One of my favorite evening activities when I’m relaxing at home is to get lost in the internet’s plethora of recipes. Don’t get me wrong, I still love a good cookbook, but I love that I can type in the ingredients I have on hand and boom! Tons of different recipes pop up from all over.
I was trying to find a recipe that would utilize stuff I already had in my cupboards and refrigerator, and stumbled upon this recipe from Ree Drummond, of The Pioneer Woman. I made some changes based on what I had, but with ingredients like canned tomatoes, garlic, chicken, some wine and vegetables, this came together in no time flat!
I adjusted the original recipe and used chicken breasts instead of chicken legs to cut down on the cooking time and to make it healthier. I also added in a zucchini that needed to be used up. Green beans would also be delicious in this! I roasted the garlic beforehand to deepen and sweeten the flavor. If you’re short on time, you could do this ahead of time and keep in the refrigerator, or just finely mince and sauté in the oil with the onions.
chicken with tomatoes and garlic.
adapted from the pioneer woman.
1 lb. boneless, skinless chicken breasts, halved if very thick
1 14 oz. can petite diced tomatoes
6-8 whole roasted garlic cloves (instructions below)
1 small or half large onion, diced
1 tablespoon tomato paste
1/4 cup dry red wine (white is fine too)
1 teaspoon rosemary, dried (use one tablespoon if using fresh)
1 teaspoon Italian seasoning
salt and pepper
1 small zucchini, large dice
1 tablespoon olive oil
Pasta or rice for serving, optional
**Please use organic ingredient wherever possible**
Heat deep skillet over medium high heat and add olive oil. Season chicken with salt and pepper on both sides. Add to skillet to brown, 2-3 minutes on both sides. Remove and set aside. Reduce heat to medium and add onions to skillet, stirring occasionally until they begin to turn translucent. Add in wine, scraping the bottom of the pan to loosen up any bits that stuck to the pan. Cook for one minute. Add in tomato paste and mix well to cook for another minute. Add in herbs, roasted garlic, zucchini and tomatoes and increase heat to bring to a simmer. Add in chicken, reduce heat to low and cover. Cook for additional 20-25 minutes, stirring occasionally until chicken is cooked through.
Serve over cooked pasta or rice.
Roasted garlic: Heat oven to 350 degrees. Slice the top off of a head of garlic, drizzle with olive oil and wrap in aluminum foil. Cook for 45 minutes to an hour, let cool, and pull apart. Gently squeeze out whole cloves. If doing ahead of time, keep in airtight container in the refrigerator for up to one week.