Title : easy chicken cacciatore pasta Cacciatore mccormick
link : easy chicken cacciatore pasta Cacciatore mccormick
easy chicken cacciatore pasta Cacciatore mccormick
If you are looking for a delicious and easy weeknight meal, give chicken cacciatore a try! This classic Italian dish has a rich and flavorful tomato-based sauce, tender chicken, and a variety of vegetables that all come together in a single pot.
Easy Chicken Cacciatore
Ingredients:
- 4 bone-in chicken thighs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup chicken broth
- 1/2 cup dry red wine
- 1/4 cup chopped fresh parsley
Instructions:
- Preheat oven to 325°F.
- Pat chicken dry with paper towels. In a shallow dish, combine flour, salt, and black pepper. Dredge chicken in flour mixture, shaking off excess
- In a Dutch oven or other large, oven-safe pot, heat olive oil over medium-high heat. Add chicken and cook until browned on both sides, about 5 minutes per side. Remove chicken from pot and set aside.
- Add onion, bell pepper, and garlic to pot and sauté until softened, about 5 minutes. Stir in oregano, basil, and red pepper flakes, and cook for 1 minute.
- Pour in crushed tomatoes, chicken broth, and red wine, and bring to a simmer. Return chicken to pot and spoon sauce over it.
- Cover and transfer pot to oven. Bake for 1 1/2 to 2 hours, or until chicken is tender and cooked through.
- Sprinkle with chopped parsley and serve.
Quick and Easy Chicken Cacciatore
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 cup chicken broth
- 1/2 cup dry red wine
- 1/4 cup sliced black olives
- 1/4 cup chopped fresh parsley
Instructions:
- In a shallow dish, combine flour, salt, and black pepper. Dredge chicken in flour mixture, shaking off excess
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on both sides, about 5 minutes per side. Remove chicken from skillet and set aside.
- Add onion, bell pepper, and garlic to skillet and sauté until softened, about 5 minutes. Stir in oregano, basil, and red pepper flakes, and cook for 1 minute.
- Add diced tomatoes, chicken broth, and red wine to skillet and bring to a simmer. Return chicken to skillet and spoon sauce over it.
- Cover and simmer for 20 to 25 minutes, or until chicken is cooked through.
- Stir in olives and parsley and serve.
No matter which recipe you choose, chicken cacciatore is sure to become a new favorite in your dinner rotation. Enjoy!
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