Main Dish
Julia's Chicken Cacciatore
Sbragia Family Vineyards
9990 Dry Creek Road
Geyserville, CA 95441
sbragia.com
- RECIPE YEAR: 2015
- RECIPE BY: Alec Graham
- YIELD: Serves 4
- PAIRS WELL WITH: Andolsen
This recipe is from our winemaker's mother. It's her take on the classic Italian dish, chicken cacciatore.
Ingredients:
- 4 bone-in, skin-on chicken breasts, halved crosswise, and/or chicken thighs
- 1 teaspoon salt, plus more, to taste
- 1 teaspoon freshly ground pepper, plus more, to taste
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 1 onion, chopped
- 1 celery stalk, chopped
- 2 carrots, diced
- 3 garlic cloves, finely chopped
- 3/4 cup Andolsen Cabernet Sauvignon
- 1 can (28 ounces) diced tomatoes with juices
- 3/4 cup chicken broth
- 1/4 cup chopped fresh flat-leaf parsley
- 1 1/2 teaspoons dried oregano
- 1/4 cup chopped fresh basil
- Cooked polenta for serving
Directions:
Sprinkle the chicken with the 1 teaspoon salt and 1 teaspoon pepper. Put the flour in a shallow bowl and dredge the chicken in the flour to coat lightly. In a large, heavy sauté pan over medium-high heat, warm the olive oil. Working in batches if needed, add the chicken and cook, turning once, until just browned, about 5 minutes per side. Transfer to a plate. Reduce the heat to medium. Add the onion, celery, carrots and garlic to the pan and cook, stirring occasionally, until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juices, broth, parsley and oregano. Return the chicken to the pan and turn to coat in the sauce. Bring the sauce to a simmer, reduce the heat to medium-low and simmer until the chicken is just cooked through, about 30 minutes for the breasts and 20 minutes for the thighs. Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon the sauce over the chicken, then sprinkle with the basil and serve with any style of polenta.
