Best Chicken In Agave Tomatoes Recipes

EASY CHICKEN CACCIATORE RECIPE

Easy Chicken Cacciatore Recipe image

You'll love this hearty, rustic chicken caccaitore recipe with mushrooms and bell peppers in a flavorful tomato sauce. Fall apart tender chicken with all the comforting aromtics and Italian flavors the family loves. You can make it stovetop or in your crockpot. Serve it with crusty bread or on top of plain pasta, polenta or rice.

Provided by Suzy Karadsheh

Categories Dinner

Number Of Ingredients 15

Ingredients

6 chicken thighs (bone in, skin on, trimmed of excess fat)
Kosher salt and black pepper
Extra virgin olive oil
1 small yellow onion (chopped)
2 celery ribs (chopped)
½ red bell pepper (chopped)
½ green bell pepper (chopped)
8 ounces mushrooms (white or baby bella) (cleaned and sliced)
3 garlic cloves (minced)
1 tsp oregano
3 sprigs fresh thyme
2 tbsp fresh chopped parsley (more for later)
Pinch red pepper flakes
1 cup red wine
28 ounce can crushed tomatoes

Steps:

Pat the chicken dry and season with salt and pepper on both sides and underneath the sikn.
In a large pan or braiser (with a lid), heat 2 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side (about 8 minutes total). Remove the chicken and set aside on a plate.
In the same braiser, add the onions, celery, peppers, mushrooms, and garlic. Cook over medium heat, tossing regularly. Add koserh salt, pepper, oregano, fresh thyme, parsley and red pepper flakes. Allow the vegetables to cook for 5 to 6 minutes or until tender.
Add the red wine and cook for a few minutes until the wine has reduced by about 1/2, then add the tomatoes. Cook 5 to 10 minutes over medium heat, stirring occasionally.
Now add the chicken pieces back to the pan. Reduce the heat to medium-low. Cover and allow the chicken to cook for 30 minutes or until cooked through.
Garnish with parsley.

Nutrition Facts : Calories 348.4 kcal, Carbohydrate 15.8 g, Protein 22.3 g, SaturatedFat 5.2 g, Cholesterol 110.7 mg, Sodium 462.5 mg, Fiber 3.7 g, ServingSize 1 serving

CHICKEN IN AGAVE TOMATOES

Chicken in Agave Tomatoes image

Number Of Ingredients 12

Ingredients

6 boneless skinless chicken breast halves
salt and pepper, to taste
3 tablespoons olive oil
1 onion chopped
1 clove garlic, minced
1 (28-ounce) can Italian plum tomato, drained and chopped
1/2 cup dry white wine
6 tablespoons agave
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried tarragon, crushed
1 cup pitted black olives halved
3 tablespoons chopped parsley, to garnish

Steps:

Flatten chicken breasts slightly by pounding them between 2 pieces of waxed paper. Sprinkle both sides with salt and pepper. Heat oil in large skillet over medium heat. Working in batches, cook chicken breasts about 3 minutes per side, until browned. Remove and keep warm. In same skillet, cook onion and garlic until soft, about 3 minutes. Stir in tomatoes, wine, agave, thyme and tarragon. Simmer sauce about 15 minutes or until thick. Return chicken to sauce add olives. Cover and cook another 3 minutes. Season with salt and pepper, if desired. To serve, divide chicken and sauce evenly between serving plates. Sprinkle with parsley.

Nutrition Facts : Nutritional Facts Serves