Sunday, May 11, 2008

Provincial Braised Chicken

1 lb boneless, skinless chicken breast or tenders, cut into large chunks
1 tablespoon tomato paste
2 tablespoons olive oil
Salt and black pepper to taste

1 red bell pepper, cut into 1” chunks
.5 onion, chopped
.125 teaspoon garlic powder
.5 teaspoon provincial thyme
1 bay leaf
.5 teaspoon dried marjoram
.125 teaspoon dried basil
.25 teaspoon dried lemon peel
1 teaspoon crushed lavender flowers
.5 teaspoon dried tarragon

.5 cup white wine

1 cup chicken broth
2 bunches scallions, cut into 2” pieces
1 small artichoke cut into quarters with choke removed


Preheat oven to 300F. Heat a medium sized dutch oven or other oven-proof pot over medium to medium high heat and add olive oil. Season chicken with salt and pepper. When pot is heated, add tomato paste and seasoned chicken. Sear chicken on all sides and mix tomato paste into the oil. Remove chicken then add bell pepper, onion and spices to the pan and sauté until onions are soft (about 10 minutes). Deglaze with wine and scrape up the little bits. Add chicken back to the pan with the artichoke, broth and scallion and bake, covered, in the oven for 45 minutes to 1 hour. Serves 4.

Total calories: 924 = 31/31/113
Per serving: 231 = 8/8/28

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