| Title: | Chicken Cacciatore |
| Wine Pairing: | Chardonnay, Grenache, Sangiovese |
| We Recommend: |
Ridge 2006 Lytton Springs Vineyard |
| Ingredients: | 3 whole chicken breasts, (about 12 ounces each), boned, skinned, and cut in half 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 ounces small white button mushrooms, sliced 1/4 inch thick 1 small onion, peeled and sliced lengthwise 1/4 inch thick 2 ribs celery, strings removed, sliced crosswise 1/4 inch thick 2 small carrots, peeled and sliced diagonally 1/8 inch thick 1 large clove garlic, minced 1/4 cup dry white wine 2 cups chopped canned tomatoes 1/2 yellow bell pepper, sliced lengthwise 1/4 inch thick 2 small zucchinis sliced lengthwise and then chopped into 1/4 thick slices 1 1/2 teaspoons finely chopped fresh rosemary 1/4 cup Chicken Stock 3 tablespoons of Olive Oil |
| Instructions: | Heat 1 tablespoon olive oil in skillet. Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook in skillet until browned on both sides, about 6 minutes. Transfer to a plate. Wipe out skillet, and add 1 more tablespoon olive oil. Add mushrooms, and cook until browned, about 5 minutes; set aside. Reduce heat to low. Add remaining tablespoon olive oil to skillet; add onions, celery, carrots, and garlic; cover, and cook, stirring, until onions are translucent, 7 to 8 minutes. Add wine, and raise heat to high; cook until wine is almost evaporated, about 30 seconds. Add tomatoes, yellow pepper, zucchini, rosemary, stock, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper; stir to combine. Add chicken and mushrooms; bring to a boil. Reduce heat to medium low, cover, and simmer chicken until tender, about 30 minutes. Serve immediately. |