Ann Burrell Chicken Cacciatore Recipe

Chicken Cacciatore Recipe Anne Burrell Food Network

WEBJul 22, 2015 · Directions. Watch how to make this recipe. Coat a large, wide pot with olive oil and bring to a high heat. Season the chicken with salt and brown in the hot oil, …

1. Coat a large, wide pot with olive oil and bring to a high heat. Season the chicken with salt and brown in the hot oil, working in batches if needed. Once all the chicken is brown, remove to a plate and discard most of the excess fat.
2. If needed to coat the bottom of the pan, add 1 tablespoon olive oil. Add the onions and crushed red pepper, then season with salt, and sweat over low heat, 8 to 10 minutes. Add the garlic and sweat for 1 to 2 minutes. Add the peppers, and cook until they are soft, about 2 to 3 minutes. Add the mushrooms, season with salt and cook until they are soft. Add the white wine and reduce by half.
3. Return the chicken to the pan and add the tomatoes; taste for seasoning. Add the thyme bundle and bay leaves. Bring the liquid to a boil and reduce to a simmer. Partially cover the pot and simmer for 20 to 30 minutes. Check the level of the sauce periodically during the cooking process and replenish it with water as needed; the level of liquid should be about even with the chicken.
4. Remove the chicken from the pot and place it on a pretty serving platter. Taste the sauce for seasoning, adjust if needed. Skim the surface of the sauce if excessively greasy. Spoon the sauce over the chicken. Taste the chicken!

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Chicken Cacciatore Recipe Anne Burrell Food Network

WEBMay 31, 2015 · Add the onions and crushed red pepper, season with salt, to taste, and sweat over low heat for 8 to 10 minutes. Add the garlic and sweat for 1 to 2 minutes. …

Rating: 5/5(24)
1. Coat a large, wide pot with olive oil and put over high heat. Season the chicken with salt. To taste, and brown in the hot oil, working in batches, if needed. Once all the chicken is brown, remove it to a plate and discard most of the excess fat.
2. If needed to coat the bottom of the pan, add a tablespoon of olive oil. Add the onions and crushed red pepper, season with salt, to taste, and sweat over low heat for 8 to 10 minutes. Add the garlic and sweat for 1 to 2 minutes. Add the peppers and cook until they are soft, about 2 to 3 minutes. Add the mushrooms, season with salt, to taste, and cook until they are soft. Add the white wine and reduce by half.
3. Return the chicken to the pan and add the tomatoes; taste for seasoning. Add the thyme bundle and the bay leaves. Bring the liquid to a boil, then reduce the heat to a simmer. Partially cover the pot and simmer for 20 to 30 minutes. Check the level of the sauce periodically during the cooking process and replenish it with water as needed; the level of liquid should be about even with the chicken.
4. Remove the chicken from the pot and arrange it on a pretty serving platter. Taste the sauce for seasoning and adjust if needed. Skim the surface of the sauce if excessively greasy. Spoon the sauce over the chicken and serve. Tastes like chicken!

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Low Sodium Chicken Cacciatore CookingHeartSmart

WEBOct 29, 2020 · Cook the Chicken. Preheat oven to 350°F. Spray 13" x 9" baking dish with cooking oil. Set aside. Spray a large non-stick skillet …

Rating: 4/5(2)
1. Preheat oven to 350°F. Spray 13" x 9" baking dish with cooking oil. Set aside.Spray a large non-stick skillet with cooking oil and heat over medium-high. Combine flour, salt, and pepper in a plastic bag. Add chicken pieces a few at a time to bag, shake to coat, and place in hot skillet. Cook 4-5 minutes on each side or until golden brown. Remove from skillet. Drain on paper towels. Cook chicken in batches so as not to overcrowd skillet.Once all chicken is browned and paper towel drained, place in prepared baking dish. Pour Italian cooking sauce evenly over chicken. Cover with foil. Bake for about 45 minutes or until chicken reaches 165°F internally.
2. Divide chicken and sauce evenly between 8 plates. Serve with your choice of sides.
3. Any extra servings of chicken can be stored in airtight containers for another dinner or lunch. Refrigerate up to 3 days or freeze for up to 2 months.

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