Recipe for Chicken Cacciatore?

Question

Gidday to all who are reading my question i am living in oz and am looking for a good hearty homemade recipe if someone would like to share their secrets. My husband is mad for this but i am tired of using a packet would like to try to make my own from scratch. Thanks to all.

Answer 1

Pollo alla cacciatore
hunter's chicken

4 skinless chicken breast halves on the bone
2 teaspoons olive oil
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1/2 pound white mushrooms, thinly sliced
2 garlic cloves, minced
2 cups diced tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/8 teaspoon red pepper flakes
salt and pepper
1/2 cup white wine

fry the chicken til slighty brown on top side and cooked through on bottom side. -- about 3 mins a side -- in some olive oil. It doesn't need to be "fully" cooked. remove the chicken and add the vegetables and spices and cook for about 15 mins stirring every few mins add the wine and cook about 15 more mins. put the chicken back in and cover the pan and simmer for about 20 mins.

Answer 2

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. serves 4

Answer 3

"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.

Answer 4

Chicken Cacciatore
Makes 4 Servings

Seasoning Mix:

3 tablespoons Chef Paul Prudhomme's Poultry Magic or any Cajun Spice mix, something that tickles the tongue
2 teaspoons dried parsley leaves
2 teaspoons dried oregano leaves
1 (3 to 3½-pound) chicken, all visible fat removed, cut into 8 pieces
2 (16-ounce) cans whole tomatoes with their liquid
2 tablespoons olive oil
1 cup chopped onions
1 cup chopped green bell peppers
1 cup chopped fresh mushrooms
1 cup dry red wine, in all
1 (6-ounce) can tomato paste
½ teaspoon minced fresh garlic
2 cups chicken stock, in all
1 cup julienne onions
2 cups julienne green bell peppers
¼ cup sliced fresh garlic
3 tablespoons dark brown sugar
2 cups sliced fresh mushrooms

Combine the seasoning mix ingredients in a small bowl. Sprinkle 1 tablespoon of the seasoning mix evenly over the chicken and rub it in well.

Pour the tomatoes and their liquid into a bowl and crush them with your hands.

Heat the oil in a heavy 5-quart pot over high heat until very hot, about 4 minutes. Add the chicken pieces, skin side down, and cook, turning once or twice, until just golden brown on all sides, about 8 to 10 minutes. You may have to cook the chicken in batches. Remove the chicken to a bowl and set aside.

Add the chopped onions, bell peppers, and mushrooms to the oil in the pot and scrape up all the browned bits on the bottom. Cook stirring occasionally, until the vegetables are lightly browned and beginning to stick to the pot, about 5 minutes. Add ½ cup of the wine and scrape the pot bottom clean. Cook, stirring occasionally for 3 to 5 minutes. Stir in the tomato paste and cook, scraping the bottom of the pot from time to time, about 4 minutes. Add 2 tablespoons of the seasoning mix and cook, stirring, about 1 minute. Stir in the crushed tomatoes and the minced garlic, scrape the bottom of the pot clean, and bring to a bubbling boil. Add the remaining seasoning mix, the remaining ½ cup wine, and 1 cup of the stock. Stir in the julienne onions and bell peppers and the sliced garlic and cook, stirring occasionally, for 4 minutes.

Return the chicken and any accumulated juices to the pot, stir and bring to a bubbling boil. Cover the pot, reduce the heat to medium, and simmer for 2 minutes. Stir in the remaining 1 cup stock, cover, and simmer for 7 minutes. Stir in the brown sugar, cover, and simmer for 5 minutes. Add the sliced mushrooms and simmer for 5 minutes. The sauce should be a rich, dark reddish brown. Serve 2 pieces of chicken per person with about 1 cup of sauce over your favorite pasta, and you can freeze any leftover sauce for another pasta dinner.

Answer 5

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.

Answer 6

G'day. Hope this works for you:
http://www.dianaskitchen.com/page/recipes03/a31009h.htm

Answer 7

google it, or visit Martha Stewart's