Learning now to make one pot Dish that is easy, delicious, and nutritious!
Recipe: French-Style Stewed Chicken
• Main Ingredients
o 1 Tb melted butter
o 6-8 pc. bone-in chicken thigh, or bone-less ( 4 oz each)
o ½ c ( 2 x ¼ c) dry white wine
o 1 large onion, cut into “dime” size
o 3 garlic cloves, minced
o 1 Tb. olive oil
o 1 (28 oz) diced tomatoes or 2 fresh roma tomatoes, diced
o 10-12 olives (green or black)
o Salt & pepper to season
o 2 red peppers, cut into strips
o Garnish: Parsley, finely chopped and toasted almond slivers
Instruction
1. Heat a large skillet over medium high heat. Add the butter to melt. When melted, add the chicken to sear, about 2-3 minute each side. Lower the heat, and add ¼ c of white wine to season. Remove the brown chicken when the alcohol from the wine has evaporated. Set aside onto a deep baking dish.
2. Using the same skillet, add 1 Tb olive oil. Stir in onion and garlic and cook for about 3-4 minutes or until soften and transparent, but not brown. Stir in tomatoes, olives and remaining ¼ cup of wine. Add 1 one of chicken broth and bring to boil.
Add the chicken back in. Season with salt and pepper. Top it with red pepper strips and almond. Simmer for 15 minutes. Served with fresh or dried parsley on top!
3. Transfer the vegetables to the baking dish. Add in pepper strips. Bake for 15-20 minutes udder 400 F. Garnish with freshly chopped parsley and roasted almond slivers ( store-brought).Serve with pasta/rice and steamed vegetables.
Notes: Do not use chicken breast for this dish. It produces a very dry texture. Skin-on, bone-in chicken give you the best flavor. But you can use skinless chicken thigh. You can double the recipe and freeze the leftover. This meal freezes quite well