A whole chicken breast, cut in 6 pieces, hard cooked eggs, vegetables and a delicious sauce comprised tonight's dinner and a few more lunches to come. The original recipe is from Food and Wine Magazine.
Double Cluck Stew
1 whole Chicken Breast
1 teaspoon Olive Oil
Flatten breast and saute in olive oil 8 minutes per side. Remove from pan.
1 teaspoon Canola Oil
1/4 cup Onions, diced
3 mini Sweet Peppers, diced
1 Garlic Clove, minced
2 teaspoons Garlic, shredded
Saute vegetables until soft.
1 Carrot, peeled and cut in 3/4 inch pieces
4 Red Potatoes, peeled and cut in 3/4 inch pieces
1/4 cup Wine (I used White Zinfandel)
1 Tablespoon Soy Sauce
2 teaspoons Brown Sugar
1 Anise Star
1 1/2 cup Chicken Broth, low sodium
1/4 cup Parsley, snipped
Chicken Breast, cut in 6 pieces
Bring to a boil, then simmer for 20 minutes.
2 Hard Cooked Eggs, cut in quarters
We ate ours with Multigrain Tuscan Bread and Earth Balance Buttery Spread.