Ep. 21 – Peterson Winery’s Chicken Cacciatore

July 8, 2024

30-60 Minutes

easy

From Fred and Jamie Peterson, one of their staple recipes, and it was delicious. It takes about 30 minutes to prepare and then it simmers for 30-60 minutes. To get it to a 30 minute simmer use boneless chicken thighs.

Also pictured is a Tofu version where I made the sauce then put some into a separate pan that I had seared the Tofu in while searing the chicken in another pan.

As always, feel free to add your own touch, like Red Pepper Flakes.

And always taste before serving for enough Salt and Pepper.

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Ingredients

Adjust Servings

	8 tbsp Extra Virgin Olive Oil
	6-8 Bone-in Chicken Thighs
	1 16 oz Pkg Extra Firm Tofu
	1 Medium Onion
	8 Cloves Garlic
	1 Medium Bell Pepper
	1 Large Carrot
	8 Sprigs Fresh Thyme
	2 Tbsp Fresh Chopped Parsley
	2 Tbsp Fresh Basil
	1 Tsp Dried Oregano
	1 Cup Peterson Wine (Zinfandel)
	1 28 oz Can San Marzano Tomatoes
	2 Tbsp Tomato Paste
	4 or 12 Roma or Cherry Tomatoes
	1 16 oz Pkg Dried Italian Pasta (small size)

Directions

Prepare Chicken (Tofu)

Dry chicken thighs (and Tofu if using) and season with salt and pepper.

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Sear Chicken (Tofu)

In two separate pans, heat 2 tablespoons oil in each skillet to medium high. Sear chicken (tofu) on both sides until golden brown, about 3-4 minutes each side. Remove from each skillet and set aside.

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Start the Sauce

Add 2 tbsp oil to the skillet. Sauté the diced onion until transparent, about 3-4 minutes. Add in sliced garlic and cook until fragrant, about 30 seconds. Add the diced pepper, carrot, and herbs; cook for 5 minutes until vegetables begin to soften.

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Add the Wine

Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.

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Finish the Sauce

Add the can of San Marzano tomatoes, tomato paste, halved Roma or cherry tomatoes (and optional chill flakes). Season with salt and pepper to your tastes.

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Spoon several ladles of sauce into the empty Tofu pan. Then return chicken pieces one skillet, Tofu to the other skillet. Mix all of the ingredients in each pan together; cover with lids, reduce heat to low and allow to simmer (while stirring occasionally) for 50-60 minutes or until the meat is falling off the bone. Follow the Italian Pasta and Rice directions and make while the chicken and Tofu are cooking.

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Serve over Rice or Pasta

Garnish each skillet with parsley and basil, taste and adjust by adding salt and pepper if necessary. Serve immediately over either Italian pasta or rice. Enjoy!

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