Prep 10 mins
Cook 45 mins
This hearty dinner is easy and replete with fresh mediterranean flavour. Altered from orginal, allrecipes.com.
- 1 tablespoon olive oil
- 2 tablespoons red wine
- 6 boneless skinless chicken breast halves
- 5 garlic cloves, minced
- 1⁄2 cup diced red onion
- 3 cups cherry tomatoes, halved
- 1⁄2 cup red wine
- 2 teaspoons chopped fresh thyme
- 1 tablespoon chopped fresh basil
- 1⁄2 cup kalamata olive, sliced
- 1⁄4 cup chopped fresh parsley
- 1⁄2 cup feta cheese, crumbled
- sea salt
- fresh ground black pepper, to taste
- Heat the oil and 2 tablespoons red wine in a large skillet over medium heat.
- Add chicken and saute about 4 to 6 minutes each side, until golden.
- Remove chicken from skillet and set aside.
- Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes.
- Add tomatoes and bring to a boil.
- Lower heat, add 1/2 cup red wine and simmer for 10 minutes.
- Add thyme and basil and simmer for 5 more minutes.
- Return chicken to skillet: top with feta cheese and cover.
- Cook over low heat until the chicken is cooked through and no longer pink inside.
- Add olives and parsley to the skillet and cook for 1 minute.
- Season with salt and pepper to taste and serve.
I had a problem right off with this, which was not the recipe’s fault; that being that I used ice glazed chicken that had so much water, it tended to stew instead of browning. So I had to drain the chicken twice in the second step. (I used four ¼ lb breasts, and they just about filled the skillet.) Other than that I stayed on recipe. In step 5 when the tomatoes are added and brought to a boil, there was very little if any liquid to boil. There is a certain complexity here that I do not understand: why simmer the wine in step 6 for ten minutes and then add the thyme and basil for another 5 minutes? There were not enough ingredients to warrant 15 minutes of simmering. I would suggest simmering the wine for maybe 6 minutes and adding the thyme and basil just before the chicken is returned. I think this might help articulate the flavors a bit.
Excellent recipe s'kat that we followed to the letter (apart from the olives being green). You need to keep your pan a bit hotter than medium in step 2 (or you could get a stewy effect) as the wine evaporates, but once it's gone, the chicken browns up nicely. By cooking the tomatoes and wine for 10 minutes, and then adding the herbs for another 5, I feel that the sauce gets a chance to thicken and develop its flavour. Then return your chicken to the pan and finish as s'kat says, for a fabulous dish. We forgot to buy the Kalamata olives, so used green olives stuffed with anchovies, whic were great. We had this with pasta and Turkish bread (and the rest of the red wine!)