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Garden News

I took an old Chicken Cacciatore recipe and added some of my garden vegetables and it was so delicious. When served over mashed potatoes, this is comfort food at it’s finest. The beauty of this recipe is you can really add other vegetables or exclude those you may not be as fond of. Stews are amazing that way. You really can’t go wrong. Of course this recipe is for a large group, but you can cut it to fit your needs. Note: For peeling your fresh Romas, drop into a pot of hot water until the skins split. Then rinse with cool water. This makes peeling a breeze

  • Tuscan olive oil, (horrocks)
  • 5 lbs grilled chicken breast cut into strips
  • Salt and pepper, to season
  • 1 large onion, diced
  • 2 tbs minced garlic
  • 1 large yellow pepper diced
  • 1 large green pepper diced
    • 2 large carrots, peeled and sliced
  • 12 0z mushrooms, sliced
  • 2 small zucchini diced
  • 2 small yellow squash diced
  • 4 sprigs thyme
  • ½ bunch  freshly chopped parsley and basil        
  • 1 tbs Italian seasining 
  • 2 cups red wine
  • 64 oz  crushed tomatoes
  • 1 -6 0z can tomato paste
  • 12  Roma tomatoes, peeled and diced
  • 1 teaspoon red pepper flakes
  • 1tbs knorr chicken seasoning
  • 2tbs corn starch mixed with 1 cup water Slurry


  1. Heat oil in a heavy skillet.  Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms, squash and herbs; cook for 5 minutes until vegetables begin to soften.
  2. Add the wine and Cook until reduced, about 2 minutes.
  3. Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes.  Add chicken and continue to cook.  
  4. Add chicken seasoning and slurry and simmer over stove or you can move to a large hotel pan and cook slowly in the oven at 350 degrees.  I like it slow roasted in the oven.  For serving ladel over mashed potatoes.  This is an amazing way to use so many of your garden vegetables

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I took an old Chicken Cacciatore recipe and added some