Tag Archives: Chicken

Chicken Parmesan Pasta

It’s that time of year when I leave Colorado to go back to NY for the spring. I don’t want to have to go food shopping because I am leaving and hate throwing away food unnecessarily.  I had a container of homemade tomato sauce in my freezer, I had already bought the chicken cutlets so all I really needed was the fresh mozzarella .  I even had fresh basil , of course fresh parsley would also be nice but what the heck Joel picks out all the green stuff anyway. I even had a 1/2 yellow onion sitting and waiting to be tossed! I walked in the house to a very hungry gentleman and I whipped this up in a 1/2 hour! I would like this better with fresh parmesan shavings but had to make do with grated parmesan because that’s what we had in the house.

*I had sauce in the house but feel free to use a jar of sauce–I won’t judge you –I promise. Raos actually makes a really good one and I use it when I am in a pinch. Just saying…..

This recipe will serve 4-6 . I actually cut it in 1/2 for the two of us and still had left-overs.

Ingredients:

1 lb. penne or rigatoni or any macaroni type pasta you have in the house

2 Tbsp. Olive Oil, plus a little more for drizzling on pasta

2 whole Boneless, Skinless Chicken Breasts cut into small bite sized pieces

Salt and Pepper–I use Kosher and Freshly ground Black Pepper always

1/2 onion , finely diced –I only used 1/2 because my sauce contained onion

2 cloves garlic, minced

Tomato Sauce / Marinara Sauce whichever you have on hand. 1 Jar should do it (app. 25 oz. size) I used sauce I had but I also cut recipe in 1/2

1/2 tsp. crushed red pepper flakes–you know we like the heat so adjust for your own taste buds

1/2 cup water

8 ounce container of fresh mozzarella balls, or buy 8 oz. of fresh mozzarella and cut into cubes (see photo)

Fresh Parmesan Shavings-or grated Parmesan whichever you have on hand is good and will work

Extra Parmesan for serving–I mean there is plenty of cheese here so no worries

Chopped Fresh Basil– I love the flavor and I love the color it adds to my pasta –if you have some fresh parsley (flat leaf) that would be nice as well –just mince up and sprinkle a little bit in

Directions:

Cook pasta according to directions

Heat olive oil over medium heat in a medium size sauce pan.  Add chicken in a single layer and sprinkle generously with salt and pepper. Allow chicken to cook for a few minutes undisturbed until it starts to turn golden in color. Then stir chicken around to brown all over. After a few minutes remove to a separate bowl with a slotted spatulaor spoon.

Into the same skillet over medium-high heat , add the onions and garlic and stir to cook. Cook till onion is completely broken down and transparent, it could take a few minutes. You’ll want onions to be golden brown. * hint- if the pan is too dry drizzle a little bit more olive oil.

Reduce the heat to low once onions are broken down and pour in your sauce, red pepper flakes, and the 1/2 cup of water. Stir until the onions and garlic are mixed in then add the chicken back into the pan. Stir until heated through on a low simmer, about 5-8 minutes.

Making sure the sauce is bubbly and hot , place mozzarella into the pan. Let it sit, don’t bother with it for a few minutes, just let it heat through. You’ll be able to tell that mozzarella has softened without completely melting.

Drain the pasta and either pour onto a platter or separately plate it up. Drizzle with a little olive oil and sprinkle on Parmesan shavings or grated parmesan–just a little.

Pour on the sauce, sprinkle with fresh basil and serve immediately! Obviously if someone still wants extra cheese that’s their business. I left it on the table but even Joel who is a giant cheese lover didn’t need any extra.

*Just a little note on mozzarella–it should be soft but still visible and that’s why the small mozzarella balls worked out so well. You’ll want chunks to still be firm without completely falling apart.

Enjoy and this is really easy and fast!

 

 

 

Apricot Honey-Mustard Chicken

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Apricot Preserves (13 ounce size jar) is fine or 12 oz. Honey and delicious Dijon Mustard from Maille

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straight out of the oven–why you will want to have sprayed baking dish with cooking spray

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Delicious Apricot Honey Mustard Chicken

This is a simple, quick to assemble and delicious chicken recipe.  We prefer chicken thighs because we think they are tastier. I am sure this would be delicious over chicken breasts as well. If making chicken breasts the cooking times could vary. This whole dish from start to finish was just under an hour!!!! Now that’s a recipe I can get behind. Hope you enjoy it as much as we did. This could also be a delicious addition to any Holiday Table.

