Chicken Cacciatore with Retriever Red Wine
Rich thick dish with tender chicken and loaded with vegetables – simple to prepare! Order Retriever Red here
Ingredients:
4-6 chicken thighs (we used skinless, boneless chicken thighs in our recipe)
¼ cup flour
2 Tbsp olive oil
2 Tbsp butter
1 large onion, chopped
2 celery ribs, sliced
1 large green or red pepper, cut into medium sized strips
½ pound sliced fresh mushrooms (or canned)
1 can (28 oz) chopped tomatoes
1 cup spaghetti sauce
1 can (6 oz) tomato paste
1 cup dry red wine (we used Linganore Retriever Red. Bacioni or Revolution are also good.)
1 tsp dried thyme
1 tsp dried rosemary, crushed
1 tsp dried oregano
1 tsp dried basil
3 garlic cloves, minced
1 Tbsp sugar
Salt and pepper to taste
Hot Pasta, rice or mashed potatoes (prepared separately)
Grated Parmesan or Romano cheese
Instructions
- Dust chicken with flour. In a large skillet with tall sides (about 3”), brown chicken on both sides in oil and butter over medium high heat. Remove chicken.
- In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, spaghetti sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil, then reduce heat to simmer. Add salt and pepper to taste. Cover and simmer for 30 minutes.
- Return chicken to skillet, cover and simmer another 45 to 60 minutes, until chicken is tender. Serve over pasta, rice or mashed potatoes and sprinkle with cheese.
