Best 7 Ww Core Italian Chicken Cacciatore Recipes

ITALIAN CHICKEN CACCIATORE

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat and cook onion, stirring often, until soft and translucent, about 5 minutes. Transfer to a pot.
• Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss chicken thighs in the flour mixture until evenly coated.
• Heat remaining 2 tablespoons olive oil in the skillet over medium heat, add chicken thighs, and brown on one side, without turning, for 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer browned chicken thighs to the pot.
• Pour white wine into the skillet; bring to a boil. Stir to loosen all the browned bits of chicken and flavors in the skillet pour into the pot. Add diced tomatoes, tomato paste, and sugar; season with salt and pepper. Add as much chicken stock as needed to cover the chicken. Cover pot and simmer over medium heat, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes.
• Stir in olives, parsley, and basil. Stir to heat through.

WW CORE ITALIAN CHICKEN CACCIATORE

Steps:

• Preheat oven to 400.
• Put all into a baking dish, stir and cover.
• Bake 45 minute Uncover and stir.
• Continue to cook the veggies are to your liking and the chicken is cooked.
• Meanwhile, boil water for pasta and cook.
• Or nuke red or white potatoes.

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 CACCIATORE

Steps:

• Season chicken with kosher salt and pepper.
• In a large heavy saute pan, heat the pan over a medium-high flame and spray with cooking oil.
• Add the chicken pieces to the pan and saute just until brown, about 3-4 minutes per side. Set aside.
• Add the peppers, onion and garlic to the pan and saute over medium heat until the onion is tender, about 3-4 minutes, then add mushrooms and cook another 2-3 minutes. Season with salt and pepper.
• Add the tomatoes, chicken, broth, and oregano. Cover the bring the sauce to a simmer.
• Continue simmering over low heat until the chicken is tender, about 35 to 45 minutes.
• Add the chopped basil 5 minutes before sauce is done.
• Serve over 1 cup pasta.

CHICKEN CACCIATORE

Steps:

• Season chicken with salt and pepper. Lightly coat a large nonstick skillet with cooking spray. Add olive oil and heat. Add chicken breasts and cook over medium heat until browned and juices run clear, about 5 minutes on each side.
• Add onions, pepper and garlic to skillet. Cook until vegetables are softened, about 2 minutes.
• Stir in wine, tomatoes and Italian seasoning. Bring to boil, then reduce heat to medium-low. Cover and simmer 20 minutes. Sprinkle with parsley and serve with pasta.

NORTHERN ITALIAN-STYLE CHICKEN CACCIATORE

Steps:

• Rinse chicken pieces and pat dry.
• Heat oil in a large skillet over medium heat. Add chicken and brown, 4 to 5 minutes per side. Remove chicken to a plate.
• Add mushrooms, onion, and celery to the pan drippings and sauté until soft, about 5 minutes. Add garlic and cook until fragrant, about 2 more minutes.
• Return chicken to the skillet. Add white wine and cook until it has almost completely evaporated, 2 to 3 minutes. Add diced tomatoes, chicken broth, parsley, oregano, pepper flakes, salt, and pepper. Cover and simmer until chicken is no longer pink at the bone and the juices run clear, about 30 minutes.

WEIGHT WATCHERS SPICED CHICKEN CACCIATORE

Steps:

• Heat oil in a large saucepan or stock pot over medium-high heat; add onion, garlic, green pepper and mushrooms.
• Sauté until vegetables are tender and mushrooms release juice, about 4 minutes.
• Add chicken and sauté until golden brown on all sides, about 5 minutes.
• Add basil, curry powder, salt and black pepper; stir to coat.
• Add tomatoes and bring mixture to a boil. Reduce heat to low, partially cover and simmer 15 minutes.
• Remove from heat and stir in parsley.
• Meanwhile, cook spaghetti according to package directions.
• Transfer spaghetti to four shallow bowls and spoon chicken mixture over top.
• Yields about 1 cup of chicken mixture and 1 cup of spaghetti per serving with a Points value of 8.