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Dine & Wine: Category 5 Chicken Cacciatore

Each Wednesday, we plan to release a new recipe vlog that showcases different recipes and cocktail mixes using Duplin wines and gourmet products. We'll invite different guests to join in and share some of their favorite concoctions. Do you have a great recipe you would like us to feature? Just submit it below in the comments as a suggestion. Cheers!


WEDNESDAY, APRIL 29, 2020

Category 5 Chicken Cacciatore

Frank: Hey guys. It's Frank again. Thanks for joining us for Dine & Wine Wednesday. Today we got a special guest and his recipe right here ... and it is Matt!

Matt: Hey guys, how are we doing today?

Frank: So, what did you bring us?

Matt: Frank, well we’re going to make one of my favorite dishes. I call it Category 5 Chicken Cacciatore.

Frank: Oh, because we’re at the beach.

Matt: And you never know when a hurricane is going to come along.

Frank: Well, run us through how to make it.

Matt: It’s a really simple recipe, Frank. You just have to have a few ingredients and I have them all right here. You can’t have Chicken Cacciatore without chicken. So, the first ingredient is a couple of chicken breasts. You could probably have a couple of thighs, as well. Or, four chicken breasts if you’re feeding the family.

Real easy recipe. You just take that chicken breast and roll it around in a little flower. Put it in the skillet with a little bit of olive oil and cook for about 3-5 minutes on per side. Just enough to get started.

Remove the chicken from the skillet and add a whole jar of roasted red peppers, use a little bit of whole onion - chop it up - and also 2-3 cloves of garlic. Not sure how much garlic you like, I like garlic, so I use about four cloves. Throw that all in your skillet and let it warm up for three to five minutes. Just enough heat to let your onions get a little bit of tenderness to them.

Frank: Ok!

Matt: Then you are going to throw in about ¾ of a cup of our Carlos wine. This is a nice dry wine that we make here. It’s really good for cooking chicken or any white meat. We only use ¾ of a cup of it, so we’ll have something to drink on while we’re cooking.

Frank: Good idea.

Matt: Next add ¾ of a cup of chicken broth, I like to use a whole can of diced tomatoes, a couple of tablespoons of capers to give it a little extra flavor. You blend all of that together and let it simmer for about 30 minutes and you throw your chicken breasts in with it. You want to make sure you have enough to cover your chicken breasts up with. Then, add a little oregano and a little basil …

Together: Whoa! (finished entrée magically appears on the counter)

Frank: That just appeared out of nowhere.

Matt: Yeah, you can see that it’s a really easy dish to make. I like to put it on top of rice or angel hair pasta. That way you get a full meal out of it. Very easy to make, very quick to make. And actually, pretty healthy for you as well.

Frank: Well, it looks good. I haven’t tasted it yet, but I’ll definitely try to make it tonight when I get home.

So thanks, Matt! Thanks for bringing this in.

And you guys out there, come join us next week, we’ll have another Dine & Wine Wednesday with a new guest and a new recipe. But until then, you guys stay safe, we’ll see you on the other side.

Frank … Matt … Out.

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