Peterson Winery’s Chicken Cacciatore – Ep. 21

Peterson Winery’s Chicken Cacciatore – Ep. 21

Pinterest
Facebook
X
LinkedIn
Peterson Winery’s Chicken Cacciatore

Peterson Winery’s Chicken Cacciatore

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.

Ingredients

Adjust Servings
8 tbsp Extra Virgin Olive Oil
Bone-in Chicken Thighs
116 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 Tbsp Dried Oregano
1 Cup Peterson Wine (Zinfandel)
128 oz Can San Marzano Tomatoes
2 Tbsp Tomato Paste
4 Roma OR Tomatoes
12 Cherry Tomatoes
116 oz Pkg Dried Italian Pasta (small size)

Directions

1.
Prepare Chicken (Tofu)
Dry chicken thighs (and Tofu if using) and season with salt and pepper.
Mark as complete
2.
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.
Mark as complete
3.
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.
Mark as complete
4.
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.

Mark as complete
5.
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.

Mark as complete

You may like these too