Tuesday, December 28, 2010

Italian Stewed Chicken

Moving along the ethnic food train we come to our stop...Italian Stewed Chicken. Hearty, easy, versitile, gluten free and oh so pleasant on the tongue. You can use this dish to top gluten free pasta or rice. Whatever your little tongue desires.

Start out with 1lb chicken breasts. Please excuse the fact I am halving the recipe for the pictures...it was just the munchkin and I that I was cooking for last night. Place 2 tablespoons olive oil in a large pot and heat up until it starts to ripple. Add your chicken, salt it lightly, and lightly brown on each side. (about 7-8 minutes on each side)

While your chicken is a sizzlin, dice up 1/2 of a medium sized onion (about 1/2 cups worth), 2 celery stalks, and 1/2 cup of zucchini or mushrooms. Either works great or throw in both if you are feeling a little wild and crazy.
 When your chicken is nicely browned on each side, remove from the pan then toss in the diced veggies. Add about 1-2 tablespoons water and 1 1/2 teaspoons minced garlic, cover, lower heat to medium, then cook for about 5-8 minutes until the celery and onion are tender. Now, open up a can of...........Italian Stewed maters. What were you thinking I was going to say??

Add the Stewed Tomatoes and 1/2 teaspoon oregano into the pot add the chicken and simmer uncovered for a good 10 minutes on medium heat to reduce the liquid until it's rich and SAUCEY ;)
Salt and Pepper till your taste buds are tickled and that's all :) This is great over noodles or any sort of rice. 

Italian Stewed Chicken

2 tablespoons olive oil
1 lb boneless skinless chicken breasts
1-2 tablespoons water
1/2 cup diced onion
2 celery stalks diced
1/2 cup diced zucchini or mushrooms
1 1/2 teaspoon minced garlic
1 can stewed tomatoes
1/2 teaspoon oregano

Heat oil in a large pot until it begins to ripple. Add chicken, sprinkle it with salt, and brown lightly on each side (about 7-8 minutes on each side) on medium/high heat. Remove chicken and add diced vegetables, garlic, and water. Lower heat, cover, and cook for about 5-8 minutes or until onions and celery are tender. Add the can of stewed tomatoes, oregano, and re-add the chicken. Increase the heat to medium/high and simmer until the liquid is reduced into a thicker sauce. Salt and pepper to taste.

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