cacciatore

Mom's Chicken Cacciatore

bone-in, skin-on chicken thighs,

salt and black pepper

all-purpose flour

olive oil

onion,

mushrooms

garlic,

red bell pepper, thinly sliced

dry white wine

oregano

rosemary

whole tomatoes, cut up with kitchen shears

black olives

capers

basil leaves

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.

This was the most yummy Chicken Cacciatore I have ever made.  I watched your show last night, Valerie (Love you so much) and decided to treat my husband tonight.  He made his famous pilaf to go with.  It was all delicious.  I never miss your show.  You are always so happy and that makes me feel good. Thank you, sweet girl!

I haven't made Chicken Cacciatore in decades, however, I made it for tonight's supper after watching Valerie prepare it on her show. So glad I did too. It's absolutely flavorful and delicious! Even my picky husband likes it - and that's saying a lot!! I made it in my dutch oven and used Pinot Grigio for the sauce. I didn't have fresh herbs so I had to use dried Italian herbs and I added black pepper and paprika because they are my 2 favorite spices. It came together very quickly, so it's an easy to make meal. The sauce is so good that if I have extra after our dinner tonight, I'll add some broth, some left over penne, and Italian green beans and make a soup for myself. I don't want to lose one drop of this dish - - it's THAT GOOD!!! Thank you Valerie for a very delicious recipe!

Fantastic Recipe! I will make again and again. I didn’t have mushrooms and it was still great. I added bay leaves and paprika on the chicken. I also omitted the rosemary. I used boneless breast of chicken. 

Great easy recipe. Also used two 14.5 cans of no salt diced tomatoes instead of the 28 ounce can of peeled tomatoes. Great leftover and added as a family favorite. 

Excellent! I ended up with a lot of sauce left over, so I'd suggest either using 8 chicken thighs or cutting the sauce recipe in half and using only 4 chicken thighs. I followed the recipe nearly exactly except I added a couple of anchovies and used diced tomatoes instead of whole tomatoes. I served this with only a crusty bread and my guests loved it. The blend of flavors is spot-on and it reminded me of my Italian grandmother's chicken. That's always a good thing.

This is a family favorite! Even MORE delicious the next day :)

I’ve made this twice. Very good and makes for excellent left overs. 

Great recipe and absolutely delicious!  The sauce was so thick and delicious.  I will be making this on a regular basis. 

Great recipe. As usual, I didn’t have everything on hand, so had to improvise a bit. Used Wesson oil. I like to cut peppers and onions so they’re easy to pick out for my fussy husband. And no mushrooms. See previous statement. When I have my girlfriends over I’ll load it with mushrooms. 

Absolutely delicious!  I omitted the peppers because they bother my husband and so I doubled the mushrooms.  I haven’t had this in years and enjoyed it very much. 

Looking for an easy cacciatore recipe? This Skillet Chicken Cacciatore from Delish.com is the best!

Skillet Chicken Cacciatore

chicken thighs

kosher salt

black pepper

Extra-virgin olive oil, for drizzling

onion, chopped

carrots, sliced

thyme

chicken broth

c. diced tomatoes

tbsp. capers

parsley

No way your will look like that if you follow the recipe as written.  First, the tomatos should be a can of diced tomatoes not fresh tomatoes that you dice (I used fresh then had to add a can of tomato paste to get it sufficiently tomatoey).   Second, you need to let the sauce simmer for 15 min or so to allow the sauce to thicken before adding the chicken and covering. Otherwise, it will be more soup/stew.  Third, 4 sprigs of thyme is not at all herby. Add some Italian seasoning or other fresh herbs.

Instant Pot Chicken Cacciatore

boneless, skinless chicken breasts

Salt and pepper,

yellow onion, finely diced

garlic cloves,

white rice

tomatoes

Italian seasoning

baby spinach

Parmesan

Sara Lynn Cauchon's Instant Pot Chicken Cacciatore for the Low-Key Guide to Better Eating, as seen on the Low-Key Guide to Better Eating, Season 1

Preheat the "Saute" function on the Instant Pot to its highest setting. Sprinkle the chicken with salt and pepper. Once the display reads "Hot," add the oil and heat it for 30 seconds. Arrange the chicken, seasoned-side down, in the Instant Pot. Cook until the chicken becomes golden and releases easily, about 5 minutes. Flip the chicken and cook for an additional 4 minutes. Using tongs, remove the chicken to a plate and set aside.

