Wine Varietal: Zinfandel
We love chicken cacciatore but do not find ourselves having it very often. This was my alternative and also an attempt to get my kids to eat burgers.
2 tablespoons olive oil
1 large red onion chopped
1 large yellow bell pepper chopped
3 cloves garlic finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 cup dry white wine
3/4 cup low sodium chicken broth
1 28 ounce can diced tomatoes and their juices
2 tablespoons balsamic vinegar
1 1/2 teaspoons dried oregano leaves
1 small red onion
1/2 red pepper
2 pounds ground chicken
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 honey wheat sandwich rolls
1/4 cup freshly grated parmigiano-reggiano (divided)
1/4 cup coarsely chopped fresh basil leaves
Heat 2 tablespoons of olive oil in sauce pan over medium heat.
Add bell pepper, garlic, and onion to pan and sauté over medium heat until onion is tender, about 5 minutes.
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Add the wine to the sauce pan and simmer until reduced by 1/2, about 3 minutes.
Add the chicken broth, tomatoes with their juice, balsamic vinegar, and oregano.
Bring sauce to a simmer. Continue simmering over medium-low heat for about 20 minutes.
Preheat charcoal or gas grill medium/high heat.
Heat small sauté pan over medium heat. Add 1 tablespoon olive oil.
Finely chop small onion and 1/2 red pepper. Add onion and red pepper to pan and sauté until onion is tender, about 2 minutes.
In a large bowl, add the ground chicken, sautéd onion and red pepper, 1 teaspoon salt, and 1/2 teaspoon freshly ground pepper. Using clean hands, gently combine the ingredients and form into 6 patties.
Place burgers on the grill and cook for about 9 minutes on each side. Transfer to paper towels and let rest.
Brush cut side of sandwich roll with olive oil and grill for 1-2 minutes until slightly golden brown.
If necessary, boil the sauce until it thickens slightly.
Place chicken burgers on grilled sandwich rolls.
Spoon 1/4 cup sauce over the chicken burger.
Grate 1-2 teaspoons parmagiano-reggiano cheese over the sauce.
Sprinkle with chopped fresh basil.