Greek Isle Chicken
A mix of Mediterranean-style vegetables sautéed with white wine, capers, pepperoncini and fresh herbs folded into pulled chicken. Served atop wilted greens and cous cous or as a toasted sandwich.
Greek Isle Chicken
Ingredients
Serves
Yields: approx. 4 ¼ lbs.
Ingredients
2 lbs.
12 oz.
Onions, diced
6 oz.
Tomatoes, diced
1 ¼ oz.
Garlic, fresh minced
5 oz.
White Wine (optional)
4 oz.
Capers
3 oz.
Lemon juice, fresh
5 oz.
Pepperoncini, sliced
8 oz.
Roasted Chicken Stock
2 Tbsp.
Thyme leaves, fresh
1 tsp.
Rosemary, fresh, chopped
1 Tbsp.
Oregano leaves, fresh, chopped
½ Tbsp.
Black Pepper
As needed
EVOO
Directions
Directions:
- In a large sauté pan, sauté the onions until they start to caramelize.
- Add the tomatoes & garlic and sauté until the garlic edges start to turn brown.
- De-glaze with white wine. Add the capers, lemon juice and pepperoncini.
- Add chicken stock and bring up to a light simmer. Add in the black pepper and herbs, stir.
- Add the pulled chicken and gently fold the chicken into the sauce.
Watch the culinary demo!
https://www.youtube.com/watch?v=a7KKV86VrUE&t=4s
*Minimally processed, no artificial ingredients
Meal
Dinner
Lunch
Cuisine
Mediterranean
Main Ingredient
Chicken
Segment
College & University
Healthcare
Hospitality
Lodging & Gaming
Restaurant
Midscale/Family
Sandwich & Deli
Bakery/Cafe