Chicken Cacciatore

Ingredients

• 1 whole chicken, cut into 8 pieces
• 1 yellow onion, diced
• 2 jumbo carrots, diced
• Button mushrooms, sliced
• 1 celery stalk, diced
• 1/2 cup extra virgin olive oil
• 1 tbsp tomato paste
• 20g Chicken Demi Glace
• Sea salt and fresh cracked black pepper
• 1 oz Italian parsley, chopped
• Spinach, sautéed
• 2 garlic cloves
• 3 bay leaves
• 1 glass white wine

Preparation

Clean and cut the chicken into eight pieces. Pat dry with paper towels. Sear in a hot skillet until golden brown, then bake at 375°F for 20 minutes.

In a large pan, sauté the diced onion, carrot, celery, and garlic in olive oil until caramelized. Add mushrooms and cook until they release and reduce their moisture.

Warm the demi-glace and keep it ready. Sauté the spinach with garlic until dry. Bake or boil baby potatoes and toss with parsley.

To plate: ladle the demi-glace along the rim of the plate, center the chicken pieces, top with sautéed mirepoix, place spinach and baby potatoes to the side. Garnish with black olives and bell pepper confetti.

Wine Pairing

Pair with Biondi Santi Brunello di Montalcino