Need a recipe for chicken cacciatore, got one?!
need recipe for a wedding catering I'm doing this weekend!. will serve it over pasta!. any help!?Www@FoodAQ@Com
Answers:
From foodnetwork!.com:
Chicken Cacciatore Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Rustic Italian Cooking
4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper!. Dredge the chicken pieces in the flour to coat lightly!.
In a large heavy saute pan, heat the oil over a medium-high flame!. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side!. If all the chicken does not fit in the pan, saute it in 2 batches!. Transfer the chicken to a plate and set aside!. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes!. Season with salt and pepper!. Add the wine and simmer until reduced by half, about 3 minutes!. Add the tomatoes with their juice, broth, capers and oregano!. Return the chicken pieces to the pan and turn them to coat in the sauce!. Bring the sauce to a simmer!. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs!.
Using tongs, transfer the chicken to a platter!. If necessary, boil the sauce until it thickens slightly, about 3 minutes!. Spoon off any excess fat from atop the sauce!. Spoon the sauce over the chicken, then sprinkle with the basil and serve!.
Hope this helps, luv! Bon appetit!Www@FoodAQ@Com
Chicken Cacciatore Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Rustic Italian Cooking
4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper!. Dredge the chicken pieces in the flour to coat lightly!.
In a large heavy saute pan, heat the oil over a medium-high flame!. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side!. If all the chicken does not fit in the pan, saute it in 2 batches!. Transfer the chicken to a plate and set aside!. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes!. Season with salt and pepper!. Add the wine and simmer until reduced by half, about 3 minutes!. Add the tomatoes with their juice, broth, capers and oregano!. Return the chicken pieces to the pan and turn them to coat in the sauce!. Bring the sauce to a simmer!. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs!.
Using tongs, transfer the chicken to a platter!. If necessary, boil the sauce until it thickens slightly, about 3 minutes!. Spoon off any excess fat from atop the sauce!. Spoon the sauce over the chicken, then sprinkle with the basil and serve!.
Hope this helps, luv! Bon appetit!Www@FoodAQ@Com
This is from my cook book!. I used to work in a famous italian restaurant called the Union Hotel in Occidental, ca!. cacciatore is never served on pasta it is its own dish!.
Chicken Cacciatore
"Cast Iron Covered Wagon Cookin'" by David Herzog
1 fryer chicken, cut into sections
1 medium onion, cut in half then sliced
1 green bell pepper, sliced
2 Tbs!. Italian seasoning
1 tsp!. rubbed sage
2 Tbs!. granulated garlic
1 Tbs!. whole rosemary
1 15 oz!. cans diced tomatoes
1 c!. flour or seasoned bread crumbs
Salt and pepper to taste
Preheat a well oiled 12” or 14” Dutch oven to about 350o!. In a plastic bag, combine flour, salt and pepper, 1 Tbs!. garlic and sage; shake to mix well!. Place chicken 2 or 3 pieces at a time in the bag and shake to coat evenly!. Place all the chicken into the bottom of the Dutch oven!. Cover and bake at 350 degrees for 30 minutes, turning once!.
While the chicken is baking, combine in a large bowl; tomatoes, Italian seasoning, rosemary, 1 Tbs!. garlic, onions and bell peppers, stir well!. After 30 minutes, pour tomato mixture over chicken and bake covered 30 to 45 minutes more!. Chicken is done when you can smell it!.
Serves 6
you can also cheat and make a super cacciatore by using kfc or popeyes mild chicken!. its already breaded and you just add the remaining ingredients for the sauce and bake!. Its teriffic!Www@FoodAQ@Com
Chicken Cacciatore
"Cast Iron Covered Wagon Cookin'" by David Herzog
1 fryer chicken, cut into sections
1 medium onion, cut in half then sliced
1 green bell pepper, sliced
2 Tbs!. Italian seasoning
1 tsp!. rubbed sage
2 Tbs!. granulated garlic
1 Tbs!. whole rosemary
1 15 oz!. cans diced tomatoes
1 c!. flour or seasoned bread crumbs
Salt and pepper to taste
Preheat a well oiled 12” or 14” Dutch oven to about 350o!. In a plastic bag, combine flour, salt and pepper, 1 Tbs!. garlic and sage; shake to mix well!. Place chicken 2 or 3 pieces at a time in the bag and shake to coat evenly!. Place all the chicken into the bottom of the Dutch oven!. Cover and bake at 350 degrees for 30 minutes, turning once!.
While the chicken is baking, combine in a large bowl; tomatoes, Italian seasoning, rosemary, 1 Tbs!. garlic, onions and bell peppers, stir well!. After 30 minutes, pour tomato mixture over chicken and bake covered 30 to 45 minutes more!. Chicken is done when you can smell it!.
