Prep 30 mins
Cook 1 hr
The majority of this dish is simmered on top of the stove; however, the recipe recommends grilling the chicken until just brown, but not cooked through -- it is then added to the dish and the cooking is finished in a wonderful tomato - wine sauce. Dish is from the Sonoran Grill cookbook and it sounds delicious. This recipe recommends serving this dish with orzo pasta. Cooking time does not include grilling time.
- 1 whole chicken, cut up
- 1⁄4 cup extra-virgin olive oil
- 2 medium white onions, chopped
- 6 garlic cloves, minced
- 1 cup cabernet sauvignon wine
- 3 cups plum tomatoes, peeled, seeded and diced
- 3 cups beef broth
- 1 (8 ounce) can tomato sauce
- 1⁄2 lemon, juiced
- 3 tablespoons butter
- 1⁄4 cup fresh parsley, finely minced
- 1 bay leaf
- 1 teaspoon minced rosemary
- salt and pepper
- 1⁄4 lb brown button mushroom, sliced
- 1⁄4 cup medium green olives, pitted
- fresh parsley (to garnish)
- romano cheese, grated for garnish
- Grill chicken over medium-high heat until outside is well browned, but do not fully cook.
- In a large saute pan over medium-high heat, heat oil. Cook onions until soft, add garlic, and cook a minute or two more to release flavor into the oil. Add chicken and stir. Add wine and simmer until liquid has reduced to almost nothing (be careful not to burn). Add tomatoes , 2 cups beef broth, tomato sauce, lemon juice, butter, herbs, salt and pepper. Simmer for at least 45 minutes, then add mushrooms and olives. Simmer for 10 minutes more. As sauce reduces, replace liquid with beef broth a little at a time. Garnish with parsley and romano cheese. Serve with orzo pasta.