Tuesday, December 30, 2014

Double Cluck Stew

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
(Serves 6)

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.   

No comments:

Post a Comment