OK, you know the table is set so what’s for dinner?
I had in mind a chicken dish served over polenta, but Houston temperatures have been a little wintery which made me think of comfort food, something warm with crusty bread. What eventually came from the kitchen was somewhere between a stew and a soup which one of the dinner guests cleverly suggested calling a “stoup”!
The dish proved to be a simple one that took little time to put together. If you are like me, that’s always a plus and makes the recipe worth sharing, that is if I can remember all the ingredients.
4 boneless chicken breasts, halved
flour, salt and pepper
1-2 T. olive oil
1 onion, coarsely chopped
10 garlic cloves, minced
diced tomatoes, 28 oz. can
carrots and mushrooms, sliced*
4-5 bay leaves
1/3 c. each white wine and chicken broth
1-2 t. red or white wine vinegar
*Use your own judgement as to how much. I used a heaping handful of baby carrots and 1 c. of mushrooms.
Dredge the chicken breasts in flour seasoned with salt and pepper. Brown in olive oil. Remove chicken to a plate and add onion and garlic to pan. Cook until onion is soft and lightly browned. Add wine and broth and cook for a few minutes until liquid has been reduced by half. Add remaining ingredients and place browned chicken on top. Cover the pan and cook until chicken is tender.
Place the chicken in warmed bowls. Add 1-2 t. wine vinegar to liquid and spoon over the chicken breasts. To add a little color, embellish with coarsely chopped spinach leaves. That was an afterthought since I didn’t have parsley or basil.
Serve with crusty bread and a simple green salad. Makes 6 servings.
Whether for friends or family, Chicken Stoup will get moans of appreciation.
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