Peterson Winery’s Chicken Cacciatore – Ep. 21
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:
8 tbsp Extra Virgin Olive Oil
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 Tbsp Dried Oregano
1 Cup Peterson Wine (Zinfandel)
1 28 oz Can San Marzano Tomatoes
2 Tbsp Tomato Paste
4 Roma Tomatoes
12 Cherry Tomatoes
1 16 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.
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.
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.
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.
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.