Add the onion and mushrooms and cook, stirring often, until they begin to soften, 5 minutes. Add the garlic and cook for an additional 30 seconds. Add the rice, tomatoes, chicken broth and Italian seasoning. Season with salt and pepper and stir. Return the chicken to the Instant Pot.

Place the lid on the Instant Pot and lock it in place. Set the "Meat & Stews" function for 10 minutes. It will take time for the Instant Pot to come to full pressure. The 10 minutes will begin then.

Once the cook cycle is complete, carefully release the pressure using the quick-release valve and remove the lid. Using an instant-read thermometer, check that the chicken has reached at least 165 degrees F. (If it has not, set the "Meat & Stews" setting for another 3 to 5 minutes.)

Serve immediately on a bed of baby spinach and top with the Parmesan. Serve immediately or chill and enjoy cold. Leftovers keep, covered, in the refrigerator for up to 3 days or frozen for up to 3 months.

If I could give zero stars, I would! This is absolutely the worst recipe by far that I have ever attempted. All the reviews about the “burned” notice are 100% accurate. I had to drastically change the recipe and transfer everything over to a Dutch oven just to get it back to edible. Then I got scrub the burnt rice from the bottom of my Instant Pot. If you are going to attempt this, DO NOT INCLUDE THE RICE!!! 


Did two things different. One good, one not so much. I added a sliced red bell pepper just before I put the chicken back in. Good. And, having read the reviews about the burn notices, I added 4 extra ounces of tomato sauce. Not so good.  Too much liquid. Tasted great, but a little too much liquid. I have an 8 quart. Don’t know if the size makes any different. Ohh, and my lady asked me to make it again.

Kept getting “Burn notice”, no matter what I did.  Used thighs, scraped bottom, added more liquids, nothing helped....yes, next time I’ll leave out the rice.

Welcome to the IP burn notice world of frustration! Followed this recipe exactly. Between the rice &amp; only 1c of stock, it was too thick and I got repeated burn notices. After initial burn notice, I added like 2 extra cups of liquid and scraping off the burnt bits from the bottom, but got a repeated burn notice and was never able to get the IP up to pressure. I ended up transferring the whole thing to a cast iron skillet to cook in the oven. Flavor wise, it turned out pretty good. But with the IP trial and failure, we ate dinner like a solid hour later than I had wanted to. If I try this again, i would leave out the rice, use a lot more stock, and place the chicken on a trivet in the IP. Honestly, I'm just going to adapt this recipe to a one skillet dinner and skip the IP next time.

Quick, easy, and flavor packed! I followed the directions EXACTLY and experienced no issues. It is important to scrape any stuck bits up while onions and shrooms are sautéing, and also use specified measurements, to avoid the “burn”  notification. Also, best oils to use in Instant Pot are olive or avocado because they have a high burn point. 

When I cooked this, the flavor was actually good, but I increased the broth and seasonings - and still got the "burn" alarm.  I also substituted crushed tomatoes instead of diced and used a 28 oz. can instead of the recipe's 14 oz. can.   I also used thighs instead of breasts.  I too, got "burn" notices multiple times.  The increased liquid didn't matter.  I finally gave up and transferred the ingredients to a stovetop pot to ensure everything would be cooked through.  I admit this was my first entrée in my Instant Pot.  I practiced by making hard-boiled eggs and they turned out perfect!  The saute step really makes this a not-so-easy recipe for this pot.  I admit I forgot to deglaze until after the burn notice.  For this reason, I only gave this recipe 3 stars, as I agree the liquid ratios are way off to accommodate the rice.  Otherwise, my finished dish was delicious.

