This delicious chicken dish is a winner any time of year, but especially good for the holidays! You can serve this with pasta or zoodles, or just as it is. Loads of veggies and healthy fats and delicious flavor!
Makes 6 standard servings
2T olive oil
6 boneless chicken breasts or thighs- 4oz each
10 oz cremini mushrooms, quartered
1 small onion, thinly sliced
1 red pepper, thinly sliced
2 cloves garlic, finely chopped
2 tsp fresh rosemary, finely chopped
1 bay leaf
3/4 cup apple cider vinegar
1 (28-ounce) can diced tomatoes
8 oz kale, stems discarded and leaves chopped
1/2 cup pitted green olives
1/4 cup flat-leaf parsley, chopped
Heat oil in large deep skillet on medium-high. Season chicken with 1/2 teaspoon each salt and pepper and cook until golden brown, 3 to 4 minutes per side; transfer to plate.
Add the mushrooms and cook, tossing occasionally, until golden brown and tender, about 4 minutes. Transfer to plate with chicken.
Lower heat to medium and add onion, red pepper, garlic, rosemary and bay leaf and cook, stirring occasionally, until tender, 8 to 10 minutes. Add vinegar and cook, stirring and scraping up browned bits, until reduced by half, about 3 minutes. Stir in tomatoes (and their juices).
Return chicken and mushrooms to skillet, nestling chicken in tomatoes, and simmer covered for 15 minutes. Fold in kale and cook, covered, 10 to 12 minutes more. Uncover, discard bay leaf and stir in olives and parsley.
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