Best One Pot Chicken Cacciatore Recipes

CHICKEN CACCIATORE ONE-POT WITH ORZO

Steps:

• Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp oil over the chicken and season well, then put skin-side up in an ovenproof casserole dish or roasting tin and bake for 20-25 mins until crisp and golden, but not cooked all the way though. Remove from the dish and put on a plate.
• Add the remaining oil to the dish, mixing it with the chicken fat. Tip in the onion and garlic, then bake for 5-8 mins until the onion is tender.
• Pour in the wine, stirring it with the onions, then leave to evaporate slightly in the residual heat before adding the bay, thyme, rosemary, parsley stalks and tomatoes. Dissolve the stock cube in 300ml boiling water and pour this in, then add the vinegar, capers, if using, olives and orzo. Stir well and season.
• Nestle the chicken back in the pan, skin-side up, and roast for 20 mins until the sauce is thickened, the orzo is tender and the meat is cooked through. Give it a stir, then leave for 10 mins for the orzo to absorb the excess liquid. Scatter over the parsley leaves to serve.

CHEESY ONE-POT CHICKEN CACCIATORE

Steps:

• Heat oil in Dutch oven or large deep skillet on medium heat. Add chicken; cook 5 min. or until evenly browned, stirring frequently.
• Add water, zucchini, onions, oregano and Macaroni; stir. Bring to boil, stirring occasionally; simmer on medium-low heat 12 min. or until macaroni is tender, stirring occasionally.
• Stir in Cheese Sauce and tomatoes; cook 3 to 5 min. or until heated through, stirring frequently.

ONE POT CHICKEN CACCIATORE

Steps:

• Put the olive oil into the bottom of your dutch oven over medium heat.
• Mix together the flour, salt and pepper.
• Lightly dredge your clean, dry chicken pieces in your flour mixture and place them in your dutch oven. Cook them 4-5 minutes on each side until they are a golden brown color. Remove the chicken pieces from your pot and set aside.
• Add your onion, carrot, celery, garlic, thyme and bay leaf to the pot. Add your red wine. Give the mixture a little mix with your wooden spoon and scrape up all the yummy brown bits from the bottom of your pot.
• Add your cut up plum tomatoes and parsley.
• Bring sauce to a boil. Turn your heat to low to bring the sauce to a simmer. Arrange your browned chicken pieces in the sauce and put the lid on the pot. Cook over low heat for 45 minutes.

ONE POT CHICKEN CACCIATORE

Steps:

• preheat the oven to 160oc/325of/gas mark 3. Heat the olive oil in a casserole dish. Add the chicken over a medium heat stirring frequently for 5-10 mins/ until golden brown. Transfer to a plate.
• Add the onions and garlic to the casserole dish and cook over a low heat stirring occasionally for 10 mins/ until golden brown. Add the tomatoes and their juices, parsley, tomato puree and wine, and tear the basil leaves. Season to taste with salt and pepper.
• Bring the mixture to the boil, then return the chicken to the dish pushing it down into the cooking liquid. Cover and cook in the preheated oven for 1 hour or until the chicken is cooked through and tender. serve immediately, garnish with fresh basil springs.