This versatile recipe is a year-round favorite, but it is particularly suited to the winter months. The flavorful red sauce pairs well with most medium-bodied red wines, and we think it is spectacular alongside our 2014 Malbec. Serves 8-10 people.
28 oz. can of Diced Tomatoes
2 14.5 oz. cans of Diced Fire Roasted Tomatoes
12 oz. can of Tomato Paste
8 oz. of Crimini or Button Mushrooms, sliced thin
1 medium Onion, diced
1 Red Pepper, sliced thin
¼ cup Capers, chopped
½ cup Kalamata Olives, chopped
1/8 cup Brown Sugar
1/3 cup Chicken Base (powdered stock)
¾ cup J. Rickards Malbec wine
1 ½ tablespoons Basil
4 cloves of Garlic, chopped
3-4 Boneless Skinless Chicken Breasts
4 Boneless Skinless Chicken Thighs
2 tablespoons of Butter
Mix all ingredients except Chicken and Butter in a slow cooker. Adjust seasoning to taste at this time.
Add Chicken, cook on low for 8 hours; chicken will shred apart.
Add Butter until melted and serve over creamy polenta.