Best 5 Chicken Catchatory Ravioli Stew Recipes

CHICKEN CACCIATORE

Steps:

• Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
• In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
• Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

CHICKEN RAVIOLI

Steps:

• Place chicken breasts, salt and pepper and cream in bowl of food processor fitted with the metal blade. Process, pulsing in short onoff bursts, until everything is wellincorporated. Form and cook raviolis as detailed above. Serve in bowl of warm seasoned chicken broth.

CHICKEN CATCHATORY-RAVIOLI STEW

Steps:

• Heat a big soup pot over medium high heat. Have a GH (grown-up helper) do this for you.
• WHACK the garlic with a fist or the palm of your hand. Separate the skins from the smashed garlic and throw just the skins away into the garbage bowl. WHACK the 3 cloves of garlic with the bottom of a small saucepan. Add extra-virgin olive oil, 2 turns of the pan, to the soup pot. Throw in the garlic and 2 stems each of the rosemary and fresh thyme herbs. The leaves will fall off the stems and give a delicious and really cool flavor to your special stew. Add the mushrooms, too and help stir as the mushrooms cook 3 to 5 minutes. Season the mushrooms up with a little salt and pepper as they're cooking.
• Next, have the GH open the can of tomatoes and pour into the soup pot. Use a sharp, small knife to chop the red roasted bell peppers. Keep your fingers on the hand that is not holding the knife curled under so you don't chop off a whole finger! You just want to cut up those peppers into pieces as big as your mouth, that's what they call "bite-size." Add the chopped up roasted red peppers to the tomatoes and stir. Squeeze as much liquid as possible out of the spinach. Add spinach, tomato sauce and chicken broth to the pot.. Stir really slowly or the soup will slosh out of your pot! Stir until the spinach is all broken up in the broth. Have the GH cover the soup and raise the heat to high.
• Have the GH cut up the chicken for you on a separate cutting board from the one you cut up the vegetables on. Tell them to use a plastic board. Cut the chicken tenders into 1-inch pieces across and add them to the stew. Tell the GH to go wash up right away with lots of soap and hot water so that the raw chicken doesn't get on anything else in the kitchen or any other food.
• When the stew comes up to a boil again, add the ravioli and leave the lid off. Cook stew until the ravioli is almost done, about 5 minutes. Turn off the heat and let the stew cool down a little bit. Have your GH serve up the stew and pass cheese and bread at the table to go with it.

CHICKEN CATCH-A-TORY RAVIOLI STEW RACHAEL RAY

Steps:

• Have your GH heat a medium soup pot over medium-high heat.
• Place 3 cloves of garlic on a cutting board and WHACK each clove with a small heavy frying pan.
• Pick out the skins and chuck them in your garbage bowl.
• Have the GH add evoo, 2 turns of the pan, to the soup pot.
• Throw in the smashed garlic and 2 stems each of the rosemary and fresh thyme herbs. The leaves will fall of the stems and give a delicious flavor to your special stew.
• Add the mushrooms, too, and help stir as the mushrooms cook 3 to 5 minutes.
• Season the 'shrooms up with salt and pepper as they're cooking.
• Next, you or your GH can open the can of stewed tomatoes and add them to the pot.
• Use a sharp, small knife to chop the roasted red bell peppers.
• Keep your fingers on the hand holding the peppers curled under so you don't chop off a whole finger!
• You just want to cut up those peppers into pieces as big as your mouth; that's what they call bite-size.
• Add the chopped-up roasted red peppers and add 1 cup tomato sauce to the soup pot.
• Put defrosted chopped spinach into a kitchen towel.
• Gather towel up and twist it to get the water out of the spinach.
• Squeeze the spinach over your garbage bowl until it stops dripping.
• Separate spinach with your fingers and add it to the soup.
• Pour in chicken broth and stir the stew really slowly or it will slosh out of your pot!
• Have the GH cover the soup and raise the heat to high.
• Have the GH cut up the chicken for you on a separate plastic cutting board from the one you cut up the vegetables on.
• Cut the chicken tenders into 1-inch pieces and add them to the stew.
• Tell the GH to go wash up right away with lots of soap and hot water -- including the board -- so that the raw chicken doesn't get on anything else in the kitchen or any other food.
• If you touched the raw chicken, you should wash up, too.
• When the stew comes up to a boil again, add the ravioli and leave the lid off.
• Cook stew until the ravioli is almost done, about 5 minutes.
• Turn off the heat and let the stew cool down a little bit.
• Have your GH serve up the stew and pass cheese and bread at the table to go with it.

CHICKEN CACCIATORE STEW (CROCK POT)

Steps:

• Combine all ingredients in electric cooker pot.
• Mix well.
• Cover and cook on Low setting for at least 6 hours.