Best Buca Di Beppos Chicken Cacciatore With Garlic Mashed Potatoes Recipes

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BUCA DI BEPPO CHICKEN CACCIATORE WITH GARLIC MASHED POTATOES



Buca Di Beppo Chicken Cacciatore With Garlic Mashed Potatoes image

Make and share this Buca Di Beppo Chicken Cacciatore With Garlic Mashed Potatoes recipe from Food.com.

Provided by Iron Woman

Categories     Chicken

Time 4h

Yield 4-6 serving(s)

Number Of Ingredients 15

1 baked chicken
5 ounces red onions, sliced
1 ounce capers
7 ounces mushrooms, quartered
1 teaspoon oregano
3 ounces sherry wine
16 ounces marinara sauce
3 ounces olive oil
1 ounce garlic
2 lbs red potatoes
1 lb soft butter
5 ounces romano cheese
1 tablespoon oregano
salt
1/4 cup chopped garlic

Steps:

  • For Chicken Cacciatore:.
  • Bake chicken in a 360 degree F oven until cooked completely through and golden brown in color.
  • Meanwhile, in a large pan, heat olive oil. Add garlic, onions, and mushrooms. Sauté until onions become tender.
  • Add capers, oregano, and sherry. Once half the sherry has cooked out, add the marinara sauce and reduce by a third.
  • For Mashed Potatoes:.
  • Wash potatoes and boil until tender and soft. Place potatoes in mixer with rest of ingredients and mix on low speed until potatoes are mashed.
  • On a large platter, place a ring of mashed potatoes just inside the rim. Place chicken on the potatoes. Top chicken with sauce, serve to delighted guests and graciously accept their compliments.

Nutrition Facts : Calories 2034.5, Fat 161.2, SaturatedFat 77.8, Cholesterol 453.4, Sodium 2078.8, Carbohydrate 65.5, Fiber 6.1, Sugar 17.1, Protein 64.9

BUCA DI BEPPO CHICKEN CACCIATORE WITH GARLIC MASHED POTATOES



Buca Di Beppo Chicken Cacciatore With Garlic Mashed Potatoes image

Provided by sandyu42

Time 2h

Yield 4

Number Of Ingredients 17

Chicken Cacciatore
1 baked chicken
5 ounces red onions, sliced
1 ounce capers
7 ounces mushrooms, quartered
1 teaspoon oregano
3 ounces sherry
16 ounces marinara sauce
3 ounces olive oil
1 ounce garlic
Garlic Mashed Potatoes
2 pounds red potatoes
1 pound soft butter
5 ounces romano cheese
1 tablespoon oregano
salt, to taste
1/4 cup chopped garlic

Steps:

  • For the Chicken: Bake chicken in a 360 degrees F oven until cooked completely through and golden brown in color. Meanwhile, in a large pan, heat olive oil. Add garlic, onions, and mushrooms. Saute until onions become tender. Add capers, oregano, and sherry. Once half the sherry has cooked out, add the marinara sauce and reduce by a third. For the Mashed Potatoes: Wash potatoes and boil until tender and soft. Place potatoes in mixer with rest of ingredients and mix on low speed until potatoes are mashed. On a large platter, place a ring of mashed potatoes just inside the rim. Place chicken on the potatoes. Top chicken with sauce, serve to delighted guests and graciously accept their compliments.

Nutrition Facts :

BUCCA DI BEPPO GARLIC MASHED POTATOES



Bucca Di Beppo Garlic Mashed Potatoes image

Make and share this Bucca Di Beppo Garlic Mashed Potatoes recipe from Food.com.

Provided by Polly W

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs small red potatoes, with skin on
1/4 cup garlic, choppped
1 teaspoon dried oregano
1 teaspoon salt
1 cup pecorino romano cheese, grated
1/2 cup butter, semisoft and cut into pieces

Steps:

  • Wash potatoes and place in large pot.
  • Cover with cold water and bring to boil.
  • Reduce heat to low and cook until potatoes are tender.
  • Drain potatoes and place in large bowl.
  • Add remaining ingredients and whip with mixer until well blended.

