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) plump chicken breast with skin and bone
- (1) 14oz can of diced tomatoes
- (4) medium-sized red potatoes, unpeeled and diced
- (1/2) cup diced onions
- (2) strips bacon sliced into bite sized pieces
- (1/2) cup diced pepper, green or any color
- (2) TBSP butter
- (2) TBSP extra virgin olive oil
- (1/2) tsp dried rosemary
- (2) cloves garlic smashed
- salt & pepper to taste
- optional 1/2 TBSP dried parsley
- optional 1/2 tsp dried thyme
- in a heavy stew pot render the bacon and drain excess fat
- add the butter and olive oil and heat till butter is melted
- place the chicken breast skin side down in the oil and butter and brown lightly
- remove the chicken breast
- add the garlic and onions and saute till golden, do not scorch the garlic
- add the potatoes and green pepper, stirring to coat and allow to cook about 4 minutes
- add the seasonings and the can of tomatoes, stir to mix all the ingredients
- place the chicken breast, skin side up, atop all and cover with tight lid
- reduce heat to barely bubbling, you want this to cook slowly
- check often and stir to prevent scorching
- tomatoes and potatoes should add enough moisture, you want this a thick stew-like consistency, but add water or broth if necessary
- cook for about 45 minutes
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.