How To make Chicken and Ravioli Cacciatore
1 T Olive or vegetable oil
1 lb Boneless, skinless chicken
- breast cut in 1inch pieces 1 md Onion, sliced
1/2 md Green bell pepper, sliced
1 c Water
14 1/2 oz Can diced tomatoes w/ garlic
- and basil, undrained 8 oz Can tomato sauce
9 oz Pkg refrigerated cheese-
- filled ravioli
1. Heat oil in large skillet over medium-high heat until hot. Add
chicken, onion, and bell pepper; cook and stir until chicken is browned.
2. Stir in water, tomatoes, and tomato sauce. Bring to a boil. Add
ravioli, covering it with tomato mixture. If necessary, carefully separate ravioli. Cook 12 to 15 minutes or until sauce is of desired consistency and chicken is no longer pink, stirring frequently to prevent sticking.
Nutrition Information Per Serving: 430 Calories, 14 g Fat, 930 mg Sodium
How To make Chicken and Ravioli Cacciatore's Videos
CHICKEN CACCIATORE - POLLO ALLA CACCIATORA
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Chicken Cacciatore is such a classic, rustic and comforting Italian stew. Made with juicy chicken thighs in a beautiful tomato sauce flavoured with hearty vegetables, herbs, pancetta and olives. Comfort food doesn't get much better than this, serve with creamy polenta or Italian roast potatoes.
Ingredients
8 chicken thighs , skin on and bone in
1 large carrot , finely chopped
1 stick celery , finely chopped
1 onion , finely chopped
2 cloves garlic , finely chopped
½ cup pancetta (80g)
½ cup olives green or black (50g)
1 cup chicken stock low sodium
14.5 oz crushed tomatoes (400g)
½ cup white wine (125ml)
1 large sprig rosemary
1 bay leaf
1 tbsp olive oil
Salt and pepper to taste
Instructions
Heat olive oil in a large deep sided skillet until hot. Sprinkle the chicken with salt then brown the chicken skin side down for 5-7 minutes until golden. Turn the chicken around and brown on the other side for 2 minutes then remove and set aside on a plate. Drain the excess fat from the skillet but don’t wipe it clean.
Add the pancetta to the hot skillet and fry for 2-3 minutes. Next add the finely chopped carrot, celery and onion and saute until soft but not browned around 5 minutes.
Once soft, add the garlic, rosemary and bay and saute for another 2 minutes. Add the white wine and simmer for 1-2 minutes or until you can no longer smell the alcohol.
Add the tomatoes and stock and stir everything together. Finally, add the chicken back to the pot, cover and simmer for 45 minutes.
Uncover add the olives and simmer for a further 10 minutes to reduce the sauce slightly. While the sauce is reducing you can remove the chicken to a tray and place under a broiler (oven-grill) for a couple of minutes to crisp the skin up, this is optional but gives you delicious crispy skin.
Add the chicken back in and serve.
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How to make Chicken Cacciatora - Pollo alla cacciatora
A classic slow-cooked Italian stew is just the dish to satisfy those wintery blues, and traditional Chicken alla Cacciatora is the recipe to meet those cravings. Bubbling with savory tomatoes, piney rosemary, velvety sage and a host of your other favorite aromatic herbs, Chicken alla Cacciatora is a main course destined to be a family-favorite.
With a simple ingredient list, it could be that you already have everything on hand already to prepare this classic Italian chicken recipe. If you’ve got some time to prepare this dish, then you likely have everything you need to prepare a warming tomato-based poultry dish that’s straightforward in its simplicity, but oh-so-rewarding on the taste scale.
Recalling the need to prepare nourishing, restorative dishes during austere winter climates, the Chicken alla Cacciatora recipe naturally endows those enjoying it with a gentle sense of filled stomachs and satisfied appetites. Giving us just the right amount of energy to get through the rest of the day, traditional Hunter’s Stew is the meal for you - especially when you’re blessed with leftovers for the next day!
In fact, you might want to bump up the recipe amounts indicated in our traditional Chicken alla Cacciatora to ensure those leftovers are abundant. To be honest, Chicken alla Cacciatora is even better the next day, when the flavors of this excellent tomato sauce have completely melded into the aromatic herbs and root vegetables of your soffritto, the base of your sauce.
Enjoy this classic Tuscan dish, and let me know how it turns out for you in my social media. Love seeing what you’re whipping up in your own kitchens!
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Arthur Potts Dawson makes the most of leftover roast chicken with his ravioli of chicken, chives and potato
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