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Camillia Cellers 2006 Sangiovese - Dry Creek Valley and Chicken Cacciatore with Kalamata Olives and Fennel

Presented by: Carole and Marshall Ward

2 pounds boneless, skinless chicken breasts
2 pounds chicken thighs, skin removed
¼ tsp. kosher salt
¼ tsp. red pepper flakes
¾ tbsp. all-purpose flour plus more as needed
2 tbsp. unsalted butter
2 tbsp. olive oil
4 cloves garlic, chopped
1½ cups chopped red onion
2 cups sliced Portobello mushrooms
1 fennel bulb, cored and thinly sliced (about 2 cups)
1 cup peeled, chopped carrots
1 tbsp. chopped fresh sage (½ tbsp. dried)
1 tbsp. chopped fresh rosemary (½ tbsp. dried)
1 cup chicken or beef stock
1 cup red wine
1 14-ounce can chopped tomatoes with juice
2 tbsp. tomato paste
½ cup pitted, chopped Kalamata olives
GARNISH: chopped fresh parsley

Rinse and dry chicken and place on waxed paper. Sprinkle chicken with salt and pepper flakes and dust lightly with flour.

In a large stockpot over medium heat, heat butter and olive oil. Add chicken and brown on all sides. Remove with tongs and place on paper towels. In the same pot, add garlic, onions, mushrooms, fennel, carrots, sage, and rosemary and sauté for 7 to 8 minutes. Add chicken, stock, wine, tomatoes, tomato paste, and olives; cover pot and simmer for 50 to 55 minutes. Remove chicken with tongs and keep warm. Simmer and reduce sauce for 15 minutes. Add chicken back to pot and heat thoroughly before serving. Season to taste.

To serve, divide chicken and sauce into large soup bowls or plates. Garnish with chopped parsley and serve with wedges of baked polenta topped with Parmesan.

Recipe from
The Wine Lover’s Cookbook
Serves 4 as an entrée

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