The basting is important. So set your clock to go off every 10 minutes . Whole chicken dish should cook  in 1/2 hour to 40 minutes so that’s 3- 4 basting times. I cooked for about 38 minutes. Use a spoon to baste.

8 chicken thighs will serve 4 people–I made 5 but wanted to check amounts of ingredients so I used full on amounts of sauce which worked out fine and made for easier basting and enough sauce for serving. This recipe will be perfect with 8 average size thighs.

Enjoy!

Ingredients:

6-8 chicken thighs (check that they aren’t very small) average to large size thighs

Kosher Salt and Freshly Ground Black Pepper  -*see variation on spices below

1 12oz. jar of Apricot Preserves or Jam ( 13 oz. is OK) some jars are 12 oz. and that’s fine as well

2 Tablespoons Honey

2 Tablespoons Dijon Mustard ( heaping)

*for a variation on this recipe sprinkle paprika, salt, pepper, and curry powder first and then add other ingredients

Directions:

Preheat oven to 425 degrees.

Rinse chicken thighs and pat dry. Transfer to a sprayed baking dish ( cooking spray) Season chicken generously with kosher salt and freshly ground black pepper on both sides. Set aside.

Bring jam, honey, and mustard mixture to a low boil in a small saucepan over medium heat. Once it starts to boil reduce heat to medium-low or just low. Simmer until sauce thickens and gets reduced by about half, app. 15 minutes. Spoon apricot mixture over chicken thighs in baking dish, spread with spoon to coat evenly.

Bake chicken , basting with sauce from bottom of dish every 10 minutes. Cook until juices run clear when chicken is pricked with a fork. Anywhere from 30 – 40 minutes depending on the size of your chicken thighs. If your chicken doesn’t get that browned up you can always put it under the broiler to crisp up for a few minutes. Just keep an eye on it if you do this.

Chicken and Rigatoni in One Pot–One Pot Pasta

photo 2 photo 3 photo 4 (2) photo 5 (2) photo photo 2 (2) photo 1I must say that the first time I saw this recipe for one-pot pasta I was hesitant. I read up on it and found out that the actual recipe for this one-pot pasta hailed from Puglia. So for all of those “haters” out there I am just saying that I did do my homework here and found out that yes they do this in Italy and original recipe was from there. OK that’s enough of that. It doesn’t really matter where it’s from now does it? I have made 2 versions of this type of pasta and all I can say is yum. I will also add that you need to be a little bit more attentive during the cooking but the result was fabulous. We loved the creaminess and the pasta came out perfectly al dente.  You just don’t want to overcook it, taste for doneness and sit down and eat. It was delicious the next day cold out of fridge as well. Give this one a try you won’t be sorry. Joel was very happy with the clean-up detail as well because it was one pot! Whole thing took under an hour from start to finish. One pan, people!!! dry noodles, sauce ingredients, water, wine a few good things and you’ve got a delicious impressive dinner.

*I used my large Le Creuset pot. A large skillet would work fine here as well.

Ingredients:

2 Tablespoons extra-virgin olive oil

5 cloves of garlic, chopped

app. 1 – 1 1/2 lbs. of chicken breast, cut into small chunks. Just buy a regular package of chicken breasts and cut them up as I did ( see photos)

2 large roasted red peppers, sliced into thin slices ( straight out of the jar) see photos

6 cherry peppers, chopped and de-seeded , you can use hot if you like it spicy or just mild cherry peppers which is what I used (straight out of the jar) see photos

1 cup water, you will probably add about 1/2 cup more but you should start out with a cup

1 lb. rigatoni, I like the way the rigatoni works of course penne or another type of macaroni will work just fine

1 cup white wine, use what you have open as long as it’s not a sweet wine

1 28 oz. can of crushed tomatoes

1 cup Parmesan Cheese grated, more for serving

1/2 stick unsalted butter

1/4 cup heavy cream

2 teaspoons fresh basil torn, you’ll want to add a little more at the end of cooking as well.

1/2 teaspoon kosher salt or sea salt

Crushed red pepper flakes, optional. If you like the heat add a little bit during cooking and you can always add more at end. 1/4 teaspoon to start is good.

Directions:

In a large skillet type of pot, heat the olive oil over medium heat and add in the garlic and chicken . Saute the chicken until it is just browned on the outside but not cooked through.

