Best Veggie Filled Chicken Cacciatore Recipes

CHICKEN CACCIATORE WITH ROASTED VEGETABLES AND POTATOES

Chicken Cacciatore with Roasted Vegetables and Potatoes image

Rich, rustic chicken stew in a tomato wine broth with potatoes, peppers, carrots and mushrooms.

Provided by Lisa

Time 1h40m

Number Of Ingredients 19

Ingredients

3 pounds boneless, skinless chicken - breasts and thighs
2 large yellow onions, peeled, halved and 1/2-inch sliced
4 tablespoons olive oil, divided
Kosher salt
Fresh ground black pepper
2 red bell peppers, ribs and seeds removed, cut into 1/2-inch strips lengthwise, then cut the strips in half crosswise.
2 carrots, peeled and sliced crosswise
4 large garlic cloves, peeled and minced
1/2 teaspoons crushed red pepper flakes
8 ounces button mushrooms, cleaned and thinly sliced
3/4 cup dry white wine (Vermouth is fine)
4 cups low salt chicken broth (I recommend Swanson's)
1 28 ounce can whole plum tomatoes, hand-crushed (I recommend San Marzano or Organic)
1 6 ounce can of tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon kosher salt
1 1/2 pounds Yukon Gold potatoes, peeled and sliced into thin rounds
2 tablespoons drained capers

Steps:

preheat oven to 400ºF. Set chicken pieces on a roasting pan. Brush with olive oil (about 2 tablespoons total) on both sides. Season both sides with salt (about 1 teaspoon total) and several grinds of pepper.
Put peppers, onions and carrots in a large bowl. Toss with 2 tablespoons olive oil and 1 teaspoon kosher salt. Spread them out on a roasting pan. Cook vegetables on the upper shelf of the oven and chicken on the lower shelf. After 25 minutes, remove the chicken and let it cool. Move the vegetables to the lower shelf, toss them, and roast for an additional 15 minutes. When chicken is cool enough to handle, cut it into bite-sized pieces and set aside.
Meanwhile (while everything is roasting) heat 2 tablespoons olive oil in a large dutch oven or soup kettle over medium heat. Add garlic and red pepper flakes and cook for about 30 seconds, just until the garlic is fragrant. Add mushrooms and cook, stirring often, for about 5 minutes, until the mushrooms lose their water and start to brown. Add white wine and cook, stirring, for 30 seconds or so. Stir in broth, tomatoes, tomato paste, spices and salt. Bring to a boil, lower heat and simmer for 10 minutes. Add potatoes, chicken, vegetables, and capers. Bring to a gentle simmer and cook, uncovered, for 35 minutes, until potatoes are tender and the sauce has thickened a bit. Season, to taste, with salt and pepper.

Nutrition Facts : Calories 469 calories, Sugar 8.9 g, Sodium 494.8 mg, Fat 14.7 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 33.1 g, Fiber 6.9 g, Protein 51.6 g, Cholesterol 141.8 mg

CHICKEN & VEGETABLE CACCIATORE

Chicken & Vegetable Cacciatore image

Make and share this Chicken & Vegetable Cacciatore recipe from Food.com.

Provided by good2bdunn

Categories Vegetable

Time 45m

Yield 1 thigh with sauce, 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
1/2 sweet onion, diced
1 green pepper, diced
2 stalks celery, diced
6 baby carrots, diced
6 chicken thighs, boneless and skinless
1 zucchini, quartered and diced
1 (26 ounce) jar spaghetti sauce (I use Barilla tomato and basil)
1/2 cup chicken broth

Steps:

Saute garlic through carrots in olive oil for approximately 5 minutes.
Add chicken thighs to pan and brown on all sides.
Add zucchini, spaghetti sauce and chicken broth and bring to a simmer.
Cover and reduce heat to low. Simmer for 30 minutes.
Serve over brown rice or pasta.

Nutrition Facts : Calories 357.4, Fat 22.2, SaturatedFat 5.2, Cholesterol 79, Sodium 783.2, Carbohydrate 19.2, Fiber 1.8, Sugar 13.8, Protein 20

CHICKEN CACCIATORE WITH OVEN ROASTED VEGETABLES

Chicken Cacciatore With Oven Roasted Vegetables image

This is from Epicurious. I was looking for a more sophisticated Chicken Cacciatore to serve for dinner.

Provided by Wendys Kitchen

Categories Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs plum tomatoes, coarsely chopped (scant 4 cups)
8 ounces cremini mushrooms (baby bella)
1 very large red onion, thinly sliced (about 3 cups)
5 tablespoons olive oil, divided
2 tablespoons sherry wine vinegar
1 chicken, cut into 8 pieces, excess fat trimmed
1 1/2 tablespoons chopped fresh rosemary, divided
1/2 cup dry red wine
1 (14 1/2 ounce) can diced tomatoes with juice
1 cup low sodium chicken broth
1/3 cup thinly sliced basil, divided
2 tablespoons drained capers, divided

Steps:

Preheat oven to 400°F
Combine plum tomatoes, mushrooms, and onion in large bowl.
Add 3 tablespoons oil and vinegar; toss to blend.
Sprinkle generously with salt and pepper. Spread vegetable mixture in single layer on large rimmed baking sheet.
Roast until onion slices are golden brown and all vegetables are tender, stirring frequently, about 50 minutes.
Remove from oven and set aside.
Reduce oven temperature to 350°F
Sprinkle chicken with salt, pepper, and 1 tablespoon rosemary.
Heat remaining 2 tablespoons oil in heavy large deep ovenproof skillet over medium-high heat.
Add chicken and sauté until golden brown, about 6 minutes per side. Transfer chicken to bowl. Add wine to skillet and boil until wine is reduced by half, scraping up browned bits, about 1 minute.
Stir in canned tomatoes with juice, then broth and bring to boil. Reduce heat to medium and simmer 10 minutes to blend flavors.
Return chicken to sauce in skillet. Place skillet in oven and roast uncovered until chicken is cooked through and juices run clear when pierced with knife, about 25 minutes.
Remove skillet from oven. Stir in roasted vegetables, remaining 1/2 tablespoon rosemary, half of basil, and half of capers.
Simmer over medium heat until vegetables are heated through. Season with salt and pepper.