Best Pearls Chicken Cacciatore Recipes

CHICKEN CACCIATORE

Chicken Cacciatore image

This easy chicken cacciatore recipe makes a good Sunday dinner, since it's so simple to prepare. This recipe is the best because it's loaded with lots of vegetables and is a family favorite. -Barbara Roberts, Courtenay, British Columbia

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 21

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1/4 cup all-purpose flour
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
2 celery ribs, sliced
1 large green pepper, cut into strips
1/2 pound sliced fresh mushrooms
1 can (28 ounces) tomatoes, drained and chopped
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 cup dry red wine or water
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
3 garlic cloves, minced
1 tablespoon sugar
Hot cooked pasta
Grated Parmesan cheese

Steps:

Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter. , In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

Nutrition Facts : Calories 517 calories, Fat 25g fat (8g saturated fat), Cholesterol 112mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 6g fiber), Protein 39g protein.

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.

PEARL'S CHICKEN CACCIATORE

Pearl's Chicken Cacciatore image

Truthfully, I love this dish for the sauce it produces. The chicken is good too, but the sauce...sooo flavorful! I have made this several times just so I can have this sauce over my pinwheel pasta with some red pepper flakes and freshly grated parmesan cheese! This recipe came from one of my favorite cookbook, "New York Cookbook."

Provided by Grace Lynn

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 tablespoons butter
2 large onions, diced
2 green bell peppers, stemmed, seeded, and diced
3 1/2-4 lbs chicken, well rinsed, patted dry, and cut into 8 pieces
2 garlic cloves, minced
1 (16 ounce) can stewed tomatoes
1 (15 ounce) can tomato sauce
2 bay leaves
1 teaspoon crushed dried oregano
1 teaspoon salt
1/2 teaspoon celery seed
1/4 teaspoon fresh ground black pepper
1/2 cup dry red wine

Steps:

Melt the butter in a nonreactive, large, deep skillet over medium heat.
Add the onions and bell peppers and cook until the onions are translucent and the peppers are soft, 5 minutes.
Use a slotted spoon to remove the vegetables to a bowl.
Add the chicken and brown on all sides, 3 minutes per side.
Return the vegetables to the pan, add the garlic, and cook for 1 minute.
Add the stewed tomatoes, tomato sauce, bay leaves, oregano, salt, celery seeds, and pepper and stir well.
Cover, reduce the heat to low, and simmer until the chicken is cooked through and the sauce is thick, 45 minutes.
Slowly pour the wine into the skillet and stir to combine.
Cook for 2 minutes more and serve.