Best Rock Cornish Hen Cacciatore With Spaghetti Recipes

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

SPAGHETTI CHICKEN CACCIATORE



Spaghetti Chicken Cacciatore image

Classic Italian cacciatore made with bacon, chicken, onions, garlic, mushrooms and herbs cooked in a rich hearty tomato sauce is served over spaghetti.

Provided by Rita Jakobschuk

Number Of Ingredients 16

2 teaspoons olive oil (divided)
6 slices bacon ( chopped into small bits)
2 boneless chicken breasts, approximately 450g (cut into 1" chunks)
1 ½ teaspoons kosher salt (divided)
¾ teaspoon freshly ground black pepper (divided)
1 large sweet onion (sliced)
4 cloves garlic (minced)
227 g cremini mushrooms (sliced)
2 tablespoons freshly chopped Rosemary (plus extra sprigs for garnish)
¼ cup balsamic vinegar
1 796 mL tin 100% Italian whole or diced tomatoes
4 tablespoons tomato paste
1 bay leaf
450 g spaghetti pasta (6 portions)
Freshly grated Parmesan cheese ( for garnish)
Freshly chopped parsley ( for garnish)

Steps:

  • In a 4 or 5 quart Dutch oven over medium-high heat, heat 1 teaspoon of the oil. Add bacon and cook until browned and crisped. With a slotted spoon remove bacon to a medium bowl. Leave the drippings in the skillet.
  • Season the chicken with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Cook the chicken in batches; add half of the chicken pieces to the Dutch oven and cook until golden brown. With a slotted spoon remove chicken pieces to the bowl with bacon. Repeat process with remaining chicken pieces.
  • Leave any drippings in the Dutch oven and add the remaining 1 teaspoon oil over medium-high heat. Add onion and cook stirring frequently, for 2 minutes. Add garlic, mushrooms and Rosemary and cook while stirring until the mushrooms begin to soften, about 2 minutes.
  • Add balsamic vinegar and cook while stirring until some of the balsamic vinegar has evaporated, about 1 minute.
  • Add tomatoes, tomato paste and bay leaf to the Dutch oven along with the reserved bacon and chicken; stir to combine. Season the sauce with the remaining 1 teaspoon salt and ½ teaspoon pepper. Cook over medium-high heat while stirring until the sauce bubbles. Let bubble for 2 minutes. Reduce heat to low, cover and simmer for 30 - 40 minutes until the sauce has slightly thickened.
  • Meanwhile, start boiling a large pot of lightly salted water. Add spaghetti and once it comes to a full boil, cook for 8 - 10 minutes until al a dente (or follow package directions). Drain spaghetti, ladle portions of spaghetti into serving plates or bowls and top with chicken cacciatore sauce. Garnish each serving with parsley and grated Parmesan cheese.

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

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.

ROCK CORNISH HEN CACCIATORE WITH SPAGHETTI



Rock Cornish Hen Cacciatore With Spaghetti image

Cacciatori in Italian means "Hunter Style". Typically Chicken or Rabbit is fried and browned slightly and removed from the pan to which tomatoes, other veggies and seasonings are added and cooked until done. Then the meat is added back to pan and slow cooked and stewed in the sauces for 40 to 60 minutes. Pan covered or not. Typically served with pasta on the side. In my recent "Rock Cornish Hen with Wild Rice" recipe I mentioned the versatility of this small bird. I originally seasoned it so slightly that any number of twists can be applied. This is an excellent example, and the outcome produces one of my very, very favorite meals. The pairing of Chicken and Spaghetti. I did say versatile -- Top the hen with Provolone or Mozzarella Cheese, a sprinkle of Parmesan and melt and you have "Chicken Parmigiana". Served with Spaghetti and sauce of course. Versatile -- Indeed. Need more versatility -- Greek style it with additional Lemon Juice, Greek Seasoning, and some extra Oregano and Thyme. Pair it with a Greek Salad, and another Feast Awaits. Another twist -- Barbecue Sauce. 'nough said?

Provided by Gary Hancq @SidEFied

Categories     Chicken

Number Of Ingredients 15

1 - rock cornish hen
dash(es) salt and pepper
1/2 package(s) 1/2 of 16 oz package of spaghetti
1 tablespoon(s) extra virgin olive oil
CACCIATORE SAUCE
2 can(s) diced tomatoes 14 oz.
1/2 - large onion diced coarse
2 clove(s) garlic crushed and diced fine
1/2 - green pepper diced medim coarse (optional)
1 tablespoon(s) italian seasoning dry
1 teaspoon(s) onion powder not salt
1 tablespoon(s) parsely dry or 1/3 cup fresh chopped
pinch(es) salt and black pepper
1/2 cup(s) water added as sauce cooks down
- grated parmesan or romano to top (optional)

Steps:

  • Rinse Rock Cornish Hen and with breast up divide hen in half. I use kitchen shears cut through breast then fold flat and cut hen in half.
  • Lightly salt and pepper hen and place in large frying with 1 tablespoon of extra virgin olive oil added. Just saute until slightly browned on both sides. You could prepare the hens in advance and bake as I did for my Rock Cornish Hen with Wild Rice, which see. Then rewarm the hens in the sauce.
  • Cook spaghetti until done with a little salt added to water. I prepare large batches of spaghetti and then freeze in meal sized portions. I then just nuke with additional water when needed.
  • SAUCE: Remove hen from pan and add all sauce ingredients except the water and grated cheese. Medium low simmer for 15 minutes to cook veggies.
  • Add hens back to pan and medium low simmer for 40 to 60 minutes, covered or uncovered. Spoon sauce over hens occasionally. Add a little water at times to keep sauce moist.
  • Plate and serve. I added some chopped Green Onion tops to garnish. Provide grated Parmesan or Romano Cheese to top, some Garlic Bread, and serve with a nice glass of Chianti Wine. Ciao

Related Topics