Stir in the roasted red peppers and cherry peppers, and sauté for another minute or so. Add in the crushed tomatoes and wine. Add in the water and the raw pasta and bring to a low boil. If you need more water you’ll know at this point , add a bit more water (a little at a time) Continue to cook, stirring very often, until the pasta has cooked to al dente , it will take anywhere from 15- 20 minutes. Taste pasta and judge how much longer it needs.

When pasta is done to your liking, reduce heat to low and add in the butter, basil and salt. When the butter is completely melted into the past, add in the cream and the cheese. Let simmer on low for another ten minutes or so, stirring occasionally. Top with additional cheese, basil and red pepper flakes if you like.

Serve warm.

Chicken and Potatoes in one Pan

photo 1 (2) photo 1 (3) photo 3 (2) photo 3 photo 4 (2) photo 4This is one of those awesome one pan meals which I absolutely love to make. I am still cooking my way through Jessica Seinfeld’s ” Can’t Cookbook” even though I can cook. I happen to be a huge fan of one pot meals and I love how easy it is to clean up afterwards.  The chicken crisped up beautifully and the potatoes were out of this world.  The coriander flavor is very strong and is very distinct. If you know ahead of time that you’re not a fan I guess this one isn’t for you although I would maybe try it with a rub of spices like paprika, garlic powder and salt and pepper.  The cooking method is important here, you’ll need a large oven-proof skillet. Give this one a try you won’t be sorry. It tasted as good as it looks. Enjoy and thanks to Jessica Seinfeld for another great recipe.

www.doitdelicious.com

The Can’t Cook Book by Jessica Seinfeld

Ingredients:

1 yellow onion sliced into thin slices

1/2 cup water

app. 5 medium-sized Yukon Gold or Russet Potatoes ( 1 1/4 lbs. app. )

1 Tablespoon olive oil

2 Tablespoons fresh Rosemary Leaves ( I used about 3 sprigs)

1 1/2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

4 bone-in , skin-on chicken thighs (small ones) app. 1 1/4- 1 1/2 lbs.

4 chicken drumsticks (app. 1 lb.)

1 Tablespoon ground coriander

Directions:

Heat the oven to 425 degrees. Get out a large oven-proof skillet.

Thinly slice the onion and scatter over the bottom of skillet. I sprayed with cooking spray first as I always do. Add the water over the onions. Wash but don’t peel potatoes and slice them into 1/4″ rounds. Lay the potato slices right over the onions, over-lapping as necessary. Drizzle with the olive oil. Wash and dry the rosemary sprigs and sprinkle over the potatoes , just the leaves which you’ll pull from the rosemary sprigs. Sprinkle 1 tsp. salt and  1/4 tsp. of pepper as well.

I wash the chicken and pat it dry with paper towels. In a small bowl you will combine the coriander and the remaining 1/2 tsp. of Salt and 1/2 tsp. pepper. Using your hands rub the spices all over the chicken on both sides. Lay the chicken , skin side up, over the potatoes. Remember to always wash your hands after handling raw chicken and before touching any other foods you may come in contact with.

Roast until the chicken is cooked through, you can always cut into a piece to make sure it’s no longer pink. The potatoes should be tender after about an hour. These were some delicious potatoes! Perfection on a plate.



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Easy Peasy Chicken Caprese

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This is one of those recipes that I make that is so super easy. Very few ingredients and other than cutting tomatoes and mozzarella balls, there is very little prep. You gotta love meals like this, especially in the summer when these beautiful heirloom tomatoes are abundant. I really only make this in the summer and it is light and delicious. It makes for a beautiful salad as well and you can serve it at room temperature. I made this tonite since I was tired, and had already bought the bocconcini (mozzarella balls) and chicken. You’re not going to believe how easy this is. It’s amazing!

Ingredients:

1 container marinated bocconcini ( mozzarella balls) you will need the oil from the container to marinate chicken ( it comes in an olive oil marinade with spices)

4 skinless, boneless chicken breast halves , I buy them pounded thin

Kosher Salt and Freshly Ground Black Pepper

1 pint heirloom ( if you can get them) cherry or grape tomatoes, halved

Directions:

Take bocconcini balls out of the marinade. Cut bocconcini balls in quarters. Transfer about 1/2 of the marinade from bocconcini to a medium size baking dish , add the chicken , salt and pepper the chicken and let it sit at room temperature for about an hour before cooking. If you’d like you can refrigerate , and take out and bring to room temperature before grilling.

