This dish is an absolute favorite in our house. It’s quick and easy to put together, smells incredible while it’s cooking and the delicious broth begs to be sopped up with hearty bread!
To quickly print this recipe, go HERE.
It’s extremely versatile ~
*you can use canned tomatoes and dried herbs to save time if you wish… it’ll still be delicious!
*you can cook this in the oven or on the stovetop – your choice!
*you can even throw this whole thing in the crockpot and cook for 4 hours on high or 8 hours on low.
Follow along to see my photo tutorial on putting this dish together.
Chop up some fresh tomatoes, super ripe ones are best, but this is what I had on hand.
Thinly slice some sweet yellow onion and mince a couple of garlic cloves…or 4 or 5 if you love garlic… I do!
If you are using fresh herbs, chop them up just a bit, don’t go crazy…
Brown your chicken quickly over med-high heat on both sides…
You want to get that nice quick golden crust without cooking it through…a quick searing is all you’re going for.
Measure out your wine and balsamic vinegar… I like sweet red wine best.
Once your chicken has a pretty brown crust, dump in the veggies!
As you can see, I’m great at taking action shots (note the sarcasm here), sprinkle on the herbs and then pour the red wine/vinegar over all. Cover the dish and turn heat down to just a simmer. You want “just” a few tiny bubbles forming, no boiling!! We are makin’ chicken.. not rubber tires!
Make some sides… pan roasted potatoes are great with this, but so are mashed potatoes, or just a nice green salad and some hearty bread. After about 30-40 minutes, take a peek inside… oh look at that yumminess!
OR cover and bake at 375 for 40 minutes.
It’s ready to serve now. BUT, I sometimes want my broth to be a bit thicker. Here is how:
Remove chicken to a plate or bowl and cover lightly with foil. Mix some 3 Tbsp water with 1-2 tsp corn starch or arrowroot powder until smooth. With broth over med heat, whisk in the cornstarch mixture and continue to whisk as it thickens. Return chicken to pan and serve. Nice thick gravy style broth accomplished.
I love this dish with pan fried potatoes, or over pasta… it’s equally delicious with a simple salad and some whole grain bread!