"Food Circus" and Food Feature Hosts
Poppy’s Chicken Cacciatore
(makes 4-5 servings depending on how hungry you are)
2lbs of boneless/skinless chicken thighs (chicken breast can be substituted, but why)
1-green pepper (julienned)
1-red pepper (julienned)
1-orange pepper (julienned)
1-sweet onion (julienned)
3-cloves of garlic minced
3-tblspn. of extra virgin olive oil
1-28oz can of tomato sauce
1-6oz can of tomato paste
1-cup of white wine (the kind you intend to drink)
¼-tsp. fresh chopped basil
¼-tsp. garlic powder
1-box of linguine
-Start by heating up the olive oil over a medium heat in a sauté pan that can accommodate all the ingredients.
-Salt and pepper your chicken on both sides and add to the sauté pan when the oil is nice and hot.
-Brown chicken on both sides, about 5 mins per side or until chicken releases.
-Remove chicken from the pan and deglaze the remaining bits by slowly pouring in the white wine and let it come to a boil for a few minutes.
-Stir in the tomato sauce, paste, spices plus a pinch of salt/fresh ground pepper and bring to a boil stirring occasionally.
-Once sauce is boiling add the onions, peppers, garlic and continue to boil for a few minutes so everything can incorporate stirring frequently.
-Stir the chicken back into the pan to incorporate everything together, cover, lower the heat to simmer.
-Simmer for 30 minutes stirring & tasting occasionally.
-While the deliciousness is simmering, boil water for your linguini and start drinking the remaining bottle of wine
-Serve over the linguini
Sipping & Tipping with the Andersons
Join us each week for “Sipping & Tipping with the Andersons”, sponsored by the Anderson Distributing Company and hosted by Rick Collett, Dave Valkuchak and Steve Anderson.
Fall has arrived and that means apple cider. So we're visiting Sweet Seasons Orchards and…