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Chicken Cazuela




Source of Recipe


Anthony Mansolillo, Cafe Ibiza, Coral Gables, FL


List of Ingredients




6 oz diced skinless chicken breast (cut into 1/2 inch cubes)

1/4 cup Spanish Olives, halved and pitted

1/4 cup Artichoke hearts cut into quarters

1/4 cup sun-dried tomatoes, sliced

1/2 Cup chicken stock

salt and pepper to taste

1/8 cup fresh herbs (thyme, rosemary and oregano)

1/4 cup olive oil

2 generous cloves of garlic (minced)

1 chopped shallot

1/4 cup white wine (good enough to drink)

Recipe



1) Place chicken in a hot a hot pan coated with olive oil. Season with salt and pepper. Cook the chicken until it gets some color. Then add the artichoke hearts, olives, tomatoes, garlic and shallots. Mix this altogether, making sure not to let the garlic burn.

2.) Add white wine to the pan (deglaze) and stir, then add the chicken stock and tomato sauce.

3) Finish with fresh herbs, salt and pepper to taste, and saute until chicken is fully cooked.

4.) Serve in a Cazuela (clay pot) with toasted bread.



Alternative:

- Alternative: After adding chicken stock and tomato sauce, transfer to Cazuela and place in preheated oven on 350-degrees to continue cooking.

- Cook in oven After removal from the oven, add herbs, and salt and pepper to finish. About 10-minutes.



Serves 1 or 2 appetizers.