"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Boneless chicken breasts (4) or cut up chicken pieces (approx. 3 lbs) 3 T olive oil 1 tsp salt 1/4 tsp grnd black pepper 1 med onion cut into slivers (about 1.5 cups) 3 garlic cloves sliced thin 1 pack sliced mushrooms 1 sliced green pepper 1 sliced red pepper 2 large carrots sliced into 1/4 in pieces 2 stalks celery sliced into 1/4 in pieces 3/4 c red wine 2 tsp chopped fresh thyme 1/2 tsp chopped fresh rosemary 1 bay leaf Pinch of dried red pepper flakes 28oz can crushed tomatoes 2 T lemon juice 1 tsp lemon zest 1/4 c chopped fresh parsley
Wash and dry then salt and pepper chicken- In a deep skillet- heat 2 T olive oil- saute chicken until brown- 3 mins each side. Set chicken aside to cool. Cut or slice to add to dish later.
Add remaining oil to pan- saute onion and garlic for 1 min- add mushrooms, peppers, carrots and celery. Saute an additional 5 minutes, Add red wine- and remaining ingredients. Add chicken and simmer on low for 1 hour-remove bay leaf and serve.
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