CHICKEN CACCIATORE #shorts
Enjoy an excellent second course, homemade by @RafaelNistor with love ???? ???? ????
INGREDIENTS (3 SERVIGNS)
250g. Tomato pulp
80 ml. Red wine
15 small chicken legs
20 pitted black olives
2 cloves of garlic
3 sprig of rosemary
1 small onion
1 large stick of celery
Salt and pepper
Extra virgin olive oil
METHOD
Take an onion, clean it and chop it quite thinly. In a fairly large pan, add a drizzle of extra oil and two cloves of garlic. Add the onion and sauté. Add the fried chicken and brown it for 2 minutes per side, add salt and pepper. Deglaze with the red wine and let the alcohol evaporate.
Take a stick of celery and cut it into fairly thin slices and add them to the chicken together with the olives, rosemary, tomato pulp and a glass of boiling water. Season with salt, cover and cook for about 40 minutes over medium-low heat, turning the chicken legs from time to time.
My New Favorite Way to Make Chicken Cacciatore
Today we're making chicken cacciatore pasta. And if you're a purist just separate the pasta and chicken into courses. We hope you enjoy it!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
CHICKEN CACCIATORE PASTA RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
1 pound (454g) pappardelle
2 pounds (908g) boneless skinless chicken thighs
2 tablespoons (28g) olive oil
4 tablespoons (56g) butter - cubed, divided
1 large onion - sliced
1 large red bell pepper - sliced
6 cloves garlic - minced
3 (85g)ounces tomato paste
28 (794g) ounce can plum tomatoes - hand crushed or blender pulsed
¾ cup (180g) dry white wine
1 cup (240g) low-sodium chicken stock
¾ cup (120g) black oil-cured olives - rinsed, pitted, and chopped
3 tablespoons capers - rinsed
salt and pepper - to taste
¼ cup flat-leaf Italian parsley minced
1 cup (240g) reserved pasta water will most likely not need any
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Chicken Cacciatore - Chef Pasquale
Today I will show you how to make my Chicken Cacciatore recipe.
What you'll need:
Chicken (Wings, Legs and Thighs)
Plum Tomato Sauce
Olive Oil
Onions
Garlic
Sweet Peppers
Mushrooms
Black Olives
Parsley
Salt and Pepper
Parmesan Cheese
Pasta (Any kind you want)
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Daniel's Chicken Cacciatore
MamaMancini's Slow Cooked Italian Sauce and Beef Meatballs are home style, old world Italian recipes that my grandmother kept in her heart, and I now share with the world. The meatballs and sauce are available in your local grocery, sold fully cooked and flavored to perfection. With so many ways to enjoy, you'll always find a reason for more!
For more recipes, visit MamaMancnis.com
Slow Cooker Chicken Cacciatore with Polenta Cakes
#entertainingwithbeth #slowcookerrecipe #chickenrecipe
This Slow Cooker Chicken Cacciatore is a fantastic main course idea for stress-free entertaining!
You can prep everything ahead of time and all you have to do is serve it! It pairs beautifully with my easy polenta cakes, topped with freshly grated Parmesan cheese and fresh rosemary. Or you could also serve it over pasta too.
SLOW COOKER CHICKEN CACCIATORE
Serves 6
*Print Recipe Here*
INGREDIENTS:
1.5 lbs of Boneless, Skinless Chicken Thighs
1 tablespoon olive oil
salt and pepper to taste
30 ounces of canned diced tomatoes
¼ cup white wine (a dry wine like Chardonnay or Sauvignon Blanc)
3 tablespoon of tomato paste
3 teaspoon of Italian Seasoning
1 teaspoon salt
freshly cracked pepper
2 garlic cloves, minced
1 cup yellow onions, sliced into half moons
1 cup red bell peppers, sliced into thin strips
1 cup green bell peppers, sliced into thin stripes
½ cup Kalamata olives, sliced in half lengthwise
1 tablespoon cornstarch + 1 tablespoon cold water
1 tablespoon butter
½ cup fresh Italian parsley, chopped
FOR POLENTA CAKES
1 roll of cooked, packaged polenta
1 tablespoon olive oil
1 tablespoon parmesan cheese, freshly grated
1 Tbsp, fresh rosemary, chopped
salt and pepper to taste
Instructions
Season chicken thighs on both sides with salt and pepper to taste. Heat olive oil in a non-stick pan over medium-high heat. Once hot place the chicken in the pan and brown on both sides, about 3-4 minutes per side. Set aside.
In the slow cooker add the diced tomatoes, tomato paste, wine, seasonings, and garlic. Whisk to combine.
Add the chicken, and submerge it in the sauce.
Then add the onions and peppers. Stir to combine, mixing the chicken, sauce, and vegetables together.
Place the lid on top of the slow cooker, and heat on high for 5 hours or on low 6-8 hours.
Once the cooking is done, add the olives, and stir to combine.
Then mix the cornstarch and water together to combine, and pour the mixture into the slow cooker mixture, whisking to thicken.
Add the butter and whisk to combine. Set the slow cooker on low or warm.
For the polenta, remove the roll from its packaging. And pat dry.
Then slice the roll into ¾ slices. You should get about 8-9 slices. Heat the olive oil in a large non-stick pan on medium-high. Add the polenta cakes. Cook for a few minutes, covered, until polenta is warmed through and the bottom turns a darker shade of yellow. And then flip.
Cook on the other side for a few minutes until warmed through.
Then transfer the polenta cakes to a serving bowl. Add salt and freshly cracked pepper to taste. And grated parmesan cheese and freshly chopped rosemary.
To serve add 2 polenta cakes to a shallow bowl, and 1-2 ladlefuls of the chicken cacciatore. Garnish chicken with freshly chopped parsley.
NOTES:
You can sear the polenta cakes ahead of time. Then cover and refrigerate. Then reheat in the microwave, and then top with the cheese and rosemary.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Chicken cacciatore and creamy polenta: Get the recipe!
Chef Mike Price shares a comfort food recipe for slow-braised chicken cacciatore with creamy polenta.
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#cooking #recipe #chicken