Best 2 Chicken Cacciatore Ala Giada Recipes

Chicken cacciatore is an Italian classic dish that combines tender chicken, flavorful vegetables, and a rich tomato-based sauce. Also known as "chicken hunter," this dish is traditionally made with chicken stewed in a pot, although variations may include baking or grilling the chicken. The dish is often served over pasta, rice, or crusty bread, allowing the delicious sauce to be savored with every bite. In this article, we will explore the delectable recipe of "chicken cacciatore ala Giada", a version created by renowned chef Giada De Laurentiis, known for her vibrant Italian-inspired cuisine. With her unique culinary perspective, Giada's recipe promises an explosion of flavors and culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN CACCIATORE

Chicken Cacciatore image

Provided by Giada De Laurentiis

Time 1h

Yield 4

Number Of Ingredients 14

Ingredients

4 chicken thighs
2 chicken breasts with skin and backbone (halved crosswise)
1 teaspoon salt (plus more to taste)
1 teaspoon freshly ground black pepper (plus more to taste)
1/2 cup all-purpose flour (for dredging 3 tablespoons olive oil)
1 large red bell pepper (chopped)
1 onion (chopped)
6 garlic cloves (finely chopped)
1 1/2 teaspoons dried oregano leaves
3/4 cup dry white wine
1 28-ounce can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1/4 cup coarsely chopped fresh basil

Steps:

Sprinkle the chicken pieces with 1 teaspoon each of 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. Working in 2 batches, add the chicken pieces to the pan and saute until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside. Add the bell pepper, onion, garlic, and oregano to the same pan and saute over medium heat until the onion is tender, about 5 minutes.
Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, the broth, and the capers. 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 20 minutes for the breast pieces, and 30 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 any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
Recipe from Everyday Italian by Giada De Laurentiis.

Nutrition Facts : ServingSize 4

CHICKEN CACCIATORE A'LA GIADA

Chicken Cacciatore A'la Giada image

This is a surprisingly easy dish to prepare straight from Giada de Laurentiis. Looks as if it had been cooked all day. I hope you enjoy it as much as we do.

Provided by FLUFFSTER

Categories Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 chicken thighs
2 chicken breasts (you may remove the skin)
2 teaspoons salt, plus more to taste
1 teaspoon fresh ground black pepper, plus more to taste
1/2 cup all-purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 (28 ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers (optional)
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaf

Steps:

Sprinkle the chicken pieces with 1 teaspoons of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large, heavy saucepan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes. If all the chicken does not fit in the pan, sauté 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 sauté 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 minute 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.

Nutrition Facts : Calories 594.5, Fat 32.2, SaturatedFat 7.7, Cholesterol 125.4, Sodium 1729.2, Carbohydrate 33, Fiber 5, Sugar 10.9, Protein 36.5

Tips:

Use a heavy pot or Dutch oven. This will help to evenly distribute heat and prevent the chicken from burning.
Brown the chicken well. This will give it a nice, golden color and help to develop flavor.
Don't overcrowd the pot. If you do, the chicken will not brown evenly and will steam instead of fry.
Use a variety of vegetables. This will add color, texture, and flavor to the dish.
Simmer the chicken for at least 30 minutes. This will help to tenderize the chicken and allow the flavors to meld.
Serve over pasta or rice. This will help to soak up the delicious sauce.

Conclusion:

Chicken cacciatore is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its tender chicken, flavorful sauce, and variety of vegetables, it is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give chicken cacciatore a try.

Remember to use fresh, high-quality ingredients and follow the recipe carefully to ensure the best results.