This is a simple hearty chicken dish that I started making quite a few years ago, but recently cut out a lot of the fat, and it was still good. I often switch things up a little, or add mushrooms, peppers, lemon or whatever is on hand that seems right that night. The stew is better the next day.
Simple Wine Stewed Chicken Breast and Potatoes
3 lg. potatoes
1/2 lg. sweet onion (chopped)
1 tsp. minced garlic
1 1/2- 2 lbs. of chicken breasts (trimmed)
1 1/2 c. white wine (I use Yellowtail Chardonnay as my house wine, so that is typically what goes in this) ~ reserve a 1/2 cup
2 1/2 c. chicken broth ~reserve 1/2 cup
2 lg bay leaves (3 if med. size)
1 tsp. dried rosemary leaves ( fresh rosemary, or lemon thyme is a good substitute if you have them on hand)
1 tsp. Worcestershire
1 tsp. Kosher salt
- Put a cast iron, or other pan without a non-stick coating on med-high heat, and pour in about a tbs. of olive oil.
- Chop the potatoes into roughly 1″ chunks and toss in the hot pan.
- Begin slicing the chicken breasts against the grain, into thin slices.
- When the potatoes start to brown, add the sweet onions.
- Once the onions are beginning to caramelize, add the garlic and salt.
- Add the chicken, and saute for a couple minutes, then add 1c. wine, 2 cups broth, herbs & Worcestershire.
- Simmer for about an hour, then add remaining wine & broth. Simmer another hour.
Serve with shaved parmesan on top, and a bit of white or black pepper if you like.
Select smaller stalks for this, simple asparagus side.
One bundle of asparagus
2 tbs Olive oil
1 tbs balsamic vinegar
hearty pinch of salt
pinch of dried mustard
1 clove garlic crushed
- Preheat oven to 400 degrees.
- Just add all ingredients in a bowl, and rotate the asparagus stalks until they are thoroughly coated.
- Place on a baking sheet.
- The cook time will depend on thickness of the stalks. after around 8 minutes check them regularly.