Best Skinny Cacciatore Recipes

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CROCK POT CHICKEN CACCIATORE



Crock Pot Chicken Cacciatore image

This family friendly Italian classic dish Chicken Cacciatore is made in the slow cooker for a convenient weeknight dinner!

Provided by Gina

Categories     Dinner

Time 4h10m

Number Of Ingredients 9

8 chicken thighs (with the bone, skin removed)
28 oz can crushed tomatoes (Tuttorosso my favorite!)
1/2 red bell pepper (sliced into strips)
1/2 green bell pepper (sliced into strips)
1/2 large onion (sliced)
1 tsp dried oregano
1 bay leaf
salt and fresh pepper to taste
1/4 cup fresh herbs such as basil or parsley for topping

Steps:

  • Season chicken with salt and black pepper and place in the slow cooker.
  • Pour tomatoes over the chicken, top with onions and peppers, add oregano, bay leaf, salt and pepper, give it a quick stir and cover.
  • Set crock pot to LOW 8 hours or HIGH 4 hours.
  • When the timer beeps, remove lid and keep the crock pot on HIGH one hour to help it thicken.
  • Heat a large skillet over medium-high, lightly spray with oil (I use my Misto) and brown chicken on both sides a few minutes, season with salt and pepper. Add to the slow cooker.
  • To the skillet, spray with a little more oil and add onions and peppers. Sauté until juices release and the vegetables become golden, a few minutes.Add to the slow cooker. Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover.
  • Set crock pot to LOW 8 hours or HIGH 4 hours. Remove bay leaf, adjust salt and pepper and enjoy!
  • * Pasta not included in nutritional info.

Nutrition Facts : ServingSize 1 thigh, 1/2 cup sauce, veggies, Calories 126.2 kcal, Carbohydrate 9.2 g, Protein 13.9 g, Fat 2.8 g, SaturatedFat 0.5 g, Cholesterol 57 mg, Sodium 271.6 mg, Fiber 0.6 g, Sugar 4.1 g

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

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.

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