Chicken and Mushroom Olio

If you think I have not eating anything the last few days I will assure you I have, I’ve just not been posting the recipes but they are coming soon. So after the snowball fight earlier on today I was starving when it was time for dinner so good thing the dinner was both easy and fast to make.

chicke olio

4 Chicken breast

Button Mushrooms

1 Green Bell Pepper

3 Cloves of Garlic

½ cup white wine

1 cube of chicken stock

1-2 cans of tomato sauce

6-7 pearl onions

2 tablespoons Balsamic Vinegar

2 tablespoons of Oregano

Fresh Tarragon

How to: Cut the chicken breast into smaller pieces. Season with salt and pepper and fry them in olive oil in a skillet till it has a nice browning. Remove the Chicken and fry the garlic, mushroom and the bell pepper for a few minutes before adding the wine and let it simmer till half the wine is reduced. Add the tomato sauce, the fried chicken, chicken stock, onion, balsamic vinegar, the herbs and season with salt and pepper. Let it coddle for about 25 minutes to make the chicken real tender. I served the Olio with roasted vegetables and a salad.

 

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