Braised Chicken with Tomato, Pancetta and Zinfandel
Bay Area wine drinkers are such fans of Zinfandel that they turn out by the thousands for the ZAP (Zinfandel Advocates and Producers) tasting held in San Francisco each winter. With its reputation as a wine for relaxed occasions, Zinfandel complements winter stews and braises, especially when tomato sauce is involved. For this dish, many Bay Area cooks would use a bird from Sonoma Countys Petaluma Poultry either the free-range Rocky or his sibling Rosie, the nation's first certified organic chicken. Pair this dish with creamy polenta.
Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Porcini | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 oz. dried porcini mushrooms, soaked in
- 3/4 cup hot water until softened, drained,
- liquid reserved and mushrooms chopped
- 1 chicken, about 3 1/2 lb., cut into 8 serving
- pieces
- Fine sea salt and freshly ground pepper, to taste
- 1 Tbs. extra-virgin olive oil
- 3 oz. pancetta, minced
- 2 large garlic cloves, minced
- 1 Tbs. minced fresh sage
- 1/2 cup Zinfandel
- 1 can (14 1/2 oz.) plum tomatoes with juice,
- pureed in a blender
- 1 1/2 Tbs. minced fresh flat-leaf parsley