French Country Chicken

Just for Reet! Short, sweet, to-the-point recipe so she can maybe have it for dinner. I give you the basic recipe and you can play with it as you want. Personally, I usually add celery, and always use way more vegetables than called for. I always use the chicken thighs too...the breasts usually end up drying out and the slight reduction in calories is not worth the hugh reduction in taste, in my opinion!



Ingredients:

2 Tbs Extra-virgin olive oil
Salt and Pepper
2 lbs boneless skinless chicken breast, thighs, or combination of both, cut in chunks
2 Tbs butter
2 shallots, chopped (or 1 medium onion)
3 small carrots, thinly sliced
10 mushrooms, sliced (cremini, button, portabella...whatever you want!)
1 tsp oregano
2 cloves garlic, minced
handful of flat-leaf parsley leaves, chopped
1 cup dry red wine (I've also used white, if that's what I already have open)
1 - 32 ounce can of crushed or diced tomatoes

In a large skillet, over medium high heat, warm the olive oil. Season the chicken with the salt and pepper and brown in oil for about 3 minutes each side - until browned. Remove to plate.

Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots/onions and other vegetables. Saute 3-5 minutes or until carrots are fork tender. Add the oregano, garlic, and parsley and stir well. Add wine and reduce liquid for 1-2 minutes. Add tomatoes and stir. Add chicken back to pan and simmer chicken in sauce for 6 minutes or until the chicken is cooked through and juices run clear.

Nice and paleo on its own. For all others, try it over rice or some buttery noodles!

Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings