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Then hunter

Then hunter


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summer recipes
I invite you to try this summer recipe, I say, because it has a lot of vegetables and is absolutely delicious.

  • 6 chicken legs
  • 1 canned tomatoes in sauce
  • 1 can of mushrooms
  • 1 red bell pepper
  • 1 yellow pepper
  • 100g pitted olives
  • 1 onion
  • 3 cloves of garlic
  • 150 ml of red wine
  • 1 small carrot
  • 1 piece of celery
  • 300 ml chicken soup
  • salt
  • pepper
  • dried thyme
  • dried oregano
  • olive oil
  • Green parsley

Servings: 4

Preparation time: less than 120 minutes

RECIPE PREPARATION Chicken hunter:

Preheat the oven to 180 degrees C.

Season the chicken with salt and pepper.

The pieces of meat are fried over low heat and turned on all sides. They step aside.

Cut the julienned onion and fry with the crushed garlic. Add the tomatoes to the mixed sauce, basil, oregano, salt and pepper to taste and simmer for a few minutes. Add the wine and simmer over medium heat for 4-5 minutes to evaporate the alcohol.


Add sliced ​​peppers, carrots and celery given on a small grater and mushrooms rinsed with water (and cut smaller, if necessary). Add the chicken legs and chicken soup (or a cup of water), salt and pepper to taste and place the dish in the oven for 50-55 minutes. Every 20 minutes, the chicken pieces are turned. After 30 minutes, add the olives.

When the meat is ready and the sauce has dropped, sprinkle with chopped parsley.

Serve the dish hot with polenta.

Tips sites

1

it is served with a glass of red wine


Chicken Hunter - Recipes

A tasty dukan recipe, quite easy to prepare even for beginners. "Cacciatore" means hunter in Italian. In the kitchen, the expression "Allaire hunter”Refers to a dish prepared in a hunting style, containing tomatoes, onions, herbs, peppers and wine. Traditionally this recipe can be prepared with chicken or rabbit. Today I propose a recipe for chicken cacciatore, dukan style. Do not hesitate to share it with the family because they will surely like it too.

Cruise Phase (PL), Consolidation, Definitive Stabilization

-6 skinless chicken legs

- 1 lgt olive oil (optional)

- 50 ml red wine (tolerated at 3 lg / day)

- 1 can of diced tomatoes (400 ml)

We put the skinless cups in a non-stick pan (the teaspoon of olive oil can be used as an option). Turn the cups on each side and leave them for about 1-2 minutes, until they change color. We take them out of the pan (2). In the same pan we put chopped green onions and sliced ​​peppers. Saute on low heat for about 5 minutes (3).

Then add the chicken soup, wine, garlic, canned tomatoes, salt, pepper and bay leaves and simmer for about 25-30 minutes, or until you think it's ready (4,5). It is a delicious recipe and you will definitely like my dukan proposal today.


RECIPE: Make Crispina Restaurant & Pizzeria’s Chicken Cacciatore

Our favorite local restaurant is Crispina in Vinings. We’ve never had a bad dish and especially love their nightly specials. A few weeks ago, we ordered carryout and tried the chicken hunter. It was absolutely amazing and I’d love to have the recipe to make at home. - Stacy Daxe, Smyrna

Crispina’s chef and co-owner Raffaele Crispino was happy to share the recipe for this Italian classic. It’s based on his mother’s recipe which starts with marinated chicken. The poultry is then braised with tomatoes, onions, Cinque Terre black olives and Sicilian capers.

Cacciatore means “hunter” in Italian and this traditional dish always incorporates tomatoes, onions and herbs. Depending on where you’re enjoying it, you’ll find chicken cacciatore served over mashed potatoes, polenta, or as Crispino prepares it, crisp roasted potatoes.

Marinate your chicken in the morning, and then dinner can be prepared in about an hour.

  • 4 (4-ounce) boneless skinless chicken breasts
  • 1 cup white wine
  • 1 cup plus 1/3 cup plus 2 tablespoons olive oil, divided
  • 1 (14.5-ounce) can crushed tomatoes
  • 1 cup sliced ​​onion
  • 1/2 cup diced celery
  • 1 tablespoon plus 1 teaspoon chopped garlic, divided
  • 1 pound Russet potatoes, peel on, cut into 1-inch cubes
  • 1/4 cup chopped parsley
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 1 cup chicken broth, more if needed
  • 3 tablespoons whole black olives
  • 2 tablespoon capers
  • 2 teaspoons oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup all-purpose flour
  • Sprig of basil and grated Parmesan, for garnish
  • Place chicken breasts in a bowl or sealable plastic bag. Add wine and 1 cup olive oil. Cover chicken and marinate 4 to 6 hours, refrigerated.
  • When ready to begin cooking, make marinara: In a large skillet over medium heat, combine crushed tomatoes with onion, celery and 1 tablespoon garlic. Bring to a simmer and cook 20 minutes.
  • While marinara sauce is cooking, prepared potatoes: Heat oven to 350 degrees. In a medium bowl, combine potato cubes with 1/3 cup olive oil, parsley, remaining teaspoon garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange on a small rimmed baking sheet and roast until potatoes are cooked through and browned, about 35 minutes. Toss occasionally so potatoes brown evenly. When done, remove from oven and keep warm.
  • While potatoes are roasting, start Cacciatore mixture: In a small skillet over medium heat, combine chicken broth, black olives and capers. Bring to a simmer and cook 5 minutes. Stir in oregano, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper and red pepper flakes.
  • When marinara is ready, add Cacciatore mixture to the marinara and simmer 10 minutes. If you wish, add more chicken broth.
  • While sauce is simmering, remove chicken from marinade and discard marinade. Arrange flour in a pie plate. In a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Dry chicken breasts and dredge in flour, coating all sides. Arrange chicken breasts in skillet and saute until golden on both sides, about 4 minutes per side. Do not crowd skillet. Cook chicken in batches if needed.
  • When chicken has browned, add to the skillet with sauce. Continue cooking until chicken reaches a temperature of 165 degrees, about 10 minutes. Serve with potatoes. Garnish with a sprig of basil and grated Parmesan. Serves 4.

Per serving: Per serving: 645 calories (percentage of calories from fat, 50), 33 grams protein, 48 grams carbohydrates, 6 grams fiber, 36 grams total fat (5 grams saturated), 84 milligrams cholesterol, 911 milligrams sodium.


RECIPE: Make Crispina Restaurant & Pizzeria’s Chicken Cacciatore

Our favorite local restaurant is Crispina in Vinings. We’ve never had a bad dish and especially love their nightly specials. A few weeks ago, we ordered carryout and tried the chicken hunter. It was absolutely amazing and I’d love to have the recipe to make at home. - Stacy Daxe, Smyrna

Crispina’s chef and co-owner Raffaele Crispino was happy to share the recipe for this Italian classic. It’s based on his mother’s recipe which starts with marinated chicken. The poultry is then braised with tomatoes, onions, Cinque Terre black olives and Sicilian capers.

Cacciatore means “hunter” in Italian and this traditional dish always incorporates tomatoes, onions and herbs. Depending on where you’re enjoying it, you’ll find chicken cacciatore served over mashed potatoes, polenta, or as Crispino prepares it, crisp roasted potatoes.

Marinate your chicken in the morning, and then dinner can be prepared in about an hour.

  • 4 (4-ounce) boneless skinless chicken breasts
  • 1 cup white wine
  • 1 cup plus 1/3 cup plus 2 tablespoons olive oil, divided
  • 1 (14.5-ounce) can crushed tomatoes
  • 1 cup sliced ​​onion
  • 1/2 cup diced celery
  • 1 tablespoon plus 1 teaspoon chopped garlic, divided
  • 1 pound Russet potatoes, peel on, cut into 1-inch cubes
  • 1/4 cup chopped parsley
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 1 cup chicken broth, more if needed
  • 3 tablespoons whole black olives
  • 2 tablespoon capers
  • 2 teaspoons oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup all-purpose flour
  • Sprig of basil and grated Parmesan, for garnish
  • Place chicken breasts in a bowl or sealable plastic bag. Add wine and 1 cup olive oil. Cover chicken and marinate 4 to 6 hours, refrigerated.
  • When ready to begin cooking, make marinara: In a large skillet over medium heat, combine crushed tomatoes with onion, celery and 1 tablespoon garlic. Bring to a simmer and cook 20 minutes.
  • While marinara sauce is cooking, prepared potatoes: Heat oven to 350 degrees. In a medium bowl, combine potato cubes with 1/3 cup olive oil, parsley, remaining teaspoon garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange on a small rimmed baking sheet and roast until potatoes are cooked through and browned, about 35 minutes. Toss occasionally so potatoes brown evenly. When done, remove from oven and keep warm.
  • While potatoes are roasting, start Cacciatore mixture: In a small skillet over medium heat, combine chicken broth, black olives and capers. Bring to a simmer and cook 5 minutes. Stir in oregano, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper and red pepper flakes.
  • When marinara is ready, add Cacciatore mixture to the marinara and simmer 10 minutes. If you wish, add more chicken broth.
  • While sauce is simmering, remove chicken from marinade and discard marinade. Arrange flour in a pie plate. In a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Dry chicken breasts and dredge in flour, coating all sides. Arrange chicken breasts in skillet and saute until golden on both sides, about 4 minutes per side. Do not crowd skillet. Cook chicken in batches if needed.
  • When chicken has browned, add to the skillet with sauce. Continue cooking until chicken reaches a temperature of 165 degrees, about 10 minutes. Serve with potatoes. Garnish with a sprig of basil and grated Parmesan. Serves 4.

Per serving: Per serving: 645 calories (percentage of calories from fat, 50), 33 grams protein, 48 grams carbohydrates, 6 grams fiber, 36 grams total fat (5 grams saturated), 84 milligrams cholesterol, 911 milligrams sodium.


Top 10 Crockpot Chicken Recipes

I like this recipe is creamy, smooth and attractive. And the chicken is moist and delicate. Usually I add chopped onions and carrots to children when you do you could use peppers, mushrooms and garlic.

Nothing is easier than this two-ingredient recipe. Because it's so simple, I like to serve it over a butter noodle or a plate of pilaf rice. This is one of my favorite recipes ever. The last time I did this I serve it over Chile Rice Casserole for an even bigger flavor.

Cacciatore means "hunter" in Italian. This rich recipe is made with boned chicken thighs, two types of tomatoes, mushrooms, onions, garlic and dry red wine. It is perfect for a cold winter night.

Chicken and dumplings are the latest food. And this recipe is so easy and good. Do it on a cold winter night, when the drops are standing and you are warm and comfortable inside.


Then the slow cooker hunter

The chicken legs are dried with absorbent napkins, then they are passed through flour and fried a little in 2-3 tablespoons of oil.

In the oil in which the thighs are browned, fry the mushrooms.

Onions are cut into scales. Cut the peppers into slices. The garlic is also cut into thin slices.

Mix all in a bowl, add wine, oregano, basil, salt, pepper, peeled tomatoes and mix.

Put the hardened mushrooms all over the mixture.

The browned thighs are placed in the slow cocker bowl.

Place the vegetable mixture over the thighs.

On top put the bay leaves and the oil in which I browned the thighs and mushrooms.


The recipe book

Ingredients:
1 onion cut into small pieces
2 puppies of garlic crushed
olive oil
2x400 g canned crushed tomatoes in tomato sauce
4 teaspoons mascarpone
basil (if it is fresh, about a hand, if it is dry 2 teaspoons)
3 pieces chicken breast (preferably leather)
salt pepper

Preparation:
1. Meat:
Chicken breast cut into smaller pieces that are fried in a little olive oil on both sides, until it acquires a golden color.
2. Sauce:
In a large skillet, or in a wok, onion, garlic and 3 teaspoons of oil put on the fire until the onion becomes translucent. If we use basil dry, add it now, then add tomatoes, salt, pepper. Let it simmer for 10-15 minutes, until the sauce thickens a little. Then take the pot off the heat, mix mascarpone and, if we use basil green, put about half the amount, cut or coarsely broken.
3. Assembly:
In a heat-resistant dish, place the pieces of meat, pour the sauce over them and put in the oven for 25-30 minutes to 190 degrees. After removing from the oven add the rest of the green basil (if necessary).


