Directions: |
Directions:Season chicken with salt and pepper and lightly coat with all purpose flour. Add as much butter and olive oil as you want to a dutch oven (I usually add equal amounts, 2 tbsp. of each) and melt the two together. Once butter and oil is melted, brown the chicken on all sides and set it aside. Next sauté the mushrooms till browned. Once mushrooms are browned, add the garlic and herbs de provence and sauté till fragrant. Once fragrant, return chicken to pot, deglaze with the 2 cups of wine and bring to a boil. Once boiling, bake covered, at 350F for 35 min. After the 35 min, remove the chicken and boil the sauce to slightly reduce it. While the sauce is reducing, chop the chicken into chunks and return it to the pot. Chop the stewed tomatoes up (or don't, its up to you) and add them to the pot along with the tomato sauce. Then add your small container of heavy cream and basil. Stir well and let simmer for about 10 min. Then taste it and season with salt and pepper and white sugar to cut back on the acidity from the tomatoes of required. |
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Notes: |
Personal
Notes: This recipe is great because it is a snap to make and is a one pot dish! Well...one pot if you exclude the pot you need to make the noodles. Okay, so its a two pot dish...well and a pan if you make garlic bread...okay so a 2 pot 1 pan dish, stop nit picking! Goes great with fettuccine and garlic bread, and wine, DUH!
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