Alcohol Free Cooking in Chianti

Zero Proof travel in Chianti: No wine included!

Can be easy with delicious food, beautiful scenery, and good company. Active days complimented by incredible meals, no wine needed in the day or food. Enjoy the vistas of the vineyards, taste some olive oils, explore country roads by bicycle, breathe in the Tuscan air & eat wonderful meals. Keep our senses alive & alert, absorbing all fully without the diluted effects of alcohol. What better souvenir to bring home than delicious recipes and memories from a cooking class.

Aperitivo: Gathering and connecting before & during a meal is a beautiful tradition. The connection is the most important element. No alcohol need be consumed. My old go to was Campari & soda. Traveling Alcohol free, I opt for a San Bitter or Crodino. Full of flavor, none of the drain of alcohol. Many more options available. Check the local grocer's aisle or ask your server. Exploring new tastes & options is one of my favorite part of travel !

Alcohol Free Cuisine

We can easily adapt ingredients in a recipe to be: wine free, alcohol free, and just as delectable. The following recipe for Chicken Cacciatore is adapted from our cooking class with Stefano Martinelli & Mirella Calvelli, locals with strong Tuscan roots. We also made Cantucci (Biscotti del Prato), Home made pasta, Ravioli with Borage, Coccoli (fried pasta), Caterina De Medici bites of pork, Florentine peas.

Chicken Cacciatore: Hunter's chicken, Poulet Chasseur

is a traditional dish dating back centuries in Italy (and Poulet Chasseur in France). We learned the base version with a soffrittio/mirepoix starting point and added olives for a briny layer of flavor in our class with Mirella & Stefano. There is not a strict ingredient list though, many people add mushrooms, bell peppers, additional herbs and spices. If you want straightforward delicious without a long grocery list, try this recipe first then embellish next time. I am asked often to make this Chicken Cacciatore by family and friends , thus there will be lots of next times ! Every time I make it , I am transported directly back to the hills of Chianti with wonderful company.

Chicken Cacciatore Recipe, inspired by Chefs Mariella & Stefano

Ingredients: for 4 servings

1 whole chicken* (1 kg) cut into pieces

a stick of celery

I carrot

I red onion

1 cup chicken broth*

2 spoons of tomato paste*

I Tbs of flour

200 g. olives*

olive oil

salt & pepper

Optional add ins: mushrooms , bell peppers. thyme, rosemary

*Tips:

*A whole chicken cut in pieces gives the best full flavor. Chicken thighs could be used as secondary quickie substitute. Skin on for best flavor. (Tip: the more shortcuts, the less flavor IMHO)

* chicken broth is great substitute for white wine

* We like the way adding only tomato paste gives the sauce a smooth creamy texture. Cento & Trader Joe's brand in a tube are our favorite. Substitute 1 200g can diced tomatoes for chunkier version.

* Mariella & Stefano used black olives. I personally like whole green olives. Chefs choice.

Directions

We cook all stovetop using a dutch oven (such as Le Crueset or Lodge)

1. Cut whole chicken into quarters or smaller*

2. Set aside , wash hands thoroughly

3. Dice carrots, celery and onions into small pieces

4. Heat olive oil in dutch oven until shiny, add diced vegetables

5. Gently sauté the olive oil and chopped vegetables over medium/medium low heat (soffritto) in a dutch oven until soft and translucent. Be careful not to burn.

6. Dredge the chicken pieces in flour.

7. When vegetables have turned golden/translucent remove to bowl

8. Add the chicken pieces, salt and pepper to dutch oven

9. Saute

10. After a few minutes, pour over the chicken broth and continue cooking

11. Return vegetables to Dutch Oven

12. Add the tomato paste, the olives, and the 1 Tbs of flour.

13. Cook over a low heat for about 40 minutes..if it is a little dry, add more chicken broth.

14. Let rest 10 minutes & serve , can also be stored in fridge & reheated beautifully the next day.

This Chicken Cacciatore recipe is so easy to make in advance. It's a favorite to make at home, bring to the mountains and easily reheat after a big day outdoors, skiing hiking etc. We like to pair it with Farro (a high protein, high fiber ancient whole grain wheat), the easy 10 minute farro packs from Trader Joe's or the full cook version. Great solo too, no sides, with crusty bread to dip into the yummy sauce.

Thank You:

Mirella & Stefano for the wonderful class.

Carol of Carol's Moveable Feast for our wonderful welcome to Italy

Thank You Margaret Ward of A.F.A.R. Alcohol Free Adventure Retreats for creating our Italy Adventure !