sauce over the chicken to serve .
MOM'S CHICKEN CACCIATORE
Many food names reflect various occupations or trades. 'Cacciatore' literally means 'hunter' in Italian, and this 'hunter style' dish makes good use of mushrooms (easily available to hunters trekking through forests!), onions tomatoes and herbs. If desired, serve over hot spaghetti noodles.
Provided by Jana
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 13
Steps:
- Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
- Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.
- Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.
Nutrition Facts : Calories 670.2 calories, Carbohydrate 28.9 g, Cholesterol 170.3 mg, Fat 38.1 g, Fiber 2 g, Protein 46.9 g, SaturatedFat 10.3 g, Sodium 422.6 mg, Sugar 2.8 g
CHICKEN CACCIATORE
Provided by Anne Burrell
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Coat a large, wide pot with olive oil and put over high heat. Season the chicken with salt. To taste, and brown in the hot oil, working in batches, if needed. Once all the chicken is brown, remove it to a plate and discard most of the excess fat.
- If needed to coat the bottom of the pan, add a tablespoon of olive oil. Add the onions and crushed red pepper, season with salt, to taste, and sweat over low heat for 8 to 10 minutes. Add the garlic and sweat for 1 to 2 minutes. Add the peppers and cook until they are soft, about 2 to 3 minutes. Add the mushrooms, season with salt, to taste, and cook until they are soft. Add the white wine and reduce by half.
- Return the chicken to the pan and add the tomatoes; taste for seasoning. Add the thyme bundle and the bay leaves. Bring the liquid to a boil, then reduce the heat to a simmer. Partially cover the pot and simmer for 20 to 30 minutes. Check the level of the sauce periodically during the cooking process and replenish it with water as needed; the level of liquid should be about even with the chicken.
- Remove the chicken from the pot and arrange it on a pretty serving platter. Taste the sauce for seasoning and adjust if needed. Skim the surface of the sauce if excessively greasy. Spoon the sauce over the chicken and serve. Tastes like chicken!
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Anne Burrell's Chicken Cacciatore Recipes: An
Chicken cacciatore is a classic Italian dish that features chicken stewed with tomatoes, vegetables, and herbs. The name "cacciatore" means hunter in Italian, and the dish often includes ingredients that a hunter would have on hand, such as onions, peppers, and mushrooms. Anne Burrell, a renowned chef and TV personality, has several recipes for chicken cacciatore that showcase her expert culinary skills and Italian heritage.The Ingredients
The first step in making Anne Burrell's chicken cacciatore is to gather the necessary ingredients. These typically include: - Chicken thighs or drumsticks - Onion - Garlic - Green bell pepper - Mushrooms - Tomato paste - Diced tomatoes - Chicken broth - Red wine - Bay leaves - Thyme - Salt and pepper Burrell's recipes may also call for other herbs and spices, such as rosemary, basil, and oregano. She often uses bone-in chicken for added flavor and recommends browning the chicken before cooking it in the tomato-based sauce.The Techniques
Anne Burrell's chicken cacciatore recipes involve a combination of sautéing, simmering, and stewing to create a rich and flavorful dish. One of her signature techniques is to cook the onions, peppers, and mushrooms until they are caramelized, which adds depth and sweetness to the dish. She also emphasizes the importance of properly seasoning the chicken with salt and pepper before cooking it, as this helps to enhance its natural flavor. Burrell often starts by browning the chicken in a large skillet or Dutch oven, then removing it and setting it aside while she cooks the vegetables. Once the vegetables are cooked, she adds tomato paste and diced tomatoes to the pan, along with broth, wine, and herbs. She brings the mixture to a simmer and adds the chicken back in, allowing everything to cook together until the chicken is tender and the sauce is thick and flavorful.The Variations
Anne Burrell's chicken cacciatore recipes are versatile and can be adapted to suit different tastes and dietary needs. For example, she offers a recipe that uses boneless, skinless chicken breasts instead of thighs, which is a leaner option that is perfect for those watching their fat intake. She also has a recipe that uses turkey instead of chicken, which is a great way to use up leftover Thanksgiving turkey in a delicious and satisfying way. Additionally, Burrell's recipes can be customized based on personal preferences. She encourages home cooks to experiment with different types of vegetables, such as zucchini, eggplant, or carrots, to add more texture and flavor to the dish. She also suggests using different types of pasta or grains, such as quinoa or brown rice, to serve the cacciatore over.The Presentation
Once the chicken cacciatore is cooked and ready to serve, Anne Burrell recommends garnishing it with fresh herbs or grated Parmesan cheese. She also suggests serving it over a bed of your favorite pasta, such as spaghetti, linguine, or penne, to soak up all of the delicious sauce. Other serving suggestions include toasted bread or crusty garlic bread, which can be used to mop up any remaining sauce from the plate. Overall, Anne Burrell's chicken cacciatore recipes offer a delicious and satisfying take on this classic Italian dish. Whether you prefer bone-in or boneless chicken, or want to add your own spin with different vegetables and grains, these recipes allow you to create a meal that is both hearty and flavorful. So the next time you're looking for a comforting and satisfying dinner, consider making Anne Burrell's chicken cacciatore and savor the flavors of Italy in your own kitchen.
Anne Burrell’s Chicken Cacciatore recipe is a classic Italian dish that is both delicious and easy to make. This recipe is best served over a bed of fresh pasta or with a side of sautéed vegetables. However, it may seem like a daunting task to cook chicken cacciatore for the first time. Therefore, there are some valuable tips you should keep in mind when making Anne Burrell’s chicken cacciatore recipes.