A slightly different method of making scratch marina was used to make a batch of Chicken Cacciatore. It was inspired by, but not completely replicated from, Alton Brown. In order to keep the batch small, the sauce started with just one can of whole Roma tomatoes. The base used onion, red pepper and carrots.
The tomatoes were separated and the seeds removed. This is very easy to do by hand -- over a bowl to catch the excess juice (throw the seeds into a smaller bowl). The tomatoes went into a baking dish with the veggies, spices and Olive Oil blend, and were baked for 20 minutes.
All of the liquid was strained into a small sauce pan, adding some red wine vinegar, a bay leaf, a pinch of salt, and sprinkle of oregano. Alton called for sherry vinegar, but there was none on hand. This simmered for about an hour until it was reduced to a quarter of the original amount.
After the liquid reduced and the veggies browned, all were pureed together in the Vitamix then dumped into the Le Cruset.
This is about one breast of chicken, sliced, which was originally cooked in the Sous Vide at the begining of the week. It was set into the sauce, then topped with salt, pepper and lemon zest.
The chicken was topped with whole milk mozzarella, spices (oregano and basil), then drizzled with EVOO. It was covered and baked for 30 minutes at 375 degrees.
The lid was removed for the final ten minutes of baking so that the cheese could brown a bit.
With so much veggie fiber in the sauce, we kept with just spaghetti and did not mix in spiralized carrots. The sauce was delicious. As for the chicken, this sort of recipe really calls for thighs instead of breast meat. But we had breast meat on hand. It was still yummy -- and a very healthy from scratch meal. The sauce method is worth repeating and I hope someone else will try this and share their thoughts.
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