Now that summer is upon us, I can’t get enough grilled food. I especially enjoy serving grilled meat over a raw vegetable salad – it’s healthy, easy and doesn’t heat up the house on those hot days. Read more
This healthy chicken recipe is just bursting with flavor. I chose to make it with bone-in chicken legs, rather than boneless chicken breasts and it worked very well. If you do decide to use a bone-in piece of chicken rather than breasts, just cook it slightly longer.
6 large or 8 small skinless, boneless, chicken breasts
1 large onion, roughly chopped
4 large cloves garlic, roughly chopped
1 tsp anchovy paste (to taste)
5 oz cremini or white button mushrooms, quartered
½ to 1 cup chicken broth, as needed
15 Kalamata olives, pitted and halved
1 Tbsp capers, drained and rinsed
1 28-oz. can plum tomatoes, chopped, with their
1 Tbsp fresh thyme leaves
2 Tbsp roughly chopped flat-leaf parsley
2 bay leaves
In a large Dutch oven or stock pot, heat a few glugs of olive oil over medium-high heat. Brown chicken breasts on both sides, in batches so as not to crowd the pot, and remove to a plate.
Add onions and sauté three or four minutes, until they begin to brown. Add garlic and sauté another minute, until the fragrance fills the kitchen. Add anchovy paste and stir around to break it up.
Add mushrooms and sauté another three or four minutes, until they release some of their liquid. If pan appears too dry and brown bits are sticking, pour in a little chicken broth to release all that good stuff from the bottom of the pot.
Add next seven ingredients, and bring to a boil. When mixture boils, return chicken to pot with accumulated juices, pushing the meat beneath the tomato mixture.
Reduce heat to a simmer, cover, and let it bubble away gently for another ten minutes, until chicken is cooked through.
If sauce looks too thin, remove cover for the last five minutes and let it cook down, or stir in some tomato paste to thicken.
Remove bay leaves before serving.