Easy Chicken Cacciatore For One - Italian Comfort Food
Chicken Cacciatore is an easy to make, low carb, rustic skillet dinner recipe made with one chicken thigh simmering in a rich and hearty tomato based sauce.
???? RECIPE ⬇️⬇️ & Printable Recipe ➡️
➡️ Ways to Use Left Over Ingredients:
???? INGREDIENTS
1 (6-ounce) boneless, skinless chicken thigh
¼ teaspoon kosher salt
⅛ teaspoon coarsely ground black pepper
1 tablespoon olive oil
¼ cup chopped onions
¼ cup chopped green bell peppers
1 clove garlic , minced
½ teaspoon dried rosemary
¼ cup dry white wine
⅓ cup canned diced tomatoes , with their juices
???? INSTRUCTIONS
1) Sprinkle both sides of the chicken breast with salt and pepper. Set aside.
2) In a 10-inch skillet over medium-high heat, heat oil 30 seconds.
3) Add chicken to the skillet and cook 4 minutes on each side. Transfer chicken to a large plate, cover, and set aside.
4) Add chopped onions, bell peppers, garlic, and rosemary to the pan and cook, stirring occasionally, 2 minutes.
5) Add wine and bring to a boil. Cook 2 to 3 minutes, stirring occasionally until almost all of the wine has evaporated.
6) Stir in the tomatoes and add the chicken back to the pan. Reduce heat to low, cover and simmer 25 minutes until chicken is cooked through.
7) Taste and add additional salt, if needed.
???? Expert Tip
A) Consider keeping chicken pieces in the freezer so you can easily pull one out, defrost it, and cook it when ready. Look for chicken thighs (or breasts) and purchase them when they're on sale. Then, immediately divide, individually wrap, and freeze pieces for later use. The USDA recommends freezing chicken breasts no longer than nine months for optimal quality.
B) If you have wine leftover, you can freeze it by pouring it into ice cube trays and placing the trays in the freezer. When you want to use a little wine in a recipe, pop out one of the frozen wine cubes and add it to your recipe.
00:00 Introduction
00:19 Prepping the vegetables
00:32 Season the chicken
00:43 Cook the chicken in the skillet
01:03 Cook the vegetables in the skillet
01:17 Add wine to skillet and bring to boil
01:36 Stir in canned diced tomatoes and add chicken to skillet
01:45 Cover and simmer
01:54 Finished Dish
02:04 Wrap up
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Daniel's Chicken Cacciatore
MamaMancini's Slow Cooked Italian Sauce and Beef Meatballs are home style, old world Italian recipes that my grandmother kept in her heart, and I now share with the world. The meatballs and sauce are available in your local grocery, sold fully cooked and flavored to perfection. With so many ways to enjoy, you'll always find a reason for more!
For more recipes, visit MamaMancnis.com
Fabio's Kitchen: Episode 21, Chicken Cacciatore
Everybody’s favorite chicken classic is HERE…Chicken Cacciatore! Legend has a lot to say about how this dish came to be, but you know me, I had to put my own spin on it. I’ve incorporated things like tomatoes, red wine, herbs and other flavors to bring this classic dish to the next elevated level.
Chicken Cacciatore recipe can be found here:
For more fast recipes and quick meals, order Fabio's new cookbook Fabio's 30-Minute Italian here:
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Broiled chicken cacciatore with cauliflower mash
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***RECIPE, SERVES 4-5***
For the chicken
1.5 lb (.7 kg) boneless skinless chicken thighs, 5 or 6 thighs
2 lb (1 kg) tomatoes, cut in half
3 bell peppers, cut in half, seeds and stems removed
3 shallots (or 1 onion), cut in half and peeled
5-6 garlic cloves, crushed and peeled
capers
balsamic vinegar
olive oil
salt
pepper
fresh sage
fresh thyme
For the cauliflower
1 head cauliflower, roughly chopped into florets
5-6 garlic cloves, peeled and roughly chopped
2-4 tbsp butter
a little milk or buttermilk
grated parmesan or pecorino cheese
salt
pepper
For the chicken, start your oven's broiler (grill) heating to maximum. Put the chicken, tomatoes, peppers, shallots and garlic into a large roasting tray. Drizzle everything with olive oil, season with salt and pepper, toss to get everything coated, position all the vegetables cut-side down, and get everything spread evenly with minimal overlap. Tuck the garlic under the chicken to protect it from burning.
Put the tray under the broiler and check on it frequently. You want everything but the chicken and the garlic to burn. When the chicken is brown on the top side, flip it over. When the peppers feel just barely cooked, take them out. When the chicken is brown on both sides, add some capers and a splash of balsamic vinegar to the pan. If there isn't enough liquid in the pan to stew the chicken, put in some water, and/or cover the chicken pieces with tomatoes so that they'll get plenty of wet heat.
When the chicken feels soft (after maybe 45 minutes), take the pan out. Lift as many of the burnt skins as possible off of the tomatoes and shallots and discard — don't worry if you can't get them all off. Push the chicken to one side of the tray and everything else to the other. Use a wooden spoon to mash the tomatoes, garlic and shallots into a sauce, taking care to scrape and dissolve any fond in the pan. Gently coat the chicken pieces in the sauce, then turn the burner under that side of the pan on medium-low to simmer the chicken in the sauce for a few minutes.
Peel as much burnt skin as possible off the peppers and cut them into strips. Return them to the roasting tray to reheat. Taste the sauce and consider adding any additional salt or vinegar it needs. Tear in a few sage leaves and gently toss everything together. Garnish on the plate with fresh thyme leaves.
For the cauliflower, put the florets into a pot and cover them halfway up with water. Cover the pot and boil/steam until soft. Drain. Return the empty pot to the heat, melt in the butter and let it brown. Turn off the heat and stir in the garlic. Let it cook for a moment, then stir in the cauliflower. Mash it up or puree it (an emersion blender is easiest). Mix in a little milk until you like the texture (you might want very little or none at all). Stir in grated cheese, salt and pepper to taste.
Chicken Cacciatore - Chef Pasquale
Today I will show you how to make my Chicken Cacciatore recipe.
What you'll need:
Chicken (Wings, Legs and Thighs)
Plum Tomato Sauce
Olive Oil
Onions
Garlic
Sweet Peppers
Mushrooms
Black Olives
Parsley
Salt and Pepper
Parmesan Cheese
Pasta (Any kind you want)
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Katie Parla's Roman Kitchen: Chicken Cacciatore
On this episode of Katie Parla's Roman Kitchen, Katie makes chicken cacciatore. The white wine and white wine vinegar are a pleasant acidic foil to the skin-on chicken thighs. Watch the episode on Recipe.TV (check your local listings) and get the recipe here: