Prosciutto Chicken Cacciatore Recipe
- 2 pounds boneless skinless chicken thighs
- 1-1/2 pounds boneless skinless chicken breast halves
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 1 can (14-1/2 ounces) chicken broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup sliced fresh mushrooms
- 1 medium onion, chopped
- 1 package (3 ounces) thinly sliced prosciutto or deli ham, coarsely chopped
- 1 tablespoon diced pimientos
- 2 garlic cloves, minced
- 1/2 teaspoon Italian seasoning
- Hot cooked linguine
- Grated Parmesan cheese
- Cut chicken into serving-size pieces. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
- In a large skillet, brown chicken in oil in batches. Transfer to a 5-qt. slow cooker.
- Stir in the broth, tomatoes, mushrooms, onion, prosciutto, pimientos, garlic and Italian seasoning. Cover and cook on low for 4 to 4-1/2 hours or until chicken juices run clear. Serve with a slotted spoon over linguine; sprinkle with cheese. Yield: 6-8 servings.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Prosciutto Chicken Cacciatore(8)
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I have been making this one a while, its good to put together the night before and turn on while we are at a sports event or game. I don't use the ham or prosciutto and tend to stick with cut up chicken breast to keep the fat down. I do add about 3 tablespoons of capers and their juice for flavor. I also prefer to put it on top of Uncle Bens original flavored rice to punch up the flavor because with plain pasta or rice it can be a bit bland for us.
I did not like this chicken very much. It was edible, and very moist, but I just thought that it was way too bland for my taste.
Outstanding and very easy to make using a crockpot... definitely part of our menu fare for a good weeknight meal. Thanks!
I am giving this a five rating, which I think it was after I made a few changes. I used chicken tenders and after browning them and removing them to the crockpot, I sauteed the onions and garlic in the remaining oil. Then I added the broth and tomatoes, along with the seasoning and deglazed the pan in order to enhance the flavors. I then proceeded with the recipe as written, except that used a little flour and water to thicken the sauce a little. I also omitted the pimentos since we really don't like them. So, all in all, it turned out to be a tasty dish.
This is the best cacciatore recipe I've ever tried!! I added some thinly sliced carrots (as our favorite Italian restaurant does),a dash of white wine, and 1 extra can of diced, drained tomatoes. (I let my sauce cook an hour or two before preparing and adding the chicken - just to make sure the carrots were done.) At dinnertime, it was so nice to simply cook the pasta and already have this delicious cacciatore waiting in the slow cooker. My family absolutely loved this dish! Thanks for a great recipe!!
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