Emprimir
Correo Electrónico
Was going to post a cacciatore recipe, then saw yours, which is in the oven now. I used a cut - up fryer and will remove skin after sauce is done. Wonderful smells wafting through the house. Had to use up some new potatoes, so subbed them for pasta. Pic to follow.
Thanks,
Myra
 Plated up with whole wheat spaghetti, chicken cacciatore is one of our Italian favorites. |
 Chicken pieces simmer in tomato herb sauce. This is a half recipe and I used only chicken thighs. |
 At end of cooking time sauce has thickened considerably. |
 SF's Wonderful Dish Prepared in a Dutch Oven |
| prev | 1 of 4 | next |  Add a photo | |
Cacciatore in cuisine refers to a meal prepared “hunter style” with meat, tomatoes, onions, herbs, wine (and depending on region and availability other vegetables.) Time-saving conveniences like boneless skinless chicken breasts and thighs, presliced mushrooms and onions simplify preparation. While the chicken braises in the tomato herb mixture there is time to cook pasta and prepare the salad, garlic bread or side veggies.
Ingredientes
- 2 1/2 pounds boneless skinless meaty chicken pieces such as breasts and thighs
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 large cloves garlic, minced
- 8 ounces sliced mushrooms
- 2 tablespoons snipped fresh parsley
- 2 14.5-ounce cans Italian stewed tomatoes, undrained
- 1/4 cup tomato paste
- 1/4 cup dry white wine
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Hot cooked spaghetti or other pasta
Direcciones
- Rinse chicken and pat dry.
- In a 12-inch skillet cook chicken in hot oil about 15 minutes, or til lightly browned, turning to brown evenly. Add onions the last few minutes of cooking, then garlic, mushrooms and parsley and cook a minute more. Drain off excess fat.
- Pour undrained stewed tomatoes in 4 quart Dutch oven. Chop or snip large chunks of stewed tomatoes into smaller pieces if needed. Add tomato paste, wine, Italian seasoning, sugar, salt and pepper, stirring all to blend.
- Bring to boiling, then reduce heat. Nestle chicken and vegetables into sauce, and simmer covered 30 to 40 minutes, turning chicken pieces once during cooking. If too juicy, remove lid last 5 minutes to reduce liquid.
- Serve over cooked hot pasta.
- Yield: 8 servings (or 6 hungry-man size servings.)
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 8 servings | |
| Calories 181 | |
| Calories from Fat 45 | 25% |
| Total Fat 5.05g | 6% |
| Saturated Fat 0.9g | 4% |
| Trans Fat 0.03g | |
| Cholesterol 54mg | 18% |
| Sodium 570mg | 24% |
| Potassium 586mg | 17% |
| Total Carbs 9.24g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 5.13g | 3% |
| Protein 23.49g | 38% |
%20%20Time-saving%20conveniences%20like%20boneless%20skinless%20chicken%20breasts%20and%20thighs,%20presliced%20mushrooms%20and%20onions%20simplify%20preparation.%20While%20the%20chicken%20braises%20in%20the%20tomato%20herb%20mixture%20there%20is%20time%20to%20cook%20pasta%20and%20prepare%20the%20salad,%20garlic%20bread%20or%20side%20veggies.%20){kind=link}