Best 5 Chicken Cacciatore Ii Recipes

Chicken Cacciatore is a classic Italian dish made of chicken braised in a tomato and wine-based sauce. The name "cacciatore" means "hunter" and referred to the dish's origin as a hunter's stew. This version, Cacciatore II, is a more modern take on the traditional recipe, featuring a simplified ingredient list and a quicker cooking time. It's a flavorful and versatile dish that can be served with various sides, making it perfect for a weeknight meal or a special occasion dinner.

Here are our top 5 tried and tested recipes!

CHICKEN CACCIATORE

Chicken Cacciatore image

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

Provided by Giada De Laurentiis

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons 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
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
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

Steps:

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.

CHICKEN CACCIATORE

Chicken Cacciatore image

This easy chicken cacciatore recipe makes a good Sunday dinner, since it's so simple to prepare. This recipe is the best because it's loaded with lots of vegetables and is a family favorite. -Barbara Roberts, Courtenay, British Columbia

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 21

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1/4 cup all-purpose flour
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
2 celery ribs, sliced
1 large green pepper, cut into strips
1/2 pound sliced fresh mushrooms
1 can (28 ounces) tomatoes, drained and chopped
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 cup dry red wine or water
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
3 garlic cloves, minced
1 tablespoon sugar
Hot cooked pasta
Grated Parmesan cheese

Steps:

Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter. , In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

Nutrition Facts : Calories 517 calories, Fat 25g fat (8g saturated fat), Cholesterol 112mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 6g fiber), Protein 39g protein.

CHICKEN CACCIATORE II

Chicken Cacciatore II image

Great recipe from a high-end cooking store.

Provided by krzylittlecara

Categories World Cuisine Recipes European Italian

Time 1h25m

Yield 8

Number Of Ingredients 15

Ingredients

2 (3 pound) whole chickens, each cut into 8 pieces
salt and ground black pepper to taste
1 cup all-purpose flour
2 tablespoons olive oil
1 yellow onion, chopped
1 large green bell pepper, seeded and chopped
6 cloves garlic, minced
1 pound white button mushrooms, quartered
2 teaspoons chopped fresh oregano
1 (28 ounce) can whole peeled tomatoes in juice, coarsely chopped
2 tablespoons tomato paste
¾ cup white wine
1 ½ cups chicken stock
3 tablespoons capers, drained and rinsed
2 tablespoons coarsely chopped fresh basil

Steps:

Season the chicken pieces with salt and black pepper.
Place the flour in a shallow bowl. Press each chicken piece into the flour and tap off excess.
Heat the olive oil in a large Dutch oven over medium heat until almost smoking hot.
Pan-fry the chicken until golden brown on both sides, about 3 minutes per side. Work in batches so as to not overcrowd the pan. Set the browned chicken aside.
Stir the onion, green bell pepper, and garlic into the Dutch oven; cook, stirring occasionally, until tender, about 5 minutes.
Stir in the mushroom; cook until they release their juice, 5 to 8 more minutes.
Mix in oregano, tomatoes, tomato paste, white wine, and chicken stock; bring to a boil.
Return the chicken pieces to the sauce, cover the pan, reduce heat to medium-low, and simmer until the chicken is no longer pink inside and the juices run clear, 30 to 40 minutes.
Stir in capers and sprinkle with basil to serve.

Nutrition Facts : Calories 586.9 calories, Carbohydrate 23.8 g, Cholesterol 145.5 mg, Fat 29.7 g, Fiber 3.1 g, Protein 51 g, SaturatedFat 7.8 g, Sodium 542.5 mg, Sugar 5.9 g

CHICKEN CACCIATORE

Chicken Cacciatore image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 18

Ingredients

Kosher salt and freshly ground black pepper
8 whole chicken thighs, skin on (you can use any whole chicken pieces)
1/2 cup all-purpose flour
1/4 cup olive oil
2 tablespoons butter
2 green bell peppers, cored and sliced (not too thin)
2 red bell peppers, cored and sliced (not too thin)
1 medium onion, halved and sliced
5 cloves garlic, diced
12 ounces mushrooms (white or cremini), sliced
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
Crushed red pepper flakes, to taste, optional
3/4 cup dry white wine
One 28-ounce can whole or diced tomatoes (with their juice)
1 pound pasta or egg noodles
Chopped fresh flat-leaf parsley, for sprinkling
Grated Parmesan, for sprinkling

Steps:

Preheat the oven to 350 degrees F.
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.

CONTEST-WINNING CHICKEN CACCIATORE

Contest-Winning Chicken Cacciatore image

My husband and I own and operate a busy farm. There are days when there's just no time left for cooking! It's really nice to be able to come into the house at night and smell this wonderful slow cooker chicken cacciatore. -Aggie Arnold-Norman, Liberty, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 6h15m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 medium onions, thinly sliced
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
2 garlic cloves, minced
1 to 2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 bay leaf
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (4 ounces) mushroom stems and pieces, drained, or 1 cup sliced fresh mushrooms
1/4 cup white wine or water
Hot cooked pasta

Steps:

Place onions in a 5-qt. slow cooker. Add the chicken, seasonings, tomatoes, tomato sauce, mushrooms and wine., Cover and cook on low for 6-8 hours or until chicken is tender. Discard bay leaf. Serve chicken with sauce over pasta.

Nutrition Facts : Calories 207 calories, Fat 6g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 787mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

Tips:

For a flavorful cacciatore, use bone-in, skin-on chicken thighs. The bones and skin will add depth and richness to the sauce.
Season the chicken generously with salt and pepper before browning. This will help to develop a nice crust on the chicken and enhance the flavor.
Use a variety of colorful vegetables in your cacciatore. Bell peppers, onions, mushrooms, and tomatoes are all classic choices.
Don't overcrowd the pan when browning the chicken. If you do, the chicken will steam instead of brown.
Cook the chicken until it is cooked through but still tender. Overcooked chicken will be dry and tough.
Simmer the cacciatore for at least 30 minutes to allow the flavors to meld. The longer you simmer it, the better it will taste.
Serve cacciatore over pasta, rice, or polenta. It's also delicious with a side of crusty bread.

Conclusion:

Chicken cacciatore is a classic Italian dish that is easy to make and packed with flavor. It's a great weeknight meal that can be on the table in less than an hour. With its tender chicken, flavorful sauce, and colorful vegetables, cacciatore is sure to be a hit with your family and friends.