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

Greek Isle Chicken

Ingredients

Serves
Yields: approx. 4 ¼ lbs.

Ingredients

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

Show ingredients

Directions

Directions:

  1. In a large sauté pan, sauté the onions until they start to caramelize.
  2. Add the tomatoes & garlic and sauté until the garlic edges start to turn brown.
  3. De-glaze with white wine. Add the capers, lemon juice and pepperoncini.
  4. Add chicken stock and bring up to a light simmer. Add in the black pepper and herbs, stir.
  5. 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