Best Chicken Cacciatore Over Angel Hair Pasta Aglio Olio Recipes

THE BEST CHICKEN CACCIATORE

The Best Chicken Cacciatore image

This chicken cacciatore is a real stick-to-your ribs dinner. Dark meat chicken is seared and braised in a hearty wine and tomato sauce until tender for a rustic homestyle meal. We love it as-is with maybe just a side salad, but no one would be upset if you served it on a bed of creamy polenta!

Provided by Food Network Kitchen

Categories main-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
6 chicken drumsticks
6 chicken thighs
Kosher salt and freshly ground black pepper
4 ounces pancetta, diced
2 small carrots, peeled and diced (about 3/4 cup)
1 celery stalk, diced
1 medium yellow onion, diced
4 cloves garlic, chopped
1 tablespoon oregano leaves, chopped
1 cup dry red wine
One 28-ounce can whole peeled plum tomatoes, crushed
2 tablespoons flat-leaf parsley leaves, chopped, plus more for garnish

Steps:

Heat 2 tablespoons of the oil a large Dutch oven over medium heat.
Sprinkle the chicken with salt and pepper. Working in batches, cook the chicken until golden brown, 5 to 6 minutes per side. Transfer the browned chicken to a plate or baking sheet.
Discard the oil. Put the pot over medium heat and add the remaining 2 tablespoons oil. Add the pancetta and cook, stirring, until golden brown, 4 to 5 minutes. Transfer the pancetta with a slotted spoon to a small plate.
Reduce the heat to medium-low and add the carrots, celery and onions. Cook, stirring occasionally, until the vegetables are golden brown, about 10 minutes. Add the garlic and oregano and cook until fragrant, about 1 minute.
Add the wine and scrape up any browned bits with a wooden spoon. Increase the heat to high and bring to a boil. Cook, stirring frequently, until the liquid is reduced by about two-thirds, 3 to 4 minutes. Stir in the tomatoes and reserved pancetta. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Reduce the heat to low and bring the sauce to a gentle simmer. Cover partially and cook, stirring occasionally, until the flavors come together, 35 to 40 minutes.
Meanwhile, preheat the oven to 350 degrees F.
Add the chicken skin-side up to the sauce, cover and transfer the pot to the oven. Cook until the chicken is cooked through and tender, 35 to 40 minutes.
Transfer the chicken pieces to a serving platter and cover loosely with foil to keep warm.
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 OVER ANGEL HAIR PASTA AGLIO OLIO

Chicken Cacciatore over Angel Hair Pasta Aglio Olio image

I cant tell you how good this is. You just need to try it. I served it over Angel Hair pasta Aglio Olio (garlic and oil).

Provided by Joanne

Categories Poultry

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 23

Ingredients

8 pieces chicken, bone in, skin on on off (drumsticks or thighs, or both)
1/2 cup all-purpose flour
2 teaspoons dried oregano
salt & freshly ground black pepper
4 tablespoons olive oil
2 tablespoons unsalted butter
1 medium onion, peeled and sliced
4 cubanelle peppers, cored and sliced (or any peppers you have)
8 garlic cloves, finely chopped
1 teaspoon italian seasoning, dried
1 chicken bouillon cube
1/4 cup water, plus more for cleaning chicken
crushed red pepper flakes, to taste
1 (14 1/2 ounce) can diced tomatoes (liquid drained)
1 (14 1/2 ounce) can diced tomatoes with juice
1/4 cup white vinegar
parmesan cheese
basil chiffonade (stack the basil leaves and roll into a tube, then cut across the ends of the tube to form strips)
1/3 cup olive oil, plus more for drizzling
8 garlic cloves, finely chopped
salt and crushed red pepper flakes, to taste
2 cups reserved pasta water
1/4 cup parmesan cheese

Steps:

Preheat oven to 350 degrees F.
Soak chicken in vinegar and enough water to cover chicken. Let soak for a few minutes. Rinse well, pat dry and transfer to large bowl. Season chicken 1 teaspoons oregano, and salt black pepper to taste.
In another bowl combine the flour, 1 teaspoons oregano and salt and black pepper to taste. Mix well.
Dredge the chicken in the seasoned flour. Shake off excess flour.
Heat a large dutch oven or heavy skillet (oven safe) over medium/high heat. Add olive oil and butter, when butter melts add chicken pieces (4 pieces at a time). Brown chicken on both sides, transfer chicken to a plate.
Pour off half of the grease in the pan and discard. Add onions, peppers and garlic, cook stirring for 1 minute. Add crushed red pepper flakes and chicken bouillon cube, cook stirring 1 more minute.
Add water, bring to boil. Stir in diced tomatoes and Italian seasoning. Add chicken pieces back to pan. Cover and bake for 45 minutes. Remove cover and raise temperature to 375 degrees F. Cook for an additional 15 minutes.
Meanwhile, heat a large pot of salted water to boil for the pasta. Cook pasta according to package "al dente" reserving 2 cups of the pasta water before draining.
In a large deep skillet, heat olive oil over medium heat. Add garlic and cook, stirring for 2 minutes (do not burn garlic). Add crushed red pepper flakes and cook, stirring 1 minute. Add pasta water and salt to taste. Bring to a boil and reduce sauce to about half.
Add the drained pasta to the sauce and remove from heat. Toss adding a final drizzle of olive oil and Parmesan cheese.
Serve Chicken Cacciatore over the Angel hair Aglio Olio. Garnish with pamesan cheese and basil.
Note: You can add mushrooms (I didn't have any), and you can substitute the 1 cup of water and chicken bouillon cube for 3/4 cups dry white wine (I just prefer the flavor of the bouillon cube or chicken stock over wine). Plus I'd rather drink the wine as I'm cooking ;-).