Roasted Chicken Cacciatore with California Zinfandel
Deeply flavored, rustic, and built layer by layer — the way old-school Italian grandmothers did it, but with a California twist. Roasted chicken, rich tomato-wine sauce, and a slow simmer that fills the house with warmth.
Ingredients (serves 15)
- 15–18 bone-in, skin-on chicken thighs & legs
- Olive oil, kosher salt, and cracked black pepper
- 1 large yellow onion, sliced
- 3 bell peppers, sliced
- 8 oz baby bella mushrooms, sliced
- 6 cloves garlic, minced
- 2 cans tomato paste (6 oz each)
- 3 (28 oz) cans crushed tomatoes
- 1 bottle California Zinfandel (red)
- 1/2 cup Kalamata olives, pitted
- 2 tbsp capers
- Fresh herb bouquet: thyme, rosemary, oregano, basil (tied together)
- Red pepper flakes, to taste
Instructions
- Roast the Chicken: Preheat oven to 425°F. Pat chicken dry, season with salt, pepper, and olive oil. Roast for 35–40 minutes until golden and crisp (~188°F internal temp).
- Build the Sauce Base: In olive oil, sauté onions, peppers, and the herb bouquet until soft and aromatic. Stir in tomato paste and cook 3–4 minutes until deep red and caramelized.
- Add Tomatoes & Wine Reduction: Transfer veggies to a large roaster. Add crushed tomatoes. In the same skillet, sauté mushrooms until browned, add garlic, and pour in the full bottle of Zinfandel. Simmer 15 minutes to reduce. Add reduction to roaster along with olives and capers. Simmer gently 45 minutes while chicken roasts.
- Combine & Finish: Pour chicken pan drippings into the sauce (liquid gold). Spoon a shallow layer of sauce into a large pan, top with roasted chicken skin-side up. Bake uncovered at 350°F for 15–20 minutes to meld flavors and keep skin crisp.
- Serve: Spoon sauce over pappardelle or rigatoni, top with chicken, drizzle olive oil, and finish with basil and grated Pecorino.
Chef’s Notes
- Using a full bottle of California Zinfandel adds depth and jammy richness that pairs perfectly with the olives and herbs.
- The herb bouquet infuses the sauce without stray stems — just pull it out at the end.
- Roasting before simmering keeps the meat juicy and the skin crisp, giving you the best of both worlds.
Macros (per serving, 15 servings)
- Calories: ~610
- Protein: ~46 g
- Carbs: ~14 g
- Fat: ~34 g
- Fiber: ~3 g
Note: Macros calculated for one chicken piece with sauce. Pasta not included.