Pollo alla Bacigalupi
One whiff of this chicken simmering in its robust sauce and you’ll know it’s Italy’s famous chicken cacciatore, with a few twists from the Bacigalupi family.
6 chicken thighs 1 can (1 lb) tomatoes chopped
2 tablespoons each butter and olive oil 1/3 cup John Tyler Zinfandel
1 med size onion, chopped 1/3 cup chopped fresh parsley
1 clove garlic, minced or pressed 1/2 teaspoon dry rosemary
1 large celery stalk, finely chopped 1/4 teaspoon dry basil
1 med carrot, shredded 1/4 teaspoon oregano leaves
1/4 lb mushrooms, quartered
DIRECTIONS: Sprinkle chicken with salt and pepper . In a wide frying pan over medium high heat place butter and oil and brown chicken on all sides. Remove chicken and set aside. Pour off all but 3 tablespoons pan drippings. To the pan add onion, garlic, celery, carrot and mushrooms. Cook, stirring occasionally (10 mins). Return chicken to pan and add tomatoes and their liquid, wine, parsley, rosemary, basil and oregano, stir well. Cover and simmer gently for 45 minutes or until meat is no longer pink. Serve over rice or pasta.