Put cheese in a bowl, add the remaining oil marinade and add the cut tomatoes to this bowl. Salt and Pepper to taste, give it a good stir and put in refrigerator till you’re ready to cook chicken. I removed from fridge about 1/2 hour before I cooked the chicken. Just bring it to room temperature.

Grill the chicken over medium high heat , till you get nice grill marks, probably about 8 minutes. You can cut the chicken into smaller pieces and mix with tomatoes and cheese. I just plated up the chicken and put tomato/cheese mixture on the plate. Perfect summer meal.

Chicken Marsala – What I made last night

I am just going on record that this recipe is so delicious and so easy. I made it again last night and it is just so awesome. If you are looking for an easy, quick recipe this is it. Just follow directions, and I think in an hour it was all done. Served with a vegetable and rice , perfect. Great recipe for dinner party or dinner party of 2! see recipe on website. What I Cooked – Chicken Marsala, original post date was 01/13/2012. It’s so worth looking up and cooking. Let me know how you like it. Joel loves it.

Chicken and Rigatoni in One Pot–One Pot Pasta

photo 2 photo 3 photo 4 (2) photo 5 (2) photo photo 2 (2) photo 1I must say that the first time I saw this recipe for one-pot pasta I was hesitant. I read up on it and found out that the actual recipe for this one-pot pasta hailed from Puglia. So for all of those “haters” out there I am just saying that I did do my homework here and found out that yes they do this in Italy and original recipe was from there. OK that’s enough of that. It doesn’t really matter where it’s from now does it? I have made 2 versions of this type of pasta and all I can say is yum. I will also add that you need to be a little bit more attentive during the cooking but the result was fabulous. We loved the creaminess and the pasta came out perfectly al dente.  You just don’t want to overcook it, taste for doneness and sit down and eat. It was delicious the next day cold out of fridge as well. Give this one a try you won’t be sorry. Joel was very happy with the clean-up detail as well because it was one pot! Whole thing took under an hour from start to finish. One pan, people!!! dry noodles, sauce ingredients, water, wine a few good things and you’ve got a delicious impressive dinner.

*I used my large Le Creuset pot. A large skillet would work fine here as well.

Ingredients:

2 Tablespoons extra-virgin olive oil

5 cloves of garlic, chopped

app. 1 – 1 1/2 lbs. of chicken breast, cut into small chunks. Just buy a regular package of chicken breasts and cut them up as I did ( see photos)

2 large roasted red peppers, sliced into thin slices ( straight out of the jar) see photos

6 cherry peppers, chopped and de-seeded , you can use hot if you like it spicy or just mild cherry peppers which is what I used (straight out of the jar) see photos

1 cup water, you will probably add about 1/2 cup more but you should start out with a cup

1 lb. rigatoni, I like the way the rigatoni works of course penne or another type of macaroni will work just fine

1 cup white wine, use what you have open as long as it’s not a sweet wine

1 28 oz. can of crushed tomatoes

1 cup Parmesan Cheese grated, more for serving

1/2 stick unsalted butter

1/4 cup heavy cream

2 teaspoons fresh basil torn, you’ll want to add a little more at the end of cooking as well.

1/2 teaspoon kosher salt or sea salt

Crushed red pepper flakes, optional. If you like the heat add a little bit during cooking and you can always add more at end. 1/4 teaspoon to start is good.

Directions:

In a large skillet type of pot, heat the olive oil over medium heat and add in the garlic and chicken . Saute the chicken until it is just browned on the outside but not cooked through.

Stir in the roasted red peppers and cherry peppers, and sauté for another minute or so. Add in the crushed tomatoes and wine. Add in the water and the raw pasta and bring to a low boil. If you need more water you’ll know at this point , add a bit more water (a little at a time) Continue to cook, stirring very often, until the pasta has cooked to al dente , it will take anywhere from 15- 20 minutes. Taste pasta and judge how much longer it needs.

When pasta is done to your liking, reduce heat to low and add in the butter, basil and salt. When the butter is completely melted into the past, add in the cream and the cheese. Let simmer on low for another ten minutes or so, stirring occasionally. Top with additional cheese, basil and red pepper flakes if you like.

Serve warm.

