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Chicken Cacciatore

"The Hunter", using all-local ingredients!
Start by pounding 4 boneless chicken breasts to about 1/2" thick.
Heat 2T of olive oil in a large cast iron skillet until it shimmers, then sear the breasts for 5-7 minutes on each side.
Remove the chicken from the pan and add 1 T butter.
Saute 1/2 a chopped onion and 1/2 cup chopped celeriac until they start to soften.
Add 2 cloves of minced garlic and 1 container of 1000 Stone Farm chestnut mushrooms.
Season with 1t dried rosemary, 1t dried thyme, salt and pepper.
Add 1 pint of cherry tomatoes (halved) and 1 jar of 1000 Stone Farm tomato sauce, or half a jar of Valicenti's Red Gravy.
Let simmer for 5-10 minutes, and put a pan of water on to boil for pasta (or polenta).
Add the chicken breasts back to the pan when you add the pasta to the boiling water, and simmer for 2-3 minutes.
Serve over pasta or polenta.

boneless chicken breast rubbed herbs on cutting board
in Order

Misty Knoll Farms

Boneless Chicken Breast

appx. 1.5-2.5 lbs
organic celeriac
in Order

Pete's Greens

Organic Celeriac

appx. 1 lb
dried herbs thyme vermont grown jar
in Order

Free Verse Farm

Dried Thyme

1 jar
red pasta gravy sauce jarred
in Order

Valicenti Pasta Farm

Red Pasta Gravy

32 oz
organic polenta grits grains
in Order

Maine Grains

Organic Polenta

2.4 lbs