This clay pot chicken cacciatore is rich and robust, complementing the complex flavors of our Cabernet Sauvignon from Napa and Sonoma. If you don’t have a clay pot, use a casserole dish or a heavy bottomed sauté pan (cast iron skillets work great). The idea is to have the chicken come to the table bubbling with a bit of caramelization on the top of the sauce.


Servings: Four

4 ea 6-8 ounce chicken breasts
4 tblspn Martini Olive oil
8 ounces Spicy Italian sausage (links)
8 ounces Mild Italian sausage (links)
1 cup Diced red onion
1 tblspn Chopped fresh garlic
2 cups Julienned red bell pepper
2 cups Julienned green bell pepper
2 tblspn Chopped fresh oregano
3 tblspn Chopped fresh basil
¼ cup Tomato paste
2 cups Martini Cabernet Sauvignon
1 ½ quarts Marinara sauce
8 leaves Fresh basil


Preheat oven to 425 degrees. Season the chicken breasts with salt and black pepper. Brown the chicken breasts in a sauté pan in olive oil so that they have a nice golden crust. Set the chicken aside for later use. Next, place the sausages on a baking tray lined with parchment paper. Roast them in the oven for 12-15 minutes or until fully cooked. Remove and cool the sausages. In a large sauce pan, sauté the onions over medium heat in a bit of olive oil until translucent. Add the garlic and cook one minute more. Add the bell peppers and cook all together until the peppers begin to soften, about 8-10 minutes. Add the basil and oregano and cook one minute more. Add the tomato paste and stir through to coat. Continue to cook 2-3 minutes. Increase the heat to high and add the wine. Bring to a boil, then lower the heat to a simmer and cook until the wine is reduced by half. Meanwhile, chop the sausages roughly into 2 inch chunks. Add the sausage to the sauce along with the marinara sauce. Bring to a very low simmer and cook for 30-45 minutes over low heat. Adjust the sauce with salt and pepper to taste. Slice the chicken breasts on a bias into 3-4 pieces (they will still be raw in the center which is fine). Ladle enough sauce into either a clay pot or large casserole dish to fill up to about 1/ 4 full. Arrange the chicken breasts into the dish and ladle more of the sauce around and on top. For an alternate preparation, place each chicken breast in its own dish for individual servings. Bake in a 425 degree oven for 12-15 minutes, or until the chicken is thoroughly cooked. Place fresh basil leaves on top of the dish before serving. Bring to the table immediately while still bubbling.

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Clay Pot Chicken Recipe Cabernet Sauvignon Food Pairing -

Pairs well with:
Alexander Valley Cabernet Sauvignon