Best Chicken Cacciatore With Marsala And Capers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CAPER CHICKEN CACCIATORE



Caper Chicken Cacciatore image

Capers, black and green olives, pepperoni, white wine ...Such savory, scrumptious Mediterranean flavors divine! This is my version of Chicken Cacciatore. Great for a dinner party, plus you can omit or add any ingredient to make it especially yours!

Provided by JoAnn M. Jarrach

Categories     World Cuisine Recipes     European     Italian

Yield 5

Number Of Ingredients 12

1 (4 pound) chicken, cut into pieces
salt and pepper to taste
¼ cup olive oil
2 onions, thinly sliced
½ cup fresh sliced mushrooms
1 (14.5 ounce) can stewed tomatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup white wine
¼ cup pitted green olives
¼ cup black olives
2 tablespoons capers
8 ounces pepperoni sausage, sliced

Steps:

  • In a large skillet heat oil over medium heat. Season chicken pieces with salt and pepper to taste and brown chicken in hot oil. Remove chicken from skillet. Set aside.
  • In same skillet saute onions and mushrooms until translucent. Return chicken to skillet and add the tomatoes, soup and wine. When liquids start to simmer add the green olives, black olives, capers and pepperoni. Cover skillet and let simmer for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Remove skillet cover, pour skillet mixture into a 9x13 inch baking dish and bake in preheated oven for about 15 minutes, until chicken is tender and juices run clear.

Nutrition Facts : Calories 1247.8 calories, Carbohydrate 15.5 g, Cholesterol 319.4 mg, Fat 90.7 g, Fiber 2 g, Protein 80.4 g, SaturatedFat 24.9 g, Sodium 1904.5 mg, Sugar 6.2 g

CHICKEN CACCIATORE II



Chicken Cacciatore II image

Great recipe from a high-end cooking store.

Provided by krzylittlecara

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 8

Number Of Ingredients 15

2 (3 pound) whole chickens, each cut into 8 pieces
salt and ground black pepper to taste
1 cup all-purpose flour
2 tablespoons olive oil
1 yellow onion, chopped
1 large green bell pepper, seeded and chopped
6 cloves garlic, minced
1 pound white button mushrooms, quartered
2 teaspoons chopped fresh oregano
1 (28 ounce) can whole peeled tomatoes in juice, coarsely chopped
2 tablespoons tomato paste
¾ cup white wine
1 ½ cups chicken stock
3 tablespoons capers, drained and rinsed
2 tablespoons coarsely chopped fresh basil

Steps:

  • Season the chicken pieces with salt and black pepper.
  • Place the flour in a shallow bowl. Press each chicken piece into the flour and tap off excess.
  • Heat the olive oil in a large Dutch oven over medium heat until almost smoking hot.
  • Pan-fry the chicken until golden brown on both sides, about 3 minutes per side. Work in batches so as to not overcrowd the pan. Set the browned chicken aside.
  • Stir the onion, green bell pepper, and garlic into the Dutch oven; cook, stirring occasionally, until tender, about 5 minutes.
  • Stir in the mushroom; cook until they release their juice, 5 to 8 more minutes.
  • Mix in oregano, tomatoes, tomato paste, white wine, and chicken stock; bring to a boil.
  • Return the chicken pieces to the sauce, cover the pan, reduce heat to medium-low, and simmer until the chicken is no longer pink inside and the juices run clear, 30 to 40 minutes.
  • Stir in capers and sprinkle with basil to serve.

Nutrition Facts : Calories 586.9 calories, Carbohydrate 23.8 g, Cholesterol 145.5 mg, Fat 29.7 g, Fiber 3.1 g, Protein 51 g, SaturatedFat 7.8 g, Sodium 542.5 mg, Sugar 5.9 g

CHICKEN MARSALA WITH CAPERS



Chicken Marsala With Capers image

Make and share this Chicken Marsala With Capers recipe from Food.com.