Nutrition Facts : Calories 391.7, Fat 23.3, SaturatedFat 14.7, Cholesterol 61, Sodium 759.9, Carbohydrate 42.6, Fiber 5.3, Sugar 1.9, Protein 5.4

BUCA DI BEPPO'S CHICKEN CACCIATORE WITH GARLIC MASHED POTATOES RECIPE



Buca Di Beppo's Chicken Cacciatore With Garlic Mashed Potatoes Recipe image

Provided by á-170456

Number Of Ingredients 17

CHICKEN CACCIATORE:
1 chicken baked
5 ounces red onions sliced
1 ounce capers
7 ounces mushrooms quartered
1 teaspoon oregano
3 ounces sherry
16 ounces marinara sauce
3 ounces olive oil
1 ounce garlic
GARLIC MASHED POTATOES:
2 pounds red potatoes
1 pound soft butter
5 ounces Romano cheese
1 tablespoon oregano
Salt to taste
1/4 cup chopped garlic

Steps:

  • Chicken Cacciatore: Bake chicken in a 360 degree oven until cooked completely through and golden brown in color. Meanwhile, in a large pan, heat olive oil. Add garlic, onions, and mushrooms. Sauté until onions become tender. Add capers, oregano, and sherry. Once half the sherry has cooked out, add the marinara sauce and reduce by a third. On a large platter, place a ring of Garlic Mashed Potatoes just inside the rim. Place chicken on the potatoes. Top chicken with sauce, serve to delighted guests and graciously accept their compliments. Garlic Mashed Potatoes: Wash potatoes and boil until tender and soft. Place potatoes in mixer with rest of ingredients and mix on low speed until potatoes are mashed. This recipe yields ?? servings.

BUCA DI BEPPO CHICKEN GLORIOSO



Buca Di Beppo Chicken Glorioso image

Buca di Beppo, Chef Richard Graham I tried this for the first time tonight at Buca, and went on a search for the recipe. It is spectacular. I found this on another website, and am posting to compare to the original sometime soon.

Provided by Cook4_6

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

3 ounces olive oil
4 1/2 boneless skinless chicken breasts
1/4 teaspoon salt
flour
6 ounces white wine
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
8 ounces alfredo sauce (homemade, preferrably with Romano cheese or prepared will do in a pinch)
2 ounces sun-dried tomatoes
1/2 cup mozzarella cheese, shredded
2 teaspoons parsley, chopped (garnish)

Steps:

  • Preheat oven to 425 degrees F.
  • Heat oil on medium high heat. Season the chicken breast with salt and lightly dust with flour.
  • Saute the chicken breast until browned.
  • Turn over and brown the other side as well. Remove the chicken breast from the pan and pour off all oil.
  • Add wine to the pan and return the chicken breasts to the pan as well. Cover and cook the chicken breasts in the pan, turning once, until an internal temperature of 165 degrees is met.
  • Transfer the chicken breasts to a pan and hold.
  • Add the garlic, crushed red pepper, and the Alfredo sauce to the wine left in the pan. Bring the sauce to a boil, but do not reduce.
  • Remove from the flame and add the Sundried Tomatoes. Place about 2/3 of the sauce in the baking dish, reserving about half of the sundried tomatoes.
  • Place the chicken breasts in the baking dish. Top the chicken breasts with mozzarella. Drizzle the remaining sauce with the sundried tomatoes over the top.
  • Bake in a 425-degree oven until the sauce becomes bubbly and begins to brown.
  • Garnish with parsley and serve.

Nutrition Facts : Calories 472.2, Fat 28.3, SaturatedFat 5.6, Cholesterol 96, Sodium 690.7, Carbohydrate 10.7, Fiber 1.9, Sugar 6.2, Protein 33.5

COPYCAT BUCCA DI BEPPO SPICY CHICKEN RIGATONI RECIPE



Copycat Bucca Di Beppo Spicy Chicken Rigatoni Recipe image

This Copycat Bucca Di Beppo Spicy Chicken Rigatoni is so simple to throw together and tastes absolutely amazing. If you are looking for a quick and simple dinner recipe, this is a family favorite!

Provided by Contributor

Categories     Main Course

Time 30m

Number Of Ingredients 13

2 boneless, skinless chicken breasts (cut into thin strips)
1 Tablespoon minced garlic
1 Tablespoon crushed red pepper flakes
½ teaspoon coarse black pepper
¼ teaspoon salt
3 Tablespoons olive oil
2 cups alfredo sauce ((I just used a jar of store bought))
2 cups marinara sauce ((I just used a jar of store bought))
½ cup cooked peas
16 ounces rigatoni noodles (cooked al dente)
2 Tablespoons butter
sprinkle of fresh parmesan (for garnish)
pinch of red pepper flake (for garnish)

Steps:

  • In a large skillet on medium-high heat, heat two tablespoons olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes.
  • Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is cooked through. This should only take a few minutes because the chicken is cut thin.
  • Add in marinara sauce and stir. Add in Alfredo sauce and stir. Let the sauces simmer for about 10 minutes.
  • To the sauce, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.
  • Combine the sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.

Nutrition Facts : Calories 459 kcal, Carbohydrate 51 g, Protein 17 g, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 66 mg, Sodium 888 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

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