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Chicken Cacciatore

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Chicken Cacciatore
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Chicken Cacciatore

Recipe by Zialena Winery

CHICKEN CACCIATORE
The Mazzoni Family Cookbook, pg. 119

Chicken cacciatore, with its rustic tomato-based sauce, earthy vegetables, and aromatic herbs, pairs wonderfully with Zialena Zinfandel. The wine’s bold fruitiness and spice complement the dish’s savory and slightly tangy flavors.

Ingredients

  • 1 Whole Chicken

  • Flour

  • Salt + Garlic Salt

  • 1 Chopped Onion

  • 4 to 5 cloves garlic, chopped

  • 1 bay leaf Basil leaves

  • 1 chicken bouillon cube (or 1 c. chicken broth)

  • ½ c. red or white wine

  • ½ lb. fresh mushrooms 1 T. parsley, chopped Paprika (dash)

  • Parmesan cheese

  • 1 tsp. sugar

  • 1 lg. (No. 203) can crushed tomatoes

  • 2 (8-oz.) cans tomato sauce 1 (6-oz.) can tomato paste Italian seasoning

  • Oregano Marjoram

  • Thyme

  • Fresh rosemary, chopped

Directions

  • Dredge chicken pieces in flour to which salt,-garlic salt, pepper and a dash of paprika have been added.
  • Brown on all sides. Set aside. Clean pan.
  • Sauté onion and garlic until brown.
  • Add tomatoes, tomato sauce, tomato paste and all other ingredients (except the wine and sugar), with the various seasonings to taste.
  • Simmer on low heat for about a half hour.
  • Add chicken and continue cooking until done.
  • Remove and debone chicken. Replace chicken.
  • Add wine and a roux made with 1 teaspoon flour and ¼ cup water to thicken.
  • Add sugar. Let cook one-half hour more.
  • Refrigerate overnight.
  • Next day, reheat and serve. You can serve the same day cooked, but letting it set overnight gives it a better flavor.
  • Serve over polenta. Serves 4.

Notes

  • Enhancing the Pairing:
    The 2022 Mazzoni Vineyard Zinfandel, with its hints of ripe plum, white peppercorn, and silky texture, matches the dish’s hearty yet comforting nature without overpowering it.
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