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Tuscan Pulled Chicken Recipe
Chianti-simmered aromatics combine with kalamata olives, sundried tomatoes, roasted artichoke hearts and tender pulled Tyson® FC All Natural*, Low Sodium Pulled Reverse Blend 65/35 Dark/White Meat chicken. Served center of the plate or on ciabatta bread with shaved Parmesan.
Ingredients
YIELD: 2 3/4 Lbs.
| AMOUNT | MAIN INGREDIENTS |
|---|---|
| 2 lbs. | Tyson® FC All Natural*, Low Sodium Pulled Reverse Blend 65/35 Dark/White Meat |
| 10 oz. | Onions, diced |
| 1/2 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
Step 1: In a large sauté pan, sauté the onions until they start to caramelize.
Step 2: Add the garlic and sauté until the garlic edges start to turn brown.
Step 3: De-glaze with Chianti wine. Add the olives, artichoke hearts and sun-dried tomatoes.
Step 4: Add chicken stock and bring up to a light simmer. Add in the herbs and black pepper. Stir.
Step 5: Add the pulled chicken and gently fold the chicken into the sauce.
Application Uses
MEAL
Dinner
Lunch
CUISINE
Italian
Mediterranean
MAIN INGREDIENTS
Chicken
