Main Dish

Cacciatore Scozzese

Locals Tasting Room

21023 A Geyserville Ave.
Geyserville, CA 95441

This is our take on Chicken Cacciatore with a wine-friendly Scottish flair. Scottish? Yup. This recipe features one of our local favorites, McQuade's Celtic Chutneys. The addition to the traditional Italian recipe makes it rather complex and makes wine pairings even more interesting. Mrs. McQuade takes her old family recipes and stands them on end with contemporary local twists, like habanero!

  • 1 bottle The Closer Chardonnay by KitFox Winery
  • 6 boneless, skinless chicken thighs
  • Salt and freshly ground pepper, to taste
  • 3 tablespoons olive oil (dark and fragrant, not extra-virgin)
  • 1 large white onion, julienned
  • 3 garlic cloves, minced
  • 1/2 jar McQuade's Celtic Chutney Habanero
  • 3 large heirloom tomatoes, cored and quartered
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • 3 fresh oregano sprigs
  • 1/2 cup fresh basil leaves, chopped
  • 4 tablespoons cultured butter, cut into pieces


First: Open a bottle of The Closer Chardonnay and have a glass at the ready.

Season the chicken thighs with salt and pepper. Pour yourself a glass of Chardonnay. In a cast-iron or other pot, warm the olive oil. Add the chicken and cook, turning once, until browned on both sides. Add the onion and cook, stirring occasionally, until just translucent, then add the garlic and cook, stirring, until golden, about 2 minutes.

Stir in the habanero chutney. Add about 3/4 cup of the  Chardonnay (refill your glass while you are at it). Add the tomatoes, bay leaves, thyme, oregano and basil to the pot.

Cover and simmer over low heat until your bottle of Chard is empty and the chicken is fully cooked and tender, about 30 minutes. Season to taste with salt and pepper. Stir the butter into the sauce and serve.

Locals Tasting Room

21023 A Geyserville Ave.
Geyserville, CA 95441