Followed recipe exactly, but the instant pot kept giving a "BURN" error. After checking it seems that there were burnt pieces of food accumulating at the bottom of the pot. Seems to me that the ratios of ingredients may be off for the instant pot ultra. Maybe I made a mistake but I can't figure out where. what a shame.

Made this as the first meal in a month of "clean eating" and wow - delicious! I used brown rice instead of white. The rice absorbed all of the delicious chicken and tomato juice. In the first step, leave the chicken alone until it truly lifts off easily.

After making a few adjustments based on previous reviews, this dish was very good! I used a box of Uncle Ben's Long Grain and Wild Rice in place of the white rice. The herbs and seasonings included with that gave the added flavor this dish needed. I also increased broth to one and a half cups and added 8 oz of tomato sauce.  Will definitely make again.

Delicious,  just need to add 1/2 cup extra liquid, don't skimp on seasoning, and ignore the "burn" warning. Love having it on a bed of spinach...very healthy and tasty!


https://www.foodnetwork.com/videos/instant-pot-chicken-cacciatore-0291294

This easy one-pot meal from The Domestic Geek is packed with flavor.

Enjoy comfort food at its best with this chicken cacciatore. The orzo soaks up the flavours of the chicken and tomatoes to make an unctuous pasta bake

Chicken cacciatore one-pot with orzo

onion, finely sliced

garlic cloves, sliced

milliliters red wine

bay leaves

cherry tomatoes

chicken stock cube

tbsp balsamic vinegar

tbsp capers(optional)

green olives

orzo, rinsed (to keep it from

Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp oil over the chicken and season well, then put skin-side up in an ovenproof <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole dish</a> or <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> and bake for 20-25 mins until crisp and golden, but not cooked all the way though. Remove from the dish and put on a plate.

Add the remaining oil to the dish, mixing it with the chicken fat. Tip in the onion and garlic, then bake for 5-8 mins until the onion is tender.

Pour in the wine, stirring it with the onions, then leave to evaporate slightly in the residual heat before adding the bay, thyme, rosemary, parsley stalks and tomatoes. Dissolve the stock cube in 300ml boiling water and pour this in, then add the vinegar, capers, if using, olives and orzo. Stir well and season.&nbsp;

Nestle the chicken back in the pan, skin-side up, and roast for 20 mins until the sauce is thickened, the orzo is tender and the meat is cooked through. Give it a stir, then leave for 10 mins for the orzo to absorb the excess liquid. Scatter over the parsley leaves to serve.

Try Giada De Laurentiis' Chicken Cacciatore recipe, a rustic poultry-vegetable hunter's stew, from Everyday Italian on Food Network.

Chicken Cacciatore

chicken breasts

black pepper,

all purpose flour,

red bell pepper, chopped

garlic cloves, finely chopped

oregano leaves

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in 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 does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same 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 turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes 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.

Good base to start from - I doubled the garlic, used pureed tomato, red wine, extra seasoning, tomato paste and green peppers as well as red to punch up the taste. Very good like this!

I loved this recipe so much! I added mushrooms to my sauce-it was delicious!

Agree with all the other people who have taste buds, this recipe missed on a lot of points and was bland even when seasoning more didn’t help.  The idea of adding some tomato paste sounds like a good idea.  Moving onto a different recipe to see where it can be improved.  

Excellent recipe! Very easy to put together. I didn’t have capers, so added 1/2c sliced green olives and 1/2c kalamata olives. I also added more onion, garlic and thinly sliced red pepper. Served over basmati rice. Use the basil! It adds a lot. 

https://www.foodnetwork.com/videos/chicken-cacciatore-0125701

Chicken cacciatore is given a rustic flavor thanks to this delicious yet simple recipe from Giada De Laurentiis.

Giada De Laurentiis Makes Her Rustic Chicken Cacciatore

whole chicken thighs, skin on (you can use any whole chicken pieces)

butter

green bell peppers,

red bell peppers,

mushrooms (white

turmeric

red pepper flakes, to taste, optional

pasta noodles

Chopped fresh flat-leaf parsley, for sprinkling

Parmesan,

Ree Drummondâs Chicken Cacciatore for THANKSGIVING/BAKING/WEEKEND COOKING, as seen on The Pioneer Woman, Bulk Buys.

