Tuscan Pulled Chicken
Chianti-simmered aromatics combine with kalamata olives, sundried tomatoes, roasted artichoke hearts and tender pulled chicken. Served center of the plate or on ciabatta bread with shaved Parmesan.
Tuscan Pulled Chicken
Ingredients
Serves
Yields: 2 3/4 lbs.
Ingredients
2 lbs.
10 oz.
Onions, diced
½ oz.
Garlic, fresh minced
2 oz.
Kalamata Olives, pitted and halved
6 oz.
Artichoke Hearts, fire roasted
3 oz.
Sun-Dried Tomatoes, strips, hydrated
8 oz.
Roasted Chicken Stock
3 Tbsp.
Basil, fresh leaves, chopped
1 Tbsp.
Oregano, fresh leaves, chopped
To taste
Black Pepper
4 oz.
Chianti Wine (optional)
Directions
Directions:
- In a large sauté pan, sauté the onions until they start to caramelize.
- Add the garlic and sauté until the garlic edges start to turn brown.
- De-glaze with Chianti wine. Add the olives, artichoke hearts and sun-dried tomatoes.
- Add chicken stock and bring up to a light simmer. Add in the herbs and black pepper. Stir.
- >Add the pulled chicken and gently fold the chicken into the sauce.
Watch the culinary demo!
https://www.youtube.com/watch?v=BV47C1ZCIRc&t=77s
*Minimally processed, no artificial ingredients
Meal
Dinner
Lunch
Cuisine
Italian
Mediterranean
Main Ingredient
Chicken
Segment
College & University
Healthcare
Hospitality
Lodging & Gaming
Restaurant
Midscale/Family
Sandwich & Deli
Bakery/Cafe