Today's low was 43, high was 65 and sunny. Fall is truly here which would explain my food urges of late. They are all in the so-called comfort food category and chicken cacciatore is one of my favorites. This was done a bit different to catch a few extra flavor profiles. I needed to use up a bunch of grape tomatoes and a few compari tomatoes, so I oven roasted them and a can of diced w/jalapeno with a bit of evoo, balsamic vinegar, S&P, and Way Out West seasoning. That was the first flavor bump.
Another flavor boost came from the whole chicken, cut-up, seasoned with S&P, and WOW, and put on the pellet grill @200F with a tube of Milt's Cabernet pellets smoldering away.
Back in the house for the sauce. Ingredients include, evoo, white wine, onion, garlic, baby bellas, the roasted tomatoes and their saved juices, a bit of paste, S&P, more WOW, bay leaf, and from the deck 2 spears of rosemary.
Once the sauce was made, it went into a lasagna-sized aluminum pan, the smoked chicken went on top, and lastly the rosemary spears. The grill got upped to 350F for roughly 40 minutes.
The chicken and sauce was served atop a bed of egg noodles with fresh Italian bread buttered ala Smokin Don-style, and several glasses of pinot noir.
As Grandma Kate and my buddy Big Dawg say....mangia mangia!
Oh yeah. Definitely a keeper!
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