Chicken “Cioppino”
This hearty braise brings together savory Italian sausage and tender chicken in a rich, forest-mushroom ragù. It is a robust, slow-simmered dish that beautifully complements the bold spice and dark fruit of our Turbine Red Rhone Blend.
Recipe Information
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Total Time: 60 Minutes
Total Servings: 4
Ingredients
- ½ oz dried porcini
- 2 tbsp olive oil
- salt and freshly ground pepper
- 1 small onion
- 1 small carrot
- 3 celery ribs (minced)
- 2 large garlic cloves (minced)
- 2 tbsp fresh Italian parsley (minced)
- ¼ tsp red pepper flakes
- ½ lb mushrooms (sliced)
- ½ cup Anaba Turbine Red Rhone Red Blend wine
- 1 28 oz can of chopped tomatoes in juice (pulsed in food processor)
- 2 cup chicken stock
- 1 lb Italian sausage (chicken, pork, or plant-based)
- 6 boneless chicken thighs
Directions
Place the dried mushrooms in a bowl or heat-proof glass measuring cup and pour on 2 cups boiling stock. Let sit 15 to 30 minutes, until mushrooms are softened. Drain through a strainer lined a paper towel and set over a bowl. Chop the mushrooms coarsely and set aside. Measure out 1.5 cup of the leftover stock and set aside.
Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy nonstick skillet. Season the chicken thighs & sausage with salt and pepper and brown for 5 minutes on each side. Transfer the chicken pieces to a bowl as they are done. Pour the fat off from the pan and discard.
Turn the heat down to medium, add the remaining oil and the onion, carrot and celery, as well as a pinch of salt. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the garlic, parsley, rosemary, red pepper flakes and salt to taste. Cover, turn the heat to low and cook, stirring often, for 5 minutes, until the mixture is soft and aromatic. Stir in the fresh and re-hydrated mushrooms, turn the heat back up to medium, and cook, stirring, until the mushrooms are just tender, about 5 minutes. Season with salt and pepper. Stir in the wine and bring to a boil. Cook, stirring, for a few minutes, until the wine has reduced by about half. Add the tomatoes and salt and pepper to taste. Cook over medium heat for 5 to 10 minutes, stirring often, until the tomatoes have cooked down a little and smell fragrant. Stir in the mushroom soaking stock that you set aside.
Return the thighs & sausage to the pan and stir so that they are well submerged in the tomato mixture. Cover and simmer over medium heat for 30 minutes, until the chicken is tender. Taste, adjust seasoning.
This can be eaten as a stew, served with grilled bread. Or you can make a bigger meal of it, served over pasta or soft polenta.
Suggested wine pairing
