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Chicken Cazuela




Source of Recipe


Anthony Mansolillo


Recipe Introduction


This easy to prepare dish draws its inspiration from Spanish dishes that are prepared in a "Cazuela" or clay pot – it comes from the same root word as casserole.


List of Ingredients




6 oz of diced, skinless, chicken breast (1/2 inch cubes)
2 oz of Spanish Olives, halved and pitted
2 oz of artichoke hearts cut into quarters
2 oz of sun-dried tomatoes, sliced
1/2 cup of chicken stock
salt and pepper to taste
1 oz fresh herbs (thyme, rosemary and oregano)
a good quality olive oil
2 generous cloves of garlic (minced)
1 small shallot (minced)
1/4 cup white wine (good enough to drink)

Recipe



Season chicken, with shallots in a hot pan until lightly browned, add garlic sauté another 60 seconds (do not let garlic burn) add wine to pan (deglaze).

Add olives, artichokes and tomatoes sauté together and add chicken stock and simmer until chicken is cooked through.

Finish with fresh herbs and salt and pepper to taste.

To serve: Serve in a Cazuela (clay pot) with toasted bread.

Alternatively, after chicken stock has been added transfer to Cazuela and place in pre-heated oven (350 degrees) to continue cooking. After removal from oven add herbs and salt and pepper to finish.

This is an entree portion for 1 or two appetizers.