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RECIPE: Make Crispina Restaurant & Pizzeria’s Chicken Cacciatore

Our favorite local restaurant is Crispina in Vinings. We’ve never had a bad dish and especially love their nightly specials. A few weeks ago, we ordered carryout and tried the chicken hunter. It was absolutely amazing and I’d love to have the recipe to make at home. - Stacy Daxe, Smyrna

Crispina’s chef and co-owner Raffaele Crispino was happy to share the recipe for this Italian classic. It’s based on his mother’s recipe which starts with marinated chicken. The poultry is then braised with tomatoes, onions, Cinque Terre black olives and Sicilian capers.

Cacciatore means “hunter” in Italian and this traditional dish always incorporates tomatoes, onions and herbs. Depending on where you’re enjoying it, you’ll find chicken cacciatore served over mashed potatoes, polenta, or as Crispino prepares it, crisp roasted potatoes.

Marinate your chicken in the morning, and then dinner can be prepared in about an hour.

  • 4 (4-ounce) boneless skinless chicken breasts
  • 1 cup white wine
  • 1 cup plus 1/3 cup plus 2 tablespoons olive oil, divided
  • 1 (14.5-ounce) can crushed tomatoes
  • 1 cup sliced ​​onion
  • 1/2 cup diced celery
  • 1 tablespoon plus 1 teaspoon chopped garlic, divided
  • 1 pound Russet potatoes, peel on, cut into 1-inch cubes
  • 1/4 cup chopped parsley
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 1 cup chicken broth, more if needed
  • 3 tablespoons whole black olives
  • 2 tablespoon capers
  • 2 teaspoons oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup all-purpose flour
  • Sprig of basil and grated Parmesan, for garnish
  • Place chicken breasts in a bowl or sealable plastic bag. Add wine and 1 cup olive oil. Cover chicken and marinate 4 to 6 hours, refrigerated.
  • When ready to begin cooking, make marinara: In a large skillet over medium heat, combine crushed tomatoes with onion, celery and 1 tablespoon garlic. Bring to a simmer and cook 20 minutes.
  • While marinara sauce is cooking, prepared potatoes: Heat oven to 350 degrees. In a medium bowl, combine potato cubes with 1/3 cup olive oil, parsley, remaining teaspoon garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange on a small rimmed baking sheet and roast until potatoes are cooked through and browned, about 35 minutes. Toss occasionally so potatoes brown evenly. When done, remove from oven and keep warm.
  • While potatoes are roasting, start Cacciatore mixture: In a small skillet over medium heat, combine chicken broth, black olives and capers. Bring to a simmer and cook 5 minutes. Stir in oregano, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper and red pepper flakes.
  • When marinara is ready, add Cacciatore mixture to the marinara and simmer 10 minutes. If you wish, add more chicken broth.
  • While sauce is simmering, remove chicken from marinade and discard marinade. Arrange flour in a pie plate. In a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Dry chicken breasts and dredge in flour, coating all sides. Arrange chicken breasts in skillet and saute until golden on both sides, about 4 minutes per side. Do not crowd skillet. Cook chicken in batches if needed.
  • When chicken has browned, add to the skillet with sauce. Continue cooking until chicken reaches a temperature of 165 degrees, about 10 minutes. Serve with potatoes. Garnish with a sprig of basil and grated Parmesan. Serves 4.

Per serving: Per serving: 645 calories (percentage of calories from fat, 50), 33 grams protein, 48 grams carbohydrates, 6 grams fiber, 36 grams total fat (5 grams saturated), 84 milligrams cholesterol, 911 milligrams sodium.


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Comments:

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