Disclosure: I received a free sample of Rioja Tempranillo wine for a review. All opinions and recipe are mine alone.
It’s Tempranillo Day!
What does that mean to you? It means that today we are celebrating International Tempranillo Day with Rioja Wine. Why ‘Tempranillo?’ Because in Spanish ‘temprano’means ‘early,’ and these red grapes ripen and are harvested earlier than other red grape varieties. Look how much you’ve learned already.
I like a really good red wine, but I can never drink them because I tend to react to the tannins. With the lovely Spanish red table wines made from the Tempranillo grapes, not so much. So color me happy. And cheers!
This particular Rioja wine also happens to make the BEST marinade for Chicken Cacciatore. It’s robust and fruity, which makes it ideal for a marinade.
CHICKEN CACCIATORE WITH TEMPRANILLO WINE RECIPE
- 3 lbs. chicken pieces
- 1 1/2 tsp. salt & 1/2 tsp. pepper
- 5 bay leaves
- 2 sprigs fresh rosemary
- 5 cloves of peeled garlic (3 crushed and 2 sliced)
- 1 cup Red Tempranillo Wine
- flour (for dredging)
- 1/4 cup extra virgin olive oil
- 1/4 cup pitted manzanilla olives and pimientos
- 28 oz can crushed tomatoes
1) Sprinkle chicken with salt and pepper. Put them in a large bowl.
2) Add bay leaves, rosemary, 3 crushed cloves of garlic, and red wine. Marinade overnight or at least for one hour.
6) Brown chicken only. It doesn’t have to be cooked through yet at this point. Remove to a separate plate.
7) Add half of the sliced garlic to pan along with half the olives. Stir and cook for about 1 minute.
8) Put chicken back into pan, pour remaining marinade, crushed tomatoes, the rest of the garlic and olives into the pan.