Valerie Bertinelli Makes Her Mom's Chicken Cacciatore Recipe | Valerie's Home Cooking | Food Network
Chicken dinners DON'T have to be boring! Bring the flavor to the table with Valerie's Chicken Cacciatore.
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
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Mom's Chicken Cacciatore
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 15 min
Active: 45 min
Yield: 4 to 6 servings
Ingredients
6 bone-in, skin-on chicken thighs, skin removed
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
1 small onion, finely chopped
1/2 pound sliced cremini mushrooms
4 cloves garlic, minced
1 red bell pepper, thinly sliced
1/2 cup dry white wine
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh rosemary
One 28-ounce can whole tomatoes, cut up with kitchen shears
3/4 cup halved black olives
2 tablespoons drained capers
1/4 cup torn fresh basil leaves
Directions
Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
Heat the olive oil in a large, wide pot over medium-high heat until shimmering. Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Remove the thighs to a plate.
Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes.
Sprinkle with the basil. Serve immediately.
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Valerie Bertinelli Makes Her Mom's Chicken Cacciatore Recipe | Valerie's Home Cooking | Food Network
Classic Chicken Cacciatore l Rustic Hunter's Chicken
This Authentic easy Classic Chicken Cacciatore Recipe (Hunter's Chicken) is an Italian Classic. You will learn how to cook Chicken Cacciatore with this very easy to follow video. This succulent chicken dinner will be enjoyed by the entire family.
This classic chicken cacciatore recipe consists of bell peppers, red onion, mushrooms, tomato, black olives and fall of the bone chicken thighs. The aromas of the Chicken Cacciatore & Pasta cooking on the stove will drive everyone crazy. you can also substitute the pasta with rice or garlic mashed potatoes.
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Ingrediencies for Classic Chicken Cacciatore:
6 chicken thighs
28 oz can of crushed tomato
1 tbsp of tomato paste
1/4 cup of EVOO
6-7 cloves of garlic
6 fresh basil leaves
1 medium diced red onion
1 red bell pepper
1 yellow bell pepper
1 cup of slices mushrooms
2 tbsp of chopped parsely
3 roma tomatoes
1/2 cup of Kalamata Olives (pitted)
1 cup of red wine
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Gennaro Contaldo's Tuscan Chicken Recipe | Citalia
This rustic dish has its origins in the Italian region of Tuscany, using simple ingredients to their very best. The chicken is cooked with robust flavours of garlic, rosemary and chilli, served on delicious bruschetta.
Watch this video and follow Gennaro's step-by-step recipe and you'll be enjoying Pollo alla Toscana at home in no time at all.
Ingredients
For the chicken:
1kg x chicken pieces, thighs & drumsticks
Salt & pepper
Plain flour for dusting
150 ml extra virgin olive oil
Cloves from 1 garlic head, kept whole with skins on
A large bunch of rosemary, broken in half
150 ml white wine
For the bruschetta:
A few slices of bread
A garlic cloves, peeled but left whole
Method
Season the chicken chunks with salt & pepper and dust with plain flour. In a large heavy-based frying pan, heat the extra virgin olive oil. When hot, add the floured chicken chunks and seal well on all sides for a couple of minutes until golden-brown and quite crisp.
Reduce the heat to medium, add the garlic and rosemary, cover with a lid and cook for 30 minutes, turning the chicken from time to time. Raise the heat to high, remove the lid, add the wine and simmer until it has evaporated.
Check the chicken is cooked; the flesh should come easily away from the bone and there should be no sign of pink when you pierce the thickest part. Skim off the oil from the top and set aside.
For the bruschetta, toast some slices of bread, immediately rub them with the garlic and then drizzle with some of the reserved olive oil. Serve the chicken with the bruschetta.
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Chicken Cacciatore for Caleb #shorts
Serves: 4
Prep time: 30min
Cook time: 40min
Ingredients
- 2 carrots, diced
- 1 stick celery, diced
- 1 onion, diced
- 3 cloves garlic, crushed
- 2 sprigs rosemary
- 1 whole chicken, cut into 8 pieces
- 3 tbsp olive oil
- 300ml red wine
- 700g jar tomato passata
- fresh parsley to garnish
- crusty bread to serve
Method
1. Season the chicken pieces with salt and then heat the olive oil in a large pan. Fry the chicken pieces until golden brown.
2. In the same pan, add the onions, garlic, carrots, rosemary, celery and onions and cover with a lid and cook for 5 minutes.
3. Add red wine and let it reduce for 5 minutes then add tomato passata and season with salt and pepper.
4. Cover and simmer for 30 minutes or until chicken is cooked through.
5. Serve hot with crusty bread and garnish with fresh parsley.
Authentic Chicken Cacciatore Recipe
Authentic Chicken Cacciatore Recipe is a delicious braised chicken dish loaded with mushrooms and vegetables in a tomato and herb broth.
I’ve been listening to you all and I keep hearing more family meals, so enter stage right this chicken cacciatore recipe.
I love this chicken cacciatore recipe not only because it’s Italian but because it’s a classic recipe that is so delicious.
I can’t lie, I’m starting to get nervous that we’re losing these traditional recipes like chicken cacciatore.
People now-a-days are taking these old traditional recipes and adding in all sorts of crazy stuff and saying it’s authentic.
NO, IT’S NOT.
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Ingredients for this Authentic Chicken Cacciatore Recipe
• ¼ cup of reconstituted dried porcini mushrooms
• 1 whole chicken broken down into parts
• 2 tablespoon olive oil
• ½ peeled and small diced yellow onion
• 3 small diced ribs of celery
• 2 peeled and small diced carrots
• 4 finely minced cloves of garlic
• 1 cup each sliced baby portabella and button mushrooms
• 1 cup of dry red wine
• 2 28-ounce cans of whole peeled tomatoes
• 1 tablespoon of chopped fresh parsley
• 1 ½ teaspoons of chopped fresh rosemary
• sea salt and fresh cracked pepper to taste
serves 5
prep time: 20 minutes
cook time: 50 minutes
procedures:
1. Porcini mushrooms: pour 2 cups of boiling water over top a ½ ounce of dried porcini mushrooms and sit for 20 minutes.
2. Finely strain the mushrooms and reserve ½ of the liquid.
3. Rinse the mushrooms, squeeze out all of the liquid and roughly small chop.
4. Season the chicken parts well on all sides with salt and pepper.
5. Heat the olive oil into a large rondeaux pot over medium heat and brown the chicken parts well on each side, about 4 minutes per side.
6. Remove the chicken and set aside.
7. Next, add the onions, celery, carrots, garlic, and mushrooms to the pan and sauté for 6 to 7 minutes.
8. Deglaze with the wine and cook over medium heat until it is almost gone, about 5 minutes.
9. Pour in the reserved porcini mushroom liquid, tomatoes, herbs, salt and pepper and stir.
10. Add the browned chicken back in and add a lid to the pot and simmer over low heat for 25 to 30 minutes.
11. Garnish with chopped parsley.
Chicken Cacciatore Recipe
Today I would like to share with you my Chicken Cacciatore Recipe.
Written recipe:
How I prepare Oregano:
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