CHICKEN CACCIATORE

Easy to make and loved by the entire family…..cacciatore aromas fill your kitchen — no — your whole house…..with comfort and warmth as it looks after itself on the stove or in the oven! 

Cacciatore means hunter in Italian, and alla cacciatora translates to a  ‘hunter-style’ meal with chicken (or rabbit), onions, tomatoes, herbs, vegetables, and usually wine or vinegar. This is one of those recipes I found years ago in an old, tattered Italian cookbook, and every time I’d remake it through the years, I’d change something or adjust the cooking, which eventually brought me to this recipe. One I love and make time and time again.

Keep it low carb and serve over cauliflower rice or vegetables. OR carb load it with pasta or rice! If there are any leftovers, the flavours are even better the next day! Or you can freeze it for another night.

CHICKEN CACCIATORE

Slow cooked Chicken Cacciatore, with chicken falling off the bone in a rich and rustic sauce is simple Italian comfort food at its best.
Author: Karina – Cafe Delites
Serves: 6
INGREDIENTS
6 skinless chicken thighs, bone-in
Salt and pepper to season
2 tablespoons olive oil (more if needed )
2 tablespoons minced garlic (or 8 cloves)
1 medium onion, diced
1 small yellow pepper (capsicum), diced
1 small red pepper (capsicum), diced medium
1 large carrot, peeled and sliced
10 oz | 300g mushrooms, sliced
½ cup pitted black olives
8 sprigs of thyme
2 tablespoons each freshly chopped parsley and basil, plus more to garnish
1 teaspoon dried oregano
150 ml red wine
2x 14 oz | 410g cans crushed tomatoes
2 tablespoons tomato paste
7 oz | 200g mini Roma tomatoes, halved
½ teaspoon red pepper flakes
INSTRUCTIONS

Season chicken with salt and pepper. Heat oil in a heavy cast iron skillet, drizzled with olive oil.
Add the garlic and fry until fragrant (about 30 seconds). Add the onion, peppers, carrot, mushrooms and the herbs; sauté for 5 minutes until the onion is transparent and the vegetables are beginning to soften.
Add the chicken and sear on both sides until deep golden brown on both sides. (Occasionally mix the vegetables around the chicken in the pan so they don't stick).
Pour in the wine and allow it to simmer and reduce down (about 5-6 minutes).
Add the crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Continue to cook over stove top OR in the oven following the instructions below.
FOR STOVE TOP:
Mix all of the ingredients together; cover with lid, reduce heat and allow to simmer (while stirring occasionally) for 30-40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.
FOR THE OVEN:
Transfer the covered skillet to a preheated oven at 375°F | 190°C and cook for 50 minutes. Remove the lid and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced down.
FOR THE SLOW COOKER, USE THIS RECIPE: http://cafedelites.com/2016/11/08/slow-cooker-chicken-cacciatore/
NOTES
If the sauce is too thin for your liking, add 2 tablespoons of tomato paste while it's simmering to thicken.
TO MAKE AHEAD:
This chicken cacciatore can be made up to 1 day ahead, cooled, covered and refrigerated. Rewarm over low-medium heat. 
TO FREEZE:
Transfer the cooled cacciatore into an air tight container and transfer to the freezer. The day of serving, thaw it out in the morning and bring to room temperature. Transfer to a skillet / pan and reheat over low-medium heat until warmed through.

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BACON WRAPPED CREAM CHEESE STUFFED CHICKEN BREAST

An easy, but elegant main dish! The chicken is moist, the flavor superb and the bacon a perfect wrapping!
Author: Adapted by Catherine Daugherty
Recipe type: Main Dish
Cuisine: American
Serves: 4 large servings
Ingredients
1 lb. Boneless skinless chicken breast cut into 4 – 4 ounce pieces
4 tablespoons cream cheese
¼ cup Pepperjack cheese, shredded
2 tablespoons green onion, chopped
4 to 8 pieces of bacon
Instructions
Cut chicken into 4 equal size pieces. Pound breast so it is about ¼" thick.
Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put ¼ of this mixture into the middle of each piece of chicken.
Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.
Wrap 1 to 2 slices of bacon around the chicken breast, secure with toothpick, if needed.
Place on baking sheet and back for 30 minutes at 375 degrees F.
Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side.
Serve immediately.
Notes
* One piece of bacon wrapped around each breast is enough. But 2 pieces of bacon for each breast fully wraps the chicken and is outstanding as well.

* 1 lb. of chicken usually equals one large chicken breast cut in half. Cut each half in half again and you will have four 4 ounce pieces. 

* This recipe is very adaptable to being basted with your favorite grilling sauce, marinade, chili sauce, or sweet and sour sauce during baking.
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