Orange Chicken

Orange chicken served with rice and beans

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Chicken Cutlets dredged in flour and paprika

 

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Rosemary and Garlic in Pan

 

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Finished Product–Orange Chicken

 

IMG_7436 IMG_7438 IMG_7442 Once again I took this recipe from the inimitable Jessica Seinfeld. I just love her recipes mostly because they are so easy and so delicious. This one is pretty easy to make with very few ingredients. Just make sure to get yourself some fresh rosemary, some fresh garlic and use fresh orange juice! This is a must and I used some oranges for a very simple garnish.

Get Cooking and Enjoy!

Ingredients:

*recipe as is will probably serve 4 , 2 cutlets a piece

4 boneless, skinless chicken breasts

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup all-purpose flour

1 teaspoon paprika

4 cloves garlic–I minced the garlic, (chop finely)  if you prefer just smash it and leave in larger pieces that you can remove right before serving or just leave in the sauce. We like garlic so I chopped it. Up to you, both ways are fine.

3 sprigs fresh rosemary

3 Tablespoons olive oil, plus extra if necessary– I used 4 because I cleaned out pan after chicken cutlets cooked up.

1/2 cup freshly squeezed orange juice, ( probably 1 large juicy orange)

1/2 cup chicken broth

Directions:

Rinse off chicken breasts and pat dry with paper towels. Season both sides with the salt and pepper. In a large bowl combine the flour and paprika. Dredge the chicken in the seasoned flour, shaking off excess flour, and place on a clean plate. Smash and peel the garlic and chop into small pieces or leave the garlic smashed and if you like you can remove it just before you serve or leave whole smashed cloves in the sauce, it’s really a personal preference. Wash the rosemary , pat dry, and pull the leaves from the sprigs. It should be about 2 Tablespoons.

Place a large skillet on the stove and turn the heat on to medium. Add the olive oil and heat until it shimmers ( about a minute) Using tongs, add the chicken, and cook 5 – 7 minutes per side more until browned and cooked through. You can cut through the thickest part to make sure it is cooked through) Transfer to a clean plate or platter and cover with aluminum foil to keep warm while you prepare the sauce.

I actually wiped the skillet clean and started with another tablespoon of oil for the sauce. I found the skillet cleaner this way. When pan cooled down a little bit I wiped it dry with a clean paper towel. Then proceed with the next step. Add in the garlic, stirring until golden brown, 1 – 2 minutes. Stir in the rosemary and let cook for about a minute. Now add the orange juice and broth. Let simmer and stir up all the brown bits that may be stuck to the bottom of the pan. Simmer until the sauce starts to thicken a bit, about 5 minutes. Taste for salt, I added a little bit.

To serve I placed on platter and spooned the sauce over the chicken and added some orange slices.

Enjoy!!

 

Chicken and Rigatoni in One Pot–One Pot Pasta

photo 2 photo 3 photo 4 (2) photo 5 (2) photo photo 2 (2) photo 1I must say that the first time I saw this recipe for one-pot pasta I was hesitant. I read up on it and found out that the actual recipe for this one-pot pasta hailed from Puglia. So for all of those “haters” out there I am just saying that I did do my homework here and found out that yes they do this in Italy and original recipe was from there. OK that’s enough of that. It doesn’t really matter where it’s from now does it? I have made 2 versions of this type of pasta and all I can say is yum. I will also add that you need to be a little bit more attentive during the cooking but the result was fabulous. We loved the creaminess and the pasta came out perfectly al dente.  You just don’t want to overcook it, taste for doneness and sit down and eat. It was delicious the next day cold out of fridge as well. Give this one a try you won’t be sorry. Joel was very happy with the clean-up detail as well because it was one pot! Whole thing took under an hour from start to finish. One pan, people!!! dry noodles, sauce ingredients, water, wine a few good things and you’ve got a delicious impressive dinner.

*I used my large Le Creuset pot. A large skillet would work fine here as well.

Ingredients:

2 Tablespoons extra-virgin olive oil

5 cloves of garlic, chopped

app. 1 – 1 1/2 lbs. of chicken breast, cut into small chunks. Just buy a regular package of chicken breasts and cut them up as I did ( see photos)

2 large roasted red peppers, sliced into thin slices ( straight out of the jar) see photos

6 cherry peppers, chopped and de-seeded , you can use hot if you like it spicy or just mild cherry peppers which is what I used (straight out of the jar) see photos

1 cup water, you will probably add about 1/2 cup more but you should start out with a cup

1 lb. rigatoni, I like the way the rigatoni works of course penne or another type of macaroni will work just fine

1 cup white wine, use what you have open as long as it’s not a sweet wine

1 28 oz. can of crushed tomatoes

1 cup Parmesan Cheese grated, more for serving

1/2 stick unsalted butter

1/4 cup heavy cream

2 teaspoons fresh basil torn, you’ll want to add a little more at the end of cooking as well.

