Sunday, January 4, 2009

Chicken with Tomatoes and Mushrooms

I totally forgot to take the pork tenderloin out of the freezer yesterday, so I moved some things around on our menu for this week. We ended up having the chicken with tomatoes and mushrooms tonight. This was a fairly easy meal to put together, and one that I could easily get on the table on a weeknight.

I did take notes from the comments on the original recipe and made some modifications. Even with these, I still felt it was a little on the bland side - next time I'll add onions and bell pepper. Maybe even some crushed red pepper for a little heat.

Chicken With Tomatoes and Mushrooms
adapted from Everyday Food

1 package chicken tenderloin strips (about 1 lb)
salt and pepper, to taste
2 Tbsp olive oil
10 oz bag of mushrooms
3-4 garlic cloves, minced
1 can (14.5 oz) stewed tomatoes
1/2 C red wine (I used a cabernet)
1/4-1/2 tsp dried oregano

Directions:

-Season chicken with salt and pepper. Heat oil in a large saucepan or small dutch oven (I used my Le Creuset) and make sure it covers the bottom of the pan. Add the chicken, and cook on each side until golden (about 4-6 minutes/side). Transfer to a plate, and cover with aluminum foil.
-Turn down heat to medium-low and add garlic to saute for a minute or two (don't burn!).
-Add wine and deglaze pan* (if using a gas burner, remember to turn off while adding alcohol)
-Add stewed tomatoes, mushrooms and oregano, cover, and let cook until tomatoes are cooked down, about 15 minutes.
-Return chicken to pot and let it all simmer together for 10-15 minutes, with the lid on.**

*You could probably also use chicken stock if you didn't want to use wine, but I like the depth of flavor from the wine.

**If the sauce is thinner than you would like, you could add a cornstarch/water mixture. I did this and it helped thicken it up nicely.




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