Who feels like cooking when it’s so hot? Me, of course! I know this may sound nuts but I was really in the mood for some comfort food tonight.
Maybe because it was finally under 80 degrees or that I had a few minutes to cook but I was in the mood for a “go to” meal affectionately called chicken and tomatoes in our house.
The basic (and I mean basic – all of these things should be in your house) recipe includes chicken (I had some boneless skinless thighs in the freezer which I took out in the morning and put in the refrigerator on a few paper towels), a medium onion, garlic, good olive oil and a can of tomatoes. I had some fresh herbs from my patio herb garden (rosemary and garlic chives were perfect). Figure one small breast or two thighs per person.
Make some brown rice (I like the nutty flavor) or boil some water for macaroni.
Chop the onion and sauté it in a heavy skillet (my cast iron skillet is a part of my family) in some olive oil for a few minutes. Meanwhile, season the chicken with salt, pepper and other seasonings to taste (I am a big fan of Old Bay – not just for seafood anymore). Add the chicken to the pan and let brown on one side before flipping. If the chicken sticks it is not ready to flip. If you flip it before it is ready it will shred and break apart.
Once the chicken has browned on both sides, open the can of diced tomatoes and add on top of the chicken. Add about a half a cup of white wine, cover and simmer. The chicken should be done when the rice is done (about 20 minutes).
Remove the chicken and tent with foil to keep warm. In the pan, add another ½-3/4 cups of white wine and raise the temperature to high. Stir frequently, scrapping the brown bits and reduce for a few minutes. The secret of a velvety sauce is adding butter (about a tablespoon) at the end.
Plate chicken and add sauce on top. I made some fresh corn on the cob to complete the meal.
There is just something magical about food bubbling on the stove. I just want to go out and buy a sweater!