Here’s another favorite dish that many of my friends request I cook when I have them over for dinner. One of my favorite things about it is how healthy it is, while also being fancy enough to serve to company. Eat healthy, impress guests, and relax with a glass of wine (or three) for an hour and a half in the middle of cooking. What could be better?
Start by rinsing the chicken and seasoning it with salt and pepper. Then heat some oil in a large dutch oven and brown the chicken.
Remove the chicken from the pot and add in the diced onions and bell peppers. Cook until they just start to soften, then add in the mushrooms and cook until those are soft too.
Add wine, garlic, tomatoes and tomato paste, all of the herb, and the salt. Stir to combine, then add the chicken as well. Heat to a simmer, reduce heat to low, and cook for an hour and a half.
Remove the chicken from the pot, cover to keep warm, and make a slurry of cornstarch and liquid from the pot. A lot of recipes have you use water here, but why add water when you have all that perfectly good liquid right there? Add it back in, raise heat to medium-high, and cook for 15 more minutes to thicken. Add the chicken back in and cook for 5 more minutes to finish.
Serve over egg noodles (my personal favorite), polenta, rice, or just in a bowl if you want to skip the carbs.
4 skinless chicken breast halves on the bone, about 2 pounds
2 medium onions, diced
1 bell pepper, diced
1 lb mushrooms, thinly sliced
1/2 cup dry white wine
6 cloves of garlic, minced
14. oz can of diced tomatoes
1 tbsp tomato paste
2 bay leaves
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried red pepper flakes
1/4 tsp thyme
1 tsp salt
2 tbsp corn starch
1. Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper.
2. Heat 1 tbsp olive oil in a dutch oven over medium-high heat. Brown the chicken on both sides, about 8 minutes. Remove the chicken.
3. Reduce heat to medium. Add the onions and pepper. cover and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
4. Add the mushrooms and cook until soft, about 3 minutes.
5. Add the wine, garlic, tomatoes, tomato paste, herbs, and salt. Add the chicken back to the pot, and stir. Bring to a simmer, then decude heat to low and simmer for an hour and a half.
6. Remove the chicken from the pot and cover.
7. Make a slurry of 2 tbsp corn starch with some of the liquid from the pot. Add slurry to the vegetables and simmer 15 more minutes. Add the chicken back to the pot, and cook 5 more minutes.