When there is a party being planned or a dinner for the weekend, you must have always had this feeling of wanting to whip up some scrumptious dishes with a different touch. The other day, I was casually mentioning this to a friend and she tipped me about chicken cacciatore. I honestly was not aware of this dish and was delighted to discover something new. Cacciatore is an Italian word that means hunter. Generally, meals that fall under the category of cacciatore are prepared with onions, tomatoes, bell pepper and some selective herbs. Wine is also an added to such dishes at times. Here, I have given some exclusive recipes to bring about a difference to the way you cook chicken.
Recipe 1
Ingredients
Chicken thighs (4)
All-purpose flour (1/2 cup)
Olive oil (3 tablespoons)
Onion - chopped (1)
Dry white wine (3/4 cup)
Drained capers (3 tablespoons)
Dried oregano leaves (1-1/2 teaspoons)
Coarsely chopped basil leaves (1/4 cup)
Large red bell pepper - chopped (1)
Chicken breasts - with skin and backbone (2)
Salt (2 teaspoons)
Garlic cloves - finely chopped (3)
Reduced-sodium chicken broth (3/4 cup)
Diced tomatoes with juice - (One 28-ounce can)
Freshly ground black pepper (1 teaspoon)
Preparation
First you would need to sprinkle around 1 teaspoon of salt and pepper over the chicken pieces. Then, cover these pieces with a light coating of flour. Meanwhile, heat some oil in large pan over medium-high heat and place the pieces in the pan. Cook till they turn a light shade of brown on both the sides. Then, transfer to a plate and place it aside. Next, add the garlic, bell pepper and onion to the same pan and cook it over medium heat till the onion becomes tender. Use some salt and pepper for seasoning. Now, you need to add the wine and let it simmer for around 3 minutes. Next are the tomatoes with the juice. Along with this, add some of the broth with oregano and capers. Place the chicken pieces back in the pan. Let it simmer for a while over medium-low heat and let it get cooked evenly. Once done, transfer the chicken pieces to a plate. Continue boiling the sauce and let it thicken for about 3 minutes. Use this sauce to cover the pieces. Sprinkle with the chopped fresh basil leaves. Serve hot!
Recipe 2
Ingredients
Olive oil (1/2 cup)
Onion (1 medium)
Port wine (1/4 cup)
Salt (1 teaspoon)
Chicken tenders (8)
Medium clove minced garlic (1)
Tomato paste (1/2 of a 6 oz can)
Fresh basil leaves (3-large-optional)
Preparation
Chop the onion and cook it in oil for 10 minutes on low heat. Then, add the tomato paste with the garlic and basil. Pour the wine and add some salt to taste. Boil these ingredients and reduce the heat. Meanwhile bake the chicken at 350 F for around 20 minutes. Then cut it into pieces and place in a bowl. Pour the sauce over it since it lends a delicious flavor. Add the basil leaves over it for garnish.
When there is a party being planned or a dinner for the weekend, you must have always had this feeling of wanting to whip up some scrumptious dishes with a different touch. The other day, I was casually mentioning this to a friend and she tipped me about chicken cacciatore. I honestly was not aware of this dish and was delighted to discover something new. Cacciatore is an Italian word that means hunter. Generally, meals that fall under the category of cacciatore are prepared with onions, tomatoes, bell pepper and some selective herbs. Wine is also an added to such dishes at times. Here, I have given some exclusive recipes to bring about a difference to the way you cook chicken.
Recipe 1
Ingredients
Chicken thighs (4)
All-purpose flour (1/2 cup)
Olive oil (3 tablespoons)
Onion - chopped (1)
Dry white wine (3/4 cup)
Drained capers (3 tablespoons)
Dried oregano leaves (1-1/2 teaspoons)
Coarsely chopped basil leaves (1/4 cup)
Large red bell pepper - chopped (1)
Chicken breasts - with skin and backbone (2)
Salt (2 teaspoons)
Garlic cloves - finely chopped (3)
Reduced-sodium chicken broth (3/4 cup)
Diced tomatoes with juice - (One 28-ounce can)
Freshly ground black pepper (1 teaspoon)
Preparation
First you would need to sprinkle around 1 teaspoon of salt and pepper over the chicken pieces. Then, cover these pieces with a light coating of flour. Meanwhile, heat some oil in large pan over medium-high heat and place the pieces in the pan. Cook till they turn a light shade of brown on both the sides. Then, transfer to a plate and place it aside. Next, add the garlic, bell pepper and onion to the same pan and cook it over medium heat till the onion becomes tender. Use some salt and pepper for seasoning. Now, you need to add the wine and let it simmer for around 3 minutes. Next are the tomatoes with the juice. Along with this, add some of the broth with oregano and capers. Place the chicken pieces back in the pan. Let it simmer for a while over medium-low heat and let it get cooked evenly. Once done, transfer the chicken pieces to a plate. Continue boiling the sauce and let it thicken for about 3 minutes. Use this sauce to cover the pieces. Sprinkle with the chopped fresh basil leaves. Serve hot!
Recipe 2
Ingredients
Olive oil (1/2 cup)
Onion (1 medium)
Port wine (1/4 cup)
Salt (1 teaspoon)
Chicken tenders (8)
Medium clove minced garlic (1)
Tomato paste (1/2 of a 6 oz can)
Fresh basil leaves (3-large-optional)
Preparation
Chop the onion and cook it in oil for 10 minutes on low heat. Then, add the tomato paste with the garlic and basil. Pour the wine and add some salt to taste. Boil these ingredients and reduce the heat. Meanwhile bake the chicken at 350 F for around 20 minutes. Then cut it into pieces and place in a bowl. Pour the sauce over it since it lends a delicious flavor. Add the basil leaves over it for garnish.
No comments:
Post a Comment