We all need a bit of comfort at this time while we have to be quarantined. I was served this great dish at my MTI bathing solutions trip earlier this year. My husband not being a fan of olives or capers we modified the recipe a bit to fit our needs but it still tasted amazing. Enjoy.
RECIPE INGREDIENTS
3pds. /4 pds. chicken (Boneless breast or Thighs Boneless) Salt, Pepper and Montreal Seasoning.
Flour for dredging (you can use GF, all-purpose or wheat)
2TB Butter
1TB olive oil
1 large onion or 2 small chopped
3 garlic chopped
½ cup white wine (I use pinot grigio or chardonnay)
½ cup bone broth
1 jar of sundried tomatoes or fresh cherry tomatoes
Fresh thyme or basil (whatever is in season)
½ cup pitted olives (kalamata)
2 TB capers
COOKING STEPS
Preheat the oven to 250/275 degrees. Dredge the chicken in the flour, salt, pepper and Montreal seasoning shaking off any excess.
In a Dutch oven ( I use Le Creuset) It is the best!
Heat the oil and butter over medium heat. Brown chicken on both sides. Transfer to a plate.
If your pan looks dry add more butter😊
Add the onions, cook over medium heat, stirring occasionally, until lightly browned.
Add the garlic and cook maybe another 2 to 3 minutes.
Add the wine, stock and cook, scraping any brown bits on the bottom of the pan.
Arrange the chicken back into the pot and add the thyme or basil, olives, capers and tomatoes (either sundried or fresh cherry tomatoes) I like to use the mixed colors tomatoes…
Cover and place in the oven. Braise in the oven for at 2 ½ to 3 hours.
Reheats spectacularly especially if you have a steam oven. Learn more about wolf steam ovens below.
from Blog | Signature Designs Kitchen Bath http://www.signaturedesignskitchenbath.com/blog/comfort-food-recipes
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