Provided by nyshogirl

Categories     Chicken Breast

Time 20m

Yield 4 pieces, 4 serving(s)

Number Of Ingredients 13

4 boneless chicken breasts
1 1/2 cups chicken broth
1/4 cup flour
salt
white pepper
1/4 cup butter
1/2 cup canola oil
2 garlic cloves
2 tablespoons capers
10 ounces white mushrooms
1/4 cup marsala wine
1 tablespoon cornstarch
3 tablespoons cold water

Steps:

  • Pound the breasts to about 1/2" - 1/4" thickness between plastic wrap. Dredge them in the flour and salt and pepper lightly, and set aside. Put oil and butter in lg. frying pan and heat to medium. Mince the garlic and saute in the oil/butteruntil light gold in color, then add the chicken and saute until light brown. Chicken is thin so it won't take too long, 7-10 minute Remove chicken to platter and keep warm in 200 degree oven. Saute the mushrooms in the oil/butter mixture for about 3 minute then add the drained capers and chicken broth. Cook another 2 minute Add the Marsala wine (NOT cooking wine), and simmer another 3 min.( to cook off any alcohol), then add chicken and any juices back into the sauce. Simmer 5 minute Mix the cornstarch and water, then stir into the pan juices. Cook for about 3-5 minute to make sure cornstarch is well incorporated. Sauce will be lightly thickened but NOT gravy-like. Return all to warm platter and serve. Taste then add salt and pepper if needed. We like this with al-dente whole wheat thin spaghetti and then dress the noodles with the sauce, and a side of fresh carrots boiled to crisp-tender.

MAMA LUCIA'S CHICKEN CACCIATORE



Mama Lucia's Chicken Cacciatore image

Provided by Lucy Carney

Categories     Chicken     Mushroom     Tomato     Kid-Friendly     Marsala     Bon Appétit     Washington     Small Plates

Yield Serves 4

Number Of Ingredients 13

1 3 1/2-pound chicken, cut into 6 pieces
1/2 cup all purpose flour
6 tablespoons olive oil
3/4 pound mushrooms, halved
2 green bell peppers, diced
1 onion, chopped
4 garlic cloves, chopped
1 teaspoon (generous) dried oregano
1 cup purchased marinara sauce
2/3 cup canned low-salt chicken broth
1/2 cup dry Marsala
3 tablespoons drained capers
Grated Parmesan cheese (optional)

Steps:

  • Season chicken with salt and pepper. Place flour in plastic bag. Add chicken pieces and toss to coat completely.
  • Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken pieces to skillet and sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour fat from skillet. Add remaining 3 tablespoons olive oil to skillet. Add halved mushrooms, diced green bell peppers, chopped onion, chopped garlic and oregano and sauté until onion is tender, about 10 minutes. Mix in marinara sauce, chicken broth, Marsala and capers. Return chicken pieces to skillet, spooning sauce over. Bring sauce to boil. Reduce heat to medium-low. Cover skillet and simmer until chicken is tender, about 20 minutes.
  • Using tongs, transfer chicken to large platter. Boil sauce until slightly thickened, about 3 minutes; spoon off fat. Spoon sauce over chicken. Serve, passing Parmesan separately, if desired.

MOM'S CHICKEN CACCIATORE



Mom's Chicken Cacciatore image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 15

6 bone-in, skin-on chicken thighs, skin removed
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
1 small onion, finely chopped
1/2 pound sliced cremini mushrooms
4 cloves garlic, minced
1 red bell pepper, thinly sliced
1/2 cup dry white wine
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh rosemary
One 28-ounce can whole tomatoes, cut up with kitchen shears
3/4 cup halved black olives
2 tablespoons drained capers
1/4 cup torn fresh basil leaves

Steps:

  • Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
  • Heat the olive oil in a large, wide pot over medium-high heat until shimmering. Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Remove the thighs to a plate.
  • Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes.
  • Sprinkle with the basil. Serve immediately.

Related Topics