1/2 teaspoon kosher salt or sea salt

Crushed red pepper flakes, optional. If you like the heat add a little bit during cooking and you can always add more at end. 1/4 teaspoon to start is good.

Directions:

In a large skillet type of pot, heat the olive oil over medium heat and add in the garlic and chicken . Saute the chicken until it is just browned on the outside but not cooked through.

Stir in the roasted red peppers and cherry peppers, and sauté for another minute or so. Add in the crushed tomatoes and wine. Add in the water and the raw pasta and bring to a low boil. If you need more water you’ll know at this point , add a bit more water (a little at a time) Continue to cook, stirring very often, until the pasta has cooked to al dente , it will take anywhere from 15- 20 minutes. Taste pasta and judge how much longer it needs.

When pasta is done to your liking, reduce heat to low and add in the butter, basil and salt. When the butter is completely melted into the past, add in the cream and the cheese. Let simmer on low for another ten minutes or so, stirring occasionally. Top with additional cheese, basil and red pepper flakes if you like.

Serve warm.

Chicken Cacciatore–another way

IMG_0597 IMG_0598 IMG_0601 IMG_0602My original post on Chicken Cacciatore is very delicious but has one ingredient that I needed to leave out for tonight’s dinner and that ingredient was flour. I also changed recipe a little bit from my original which was posted on January 24, 2013. While the original post is really a great recipe this one was super easy , a few less ingredients and super fast. I must admit it was lighter because of the omission of the flour and that one step does take a lot more time. I also used a whole chicken cut up in parts because that’s what I bought. My other recipe is just thighs which of course you can use as well. Any chicken parts will work . If you’re looking for a new chicken recipe this one could be it. We both enjoyed and it would be awesome with some rice on the side and a green salad.

Enjoy!

Ingredients:

1 chicken cut up in 8 or 10 pieces by your butcher or buy any chicken parts you would prefer

app. 1 1/2 teaspoons of kosher salt

app. 1/2 tsp. freshly ground black pepper

1 tablespoon extra virgin olive oil

1 1/2 pounds of mushrooms, I sliced them but you can quarter them. I used white button mushrooms

4 cloves of garlic, chopped

1 tablespoon chopped fresh rosemary

1/2 cup dry white wine (Pinot Grigio)

28 oz. can chopped tomatoes ( use good San Marzano ones here, it really does make a difference)

Directions:

Preheat the oven to 400 degrees, with oven rack in the middle

Rinse the chicken and pat dry with paper towels. I lay my chicken out on paper towels and season both sides with app. 1 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper

Put pot on stove ( I used my Le Creuset dutch oven) turn heat on stove to medium high. Add the olive oil and heat until it shimmers ( 1 minute) Using tongs add chicken to hot oil in a single layer skin side down. Cook until skin is a deep golden brown. 10 – 12 minutes. Once the chicken skin is browned , flip it over and cook for maybe 3 more minutes on other side. Chicken should release easily from the bottom of the pan. ( use cooking spray) when chicken is finished cooking , transfer to a plate ( I place a paper towel on plate to absorb any extra oil) Turn off heat.

Wipe off any dirt from mushrooms, then either slice or cut mushrooms into quarters. You’ll want to remove the ends of mushrooms.

Chop the garlic and the rosemary. Measure the wine.

Re-heat the oil being careful not to burn the oil. Once oil is hot enough add mushrooms and garlic into the pot. Cook a few minutes. Then add the white wine and using a wooden spoon, scrape up any brown bits from the bottom of the pot. Bring to a low boil and cook until the wine has almost evaporated, about 6-8 minutes.

Add the tomatoes, rosemary, and the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon of freshly ground black pepper. Let it come to a boil. Nestle the chicken into the sauce. Transfer the pot to the oven and roast for 25 minutes.

*You’ll need a heavy dutch oven for this dish so you can cook it on stove-top and put in the oven. I love my Le-Crueset pot for cooking meals like this.