After returning from vacation earlier this week, I looked around my kitchen and realized I had quite a lot of produce that wasn’t getting any fresher. What to do with it? Make kitchen sink comfort food—chicken cacciatore!
I had tomatoes from my own garden as well as some from both La Nay Ferme and 3 Squares Produce. I also had thyme, scallions, garlic and green pepper from La Nay as well. Add in a splash of wine from local winery Kiler Grove and most of my meal came from within 50 miles of my house.
- 4 Tbsp. extra virgin olive oil
- 1 La Nay Ferme green pepper, diced
- 1 La Nay Ferme scallion, diced
- 3 cloves La Nay Ferme garlic, minced
- ½ tsp. fresh La Nay Ferme thyme, chopped
- 12-15 Roma or other tomatoes, seeded and rough chopped
- 12-15 fresh mushrooms, sliced
- ¼ cup Kiler Grove Interpretation (red wine)
- ¼ cup chicken stock
- 1 chicken breast, cut into 2-inch chunks
- salt and pepper to taste
- your choice of pasta
Heat the olive oil in a medium-hot pan. Season the chicken chunks with salt and pepper. Brown on all sides. Remove from pan and set aside.
Deglaze the pan with wine and chicken stock. Add scallions and garlic and sauté slightly. Add sliced mushrooms. Cook for 5 minutes. Add the tomatoes, green pepper and thyme. Simmer for 5 minutes. Add the chicken to the sauce and continue to simmer for approximately 10 minutes until the tomatoes are broken down and the chicken is heated through.
Prepare pasta as directed on packaging. Drain and serve immediately with chicken cacciatore.