Chicken Cacciatore
Chicken Cacciatore
Chicken Cacciatore
Chicken Cacciatore
Chicken Cacciatore
Cooking Light
1 pound skinned, boned chicken thighs, cut into 1-inch cubes
1 cup sliced fresh mushrooms
3/4 cup sliced zucchini
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 teaspoon olive oil
1 large clove garlic, minced
2 (8-ounce) cans no-salt-added tomato sauce
1/4 cup Burgundy or other dry red wine
1 tablespoon chopped fresh oregano or 1 teaspoon dried whole oregano
1/2 teaspoon salt
1-1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried whole thyme
1/4 teaspoon pepper
Fresh oregano sprigs (optional)
Fresh thyme sprigs (optional)
Spoon over hot cooked pasta, such as rotini, for an easy Italian supper.
Place chicken in a 2-quart casserole; cover with wax paper. Microwave
at HIGH 5 to 6 minutes; stir after 4 minutes. Drain and set aside. Wipe
dish with paper towel.
Add mushrooms and next 5 ingredients to dish; toss well. Microwave,
uncovered, at HIGH 4 minutes, stirring after 2 minutes. Add tomato sauce
and next 5 ingredients; stir well. Microwave at HIGH 8 to 12 minutes or
until slightly thickened, stirring every 4 minutes. Return chicken to
dish; stir well. Microwave at HIGH 6 minutes or until chicken is
thoroughly heated, stirring after 3 minutes. Let stand 3 minutes.
Garnish with fresh oregano and thyme, if desired. Yield: 4 servings
(serving size: 1 cup chicken mixture).
Chicken Cacciatore
The All New Good Housekeeping Cookbook
Yield: 4 main dish servings
2 tablespoons olive oil
1 chicken (3-1/2 pounds), cut into 8 pieces and skin removed from all
but wings
3 tablespoons all-purpose flour
1 medium onion, finely chopped
4 garlic cloves, crushed with garlic press
8 ounces mushrooms, trimmed and thickly sliced
1 can (14 to 16 ounces) tomatoes
1/2 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon dried sage
1/8 teaspoon ground red pepper (cayenne)
In nonstick 12-inch skillet, heat oil over medium-high heat until very
hot. On waxed paper, coat chicken with flour, shaking off excess. Add
chicken to skillet and cook until golden brown, about 3 minutes per
side. With slotted spoon, transfer chicken pieces to bowl as they are
browned.
Add onion and garlic to skillet. Reduce heat to medium-low and cook,
stirring occasionally, until onion is tender, about 5 minutes. Add
mushrooms and cook, stirring frequently, until just tender, about 3
minutes.
Add tomatoes with their juice, breaking them up with side of spoon. Add
salt, oregano, sage, ground red pepper, and chicken and heat to boiling
over high heat.
Reduce heat; cover and simmer until juices run clear when thickest part
of chicken is pierced with tip of knife, about 25 minutes.
Transfer chicken to serving bowl. Spoon sauce over chicken.
Chicken Cacciatore
Cooking Healthy and Fast
Prep Time: 25 Minutes - Cost: $$
Servings: 6 - Difficulty Level: 3
1 cup sliced mushrooms
1 cup tomato sauce
1 16-ounce can whole plum tomatoes
1/2 cup white wine (or cooking wine)
1/4 tsp. basil
1/4 tsp. oregano
1 bay leaf
2 tsp. minced garlic
1 chopped onion
4 half chicken breasts, skinned, boned
2 Tbsp. fat-free chicken broth
Heat liquid chicken broth in a non-stick skillet and brown
chicken, onion, and garlic.
Add all other ingredients except mushrooms. Bring to a boil,
then cover and simmer about 30 minutes. Add mushrooms, cook
10 minutes more.
Remove chicken from pan, boil down sauce until slightly thickened.
Serve over cooked rice.
Chicken Cacciatore
www.crock-pot.com
Main Dishes Poultry
2 tablespoons oil
3 pounds chicken breasts, boneless
Salt and pepper to taste
1/2 teaspoon black pepper
1 small onion, chopped
1 pound fresh mushrooms, thickly sliced
2 cloves garlic, minced
1/4 cup flour
1/2 cup dry red wine or red cooking wine
1/2 cup chicken broth
2 tablespoons tomato paste
1 (14.5 oz) can diced tomatoes, drained
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
Add onions to bottom of stoneware. Add chicken, and then top chicken
with remaining ingredients. Cover; cook on Low 7 to 9 hours (High 4 to 5
hours).
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