i need a great recipe for chicken cachatori?

Question

with mushrooms and white wine

Answer 1

Use "Bob's" recipe sort of but use OLIVE OIL not butter.

Chop up vegetables such as onion, celery and/or fennel and add diced carrot and/or red pepper if you like these vegetables and add chopped garlic to taste. Sautee the vegetables in some oil in a sauce pan. (do not put garlic in the pan as the first ingredient because it is likely to burn.) Add chicken (cut up into wings, legs, thighs, split breast) and let the chicken cook a bit.

Add a can of coarsely chopped whole tomatoes with the juice. Add red wine.

You can then add other vegetables to taste such as mushrooms, peas, or even a little bit of spinach or mustard greens --or fresh herbs-- later in the cooking process. You don't want to overcook certain vegetables.

Season to taste (that means only put it in if you really like the flavor the herb) with dried basil, rosemary, thyme , red pepper, and black pepper. You don't have to use a lot--about 1/4 to 1/2 tsp. You probably don't need to salt it unless you're used to eating salty food.

You need to stew the chicken in the sauce and vegetables until the chicken is soft and sort of fallling off the bone.

If the fluid gets low in the cooking process, add water or wine and toward the end of cooking add about a tablespoon of good olive oil.

Answer 2

i got this from the food network... ever seen throw down with bobby fley/???? here is the recipe for the winner....

Keith Young's Chicken Cacciatore Recipe courtesy Keith Young
Show: Throwdown with Bobby Flay
Episode: Chicken Cacciatore







Flour, to coat chicken
2 (2 1/2 to 3-pound) chickens, cut into 8 pieces with the breasts cut into 1/3's
3/4 cup olive oil
6 cloves garlic, peeled and halved
10 to 12 ounces white mushrooms, sliced
1 large onion, peeled and sliced
2 green bell peppers, cored, seeded, and sliced into 1/2-inch strips
2 red bell peppers, cored, seeded, and sliced into 1/2-inch strips
1 cup dry white wine
1 (15 1/2-ounce) can chicken broth
1 (28-ounce) can whole tomatoes, with their juice, crushed
1 teaspoon crushed red pepper
Kosher salt
1 teaspoon dried oregano
2 to 3 tablespoons tomato paste
6 leaves fresh basil, chopped

Place the flour in a shallow dish and coat the chicken pieces, shaking off any excess. Heat the oil in a large saucepot over medium-high heat.
Add the chicken in batches and fry until golden brown on all sides. When all the chicken has been cooked, set it aside. Add the garlic to the pan and cook until it turns golden brown. Add the mushrooms and saute for 5 to 7 minutes, until they release most of their liquid. Add the onion and bell peppers and saute until the vegetables are soft, approximately 6 minutes.

Add the wine and let reduce for about 1 minute. Add the chicken broth, tomatoes, crushed red pepper, salt oregano and tomato paste. Return the chicken to the pot and bring the liquid to a boil, stirring constantly. Turn down the heat and simmer for 30 to 45 minutes. Stir in the fresh basil just before serving.

This dish goes well with any pasta or rice and tastes even better the following day.

Answer 3

CHICKEN CACCIATORE

1 (5 lb.) hen
1 1/4 sticks butter
3 cloves garlic
1 sm. can mushrooms
1 med. onion
1 lg. can tomatoes
1 lg. can peas, drained
1 c. stock
1/2 box spaghetti (or enough for number of servings)
Salt to taste

Boil hen and chop into bite-sized pieces. In casserole, melt butter and saute onion and garlic. Add tomatoes, mashed with juice. Add mushrooms and peas. Add 1 cup stock and chopped chicken. Cook spaghetti separately and add into casserole, if desired, or serve on a plate with cacciatore over it. When ready to serve, add grated cheese or bread crumbs on top of casserole and heat approximately 30 minutes or until heated through. Must be prepared day before serving. May also be served over rice.

Answer 4

So easy and soooo good.

CHICKEN CACCIATORE

1 tbsp. butter
1/2 lb. skinned, boned chicken breast halves
1/2 c. onion, chopped
1/2 c. celery, chopped
1 clove garlic, minced
1 (26 oz.) can whole tomatoes, undrained & chopped
1 c. sliced, fresh mushrooms
1/2 c. fresh parsley, chopped
1/4 c. green pepper, chopped
1 tsp. dried whole basil
1 tsp. dried whole oregano
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. red pepper

Melt butter over low heat in a large skillet; add chicken and cook until lightly browned. Chop chicken, and set aside. Add onion, celery and garlic to butter to skillet; saute until vegetables are tender. Return chicken to skillet with tomatoes and remaining ingredients. Cover and simmer 20 minutes.
NOTE: Chicken Cacciatore may be served over hot cooked rice or noodles.