Adapted from Fannie Farmer, December 1984 (originally published in 1896!)
- 4 6oz chicken breasts, skinless, boneless
- 4 tbsp olive oil
- 1 ounce dried mushroom rehydrated in about 1 cup warm water, set liquid aside (make sure you strain through coffee filter to ensure no sand gets into it)
- 1 large onion, chopped
- 1/2 dry white wine
- 1 clove garlic, minced
- 1/2 red pepper, sliced
- 1 tbsp tomato paste (put remaining tomato paste into an extra ice cube tray and freeze, remove from tray into a zip lock baggy and voila, tomato paste as required!)
- 2 cups canned Roma tomatoes, peeled and chopped
- 1/2 tsp allspice
- 2 bay leaves
- 1/2 tsp thyme
- Chili peppers to taste
- Salt to taste
- Preheat oven to 350F
- Heat the oil in a large dutch oven and cook the chicken until lightly browned on all sides.
- Add the onion and sauté a minute or two and then add the wine and allow to boil up.
- Lower the temperature and add the garlic, tomato paste, tomatoes, red pepper and the mushrooms.
- Add the seasonings, bay leaves and the mushroom liquid.
- Cover and bake in the hot oven for about 1 hour, or until chicken is cooked through.
- Remove bay leaves, taste and season if required.
- Serve on a bed of mixed baby spinach and baby arugula leaves and no knead bread. Dallop with yogurt or sour cream.
YUM!
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