Best Bobby Flays Chicken Cacciatore Recipes

KEITH YOUNG'S CHICKEN CACCIATORE

Keith Young's Chicken Cacciatore image

Provided by Food Network

Time 1h15m

Yield 4 to 5 servings

Number Of Ingredients 16

Ingredients

Flour, to coat chicken
2 (2 1/2 to 3-pound) chickens, cut into 8 pieces with the breasts cut into 1/3's
3/4 cup olive oil
6 cloves garlic, peeled and halved
10 to 12 ounces white mushrooms, sliced
1 large onion, peeled and sliced
2 green bell peppers, cored, seeded, and sliced into 1/2-inch strips
2 red bell peppers, cored, seeded, and sliced into 1/2-inch strips
1 cup dry white wine
1 (15 1/2-ounce) can chicken broth
1 (28-ounce) can whole tomatoes, with their juice, crushed
1 teaspoon crushed red pepper
Kosher salt
1 teaspoon dried oregano
2 to 3 tablespoons tomato paste
6 leaves fresh basil, chopped

Steps:

Place the flour in a shallow dish and coat the chicken pieces, shaking off any excess. Heat the oil in a large saucepot over medium-high heat.
Add the chicken in batches and fry until golden brown on all sides. When all the chicken has been cooked, set it aside. Add the garlic to the pan and cook until it turns golden brown. Add the mushrooms and saute for 5 to 7 minutes, until they release most of their liquid. Add the onion and bell peppers and saute until the vegetables are soft, approximately 6 minutes.
Add the wine and let reduce for about 1 minute. Add the chicken broth, tomatoes, crushed red pepper, salt oregano and tomato paste. Return the chicken to the pot and bring the liquid to a boil, stirring constantly. Turn down the heat and simmer for 30 to 45 minutes. Stir in the fresh basil just before serving.
This dish goes well with any pasta or rice and tastes even better the following day.

BOBBY FLAY'S CHICKEN CACCIATORE

Bobby Flay's Chicken Cacciatore image

Yield serves 4 to 6

Number Of Ingredients 19

Ingredients

4 tablespoons olive oil
1 (3 1/2- to 4-pound) chicken, cut into 8 pieces (breasts halved)
Kosher salt and freshly ground black pepper
1 pound cremini mushrooms, quartered
1 large red onion, halved and thinly sliced
1 large yellow bell pepper, thinly sliced
1 serrano or jalapeño chile, finely diced
3 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes
1 cup dry red wine
2 cups homemade chicken stock (see page 220) or canned low-sodium chicken broth
1 (28-ounce) can plum tomatoes, with juices, pureed
3 sprigs fresh rosemary
3 sprigs fresh thyme
Honey
2 tablespoons brined capers, drained
1/4 cup chopped fresh basil leaves, plus whole leaves for garnish
1 pound spaghetti, cooked al dente
Thinly shaved Parmesan cheese

Steps:

Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Season the chicken pieces on both sides with salt and pepper. Working in batches, place the chicken in the pan, skin side down, and cook until golden brown, 3 to 4 minutes. Turn the chicken over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate.
Add another tablespoon of the oil to the pan and heat until almost smoking. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until they are golden brown and their liquid has evaporated, about 10 minutes. Remove to a plate.
Add the remaining 1 tablespoon oil, the onion, and the bell pepper to the pan and cook until soft, about 4 minutes. Add the serrano chile, garlic, and red pepper flakes, and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken stock, tomatoes, rosemary, and thyme, and bring to a simmer. Return the dark meat and the mushrooms to the pan, reduce the heat to medium-low, cover the pan, and cook for 30 minutes.
Add the white meat to the pan, cover, and continue cooking for 10 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent it loosely with foil.
Raise the heat under the pan to high and cook the liquid, stirring occasionally, until thickened to a sauce consistency, about 15 minutes.
Season with salt, pepper, and honey to taste. Stir in the capers and basil, and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve over the spaghetti, and top with shaved Parmesan.

CHICKEN CACCIATORE

Chicken Cacciatore image

This recipe is from Keith Young who won the "throwdown for Chicken Cacciatore" with Bobby Flay. It is sooo good and even better the next day. I doubled the recipe using 22 chicken thighs and doubled the rest of the ingredients. I left out the hot pepper flakes because I don't like them and served it over fettuccine. I doubled it so I could freeze some for another meal. My family loved this recipe and it is now my go to recipe for cacciatore. I baked mine in a large catering pan for about and hour uncovered at 375 after doing all the prep work on the top of the stove.

Provided by Mainely Debbie

Categories Very Low Carbs

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 16

Ingredients

flour, to coat chicken
2 whole chickens, each cut into 8 pieces with the breasts cut into 1/3 's
3/4 cup olive oil
6 garlic cloves, peeled and halved
10 -12 ounces white mushrooms, sliced
1 large onion, peeled and sliced
2 green bell peppers, cored, seeded, and sliced into 1/2-inch strips
2 red bell peppers, cored, seeded, and sliced into 1/2-inch strips
1 cup dry white wine
1 (15 1/2 ounce) can chicken broth
1 (28 ounce) can whole tomatoes, with their juice, crushed
1 teaspoon crushed red pepper flakes
kosher salt
1 teaspoon dried oregano
2 -3 tablespoons tomato paste
6 leaves fresh basil, chopped

Steps:

Place the flour in a shallow dish and coat the chicken pieces, shaking off any excess. Heat the oil in a large saucepot over medium-high heat.
Add the chicken in batches and fry until golden brown on all sides. When all the chicken has been cooked, set it aside.
Add the garlic to the pan and cook until it turns golden brown. Add the mushrooms and saute for 5 to 7 minutes, until they release most of their liquid. Add the onion and bell peppers and saute until the vegetables are soft, approximately 6 minutes.
Add the wine and let reduce for about 1 minute. Add the chicken broth, tomatoes, crushed red pepper, salt oregano and tomato paste. Return the chicken to the pot and bring the liquid to a boil, stirring constantly. Turn down the heat and simmer for 30 to 45 minutes. Stir in the fresh basil just before serving.
This dish goes well with any pasta or rice and tastes even better the following day.

Nutrition Facts : Calories 1982.3, Fat 148.1, SaturatedFat 36.2, Cholesterol 487.6, Sodium 904, Carbohydrate 25.8, Fiber 6.8, Sugar 14.6, Protein 123.2

CHICKEN CACCIATORE

Chicken Cacciatore image

Try Giada De Laurentiis' Chicken Cacciatore recipe, a rustic poultry-vegetable hunter's stew, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

Steps:

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.