Chicken Cacciatore
It’s official: Harvest Fair 2020’s winning wines are in, and trust us, the competition was FIERCE. Get great deals on these champion wines, and bring home the perfect bottle to go with your next meal! Pairing wine and food is something of an art form, but don’t worry – with a little know-how and some simple tricks of trade, you too can start pairing wine and food with ease! Translated as “hunter’s” chicken, there’s no need to go hunting for the perfect wine to go with this traditional Italian dish – it’s got to be light red wine! Gently tannic with a balanced acidity, a light red will pair perfectly with the briny Kalamata olives, sweet bell peppers, and tender chicken, making for a meal that is both as simple and luxurious as they come.
*Prices good through 9/29/20.
- Serves: 4-6 servings
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Ingredients
- 6 Bone-in/Skin-on Chicken Thighs OR 4 Whole Chicken Legs
- 1 Yellow Onion, diced
- 2 Carrots, peeled & finely diced
- 3 Celery Stalks, washed & finely diced
- 4 Garlic Cloves, minced
- 1 Red Bell Pepper, diced
- 2 c. Kalamata Olives, pitted & drained
- 1/2 lb. Crimini Mushrooms, quartered
- 1 (24oz) can Diced Roma Tomatoes
- 1 tbsp. Tomato Paste
- 1 c. Dry Red White
- 3 sprigs Fresh Rosemary
- 1 Bay Leaf
- 1/4 c. Italian Parsley, finely chopped
- 2 tbsp. Olive Oil
- Salt & Black Pepper
Instructions
Season chicken thighs or whole legs liberally with salt and black pepper. Heat olive oil until very hot in a very large saucepan or deep/large skillet. Sear chicken skin side down for 4 minutes or until skin side is crisped and deeply golden; flip and repeat. Remove chicken from pan, reserving fat, and lower heat to medium. Add onions, celery, carrots, and garlic to pan, seasoning lightly with salt and pepper. Saute until golden, then add mushrooms and bell peppers, continuing until they’re just beginning to soften (about 2 minutes).
Raise heat to medium high, and deglaze with red wine. Cook until wine has reduced almost completely, then stir in diced tomatoes, kalamata olives, herbs, and tomato paste. Season lightly with salt and pepper. Return chicken to pan; cover tightly, and cook until sauce has reduced slightly and chicken is cooked through (about 20 to 25 minutes). Season with additional salt and pepper if needed before serving.
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