Serves 6
you can also cheat and make a super cacciatore by using kfc or popeyes mild chicken!. its already breaded and you just add the remaining ingredients for the sauce and bake!. Its teriffic!Www@FoodAQ@Com
Chicken Cacciatore
Ingredients
(4 servings)
3 lb Chicken, quartered
1/2 c Flour
1 ts Salt
1/8 ts Black pepper
1/4 c Butter or olive oil (can be mixed )
1 md Onion, sliced
1/2 lb Mushrooms, fresh sliced
1 Clove garlic, minced
12 Olives, ripe whole
4 oz Tomato puree or 1 cup canned
1/2 c Claret wine or sherry
Instructions
Dust chicken parts with flour which has been well mixed with salt and peppe!. Saute in butter(or olive oil) until golden brown!. Add remaining ingredients, cover, and simmer over low heat for 20-30 mins!.
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Chicken Cacciatore" - 4 servings
2 1/2 to 3 lb!. broiler-fryer chicken; cut up
1/4 cup shortening
1/2 cup all-purpose flour
2 cups thinly sliced onion rings
1/2 cup chopped green pepper
2 cloves garlic; crushed
1 (16 oz!.) can tomatoes; drained
1 (8 oz!.) can tomato sauce
1 (3 oz!.) can sliced mushrooms; drained
1 tsp!. salt
1/4 tsp!. oregano
Wash chicken and pat dry!. Melt shortening in large skillet!. Coat chicken pieces with flour!. Cook chicken in shortening over medium heat 15-20 minutes or until light brown!. Remove chicken; set aside!.
Add onion rings, green pepper and garlic to skillet; cook and stir over medium heat until onion and pepper are tender!. Stir in remaining ingredients!. Add chicken to sauce!. Cover tightly; simmer 30-40 minutes or until thickest pieces are fork-tender
=========
CHICKEN CACCIATORE
1 1/2 pounds plum tomatoes, coarsely chopped (scant 4 cups)
8 ounces crimini (baby bella) mushrooms
1 very large red onion, thinly sliced (about 3 cups)
5 tablespoons olive oil, divided
2 tablespoons Sherry wine vinegar
1 4 1/2- to 4 3/4-pound 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 in juice
1 cup low-salt chicken broth
1/3 cup thinly sliced basil, divided
2 tablespoons drained capers, divided
12 ounces gemelli or penne, freshly cooked
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!.
Place pasta in large shallow bowl!. Top with chicken and sauce!. Sprinkle remaining basil and capers over!.Www@FoodAQ@Com
Ingredients
(4 servings)
3 lb Chicken, quartered
1/2 c Flour
1 ts Salt
1/8 ts Black pepper
1/4 c Butter or olive oil (can be mixed )
1 md Onion, sliced
1/2 lb Mushrooms, fresh sliced
1 Clove garlic, minced
12 Olives, ripe whole
4 oz Tomato puree or 1 cup canned
1/2 c Claret wine or sherry
Instructions
Dust chicken parts with flour which has been well mixed with salt and peppe!. Saute in butter(or olive oil) until golden brown!. Add remaining ingredients, cover, and simmer over low heat for 20-30 mins!.
------------
Chicken Cacciatore" - 4 servings
2 1/2 to 3 lb!. broiler-fryer chicken; cut up
1/4 cup shortening
1/2 cup all-purpose flour
2 cups thinly sliced onion rings
1/2 cup chopped green pepper
2 cloves garlic; crushed
1 (16 oz!.) can tomatoes; drained
1 (8 oz!.) can tomato sauce
1 (3 oz!.) can sliced mushrooms; drained
1 tsp!. salt
1/4 tsp!. oregano
Wash chicken and pat dry!. Melt shortening in large skillet!. Coat chicken pieces with flour!. Cook chicken in shortening over medium heat 15-20 minutes or until light brown!. Remove chicken; set aside!.
Add onion rings, green pepper and garlic to skillet; cook and stir over medium heat until onion and pepper are tender!. Stir in remaining ingredients!. Add chicken to sauce!. Cover tightly; simmer 30-40 minutes or until thickest pieces are fork-tender
=========
CHICKEN CACCIATORE
1 1/2 pounds plum tomatoes, coarsely chopped (scant 4 cups)
8 ounces crimini (baby bella) mushrooms
1 very large red onion, thinly sliced (about 3 cups)
5 tablespoons olive oil, divided
2 tablespoons Sherry wine vinegar
1 4 1/2- to 4 3/4-pound 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 in juice
1 cup low-salt chicken broth
1/3 cup thinly sliced basil, divided
2 tablespoons drained capers, divided
12 ounces gemelli or penne, freshly cooked
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!.
Place pasta in large shallow bowl!. Top with chicken and sauce!. Sprinkle remaining basil and capers over!.Www@FoodAQ@Com
Go to bettycrocker!.com!. And multiple the reciepe to fit your need!.Www@FoodAQ@Com