Easy Ultimate Mediterranean Chicken Stew
Tender chicken, leeks, garlic, veggies, and white wine come together in this truly delectable rustic recipe! An easy, delicious recipe that is perfect for a crowd!
Ingredients
- 5 large, boneless, skinless chicken breasts cut in half
- 3 largered peppers – medium dice
- 6 cupspremium tomato sauce
- 4 largecloves of garlic – minced
- 3 smallleeks – dice white part
- 1 largecarrot – medium dice
- 1 tablespoonsfresh chopped basil
- 2 tablespoonsfresh chopped rosemary
- ¼ cupfresh italian parsley – rough chop
- 3 tablespoonsolive oil
- ½ teaspoonsalt
- 1 teaspoonfresh cracked pepper
- ⅛ cupdry white wine
Directions
Step 1.
- 1
Prepare Rice according to package directions. Cut the chicken breasts in half and pat dry. Sprinkle with fresh, cracked black pepper. Mince Garlic and cut the Leeks, Peppers, and Carrots into Medium Dice. Set aside.
Step 2.
- 1
Add two Tablespoons of Olive Oil to a large Dutch Oven over medium heat. Cook Chicken breasts on each side for three minutes until light golden brown. Remove the chicken from the pan and set aside. The chicken will not be cooked at this point. It will be finished cooking in the tomato sauce.
Step 3.
- 1
Add another tablespoon of Olive Oil to the same pan. Add the minced garlic, sliced leeks, and carrots. Cook for one minute, then add the diced red or yellow bell peppers.
Step 4.
- 1
Return the chicken to the pan with the vegetables. Add tomato sauce, Bay Leaf, and all the fresh herbs except for the Parsley (you will add chopped parsley to the finished stew before serving). Add a 1/8 cup of white wine. As this simmers into a rich tomato sauce, your home will fill with all the delicious aromas of Italy. Cook covered on a low simmer for 45 minutes or until the internal temperature of the chicken breasts is 165 F.
- 2
– Place a piece of chicken on a plate or low shallow bowl. Add your side grain, and spoon veggies and sauce over the chicken. Enjoy!