Salt and pepper both sides of the chicken. Dredge the chicken in the flour.

Heat the olive oil and butter in a heavy ovenproof skillet or Dutch oven over medium-high heat. Place the chicken skin-side down in the skillet, four pieces at a time. Brown on both sides, then remove to a clean plate. Repeat with the remaining chicken. Pour off half the fat and discard.

Add the sliced bell peppers and onions to the skillet, as well as the garlic. Stir around for 1 minute. Add the mushrooms and stir around for 1 minute. Add the thyme, turmeric and 1/2 teaspoon salt. And the crushed red pepper flakes if you like things a little spicy. Add extra black pepper to taste. Stir, then pour in the wine and allow to bubble.

Pour in the tomatoes and stir to combine. Add the chicken back to the skillet skin-side up, without totally submerging it. Cover and put into the oven for 45 minutes. Remove the lid and increase the heat to 375 degrees F. Cook for an additional 15 minutes.

Meanwhile, cook the pasta according to the package directions. Do not overcook! Drain and set aside.

Transfer the chicken pieces to a plate, followed by the vegetables. Return the skillet to the burner and turn the heat to medium high. Cook and reduce the sauce for a couple of minutes.

Pour the noodles onto a large platter or into a big serving bowl. Add the vegetables all over the top, then place the chicken pieces on top of the vegetables. Spoon the juices from the skillet over the chicken and noodles.

Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

This is a wonderful dish!  I substituted chicken broth instead of wine(I am sure you can add both if you wish) 

While this does take a little while to prepare/cook, it is so delicious. We love to make this on a Sunday and have leftovers the next day. We do not change a thing in this recipe. 

This was very good.  It took a while longer to cook than what is noted but this is a keeper.

So yummy! I used orange &amp; red peppers since I do not like green bell peppers. Was still fantastic! 

I made this in my cast iron, Dutch oven. I made sure not to over sauté the veggies in the fats. It came out very nice. I also removed all the veggies and chicken from the Dutch oven and was able to simmer down the liquid. It took about 10 minutes longer, it was worth the wait. The chicken was also done. I did add a pinch of basil and a bay leaf. Thank you Ree. Home run! 

I made this tonight following directions exactly.  It was good..... but not great.  Trying to figure out how to get even more flavor in it.  I think the mushy veggies after being in the covered pot in the oven are a turn off.  Maybe use red wine instead of white.  Also the crispy chicken skin gets soggy in the pot.  I suggest skipping the oven altogether.  Fry or bake the chicken separately, sauté veggies on the stove and serve it all up on your favorite starch.  I’m a big fan of The Pioneer Woman, and mean no disrespect.  This recipe doesn’t live up to Rhee’s phenomenal expertise!

I didn’t change a thing, but since there are only 2 of us, I cut it in half..  The recipe divided easily.   I cooked it in an oval French oven (similar to a Dutch oven—enameled cast iron).  It was fun to prepare and turned out perfectly.  Delicious!!!!  I look forward to making it again and also to using chicken thighs more often.  I “presented” it in a big bowl and then served it in pasta bowls and with a side salad of spinach, leaf lettuce,  red grapefruit and avocado.

Tried this out vs. my more time consuming recipe I traditionally make.  Definitely easier for a weeknight meal and I didn't deviate from recipe with one exception.  I was surprised that the recipe called for turmeric - unusual - but I added it anyway.  This ended up making Ree's verison a very different cacciatore than we have ever had - giving it such an unusual flavor and my family did not like it at all.  While I will probably make this recipe again because it was easy and came together fairly quickly, I'll leave out the turmeric and replace with the more traditional basil (1 tsp) and oregano (1 tsp).  My only other change to this recipe as written was to add a tablespoon+ of tomato paste.  Also, I cooked this entirely on the stove top at low setting for the 45 minutes the recipe called for - uncovering and adding the paste during the last 15 minutes so the sauce thickened.

