Best 4 Chef Johns Chicken Cacciatore Recipes

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**Chicken Cacciatore: A Delightful Italian Feast for Your Taste Buds**

Chicken Cacciatore is a classic Italian dish that bursts with flavor and embodies the essence of rustic Italian cuisine. Originating from the northern regions of Italy, this dish features succulent chicken pieces browned to perfection and simmered in a rich tomato sauce infused with an aromatic blend of herbs and spices. The result is a hearty and comforting dish that promises to tantalize your taste buds and transport you to the heart of Italy.

This comprehensive article presents a collection of carefully curated Chicken Cacciatore recipes, each offering a unique interpretation of this timeless dish. From traditional recipes that stay true to the authentic Italian roots to modern variations that incorporate contemporary culinary techniques, this article has something for every palate. Whether you prefer a classic version with tender chicken, juicy tomatoes, and flavorful herbs or a more adventurous take with the addition of colorful bell peppers, mushrooms, or a touch of spice, you're sure to find a recipe that suits your preferences.

With step-by-step instructions, detailed ingredient lists, and insightful cooking tips, these recipes empower home cooks of all skill levels to recreate this delectable dish in their own kitchens. So, prepare to embark on a culinary journey as we explore the diverse flavors and aromas of Chicken Cacciatore, a dish that promises to leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHEF JOHN'S BOSTON CREAM PIE



Chef John's Boston Cream Pie image

This is my quick and easy version of Boston's Parker House Hotel's famous cake.

Provided by Chef John

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 5h10m

Yield 8

Number Of Ingredients 16

cooking spray
1 (18.25 ounce) package yellow cake mix
3 eggs
1 ¼ cups water
⅓ cup vegetable oil
3 eggs
2 tablespoons cornstarch
6 tablespoons white sugar
1 cup heavy whipping cream
1 cup whole milk
½ tablespoon butter
1 teaspoon vanilla extract, or to taste
1 pinch salt
4 ounces dark chocolate, chopped
1 teaspoon butter
½ cup heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray 2 (8-inch) cake pans with cooking spray.
  • Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
  • Divide cake batter between the two prepared cake pans.
  • Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
  • Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
  • Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
  • Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
  • Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
  • Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
  • Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
  • Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.

Nutrition Facts : Calories 694.7 calories, Carbohydrate 72.4 g, Cholesterol 198.7 mg, Fat 41 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 16.5 g, Sodium 514.2 mg, Sugar 45.5 g

SLOW COOKER CHICKEN CACCIATORE



Slow Cooker Chicken Cacciatore image

Easy slow cooker chicken cacciatore. Serve over angel hair pasta. 'Cacciatore' is Italian for 'hunter', and this American-Italian term refers to food prepared 'hunter style,' with mushrooms and onions. Avanti!

Provided by Rosie

Categories     World Cuisine Recipes     European     Italian

Time 9h15m

Yield 6

Number Of Ingredients 6

6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic

Steps:

  • Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
  • Cover, and cook on Low for 7 to 9 hours.

Nutrition Facts : Calories 260.6 calories, Carbohydrate 23.7 g, Cholesterol 63.4 mg, Fat 6.1 g, Fiber 4.8 g, Protein 27.1 g, SaturatedFat 1.6 g, Sodium 589.8 mg, Sugar 13.9 g

CHICKEN CACCIATORE



Chicken Cacciatore image

Chicken Cacciatore, though not always thought of as a stew, has the characteristics of one; chicken is paired with vegetables in a rich, thick broth. The mixture is then spooned over al dente linguine.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 12

1 1/2 three-pound chickens, cut into 12 pieces
1 tablespoon extra-virgin olive oil
1 1/2 pounds cremini mushrooms or white mushrooms, quartered
2 large onions, sliced 1/4 inch thick
2 large bell peppers (preferably 1 red and 1 green), sliced 1/4 inch thick
4 garlic cloves, smashed
1/2 cup dry red wine
One 28-ounce can crushed Italian tomatoes
One 14 1/2-ounce can low-sodium chicken broth, skimmed of fat
3/4 pound linguine
Coarse salt
1/4 cup chopped fresh basil or flat-leaf parsley (optional)

Steps:

  • Reserve chicken wings for another use. Remove skin from chicken; halve breasts crosswise; you will have 6 pieces of dark meat and 6 pieces of light meat.
  • Heat a deep 10-inch skillet or 6-quart Dutch oven over medium heat until hot. Add half the chicken pieces; cook until browned, about 8 minutes, turning once. Transfer to a plate. Repeat with remaining chicken.
  • In same pan, heat 1/2 tablespoon olive oil. Add mushrooms; cook on medium-high, stirring, until softened and browned, about 7 minutes. Transfer to a bowl.
  • Add remaining 1/2 tablespoon oil to pan; add onions, peppers, and garlic; cook on medium-high, stirring occasionally, until golden, about 4 minutes. Pour in wine; bring to a boil. Cook until almost evaporated, about 3 minutes. Add tomatoes and broth; return chicken to pan. Simmer, turning occasionally, until meat is tender and sauce is thickened, about 1 hour. Stir in mushrooms. Cook linguine in a large pot of boiling salted water until al dente. Drain; serve with chicken and sauce. Garnish with basil or parsley if desired.

