Recipe courtesy of David Shapka, Christine's Prep Cook.
Directions for: Tomato Chicken
Ingredients
3 Tbsp olive oil
8 boneless chicken breasts
Coarse salt and freshly cracked black pepper
2 small onions, chopped
1 shallot, chopped
2 cloves garlic, chopped
3 cup button mushrooms, sliced
cup brandy
2 cup white wine
2 cup chicken stock
2 28 oz cans diced tomatoes with juice
cup chopped fresh tarragon
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
Directions
1. Heat 2 tbsp. of the olive oil in a Dutch Oven or large heavy-bottomed pot over medium heat.
2. Season the chicken breasts with salt and pepper.
3. Cook the chicken in the Dutch oven breasts in 2 batches, about 5 to 6 minutes per side or until just cooked through.
4. Remove the chicken from the Dutch oven and set aside.
5. Heat 1 tbsp. olive oil in the same Dutch oven over medium heat.
6. Add the onions, shallot and garlic and cook for about 6 minutes or until softened.
7. Remove the mixture from the Dutch oven and set aside.
8. Add the mushrooms to the Dutch oven and cook for 4 minutes or until starting to brown.
9. Add the brandy to the mushrooms and simmer to reduce for 1 minute.
10. Add the onion mixture back to the Dutch oven along with the wine, chicken stock and diced tomatoes.
11. Bring to a boil over medium-high heat, reduce the heat to low and simmer for 15 to 20 minutes.
12. Add the chicken breasts back to the Dutch oven and bring to a simmer.
13. Add the chopped fresh herbs and season to taste with salt and pepper.
14. Serve.
See more: Dinner, Poultry, Main, Herbs, Tomatoes, Chicken
Post a Comment
Post a Comment