Red Devil Chicken
Philip Toutant
ingredients
- 1 pound fresh boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 onion peeled and chopped
- 3 cloves garlic peeled and minced
- 1 can (14.5-oz.) diced tomatoes drained
- 1/2 cup red wine
- 3 tablespoons tomato paste
- 2 tablespoons chopped fresh Italian parsley
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
directions
- 1
Cut each chicken breast into 3 equal pieces and season with salt and pepper.
- 2
Heat a large, heavy-bottomed saucepan over medium-high heat. Add oil and when hot, but not smoking, add chicken pieces. Sauté until golden brown on all sides, about 5 minutes; remove from pan and set aside.
- 3
To the same pan, add onion and garlic. Cook, stirring, until onion is translucent, about 3 minutes. Add tomatoes, red wine, tomato paste, parsley, bay leaves, thyme and red pepper flakes, mix well. Return chicken to pan, cover, reduce heat to low and simmer for about 12 to 15 minutes for flavors to blend. Remove bay leaves and serve over pasta if desired.
Source: Philip
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