This chicken cacciatore recipe is nutritious and bursts with flavour. Make it ahead and freeze it for later.

Chicken cacciatore

chicken

celery sticks, chopped

carrots, peeled, chopped

sliced pancetta, chopped

garlic cloves, crushed

button mushrooms, sliced

can diced tomatoes

brown sugar

balsamic vinegar

bay leaf

chicken stock

Kalamata olives

flat-leaf

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981831265001&=domain=del

5348771529001-5981831265001

Hearty, rich and full of flavour, this one-pot chicken cacciatore really has got the lot!

One-pot chicken cacciatore

(about 1kg) chicken marylands

mushrooms, thinly sliced

rindless bacon rashers,

milliliters white wine

tomatoes,

kalamata olives

thinly sliced smoked speck

continental

(1/2 cup) finely grated parmesan

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

5348771529001-5599487302001

Here's what you need: chicken thighs, olive oil, mushroom, medium onion, red bell pepper, tomato paste, garlic, dried oregano, crushed red pepper flake, dried rosemary, red wine, canned diced tomato, chicken stock, fresh parsley, salt, pepper

Chicken Cacciatore Recipe by Tasty

½ lb chicken thighs

oz mushroom, sliced

½ medium onion, sliced

red bell pepper, sliced

tomato paste

½ teaspoon crushed red pepper flake

red wine

tomato

salt,

pepper,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Liberally season chicken thighs with salt and pepper.

In a 4-quart jumbo cooker, heat 1 tablespoon of olive oil over medium-high heat. Add chicken and cook 3-4 minutes a side, until lightly browned. Transfer to a plate.

Add another tablespoon of olive oil to the skillet before adding the mushrooms. Lightly season with salt and pepper, and cook until mushrooms begin to brown, about 5 minutes.

Once browned, remove mushrooms to the same dish with the reserved chicken thighs.

Add the final tablespoon of olive oil followed by the sliced onion and pepper. Season with salt and pepper, and cook over medium heat until they begin to brown, about 5-7 minutes.

Create a well in the middle of the onion-pepper mixture and add the tomato paste. Cook out the tomato paste for about 1 minute before mixing it together with the onions and peppers.

Add garlic, oregano, red pepper flakes, and rosemary. Mix them into the onion and peppers before adding the red wine. Use the moisture from the red wine to scrape off any stuck-on bits from the bottom of the pan.

Let wine reduce by half before adding the diced tomatoes and chicken stock. Return to a simmer.

Place chicken and mushrooms on top of the simmering sauce, being sure to also add any accumulated juices that may have collected. Sprinkle with chopped parsley.

Cook while covered for 12 minutes or until chicken’s internal temperature reaches 165˚F (75˚C).

Serve chicken and sauce with a side of pasta or bread.

https://vid.tasty.co/output/26843/mp4_640x640/1489774401

Who doesn’t love a big bowl of pasta with red sauce? It’s even better as a full meal with tender chicken and briny olives. Simply dump all the ingredients into the Instant Pot® and this Italian classic will be on the table in little over a half hour!

Instant Pot Chicken Cacciatore Dump Dinner

farfalle

small onion, thinly sliced (about 1 cup)

capers,

basil leaves,

Description: Food Network Kitchen's Instant Pot Chicken Cacciatore Dump Dinner.

Pour the olive oil into the pot of a 6- to 8-quart Instant Pot®. Add the chicken, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir until evenly coated. Add the pasta, garlic, onion, olives, capers, olives and marinara sauce. Fill the empty jar with 2 1/2 cups water, tighten the lid and shake to remove any sauce left in the jar. Pour the water over the pasta mixture and stir until combined.

Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid and stir the pasta. 

Stir in the spinach. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to steam the pasta for 1 minute, just until wilted. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Sprinkle with Parmesan cheese and fresh basil before serving. 

Excellent meal. Very tasty and so quick and easy

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