Prep 15 mins
Cook 20 mins
I used to make a dish very similar to this and I loved it. Sadly, when I married I gave up all of my warmer dishes because my husband couldn't abide anything "spicy". After 20 years of marriage, I have decided that I'm going to make some things that I like and he can have KD on those not to frequent evenings. I scoured Zarr to locate my old recipe with no luck (how is that possible?) and came across this on another site. It's very close to what I was wanting and I'm happy with it. I thought I'd pass it on along for others to try. This asks for chicken breasts but I have used bone-in thighs with success. Of course cooking time will increase with whole thighs.
- 1 lb fresh fresh boneless skinless chicken breast
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 onion, peeled and chopped
- 3 garlic cloves, peeled and minced
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1⁄2 cup red wine
- 3 tablespoons tomato paste
- 2 tablespoons chopped fresh Italian parsley
- 2 bay leaves
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon crushed red pepper flakes
- Cut each chicken breast into 3 equal pieces and season with salt and pepper.
- Heat a large, heavy-bottomed saucepan over medium-high heat. Add oil and when hot, but not smoking, add chicken pieces. Sauté until golden brown on all sides, about 5 minutes; remove from pan and set aside.
- To the same pan, add onion and garlic. Cook, stirring, until onion is translucent, about 3 minutes. Add tomatoes, red wine, tomato paste, parsley, bay leaves, thyme and red pepper flakes, mix well. Return chicken to pan, cover, reduce heat to low and simmer for about 12 to 15 minutes for flavors to blend. Remove bay leaves and serve over pasta if desired.
It was okay the first time I made it, but liked it better with some tweaking--doubled the garlic, added about two tablespoons of balsamic, a teaspoon of chicken base, marjoram, basil, and some rosemary. Very good served over pasta! Thank you for posting it--it's a great recipe to play around with :)
Yeppers, this is nice! I used bone-in chicken breasts with skin (2.5 lbs) & lengthened browning time accordingly & poured off all but browned yummy bits and about a tablespoon of oil before proceding. I doubled sauce & & increased red pepper flakes to 1 teaspoon. Used low-sodium diced tomatoes with a lovely ensuing texture. I did caramelize the tomato paste with the herbs after sauteeing the onions/garlic & before adding the wine, etc. DH ate 2 platesful, explaining he knew I wouldn't want the spaghetti I made to accompany as leftover as I had noted it was "scotto" (overcooked). LOL! We'll be keeping this recipe & using at least twice a month. Plan to use on guests as well! Thank you for posting!
I dunno what happened but we thought this didn't have much flavor. Followed recipe as written, used fire-roasted diced tomatoes (which should have added to the flavor) and spices as written. I have leftovers, will add some Italian seasoning and garlic. Maybe chicken base, balsamic, as suggested. The red wine was a definite plus. This sounded so delicious. Will work on it. Could be my fault so I'm not rating it . . . Janet