Main Dish

Martinelli Winery's Chicken Cacciatore

Martinelli Winery

3360 River Road
Windsor, CA 95492

"Chi mangia bene, vive bene" literally translates to "Who eats well, lives well," words Italians have lived by for generations. Sharing a meal makes for good feelings, good friends, good family and good memories. Enjoy a bottle of Giuseppe & Luisa Zinfandel and a bowl of Martinelli Winery chicken cacciatore with family and friends, and live well!

  • 2 teaspoons olive oil
  • 8 boneless, skinless chicken thighs
  • Salt and freshly ground pepper, to taste
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • Italian seasoning, to taste
  • 4 teaspoons chopped fresh basil
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 cups sliced fresh mushrooms
  • 3/4 cup diced fresh tomatoes
  • 1 can pitted black olives
  • 6 fresh artichoke hearts (or 1 package frozen, thawed)
  • 1/2 cup chicken broth
  • 1/2 cup Zio Tony Ranch Chardonnay


In a large nonstick sauté pan over medium-high heat, warm the olive oil. Season the chicken with salt and pepper. Add the chicken to the pan and cook, turning once, until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate. 

Reduce the heat to medium and add the onion, garlic, Italian seasoning and basil to the pan. Cook, stirring constantly, until golden, about 2 minutes. Add the parsley and mushrooms, then stir in the tomatoes, olives, artichokes hearts, broth and wine. Simmer until the chicken is cooked through, about 10 minutes. Transfer the chicken to a platter and cover with aluminum foil.

Set the pan over medium-high heat and cook until the sauce is reduced to 1 cup, about 5 minutes. Spoon the sauce over the chicken and serve.