Nutrition Facts : Calories 599 g, Cholesterol 151 g, Fat 9 g, Fiber 6 g, Protein 59 g, Sodium 573 g

HUNTER STYLE CHICKEN CACCIATORE



Hunter Style Chicken Cacciatore image

Traditional chicken cacciatore is brought to a new level with onions, peppers, mushrooms and red wine. This hunter-style version gives a heartiness and warmth that will satisfy any appetite! This recipe is inspired by the cacciatore that we enjoy from our favorite Italian restaurant. Serve over pasta with freshly-grated Parmesan and a green salad!

Provided by Pam

Categories     World Cuisine Recipes     European     Italian

Time 2h35m

Yield 12

Number Of Ingredients 23

2 teaspoons olive oil
6 cloves garlic, sliced
2 (28 ounce) cans whole peeled plum tomatoes with juice
1 (6 ounce) can tomato paste
¾ cup red wine
1 tablespoon white sugar
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons olive oil, divided
1 carrot, chopped
1 stalk celery, chopped
2 green bell peppers, cut into chunks
2 onions, cut into chunks
1 pound fresh mushrooms, sliced
2 eggs
2 cups all-purpose flour
¼ cup olive oil
5 pounds skinless, boneless chicken pieces
1 ½ pounds dry linguine pasta
½ cup chopped fresh parsley
1 tablespoon freshly shredded Parmesan cheese, or to taste

Steps:

  • Heat 2 teaspoons of olive oil in a large pot over low heat, and cook and stir the garlic until tender but not browned, about 3 minutes. Pour in the tomatoes with their juice, and mash with a potato masher to leave the tomatoes in chunks. Stir in tomato paste, red wine, sugar, oregano, basil, salt, and black pepper, and mix until the tomato paste is smoothly combined into the sauce. Bring to a simmer, and cook, stirring often, while you prepare the vegetables.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the carrot and celery until tender, 5 to 8 minutes. Stir into the sauce. In the same skillet, cook and stir the green peppers and onions until the onions are translucent, 5 to 8 more minutes; mix them to the sauce. Heat 1 more tablespoon of olive oil in the skillet, and cook and stir the mushrooms until they give up their liquid, about 10 minutes; stir the mushrooms into the sauce. Allow sauce to simmer while you cook the chicken.
  • Beat the eggs in a bowl. Place the flour in a separate shallow bowl. Heat 1/4 cup of olive oil in a large skillet over medium heat. Dip chicken pieces in egg, then dredge in flour. Tap off any excess flour, and brown the chicken pieces in the hot oil until browned on both sides, about 15 minutes. Set the chicken pieces aside.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Spoon about 1 cup of the tomato sauce into the bottom of a large Dutch oven. Place the chicken pieces into the Dutch oven, and pour remaining sauce and vegetables over the chicken; cover.
  • Bake in the preheated oven until the chicken is tender and no longer pink inside, about 1 hour. If sauce begins to boil harder than a simmer, reduce oven heat to 300 degrees F (150 degrees C).
  • About 15 minutes before serving time, bring a large pot of lightly salted water to a boil. Stir in the linguine pasta, bring back to a boil, and cook, stirring often, until the linguine is tender but still slightly firm, 10 to 12 minutes. Drain the pasta well.
  • Turn the linguine out onto a large platter, and top with the chicken and sauce. Sprinkle with parsley and Parmesan cheese to serve.

Nutrition Facts : Calories 655 calories, Carbohydrate 72.9 g, Cholesterol 114.2 mg, Fat 21.3 g, Fiber 6.8 g, Protein 40.1 g, SaturatedFat 5.1 g, Sodium 597.7 mg, Sugar 9.2 g

Tips:

- Use high-quality ingredients for the best flavor. - If you don't have dry white wine on hand, you can use a dry vermouth or even chicken broth in a pinch. - Don't overcrowd the pan when browning the chicken. This will prevent the chicken from cooking evenly and may make the sauce watery. - Season the chicken generously with salt and pepper before browning. This will help to develop flavor. - Cook the chicken until it is golden brown on all sides. This will help to seal in the juices and prevent the chicken from drying out. - Reduce the sauce until it is thick and flavorful. This will take about 5-10 minutes. - Serve the chicken cacciatore over pasta, rice, or mashed potatoes.

Conclusion:

Chef John's chicken cacciatore is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender chicken, flavorful sauce, and hearty vegetables is sure to please the whole family. With a few simple tips, you can make this dish even better. So next time you're looking for a quick and easy dinner idea, give Chef John's chicken cacciatore a try.

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