Chicken Cacciatore

Chicken is tender and flavorful when slow cooked with tomatoes, spices and cooking sherry. Tops fresh pasta nicely.

Servings: 4

Pair With: Bordeaux blend or Meritage.

Source: Courtesy Tama Takahashi, Touring & Tasting Food Editor

INGREDIENTS

1 fryer chicken, cut into pieces, *optional: French the drumsticks

flour, for dredging, about 1 cup

2 tablespoon olive oil

2 oz. pancetta (or one strip bacon) minced

1 medium onion, diced

4 cloves garlic, minced

1 lb. button mushrooms, sliced

5 peeled, deseeded and chopped tomatoes

1 teaspoon rosemary

1/2 teaspoon sage

1 teaspoon marjoram

1 teaspoon thyme

1/8 teaspoon nutmeg

1 teaspoon salt

1/8 teaspoon pepper

1/2 cup cooking sherry

1/2 cup cooking sherry

1 bay leaf

DIRECTIONS

Wash chicken and pat dry with paper towels. Put the flour in a wide, shallow bowl and dredge each piece of chicken with flour. Shake to remove excess flour and set aside.

Heat the oil in a heavy bottomed pot with a tight fitting lid (like a Dutch oven) over medium and cook the pancetta or bacon for a couple of minutes. Add the chicken and brown the pieces on all sides. Turn the heat down to low, then add the onion, garlic, and mushrooms. Cook until the onion is translucent, stirring occasionally. Stir in the tomatoes, rosemary, sage, marjoram, thyme, nutmeg, salt, pepper and sherry.

Add the bay leaf and turn up the temperature to just below a boil, stir, then turn down to low, cover tightly and simmer for an hour, turning the chicken over halfway through the cooking time. You can leave the lid off for the last half hour for a thicker sauce.

 

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