Easy Chicken Cacciatore recipe: How to cook

easy Chicken Cacciatore recipe

This easy chicken cacciatore recipe may be a rustic, hearty chicken dish, and a classic Italian food made in one pot. It’s bursting with bright colors and fresh flavor.

Chicken Cacciatore:

Chicken Cacciatore may be a classic Italian dish. Cacciatore actually translates to the hunter in Italian. Alla cacciatora refers to a meal prepared “hunter-style” with tomatoes, onions, many herbs, bell peppers, and wine. So there you’ve got it, chicken cacciatora, hunter-style chicken.

Once the chicken features a nice sear, remove it from the pot. Add the onions and garlic and coon for about 2 minutes. Add the mushrooms to the pan and cook for five minutes, or until they soften and shrink. Now you’ll add those beautiful peppers and cook them down for a couple of minutes until they soften.

Now you’ll dump the remainder of the ingredients into the pot and stir well to mix. Add the chicken back and disperse each bit evenly. Cover your pot, and bake for 45 minutes.

Garnish this work of art with some Kalamata olives and parsley, and there you’ve got it! chicken cacciatora.

Easy Chicken Cacciatore recipe:

Serving Size: Servings 4

Ingredients:

Chicken thighs4
Chicken breasts with skin and backbone halved crosswise2
Salt2 teaspoons, plus more to taste
Black pepper1 teaspoon freshly ground, plus more to taste
All-purpose flour1/2 cup, for dredging
 Vegetable oil3 tablespoons
 Large red bell pepper1, chopped
Onion1, chopped
Garlic cloves3, finely chopped
Dry wine3/4 cup
Tomatoes 1 ( 28-ounce) can be diced with juice
Chicken stock3/4 cup reduced-sodium
Drained capers3 tablespoons
Dried oregano leaves1 1/2 teaspoons
Fresh basil leaves1/4 cup coarsely chopped

Instructions:

  • Sprinkle the chicken pieces with 1 teaspoon of every salt and pepper. Dredge the chicken pieces within 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 doesn’t slot in the pan, saute it in 2 batches. Transfer the chicken to a plate and put aside. Add the bell pepper, onion, and garlic to an equivalent 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 switch them to the coat within the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is simply cooked through, about a half-hour 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.

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