Chicken Cacciatore
The recipe Chicken Cacciatore is ready in roughly 45 minutes and is definitely an outstanding gluten free and dairy free option for lovers of Mediterranean food. This recipe serves 4. One serving contains 678 calories, 38g of protein, and 45g of fat. For $3.93 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe from A Zesty Bite requires garlic, pancetta, chicken stock, and chicken. 15 people were impressed by this recipe. It works well as a pretty expensive main course. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is good. Similar recipes include Chicken Cacciatore, Chicken Cacciatore, and Chicken Cacciatore.
Servings: 4
Ingredients:
8 ounces button mushrooms, stems removed and chopped
1 16ounce can tomato sauce
4 ribs of celery, chopped
1 3 pound chicken, cut into 8 pieces
1 cup chicken stock
1 tsp garlic, minced
1/4 cup plus 2 Tablespoons olive oil (divided)
2 oz. pancetta, diced
1/2 teaspoon pepper
1 1/2 teaspoons rosemary, chopped
1 1/2 teaspoons salt
1 cup white wine
2 large yellow onions, chopped
Equipment:
dutch oven
bowl
paper towels
Cooking instruction summary:
In a bowl combine the garlic, rosemary, salt, pepper and 2 Tbsp of olive oil. Coat all sides of the chicken pieces. Cover the chicken and place in refrigerator for at least 2 hours. In a dutch oven add the remaining 1/3 cup of olive oil. Bring to a medium/high heat and add the chicken. Sear the chicken on all sides until brown. Remove the chicken and place on paper towels. Add the onions, celery, mushrooms, pancetta to the dutch oven and cook until tender, about 8 minutes. Stir in the tomato sauce, chicken stock and white wine. Bring to a boil. Add the chicken back to the pot and cook for 20 minutes covered and on medium heat. Uncover the dutch oven and cook for an additional 20 minutes. Transfer the chicken to a serving platter and top with the sauce.
Step by step:
1. In a bowl combine the garlic, rosemary, salt, pepper and 2 Tbsp of olive oil. Coat all sides of the chicken pieces. Cover the chicken and place in refrigerator for at least 2 hours. In a dutch oven add the remaining 1/3 cup of olive oil. Bring to a medium/high heat and add the chicken. Sear the chicken on all sides until brown.
2. Remove the chicken and place on paper towels.
3. Add the onions, celery, mushrooms, pancetta to the dutch oven and cook until tender, about 8 minutes. Stir in the tomato sauce, chicken stock and white wine. Bring to a boil.
4. Add the chicken back to the pot and cook for 20 minutes covered and on medium heat. Uncover the dutch oven and cook for an additional 20 minutes.
5. Transfer the chicken to a serving platter and top with the sauce.
Nutrition Information:
covered percent of daily need
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