GABBY COOKS-stewed chicken breast

Clean & serene living means learning healthy habits and good eating.  And I love recipes that are quick and simple.  Here’s one of my new favorites.  It serves 2.

I have always preferred dark chicken meat, legs & thighs, thinking it to be more flavorful.  But, chicken breast with skin and bone intact is a healthy alternative  and equally delicious.  I believe it cooks up moister and more tender than skinless & boneless breast.

When my recipe uses crushed garlic and herbs, I sprinkle the crushed garlic on my cutting board with the herbs and a pinch of salt and then chop vigorously.  The resulting blend works nicely in any recipe, especially when one of the herbs is dried rosemary.  

These are the ingredients

 

  1. (1) plump chicken breast with skin and bone
  2. (1) 14oz can of diced tomatoes
  3. (4) medium-sized red potatoes, unpeeled and diced
  4. (1/2) cup diced onions
  5. (2) strips bacon sliced into bite sized pieces
  6. (1/2) cup diced pepper, green or any color
  7. (2) TBSP butter
  8. (2) TBSP extra virgin olive oil
  9. (1/2) tsp dried rosemary
  10. (2) cloves garlic smashed
  11. salt & pepper to taste
  12. optional 1/2 TBSP dried parsley
  13. optional 1/2 tsp dried thyme 

INSTRUCTIONS

  1. in a heavy stew pot render the bacon and drain excess fat 
  2. add the butter and olive oil and heat till butter is melted
  3. place the chicken breast skin side down in the oil and butter and brown lightly
  4. remove the chicken breast
  5. add the garlic and onions and saute till golden, do not scorch the garlic
  6. add the potatoes and green pepper, stirring to coat and allow to cook about 4 minutes
  7. add the seasonings and the can of tomatoes, stir to mix all the ingredients
  8. place the chicken breast, skin side up, atop all and cover with tight lid
  9. reduce heat to barely bubbling, you want this to cook slowly
  10. check often and stir to prevent scorching
  11. tomatoes and potatoes should add enough moisture, you want this a thick stew-like consistency, but add water or broth if necessary
  12. cook for about 45 minutes

TO SERVE

Remove the chicken breast to a cutting board and allow to set about 5 minutes.  Remove the skin and meat from the bone.  Slice the meat.  This can be eaten as a plate entrée or a bowl-style stew.  If plating it, spoon a generous helping of potato mixture on the plate and top with the chicken slices.  If serving as a stew, spoon a hearty helping of potato mixture into the bowl, add the chicken slices and blend.

 

5 comments

  1. Suze · August 18

    okay..why is porky in the pictures? did I miss something?

    Liked by 1 person

    • larrypaulbrown · August 18

      Bacon. Could use turkey bacon, I guess. But then I’d have to find a turkey picture. Or just use a trump pic. EEEEEEEEEEEEEEEEEHAW

      Liked by 1 person

  2. Suze · August 18

    i missed the bacon somewhere…sheesh. must be tired from moving 8000 models and 400 books and 5 bookshelves………..sigh

    Liked by 1 person

  3. mistimaan · August 19

    Looks yummy

    Liked by 1 person

  4. Anonymous · 29 Days Ago

    larrypaulbrown, thanks so much for the post.Really thank you! Keep writing.

    Like

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