What is your favorite chicken cacciatore recipe?

[newcook]

I absolutely love chicken cacciatore. I've tried a few recipes but haven't found one that I would say I would stop looking for.

What is your favorite recipe?

Daniele

[newcook]

bumping, hoping for an amazing recipe

Daniele

[Gail]

Maybe this will help:

http://community.cookinglight.com/showthread.php?threadid=32199&highlight=cacciatore

[pattyp.]

This months issue of Martha Stewart has a good sounding recipe. At least it looks good.

[newcook]

Thanks for the suggestions.

Daniele

[claire797]

Hi Daniele,

I hardly ever make authentic chicken cacciatore, but I do order it out often. I like it when it has lots of tomato sauce and spicey red pepper :). Oh, and lots of garlic.

I know this isn't authentic, but one recipe I like to make is crockpot cacciatore. It's easy and tastes very good, depending on how much doctoring up you do.

Crockpot Cacciatore

1) Put one pound of boneless, skinless, chicken breasts in crockpot.
2) Cut up a bunch of green peppers and onions and throw them in the pot.
3) Chop up a bunch of garlic and throw it in too.
3) Pour 1 jar(26 ounces or so) of your favorite spaghetti sauce on top.
4) Cook for about 5 hours on low.
5) Serve over cooked noodles. Top with fresh Parmean cheese.

[newcook]

Thanks Claire, I've copied the recipe and will it a try.

Daniele

[Wendy w]

Thanks Gail! I was going to do a search for the same thread. :)

[newcook]

I've tried so many chicken cacciatore recipes looking for one that is really good.

I tried this one recently which I found to be really really good, better than all of the others I've tried so far. For some reason I have been looking for a recipe that has the simple ingredients that I associate with chicken cacciatore so I didn't try the one with artichoke hearts that everyone raved about.

This one had such a delicious tasting sauce. I have to admit I made a few changes. I used skinless bone-in chicken thighs instead of the chicken breasts only because I find them so much more delicious. I had to increase the cooking time because they were not quite done. I also used some pretty good sherry instead of Marsala wine. I used about double the amount of garlic and canned diced tomatoes instead of the plum tomatoes.

I suggest serving over fettucine because you won't want to miss out on a single drop of the delicious sauce. The taste of rosemary and oregano really was wonderful and the taste of the wine and sherry was amazing.

Daniele

Here is the recipe:


* Exported from MasterCook *

Chicken Cacciatore 5

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 tablespoon extra-virgin olive oil
2 medium onions -- finely chopped (3 cups)
2 garlic cloves -- pressed or minced
2 cups sliced mushrooms
3 plum tomatoes -- peeled and diced (11/2 cups)
2 teaspoons dried rosemary -- crushed
2 teaspoons dried oregano -- crushed
8 boneless skinless chicken breast halves -- all visible fat removed (2 pounds)
freshly ground black pepper
6 ounces canned tomato paste
1 cup dry white wine
1 cup dry marsala wine

1. Preheat the oven to 350°F.

2. Heat the oil in a large skillet. Add the onions, garlic, and mushrooms and cook over medium heat, stirring frequently, until the onions are translucent. Stir in the tomatoes, rosemary, and oregano and spread the mixture evenly in a 9 x 11-inch baking dish.

3. Spray a skillet with non-stick cooking spray and place over medium heat. Lightly sprinkle both sides of the chicken breasts with pepper and place them in the hot skillet. Cook until browned on both sides.

4. Arrange the chicken breasts on top of the tomato-onion mixture in the baking dish and bake, covered, for 10 minutes.

5. Combine the tomato paste, white wine, and Marsala and mix well. Pour over the chicken breast halves and continue to bake, covered, for 20 more minutes.

6. To serve, place each chicken breast half on a plate. Stir the sauce well and spoon equally over each serving.

Description:
"Cacciatore is the Italian word for hunter. In culinary terms it identifies food that has been prepared 'hunter-style,' with onions, tomatoes, mushrooms, herbs, and wine. Wonderful for entertaining, it can be made ahead of time and then baked just before serving. All you need to accompany it is a tossed green salad and crusty Italian bread. To complete the menu Lemon Panna Cotta is a perfect light dessert."
Source:
"The Canyon Ranch Spa"

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Per Serving (excluding unknown items): 218 Calories; 3g Fat (13.6% calories from fat); 29g Protein; 9g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 252mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fat.

NOTES : According to the recipe: Each serving contains approximately:
Calories:159
Fat: 1 g
Cholesterol:41 mg
Sodium:205 mg
Carbohydrates:9 g
Protein:18 g

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 1504 0 4106