Tuesday, January 26, 2010
courtesy of the one and only, amy sedaris
my undying love for all things amy sedaris is no secret.
this recipe of her's is no secret, either: it's straight from her new york times bestseller entertaining guide, i like you by amy sedaris: hospitality under the influence.
8 pieces chicken
3 tbsp olive oil
1 sliced onion
1 bell pepper
2 minced cloves garlic
1/2 c dry white wine (if you have to buy more and drink the excess, so be it)
1 tsp dried thyme
2 tbsp minced fresh basil
1 bay leaf
salt and pepper to taste
1 can peeled tomatoes, drained and chopped up
4 oz fresh chopped mushrooms
heat 2 tbsp of oil in large skillet over med heat. place as many pieces of chicken in skillet without overcrowding and brown, turning just once.
remove chicken to flame-proof dutch oven. repeat this until all chicken pieces are browned.
add leftover tbsp of oil to skillet and get that hot. add onion, pepper, garlic and mushrooms. stir and cook for about 6 minutes.
add wine and reduce for 1 minute. add tomatoes, oregano, thyme, salt and pepper and bay leaf and simmer.
put the chicken back into the skillet, cover, simmer for 30 minutes.
transfer chicken to serving platter. reduce onion/pepper/mushroom mixture in skillet, stirring until thick, about 4 minutes.
spoon mixture over chicken and top with fresh basil
this recipe is super for a cold weeknight dinner (uh, like tonight?) and since it is kind of a hodge-podge of ingredients, it's a pretty easy way to clean out the fridge without really trying.